Loaded Baked Potato Casserole

Name: Loaded Baked Potato Casserole
Prep time: 22 min
Cook time: 1 h 12 min
Total time: 1 h 34 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 lb (1360 g) russet potatoes, scrubbed, skin on, cut into ¾-inch (2 cm) cubes; 12 oz (340 g) thick-cut bacon, cut crosswise into 1-inch (2.5 cm) pieces; 8 oz (225 g) sharp cheddar cheese, coarsely grated (about 2 cups), divided: 6 oz (170 g) for the sauce and 2 oz (55 g) for the top; 1 cup (240 g) full-fat sour cream, at room temperature; ½ cup (120 ml) heavy cream, at room temperature; 3 tbsp (43 g) unsalted butter, melted, divided: 1 tbsp for greasing the dish and 2 tbsp for the sauce; 2 tbsp (30 ml) rendered bacon fat, reserved from cooking the bacon, slightly cooled; 3 cloves (15 g) garlic cloves, finely minced; 6 whole (90 g) green onions, thinly sliced, white and green parts (about ¾ cup), divided: half for the sauce, half for garnish; 1 tbsp (18 g) kosher salt, for the cooking water; 1 tsp (6 g) kosher salt, for the sauce; ½ tsp (1½ g) black pepper, freshly ground; ½ tsp (1.2 g) smoked paprika (optional)

From the MyKitchenBank Kitchen

Tender russet potato cubes folded into a tangy sour cream and sharp cheddar sauce with crisp bacon and green onions, then baked until bubbling with a golden cheesy top. All the flavor of a loaded baked potato, made for a crowd in one dish.

Prep: 22 min
Cook: 1 hr 12 min
Wait: 15 min
Total: 1 hr 49 min
Makes: 1 (9×13-inch) casserole, 8 generous side servings

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Ingredients

8 servings

3 lb (1360 g) russet potatoes, scrubbed, skin on, cut into ¾-inch (2 cm) cubes
12 oz (340 g) thick-cut bacon, cut crosswise into 1-inch (2.5 cm) pieces
8 oz (225 g) sharp cheddar cheese, coarsely grated (about 2 cups), divided: 6 oz (170 g) for the sauce and 2 oz (55 g) for the top
1 cup (240 g) full-fat sour cream, at room temperature
½ cup (120 ml) heavy cream, at room temperature
3 tbsp (43 g) unsalted butter, melted, divided: 1 tbsp for greasing the dish and 2 tbsp for the sauce
2 tbsp (30 ml) rendered bacon fat, reserved from cooking the bacon, slightly cooled
3 cloves (15 g) garlic cloves, finely minced
6 whole (90 g) green onions, thinly sliced, white and green parts (about ¾ cup), divided: half for the sauce, half for garnish
1 tbsp (18 g) kosher salt, for the cooking water
1 tsp (6 g) kosher salt, for the sauce
½ tsp (1.5 g) black pepper, freshly ground
½ tsp (1.2 g) smoked paprika (optional)

Equipment (7)

9×13-inch (23×33 cm) baking dish, about 3 quarts
Large pot (6-quart / 5.5 L) for boiling potatoes
Large skillet (12-inch / 30 cm)
Large mixing bowl (4-quart / 3.8 L or larger)
Colander
Aluminum foil
Box grater and chef's knife

Steps

Before you start

Grate the cheddar from a block yourself if you can; pre-shredded cheese is coated with starch and melts less smoothly.
Let the sour cream and heavy cream sit out for 20 minutes so they don't cool down the potatoes and sauce.
Set out all ingredients first: the potatoes are parboiled and must be folded into the sauce while still warm.
Scrub the russets well and leave the skins on for flavor and texture; peel them only if you prefer.

1
Heat oven, grease dishOven 375°F / 190°C
- Position a rack in the center of the oven and heat to 375°F (190°C).
- Brush the bottom and sides of a 9×13-inch (23×33 cm) baking dish with 1 tablespoon of the melted butter.
- Set the remaining 2 tablespoons butter aside for the sauce.
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Ready when: Dish is evenly coated with a thin film of butter.
2
Crisp the bacon
- Place the bacon pieces in a cold 12-inch (30 cm) skillet and set over medium heat.
- Cook, stirring every 2 minutes, for 10 to 12 minutes, until the fat has rendered and the pieces are deep golden and crisp at the edges.
- Lift the bacon out with a slotted spoon onto a paper towel-lined plate.
- Pour the fat into a heatproof bowl and measure out 2 tablespoons to reserve; discard any extra.
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Ready when: Bacon is deep golden, crisp, and bubbling has slowed in the pan.
Tip: Starting the bacon in a cold pan renders more fat and keeps it from curling and burning.
3
Cut the potatoes
- Cut the scrubbed russets into ¾-inch (2 cm) cubes, keeping the pieces as even as possible so they cook at the same rate.
- Place them in a large pot as you go.
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Ready when: Cubes are roughly uniform, all about ¾ inch.
Tip: Cubes larger than 1 inch will stay hard in the center after baking.
4
Parboil the potatoes
- Cover the potatoes with cold water by 1 inch (2.5 cm) and stir in 1 tablespoon kosher salt.
- Bring to a boil over high heat (about 8 minutes), then reduce to medium and simmer for 7 minutes.
- Drain in a colander.
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Ready when: A fork slides in with slight resistance; the potatoes are about three-quarters cooked and the edges are not falling apart.
Tip: Do not cook them until fully soft. They finish in the oven, and overcooked cubes turn to mush when folded.
5
Steam-dry potatoes
- Leave the drained potatoes in the colander (or spread on a rimmed baking sheet) for 5 minutes so surface moisture evaporates.
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Ready when: Potatoes look matte and dry on the surface, with no steam rising.
6
Mix the sauce
- In a large bowl, whisk together the sour cream, heavy cream, the reserved 2 tablespoons melted butter, 2 tablespoons bacon fat, garlic, 1 teaspoon kosher salt, pepper, and smoked paprika if using.
- Stir in 6 ounces (170 g) of the cheddar, half of the green onions (about ⅓ cup), and two-thirds of the bacon.
- Set the remaining bacon, green onions, and cheddar aside.
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Ready when: Sauce is smooth and evenly speckled with cheese, onion, and bacon.
Tip: If the bacon fat is hot, let it cool for a minute so it doesn't curdle the sour cream.
7
Fold and assemble
- Add the dried potatoes to the sauce and fold gently with a rubber spatula, 10 to 12 turns, until every cube is coated.
- Scrape into the buttered baking dish and spread into an even layer.
- Press lightly with the spatula, but don't mash.
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Ready when: Potatoes are evenly coated and the surface is level.
Tip: Fold gently; vigorous stirring breaks the cubes and makes the casserole gluey.
8
Bake coveredOven 375°F / 190°C
- Cover the dish tightly with foil and bake at 375°F (190°C) for 25 minutes, until the sauce is hot and starting to bubble at the edges.
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Ready when: Sauce bubbles at the edges and a fork pierces the potatoes with no resistance.
Tip: Tent the foil so it doesn't press onto the surface and pull the sauce off.
9
Top and brownOven 375°F / 190°C
- Remove the foil and scatter the remaining 2 ounces (55 g) cheddar and remaining bacon over the top.
- Bake uncovered at 375°F (190°C) for 15 minutes, until the cheese is melted and lightly browned in spots and the edges are bubbling.
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Ready when: Cheese is melted and freckled golden brown; sauce is bubbling around the edges.
Tip: If the top isn't browned after 15 minutes, broil on high for 1 to 2 minutes, watching closely.
10
Rest and garnish
- Let the casserole stand for 10 minutes so the sauce thickens and clings to the potatoes.
- Sprinkle with the remaining green onions and serve warm.
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Ready when: Sauce is thick and no longer runny when a spoon is pulled through.

Good to know

Tips

Parboil in salted water; it seasons the potatoes from the inside and keeps the final dish from tasting flat.
Pull the bacon from the pan while it is still slightly flexible in the thickest spots; it will keep crisping on its own and stay crunchy on top in the oven.
Use a sharp cheddar for the best flavor; mild cheddar disappears behind the sour cream.
Serve with extra sour cream and sliced green onions at the table for a true loaded-potato feel.

Make ahead

"Assemble through step 7, cover tightly, and refrigerate up to 24 hours. Add 10 to 15 minutes to the covered baking time, since the dish starts cold. Keep the topping cheese, remaining bacon, and garnish onions separate until step 9."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: airtight container up to 4 days. Freezer: up to 2 months, though the potatoes soften slightly; thaw overnight in the fridge. Reheat covered with foil at 350°F (175°C) for 20 to 25 minutes until hot throughout, or microwave single portions for 1 to 2 minutes."

Substitutions

russet potatoes → Yukon Gold potatoes. Creamier and hold their shape a bit better; the casserole will be slightly less fluffy.
full-fat sour cream → plain full-fat Greek yogurt. Same amount; tangier and slightly thicker, so the sauce may need an extra splash of cream.
heavy cream → whole milk. Gives a slightly lighter sauce; use the same amount.
sharp cheddar cheese → Monterey Jack or pepper Jack. Pepper Jack adds mild heat; use the same weight.