Cheesy Loaded Baked Potato Casserole
This Cheesy Loaded Baked Potato Casserole is pure comfort! Creamy potatoes, crispy turkey bacon, and melted cheese come together for an irresistible, crowd-pleasing dish.
Servings: 6 servings
Ingredients
- 4 large russet potatoes peeled and diced
- 1 cup cooked and crumbled turkey bacon
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup cream cheese softened
- 1/4 cup green onions sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
Instructions
Prepare the Potatoes
- Start by peeling and dicing the russet potatoes into roughly 1-inch cubes. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook the potatoes until they are fork-tender, about 15-20 minutes. Drain well in a colander and set aside.
Cook and Crumble the Turkey Bacon
- While the potatoes are cooking, crisp up the turkey bacon in a skillet over medium heat. Once browned and crispy, transfer to a paper towel-lined plate to drain excess grease. When cooled, crumble the bacon into bite-sized pieces.
Mash and Mix
- In a large mixing bowl, mash the cooked potatoes until mostly smooth, leaving a little texture for a rustic feel. Add the softened cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Mix well to combine, creating the creamy base for your casserole.
Add Cheese, Bacon, and Green Onions
- Fold in the shredded cheddar cheese, half of the crumbled turkey bacon, and most of the sliced green onions. This mixture will form the hearty, flavorful core of your Cheesy Loaded Baked Potato Casserole.
Assemble and Top
- Transfer the potato mixture into your greased baking dish, spreading it out evenly. Sprinkle the remaining shredded mozzarella cheese and turkey bacon on top, followed by the rest of the green onions. This final layer adds a melty, golden crust and a pop of color.
Bake to Perfection
- Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 25-30 minutes, or until the cheese is bubbly and lightly browned. Let it rest for 5 minutes before serving to allow it to set.
Equipment
- Large pot
- Colander
- Mixing bowl
- Hand mixer or potato masher
- Baking dish (about 9x13 inches)
- Oven mitts
- Measuring cups and spoons
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best freshness.
- Reheat in the oven at 350°F for 15-20 minutes to keep the top crispy, or microwave for a quicker option.
- This casserole freezes well; portion into freezer-safe containers and freeze up to 2 months. Thaw overnight before reheating.
