This loaded potato casserole is the ultimate side dish recipe! You can make this potato casserole ahead of time and bake when ready!
5 pounds russet potatoes
1 stick butter, softened
4 ounces cream cheese, room temperature
1/2 cup sour cream
1 teaspoon garlic powder
1 teaspoon kosher salt
Fresh black pepper to taste
1/2 cup whole or 2% milk
1/2 cup heavy cream
3 cups shredded white cheddar cheese, divided
1 1/2 cup bacon bits (or cooked, chopped bacon), divided
Chopped chives for garnish
Preheat the oven to 400 degrees.
Peel the potatoes and cut them into approximately 2 inch size cubes. Add to a large pot and cover with cold water. Boil the potatoes for 12-15 minutes until they are fork tender.
Drain the potatoes and rice them into the pot that you used to boil them in. Alternately you can add the potatoes into the pot and use a potato masher, but using a potato ricer will yield a more smooth and fluffy texture.
Slice the butter into pieces and add to the potatoes while they are still warm, along with the cream cheese and sour cream. Stir to combine.
Add the garlic powder, salt, pepper, milk, cream, 2 cups of the shredded cheese and 1 cup of the bacon bits. Stir to combine well.
Pour the potato mixture into a 9″ x 13″ baking dish that’s been sprayed with non-stick cooking spray. Top with remaining cup of cheese and 1/2 cup of bacon bits.
Bake for 25-30 minutes, uncovered until the cheese on top is melted and the potatoes are warmed through in the middle.
Garnish with chopped chives before serving.
You can make this casserole, refrigerate and bake when ready! Take the dish out of the refrigerator about 30 minutes before baking to take the chill off, or add a few more minutes to the baking time.
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: twice baked potatoes, potato casserole, casserole recipe, baked potato casserole, make ahead mashed potatoes, side dish recipe, potato recipe