Loaded Baked Potato Casserole

Food Network Kitchen’s Loaded Baked Potato Casserole.
Food Network Kitchen’s Loaded Baked Potato Casserole.
Prep Time
25 min
Cook Time
1h 10 min
8 servings

This loaded baked potato casserole combines all the irresistible features of a loaded spud but is cooked and served family-style for an extra-hearty side.



Nonstick cooking spray
slice bacon, cut ½-inch thick
2 ¼
lbs russet potatoes (about 4), scrubbed clean and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
ounce cream cheese, at room temperature
cups shredded Cheddar
cup sour cream
scallions, white and light green parts only, thinly sliced


Step 1

Preheat the oven to 425ºF and spray a 3-quart casserole dish with nonstick spray. Set aside.

Step 2

Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.

Step 3

Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and ½ teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.

Step 4

Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.

Step 5

Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

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