Go Back
–+ servings
This is a picture of twice baked potato casserole in a baking dish with a small bowl of the casserole on the side.

Loaded Baked Potato Casserole Recipe

This Loaded Baked Potato Casserole is packed with creamy potatoes, crispy bacon, cheddar cheese, sour cream, roasted garlic, and green onions. An easy make-ahead side dish for holidays, potlucks, and family dinners.
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Course: Side Dish
Cuisine: American
Servings: 16 servings
Calories: 444kcal
Author: Ruth Truett

Equipment

  • 9x13 baking dish
  • cutting board
  • chef's knife
  • large mixing bowl
  • whisk
  • spatula

Ingredients

  • 8 medium russet potatoes approximately 5-6 pounds of potatoes
  • 1 head garlic
  • 1 bunch green onions
  • avocado oil
  • 1 lb bacon
  • 2-3 tablespoon all-purpose seasoning
  • 1 cup butter, melted
  • 1 cup sour cream
  • 1 cup heavy cream
  • 1 cup cheddar cheese, grated
  • 1 cup Monterrey Jack cheese, grated
  • kosher salt and fresh ground pepper, to taste

Instructions

The Potatoes, Garlic, Green Onions & Bacon

  • Bake the potatoes. Place the potatoes directly on the oven rack and bake at 400°F for about 1 hour, or until they're fork tender.
  • Prepare the garlic and onions. While the potatoes bake, trim ¼ inch from the top of the garlic bulb. Place the garlic (cut-side up) and the white portions of the green onions on a sheet of aluminum foil. Drizzle with avocado oil, season with kosher salt, and wrap tightly to form a packet.
  • Cook everything together. Place the foil packet on one end of a parchment-lined baking sheet and arrange the bacon on the other end. Add the baking sheet to the oven alongside the potatoes. The bacon will likely finish first, so transfer it to a paper towel-lined plate to cool. The garlic and green onions will be tender after 45–60 minutes. If they're done before the potatoes, remove the foil packet and let it cool while the potatoes finish baking.

The Casserole

  • Prepare the potatoes. Once the potatoes are cool enough to handle, cut them in half and scoop the flesh into a large mixing bowl. Mash to your desired consistency.
  • Mix the filling. In a separate bowl, combine the melted butter, heavy cream, sour cream, all-purpose seasoning, half of the cheddar and Monterey Jack, and about ¾ of the chopped bacon. Squeeze the roasted garlic cloves from their skins, finely chop the roasted green onions, and stir them into the mixture.
  • Assemble. Fold the butter mixture into the potatoes until well combined. Transfer to a lightly greased 9x13-inch baking dish and top with the remaining cheese.
  • Bake. Bake for 20–25 minutes, or until hot and bubbly. Garnish with the reserved bacon and the sliced green onion tops before serving.

Nutrition

Serving: 1serving | Calories: 444kcal | Carbohydrates: 22g | Protein: 10g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 604mg | Potassium: 558mg | Fiber: 1g | Sugar: 2g | Vitamin A: 831IU | Vitamin C: 7mg | Calcium: 147mg | Iron: 1mg
Tried this recipe?Let us know how it was!