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Ultimate Loaded Baked Potato Casserole – Easy 30-Min Recipe

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This ultimate loaded baked potato casserole is a quick and easy 30-minute recipe that delivers all the creamy, cheesy, crispy goodness of a loaded baked potato in a shareable, scoopable form. Perfect for busy weeknights, potlucks, or cozy Sundays.

Ingredients

Scale
  • 2 lbs (900 g) Russet potatoes, scrubbed and cubed into 1-inch pieces
  • 8 slices (8 oz or 225 g) bacon, chopped
  • 2 cups (8 oz or 225 g) sharp cheddar cheese, shredded
  • 1 cup (4 oz or 115 g) mozzarella cheese, shredded
  • 1 cup (240 ml) sour cream
  • ½ cup (120 ml) milk
  • 2 tbsp (28 g) butter, melted
  • 4–5 stalks green onions, sliced
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper, freshly ground
  • Optional toppings: extra crispy bacon bits, fresh chives, or a dollop of Greek yogurt

Instructions

  1. Preheat your oven to 400°F (200°C). While it’s heating, fill a large pot with water and bring it to a boil. Add 1 teaspoon of salt.
  2. Parboil the potatoes. Add the cubed Russet potatoes to the boiling water and cook for 8-10 minutes. You want them just tender enough that a fork can pierce them with slight resistance—don’t overcook or they’ll fall apart later. Drain them in a colander and set aside.
  3. Cook the bacon. While the potatoes are boiling, heat a large skillet over medium heat. Add the chopped bacon and cook for 5-7 minutes, stirring occasionally, until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings in the skillet.
  4. Make the creamy base. In a large mixing bowl, combine the sour cream, milk, melted butter, garlic powder, smoked paprika, salt, and black pepper. Whisk until smooth. This is your flavor foundation—taste it and adjust seasoning if needed.
  5. Combine everything. Add the drained potatoes, half the cooked bacon, half the green onions, 1½ cups of the shredded cheddar, and all the mozzarella to the bowl with the creamy base. Gently fold everything together until the potatoes are evenly coated. Be careful not to mash the potatoes—you want those chunks intact.
  6. Transfer to the baking dish. Pour the potato mixture into your greased 9×13-inch dish and spread it into an even layer. Sprinkle the remaining ½ cup of cheddar cheese on top, followed by the rest of the bacon.
  7. Bake. Place the dish in the preheated oven and bake for 18-22 minutes, until the cheese is melted and bubbly and the edges are golden brown. If you want a crispier top, switch to broil for the last 2 minutes—just watch it closely so it doesn’t burn.
  8. Rest and garnish. Let the casserole sit for 5 minutes before serving. This helps the flavors settle and makes it easier to scoop. Sprinkle the remaining green onions on top for a fresh finish.

Notes

For best results, shred your own cheese to avoid anti-caking agents that can make the sauce grainy. Parboil potatoes just until fork-tender to prevent them from turning mushy. Reserve some bacon for the top to keep it crispy. Let the casserole rest for 5 minutes before serving to allow the flavors to meld. To make ahead, assemble the casserole up to 24 hours in advance, refrigerate, and add 5-7 minutes to the baking time. For a vegetarian version, skip the bacon and add 1 cup of sautéed mushrooms.

Nutrition

Keywords: loaded baked potato casserole, easy casserole, 30-minute recipe, comfort food, potato casserole, bacon cheddar casserole

Find it online: https://nadinetable.com/ultimate-loaded-baked-potato-casserole-easy-30-min-recipe/