Loaded baked potatoes are one of the ultimate comfort foods. I did not grow up with potatoes as a regular part of my diet and I’m making up for it in my married life! This casserole has everything that we put on a loaded baked potato but makes it easier to serve to a crowd. Read on for common questions about loaded baked potatoes and the recipe!
What are loaded baked potatoes?
Loaded baked potatoes are baked potatoes that are cut in half and then topped with an assortment of vegetables, meats, and sauces. What you put on them is customizable to your preferences!
What kind of potatoes are best for baked potatoes?
Russet potatoes are the best for baked potatoes because they are a low moisture potato which helps them to crisp up and get fluffy on the inside. Idaho potatoes are also low-moisture potatoes that are good for baked potatoes.
What kind of potatoes are best for casseroles?
White potatoes are ideal for casseroles because they hold their shape when cooked.
What are good toppings for loaded baked potatoes?
Good toppings for loaded baked potatoes include bacon, pulled meat, raw or sauteed onions, chives, sour cream, cheese, or even broccoli and cheese sauce! I think that loaded baked potatoes are a great meal for a crowd. You can bulk-bake the potatoes and then offer an assortment of toppings on the side.
Can you make a loaded baked potato casserole ahead of time?
You absolutely can make this loaded potato casserole ahead of time! When you have it assembled, store it in the fridge covered up to 24 hours before you’re ready to cook it. When you’re ready, bake it at 350 degrees but plan for it to take at least an hour to cook.
How to make loaded baked potato casserole!
Prep your potatoes. You need 3 pounds of potatoes for this recipe. I had baby potatoes that I washed and cut in half, but full-sized potatoes would work fine as well. Cut your potatoes so that the pieces are about the same size, around 1-inch cubes. If you are using a potato that is not a russet or Idaho, consider making the cuts slightly larger. You may need to adjust cook time as well, but larger pieces will allow for the potatoes to still hold some structure.
Put the potatoes in a pot of heavily salted water on the stove and bring to a boil. Let the potatoes simmer in the water until they can be easily pierced with a fork. Drain the water from the pot and leave the potatoes in it without the lid. The goal is for the potatoes to dry out and not have excess water in them for the casserole.
Frugal Living Tip: You can save the water from the drained potatoes. This water is great for thickening soups or stews because of the potato starch. DO NOT give this water to your plants. This water is salted and can hurt the health of your plants.
Next, in a large mixing bowl, combine 3 tbsps of salted butter, 1 cup of sour cream, 1 tsp of salt, and 1 tsp of garlic powder. Mix until thoroughly combined. Then add 1 ½ cup of cooked, chopped bacon and 1 cup of shredded cheddar cheese. I used white cheddar because we are trying to get away from food dye in our household and orange cheddar cheese has dye in it. (Although Aldi uses vegetable coloring to turn it orange!).
Then, pour the potatoes into the mixing bowl. Stir the mixture well. You want the potatoes thoroughly coated.
Pour the potato mixture into a 9 x 13 pan, spreading it out evenly. Top the casserole with ¼ cup of shredded cheese and 1 tbsp of chopped chives. I used dried chives but in the summer I will use fresh chives from the garden. Check out some of the herbs we grew this past summer here!
Bake the casserole at 350 degrees for about 30 minutes. If you made this casserole ahead of time and the potatoes are cold when you put it in the oven, it will take at least an hour if not more. Make sure to account for that!
I served this casserole with leftover soup for our family this time. However, it could have been a main meal for how much everyone enjoyed it! I look forward to serving it as a side dish for sandwiches, roasts, and even a whole roast chicken.
Let me know what you think of this recipe and what your favorite loaded potato toppings are in the comments below!
Easy Loaded Baked Potato Casserole
Ingredients
- 3 lbs of potatoes chopped in 1 inch pieces
- 3 tbsp of softened butter
- 1 cup sour cream
- 1 tsp salt if you don’t boil your potatoes in salt water, you will need more than 1 tsp of salt
- 1 tsp garlic powder
- 1 ½ cup cooked chopped bacon
- 1 1/4 cup shredded cheddar cheese divided
- 1 tablespoon chopped chives
Instructions
- Preheat the oven to 350 degrees.
- Put your cut potatoes in a pot of heavily salted water on the stove and bring to a boil. Let the potatoes simmer in the water until they can be easily pierced with a fork.
- Drain them and leave them in the pot without a lid so that they are not wet anymore.
- In a large mixing bowl, combine softened butter, sour cream, salt, and garlic powder. mix until thoroughly combined.
- Add chopped bacon and 1 cup of the cheddar cheese to bowl.
- Toss the potatoes in the mixing bowl, stirring until the potatoes are thoroughly coated.
- Pour the potatoes and the mixture into a 9x13 baking dish.
- Top with remaining ¼ cup cheddar cheese and chives.
- Bake covered at 350 degrees for 30 minutes. If you want a golden and crispy top, you can broil on low for an additional five minutes without the cover
Save it for later!
