Name: Loaded Baked Potato Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 large russet potatoes, peeled and cubed; 1 cup sour cream; 1/2 cup whole milk; 1/2 cup unsalted butter, melted; 2 cups shredded cheddar cheese, divided; 1/2 cup mozzarella cheese (optional); 1/2 cup green onions, chopped; Salt, to taste; Black pepper, to taste; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika (optional)

I turn simple russet potatoes into the ultimate comfort food with this loaded baked potato casserole. It’s creamy, cheesy, and packed with flavor from sour cream, butter, cheddar, and green onions. I love serving this dish as a hearty side or even as a main when I want something warm and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large russet potatoes, peeled and cubed

1 cup sour cream

1/2 cup whole milk

1/2 cup unsalted butter, melted

2 cups shredded cheddar cheese (divided)

1/2 cup mozzarella cheese (optional for extra cheesiness)

1/2 cup green onions, chopped

Salt and black pepper, to taste

1/2 tsp garlic powder

1/2 tsp paprika (optional for extra flavor)

Directions

I start by preheating my oven to 350°F (175°C). Then I boil the cubed potatoes in salted water for about 15 to 20 minutes, or until they are fork-tender. Once cooked, I drain them well and mash them until smooth.

Next, I stir in the sour cream, melted butter, milk, garlic powder, paprika, salt, and black pepper. I mix everything until creamy and well combined. Then I fold in 1 1/2 cups of shredded cheddar cheese and half of the chopped green onions.

I transfer the potato mixture into a greased 9×13-inch baking dish and spread it evenly. I sprinkle the remaining cheddar cheese on top, followed by the mozzarella if I’m using it. I finish with the rest of the green onions.

I bake the casserole uncovered for 20 to 25 minutes, until the cheese is melted, bubbly, and lightly golden. Before serving, I like to garnish with extra green onions or chives and serve it warm.

Servings and timing

This recipe makes about 8 servings, depending on portion size.

Prep time: 20 minutes

Cook time: 45 minutes (including boiling and baking)

Total time: About 1 hour and 5 minutes

Variations

I sometimes add a crunchy topping by mixing breadcrumbs with a little melted butter and sprinkling it over the casserole before baking for a crispy finish.

When I want a vegetarian boost, I mix in sautéed mushrooms, steamed broccoli, or roasted red peppers for extra texture and flavor.

If I’m in the mood for heat, I top the casserole with sliced jalapeños or drizzle a bit of hot sauce over each serving for a spicy kick.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm individual portions in the microwave until heated through. If I’m reheating a larger amount, I cover the dish with foil and bake it in a 350°F (175°C) oven until hot. If the casserole seems a little dry, I stir in a splash of milk before reheating to bring back the creaminess.

I can also freeze this casserole for up to 2 months. I let it cool completely, wrap it tightly, and freeze. When ready to use, I thaw it overnight in the refrigerator and reheat in the oven.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble the casserole a day in advance and store it covered in the refrigerator. When I’m ready to bake, I let it sit at room temperature for about 20 minutes before placing it in the oven.

Can I use a different type of potato?

I prefer russet potatoes because they mash smoothly and create a fluffy texture. However, I can also use Yukon Gold potatoes for a slightly creamier and denser result.

How do I make it extra creamy?

I make it extra creamy by adding a bit more sour cream or an extra splash of milk. I also make sure not to overbake it, so it stays soft and rich.

Can I add protein to make it a main dish?

Yes, I can mix in cooked shredded chicken or ground beef if I want to turn this into a more filling main course.

Why is my casserole gluey?

If my casserole turns gluey, it’s usually because I overmixed the potatoes. I try to mash them just until smooth and avoid overworking them to keep the texture light.

Conclusion

I love how this loaded baked potato casserole delivers all the flavors of a classic baked potato in one creamy, cheesy dish. It’s simple to prepare, easy to customize, and perfect for feeding a crowd. Whenever I want a dependable comfort food recipe, this is one I happily return to again and again.

📖 Recipe:

Loaded Baked Potato Casserole

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Author: Sophia
Total Time: 1 hour 5 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A creamy, cheesy loaded baked potato casserole made with tender russet potatoes, sour cream, butter, cheddar, and green onions. This comforting dish is perfect as a hearty side or satisfying main for family dinners and gatherings.

Ingredients

6 large russet potatoes, peeled and cubed

1 cup sour cream

1/2 cup whole milk

1/2 cup unsalted butter, melted

2 cups shredded cheddar cheese, divided

1/2 cup mozzarella cheese (optional)

1/2 cup green onions, chopped

Salt, to taste

Black pepper, to taste

1/2 teaspoon garlic powder

1/2 teaspoon paprika (optional)

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Instructions

Preheat the oven to 350°F (175°C).
Boil the cubed potatoes in salted water for 15–20 minutes, or until fork-tender. Drain well and mash until smooth.
Stir in sour cream, melted butter, milk, garlic powder, paprika, salt, and black pepper until creamy and fully combined.
Fold in 1 1/2 cups of shredded cheddar cheese and half of the chopped green onions.
Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
Sprinkle the remaining cheddar cheese on top, followed by mozzarella if using, and finish with the remaining green onions.
Bake uncovered for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden.
Garnish with additional green onions or chives if desired and serve warm.