Loaded Baked Potato Casserole

 

 Baked potato casserole topped with crispy bacon, lots of cheddar cheese, and green onion. The ideal side dish recipe that feeds a crowd!

 

5 pounds Yukon gold potatoes  washed, peeled, and cut into large chunks

 water to cover the potatoes in a large stock pot

8-ounce package of cream cheese

8 tablespoons butter

1/2 cup sour cream

1/4-1/2 cup milk

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

2 cups sharp cheddar cheese

8 slices bacon, cooked and crumbled

4 green onions, sliced

 

Arrange the potato chunks in a large stock pot. Cover the potatoes with water or chicken broth. Bring to a boil, then reduce to a simmer for 20-30 minutes, or until the potatoes are fork tender. Remove the potatoes from the liquid. Return the cooked potatoes to the pan. Add in butter, cream cheese, sour cream, salt, black pepper, and garlic powder. Using a potato masher, mash the potatoes until most of the clumps are removed.

Preheat the oven to 375 degrees. Add in the milk, up to 1/2 cup, and continue mashing until the potatoes are smooth and fluffy. Add more milk if desired.

You can also use a hand or stand mixer to get the potatoes extra fluffy and smooth.

Add 1 cup of sharp cheddar cheese to the potatoes and half of the cooked bacon crumbles. Stir to combine.

Spread the potatoes in a lightly greased 9 x 13-inch casserole dish. Top with remaining cheese and bacon. Bake for 20-25 minutes or until the cheese is melted and bubbly.

Garnish with green onions and serve