Loaded potato casserole recipe with 4-5 lbs russet potatoes, 1 cup sour cream, ½ cup butter, 2 cups cheddar, crispy bacon and green onions.
Ingredients for Loaded Potato Casserole Recipe
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes | 4 cups, peeled & diced | Can substitute with Yukon Gold |
| Cheddar cheese | 2 cups, shredded | Adds gooey, melty texture |
| Monterey Jack cheese | 1 cup, shredded | Optional for extra creaminess |
| Bacon | 6 slices, cooked & crumbled | Can use turkey bacon for lighter version |
| Sour cream | 1 cup | Provides creamy base |
| Cream cheese | ½ cup, softened | Enhances rich flavor |
| Green onions | ¼ cup, chopped | For fresh flavor and color |
| Garlic powder | 1 tsp | Optional seasoning |
| Salt & black pepper | To taste | Adjust based on preference |
How to Make Loaded Potato Casserole Recipe
Prep the Potatoes
Peel and dice 4 cups of russet potatoes. Boil in salted water until tender, about 10–12 minutes, then drain and set aside.
Prepare the Creamy Base
In a large bowl, mix 1 cup sour cream, ½ cup softened cream cheese, and 2 cups shredded cheddar cheese until smooth. Add garlic powder, salt, and pepper for flavor.
Combine Ingredients
Gently fold the cooked potatoes into the creamy cheese mixture. Add crumbled bacon and half of the chopped green onions, ensuring everything is evenly coated.
Bake the Casserole
Transfer to a greased baking dish and top with remaining cheese. Bake at 350°F (175°C) for 25–30 minutes until golden and bubbly.
Recipe Variations & Customizations
- Hash Brown Twist: Swap diced potatoes for 4 cups of thawed frozen hash browns. Mix with the creamy cheese base for a quicker, textured version.
- Vegetarian Option: Omit bacon and add 1 cup of diced bell peppers, broccoli, or mushrooms for extra flavor and color.
- Extra Cheesy: Combine 2 cups cheddar, 1 cup Monterey Jack, and ½ cup mozzarella for a gooey, rich casserole.
- Spicy Kick: Add ½ tsp smoked paprika or a pinch of cayenne pepper to the creamy mixture for a subtle heat.
- Low-Fat Version: Use low-fat sour cream and reduced-fat cheese without compromising creaminess.
These variations let you adjust the loaded potato casserole recipe for taste, diet, or occasion.
Storage & Reheating
| Tip | Details |
|---|---|
| Refrigerate | Store leftover casserole in an airtight container for up to 3–4 days. |
| Freeze | Freeze unbaked casserole for up to 2 months. Wrap tightly in foil and place in a freezer-safe container. |
| Thawing | Thaw frozen casserole overnight in the refrigerator before baking. |
| Reheating in Oven | Bake at 350°F (175°C) for 15–20 minutes until heated through and cheese is bubbly. |
| Microwave Reheating | Heat individual portions on medium for 2–3 minutes, stirring halfway for even warming. |
| Toppings Refresh | Add extra shredded cheese or fresh green onions before serving to restore flavor and texture. |
Serving of Loaded Potato Casserole Recipe
- Pair with Proteins: Serve alongside grilled chicken, roasted turkey, or seared steak for a complete meal.
- Vegetable Sides: Complement with steamed green beans, roasted broccoli, or a fresh salad to balance the richness.
- Toppings: Sprinkle extra shredded cheddar, crispy bacon bits, or chopped green onions on top just before serving for added flavor and visual appeal.
- Occasions: Perfect for holiday dinners, family gatherings, potlucks, and game-day parties, this cheesy potato casserole always impresses.
- Portion Tips: Serve in individual ramekins for a fancy presentation or as a large casserole dish for sharing.
- Make it Festive: Add a dash of smoked paprika or paprika garnish for color and mild flavor enhancement.
These serving ideas ensure your loaded potato casserole recipe is always a hit.
Nutrition for Loaded Potato Casserole Recipe
| Nutrient | Amount per Serving (1 cup) | Notes |
|---|---|---|
| Calories | 320 kcal | Use reduced-fat cheese and sour cream to lower calories |
| Protein | 12 g | Add extra bacon or lean chicken for more protein |
| Carbohydrates | 30 g | Russet potatoes are ideal; use Yukon Gold for creamier texture |
| Fat | 18 g | Substitute with low-fat cream cheese and turkey bacon |
| Fiber | 3 g | Add diced vegetables like broccoli or bell peppers |
| Sodium | 540 mg | Reduce salt or use low-sodium bacon |
| Sugars | 2 g | Naturally occurring from potatoes |
FAQs About Loaded Potato Casserole Recipe
Q1: Can I make this casserole ahead of time?
Yes! Assemble it a day in advance, cover, and refrigerate. Bake fresh before serving for best results.
Q2: Can I freeze the casserole?
Absolutely. Freeze unbaked in an airtight container for up to 2 months. Thaw overnight in the fridge before baking.
Q3: Can I use frozen hash browns instead of fresh potatoes?
Yes, thaw them first. They work well for a quicker version with the same creamy, cheesy texture.
Q4: How do I make it vegetarian?
Simply omit the bacon and add extra vegetables like bell peppers, broccoli, or mushrooms.
Q5: Can I make it extra cheesy?
Mix in additional cheeses such as mozzarella or Monterey Jack for a gooey, melty casserole.
