- 6 large russet potatoes
- ¼ cup unsalted butter
- 4 oz cream cheese
- ⅔ cup sour cream
- ½ cup milk
- ½ teaspoon garlic powder
- salt and pepper (to taste)
- 2 cups cheddar cheese (shredded)
- 1 ½ cup bacon (cooked and crumbled)
- ¼ cup green onions (diced)
Preheat your oven to 375 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray.
Wash, peel, dice, potatoes and place them in a large pot. Cover with water and boil until potatoes are tender.
Drain your potatoes and gently place them back into your now empty pot. Gently fold on butter, cream cheese, sour cream, and milk.
Last gently add in garlic powder, salt, and pepper along with 1 ½ cups shredded cheese and 1 cup bacon. Pour this into your prepared casserole dish.
Top your potatoes with the remaining cheese and bacon. Bake for 25-30 minutes.
Remove your casserole from the oven and top with green onions and serve.
Make ahead Loaded Baked Potato Casserole:
Refrigerate: Follow the instructions until step 5. Place the cheese on top but before baking allow your potatoes to cool and then cover the casserole dish and place it in the fridge for 1 day then bake according to directions.
Freeze: Follow the instructions until step 5. Place the cheese on top but before baking allow your potatoes to cool and then cover and place in the freezer. Keep in the freezer for up to 3 months. When you are ready to bake remove from freezer and allow to thaw overnight. Then cook according to directions.