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loaded oven baked potato casserole

(5 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This is a recipe that mostly everyone makes some version of in one form or another. This is my version, using all the ingredients that my family & I have come to love. I make it often as individual servings, other times, I simply mix it all together,& put it in a casserole dish. No matter how you put it together it is always so very tasty, and good. Using the Yukon Gold adds an extra dimension of flavor in my opinion. Because the skins are so thin, I even left them unpeeled to add a little extra fiber. Use the ingredients you & your family love, & this will become a family favorite

(5 ratings)
yield 12 or more depending on portion size
prep time 40 Min
cook time 30 Min
method Bake

Ingredients For loaded oven baked potato casserole

  • 6 lb
    yukon gold potatoes, ( cut into eights)
  • 1/2 -1 Tbsp
    kosher salt(added to pot of potatoes while cooking)
  • 2 pkg
    3 oz each real bacon bits
  • 2 bunch
    green onions, chopped fine
  • 1 c
    shredded swiss cheese or mozzarella
  • 12 oz
    shredded sharp cheddar cheese
  • 8 oz
    mild shredded cheddar cheese
  • 4-5 slice
    american cheese, cut into triangles for garnish
  • 2 c
    sour cream ( i prefer daisy brand)
  • 1 stick
    butter, softened to room temperature
  • 2 tsp
    granulated garlic powder
  • 1 1/2 tsp
    granulated onion powder
  • 1 1/2 tsp
    coarse ground black pepper
  • 2 c
    french fried onion rings
  • additional salt if needed according to taste
  • additional green onions & shredded cheese for garnish

How To Make loaded oven baked potato casserole

  • 1
    Preheat oven to 350 degrees F. Wash & cut potatoes into eights and add to a large pot. Fill with cold water, add kosher salt. Place on stove over medium heat, bring to a boil, and cook till tender, or when knife inserted into potatoes it is released easily.
  • 2
    Drain Potatoes into colander, then pour potatoes back into large pot, and place over low heat to dry out excess water. Remove from heat.
  • 3
    Add to an even larger bowl and proceed to partially mash with potato masher, leaving some pieces in chunks.
  • 4
    Add pepper, garlic powder, onion powder, butter, chopped green onions, and blend somewhat, then add most of shredded cheese, sour cream & stir to combine together. If you want them to be creamier, add a little heavy whipping cream till potatoes reaches the texture you are looking for.
  • 5
    Spray a 9X15 X2 inch casserole dish with non stick cooking spray. Add potatoes, then garnish top with american cheese triangles and shredded cheese, & green onions if desired, then bake in preheated 350 degree F. oven for 30 minutes or until hot & bubbly. Serve while potatoes are still hot.
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