Easy Loaded Baked Potato Casserole 45-Min Comfort Food
A creamy, oven-baked casserole layering fluffy mashed russet potatoes, sharp cheddar cheese, and savory turkey bacon for a satisfying weeknight meal. Ready in 45 minutes with a golden cheese crust and rich texture.
Ingredients
- 6 large russet potatoes, peeled and cubed
- 1/4 cup unsalted butter
- 4 oz cream cheese, softened
- 2/3 cup sour cream
- 1/2 cup milk
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 2 cups shredded cheddar cheese
- 1/2 cup turkey bacon, crisped and crumbled
Instructions
- Preheat oven to 375°F (190°C). Boil cubed potatoes in salted water until tender (8–10 minutes).
- Drain potatoes and mash with butter, cream cheese, sour cream, milk, garlic powder, salt, and pepper.
- Transfer mixture to a greased 9x13-inch casserole dish. Sprinkle cheddar cheese on top.
- Bake for 25 minutes. Remove, crumble in turkey bacon, and bake 5 more minutes until bubbly and golden.
- Let cool slightly (10 minutes) before serving.
Notes
Yukon Gold potatoes offer a creamier texture.
Substitute Greek yogurt for sour cream or use 2% milk for lighter version.
Serve garnished with fresh green onions or chives.
Leftovers keep in the fridge for 3–4 days.
Substitute Greek yogurt for sour cream or use 2% milk for lighter version.
Serve garnished with fresh green onions or chives.
Leftovers keep in the fridge for 3–4 days.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 30gProtein: 12gFat: 15gSaturated Fat: 8gCholesterol: 60mgSodium: 650mgFiber: 3gSugar: 3g
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