Description
This Cheesy Loaded Baked Potato Casserole brings comfort food to your table. Experience warm, cheesy potatoes with your favorite toppings in one easy bake.
Ingredients
Scale
- Main Ingredients:
- 4 large Russet potatoes
- 8 slices bacon, chopped
- 2 tbsp unsalted butter, plus more for greasing
- Creamy Goodness:
- 2 cups sharp cheddar cheese, freshly grated, divided
- 1/2 cup sour cream (full-fat)
- 1.5 cups whole milk
- 2 tbsp all-purpose flour
- Flavor Boosters:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- Toppings & Garnish:
- 1/4 cup green onions, chopped
Instructions
- Prep the Potatoes: First things first, get those russet potatoes scrubbed clean. Then, pierce them a few times with a fork – this lets steam escape, preventing any potato explosions in your oven, which, trust me, is a cleanup nightmare you don’t want. Bake them at 400°F (200°C) for about 45-60 minutes, or until they’re tender when squeezed. I always forget to set a timer, so I usually just poke them until they feel right. Let them cool slightly; this is where I always burn my fingers trying to rush it!
- Cook the Bacon: While your potatoes are doing their thing, crisp up that bacon! Chop it into small pieces and cook it in a skillet over medium heat until it’s beautifully crispy. This usually takes me about 8-10 minutes, and oh, the smell! It fills the kitchen with such a comforting aroma. Once it’s done, scoop out the bacon bits with a slotted spoon and set them aside. Leave about a tablespoon of that glorious bacon fat in the skillet – we’re going to use it for flavor, so don’t pour it all out!
- Make the Creamy Sauce: Now for the magic! In that same skillet with the bacon fat (or add a tiny bit of butter if you drained too much), melt 2 tablespoons of unsalted butter. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly – this is your roux, and it’s important for thickening. Slowly whisk in 1.5 cups of whole milk until smooth, then stir in the sour cream, garlic powder, onion powder, salt, and pepper. Let it simmer gently until it thickens slightly, about 3-5 minutes. It should coat the back of a spoon. Taste and adjust seasonings here, hon!
- Assemble the Cheesy Layers: Once the potatoes are cool enough to handle, carefully scoop out the flesh into a large bowl, leaving a thin shell. Mash the potato flesh a bit, then add half of your shredded sharp cheddar cheese, half of the cooked bacon bits, and half of the creamy sauce. Stir it all together until just combined. Don’t overmix; we want some texture! This is where I always get a little messy, with potato bits flying. It’s fine, though, it’s part of the fun!
- Fill and Top: Spoon the cheesy potato mixture back into those potato skins you saved. Don’t be shy; really load them up! Arrange the filled potato halves in a baking dish. Then, spoon the remaining creamy sauce evenly over the tops of the potatoes. Sprinkle with the rest of the shredded sharp cheddar cheese and the remaining bacon bits. This is where it starts to look like the hearty Cheesy Loaded Baked Potato Casserole we’re dreaming of. Gosh, it smells good already!
- Bake Until Bubbly: Pop that baking dish into your preheated oven at 375°F (190°C) for about 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden brown. You want those edges to be a little crispy, too. The house will smell absolutely incredible, a mix of smoky bacon and rich cheese – it’s just the best. Garnish with fresh green onions right before serving. Be careful taking it out; it’s hot and gloriously cheesy! Enjoy your beautiful Cheesy Loaded Baked Potato Casserole!