Loaded Baked Potato Casserole

Loaded Baked Potato Casserole

Recipe by JadeCourse: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 4 lbs Red Potatoes, cut into quarters

  • 1/4 cup Butter (Softened)

  • 1/4 cup Milk

  • 1/2 cup Sour Cream

  • 1 tsp Better Than Buillon Chicken Base

  • 1 tsp Salt

  • 1/2 tsp Pepper

  • 1/2 tsp Garlic Salt

  • 1/2 tsp Garlic Powder

  • 2 cups Cache Valley Creamery Cheddar Cheese, Freshly grated (Divided)

  • 15 slices Bacon, cooked and crumbled (Divided)

  • 3 Green Onions, chopped


  • Boil potatoes in a large pot of water for about 25 minutes or until tender. Drain well and return potatoes to the pot. Mash the potatoes with a potato masher.
  • Preheat oven to 350 degrees F. Spray a 13×9 inch baking dish with nonstick cooking spray and set aside.
  • Add sour cream, butter, milk, salt, pepper, bouillon chicken base, garlic salt and garlic powder to the mashed potatoes. Mix well with a mixer or large spoon.
  • Stir in 1 cup of freshly grated Cheddar Cheese and 2/3 of the crumbled bacon.
  • Place the potato casserole mixture in an even layer in the prepared baking dish. Bake in oven for 25 minutes.
  • Remove from oven and evenly sprinkle the top of the casserole with a cup of grated Cheddar Cheese and the remaining crumbled bacon. Return casserole to oven and bake for 5 more minutes, until cheese is melted.
  • Remove the casserole from the oven. Scatter green onions on top of the casserole and serve
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