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Loaded Baked Potato Casserole

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This loaded baked potato casserole combines tender diced potatoes with cream cheese, sour cream, butter, and cheddar cheese, then bakes until golden and bubbly. Topped with green onions, it’s a rich, comforting side dish perfect for holidays, potlucks, or weeknight meals.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: Serves 12
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 6 large russet potatoes, peeled and diced
  • ¼ cup unsalted butter
  • 4 ounces cream cheese, softened
  • ⅔ cup sour cream
  • ½ cup whole milk
  • ½ teaspoon garlic powder
  • Salt, to taste
  • Black pepper, to taste
  • 2 cups shredded sharp cheddar cheese, divided
  • ¼ cup diced green onions (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
  2. Peel and dice potatoes, then boil in a large pot of salted water until fork-tender, about 10–15 minutes. Drain well.
  3. Return warm potatoes to the pot. Add butter, cream cheese, sour cream, and milk. Gently fold until combined, leaving some chunks for texture.
  4. Stir in garlic powder, salt, pepper, and 1½ cups of shredded cheddar cheese.
  5. Transfer mixture to the prepared casserole dish and spread evenly. Sprinkle remaining ½ cup of cheddar cheese over the top.
  6. Bake for 25–30 minutes until the cheese is melted and bubbly.
  7. Remove from oven and top with diced green onions. Serve warm.

Notes

  • Leave some potato chunks for a more rustic texture.
  • Yukon Gold potatoes can be used for a creamier consistency.
  • Add bacon, ham, or vegetables for variety.
  • Use freshly shredded cheese for best melting results.
  • Assemble ahead and refrigerate before baking.

Nutrition

Find it online: https://savorymomskitchen.com/loaded-baked-potato-casserole/