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Loaded Baked Potato Casserole

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A cozy, easy-to-make casserole featuring creamy potatoes, melted cheddar cheese, crispy bacon bits, and a golden, crunchy panko topping. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and cubed
  • 6 slices thick-cut bacon, cooked and crumbled
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup sour cream
  • 4 tablespoons butter, melted
  • 3 stalks green onions, thinly sliced
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 cup panko breadcrumbs
  • 1/4 cup milk

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Peel and cube the russet potatoes into roughly 1-inch pieces. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for about 15 minutes or until fork-tender but not falling apart. Drain well in a colander.
  3. While potatoes boil, cook bacon strips in a skillet over medium heat until crispy. Drain on paper towels and crumble once cool enough to handle.
  4. In a large bowl, combine the drained potatoes, sour cream, milk, melted butter, garlic powder, salt, and pepper. Fold gently to keep some potato chunks for texture. Stir in 1 1/2 cups shredded cheddar cheese, half the crumbled bacon, and the sliced green onions.
  5. Spoon the potato mixture evenly into a greased 9×13-inch baking dish and smooth the top with a spatula.
  6. In a small bowl, toss together panko breadcrumbs, remaining 1/2 cup shredded cheddar cheese, the rest of the crumbled bacon, and 2 tablespoons melted butter. Sprinkle this mixture evenly over the potato layer.
  7. Bake for 25-30 minutes, or until the topping is golden brown and crispy and the casserole is bubbly around the edges.
  8. Let the casserole cool for about 5 minutes before serving.

Notes

If the topping browns too fast, loosely cover the casserole with foil halfway through baking. Do not over-mash the potatoes to maintain texture. Use freshly shredded cheese for best melting and flavor. Leftovers refrigerate well for up to 3 days and reheat in the oven to maintain crispiness. For gluten-free topping, substitute panko with crushed cornflakes or gluten-free panko.

Nutrition

Keywords: loaded baked potato casserole, cheesy casserole, comfort food, easy casserole, bacon casserole, crispy topping

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