When it comes to comfort food, nothing quite compares to the rich, satisfying flavors of a loaded baked potato. But what if you could capture that indulgence in a dish that’s not only hearty but also easy to serve to a crowd? That’s where this Oven-Baked Loaded Potato Casserole comes in.
This recipe transforms simple ingredients—potatoes, bacon, sour cream, and cheese—into a bubbling, golden masterpiece that’s perfect for every occasion. Whether you’re preparing a holiday feast, hosting a summer barbecue, or simply craving something filling on a chilly evening, this casserole checks every box. It’s creamy, cheesy, savory, and loaded with irresistible toppings that bring everyone back for seconds.
In this post, you’ll find a detailed ingredients list, step-by-step preparation instructions, pro tips for perfecting the recipe, and serving suggestions that will make this dish the star of your table.
---
Why You’ll Love This Loaded Potato Casserole
Crowd-Friendly: Unlike individual baked potatoes, this casserole can easily serve a large family or group of friends.
Make-Ahead Option: Prepare it in advance and simply reheat before serving—perfect for busy holidays.
Versatile: Works as a side dish for roasted meats, barbecue, or even as a stand-alone meal.
Comforting & Indulgent: A combination of crispy bacon, gooey cheese, and creamy potatoes creates a dish that feels like a warm hug.
---
Ingredients for Oven-Baked Loaded Potato Casserole
Every ingredient in this casserole plays a specific role in achieving the perfect balance of textures and flavors. Here’s what you’ll need:
5–6 medium russet potatoes (about 2 pounds): Russets are ideal because they’re starchy and hold up well when baked, giving the casserole that hearty base.
6 slices of bacon, cooked and crumbled: Adds smoky, salty crunch that balances the richness of the cheese and sour cream.
1 cup sour cream: The secret to creaminess and tang, which prevents the dish from feeling overly heavy.
1 cup shredded cheddar cheese (divided): Sharp cheddar provides bold flavor and melts beautifully. Half goes into the casserole, half on top for that bubbly golden crust.
1/2 cup milk: Helps thin the sour cream mixture for easier coating of the potatoes.
4 tablespoons unsalted butter, melted: Infuses richness into the potatoes and enhances flavor.
3 green onions, chopped: Adds freshness, color, and a subtle onion bite that balances the heavier ingredients.
Salt and freshly ground black pepper, to taste: Essential for seasoning and bringing all the flavors together.
Optional toppings: Extra bacon bits, chives, or even a sprinkle of smoked paprika for presentation and depth.
---
Step-by-Step Instructions
Follow these clear steps to achieve the perfect loaded potato casserole:
Step 1: Prepare the Potatoes
Preheat your oven to 375°F (190°C).
Wash, peel (optional), and cut the potatoes into 1-inch cubes.
Place the potato cubes in a large pot of salted water and bring to a boil. Cook for about 10 minutes, until the potatoes are just fork-tender. Don’t overcook—you don’t want them falling apart.
Drain well and transfer the potatoes to a large mixing bowl.
Step 2: Cook the Bacon
While the potatoes are boiling, cook the bacon until crispy.
Transfer to a paper towel–lined plate to remove excess grease.
Once cooled, crumble into bite-sized pieces.
Step 3: Make the Creamy Mixture
In a small bowl, whisk together sour cream, milk, melted butter, half the shredded cheddar cheese, and half the crumbled bacon.
Season generously with salt and pepper.
Step 4: Assemble the Casserole
Gently fold the sour cream mixture into the potatoes until every piece is well coated.
Transfer the mixture into a greased 9x13-inch baking dish.
Sprinkle the top with the remaining cheddar cheese and bacon.
Step 5: Bake to Perfection
Place the casserole in the oven and bake uncovered for 25–30 minutes, until the cheese is melted, bubbly, and golden brown.
Step 6: Garnish and Serve
Remove from the oven and let rest for 5 minutes.
Sprinkle with freshly chopped green onions (or chives) before serving.
---
Pro Tips for the Best Loaded Potato Casserole
1. Use Russet or Yukon Gold Potatoes: Their starchiness helps absorb flavors and hold shape, unlike waxy potatoes that can become too soft.
2. Don’t Overcook Potatoes: Slight firmness ensures they won’t turn mushy during baking.
3. Crisp the Bacon Well: Soft bacon loses its texture in the casserole. Aim for crispy edges.
4. Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Freshly shredded cheese guarantees gooey results.
5. Make Ahead: Assemble the casserole up to 24 hours in advance, refrigerate, and bake just before serving. This makes it a fantastic holiday side.
6. Add Extra Mix-Ins: Try mixing in caramelized onions, roasted garlic, or even broccoli florets for a flavor twist.
---
Serving Suggestions
This loaded potato casserole is versatile and pairs beautifully with a variety of main dishes. Here are some ideas to make it a complete meal:
Holiday Feast: Serve alongside roast turkey, ham, or prime rib for Thanksgiving or Christmas.
Barbecue Favorite: Perfect with grilled steaks, ribs, or chicken wings at summer cookouts.
Weeknight Dinner: Pair with a simple green salad and roasted vegetables for a hearty, balanced meal.
Brunch Option: Believe it or not, this casserole works well at a brunch table, especially when served with scrambled eggs and fruit salad.
---
Why This Recipe Is Loved
This dish has become a favorite because it’s:
Comforting: Like a hug in casserole form.
Convenient: Serves a crowd without the fuss of making individual potatoes.
Customizable: You can adapt it with different toppings or cheeses.
Visually Appealing: The golden crust of melted cheese topped with green onions and bacon bits looks stunning on any table.
---
Final Thoughts
If you’re searching for the ultimate side dish that’s both indulgent and easy to make, this Oven-Baked Loaded Potato Casserole deserves a spot in your recipe collection. It combines ev
erything you love about a loaded baked potato—crispy bacon, melted cheddar cheese, tangy sour cream, and fluffy potatoes—into one hot, bubbling dish of pure comfort.
0 comments:
Post a Comment