Loaded Baked Potato Casserole


  • 5 pounds of yellow potatoes
  • 4 tablespoons of butter (softened)
  • 1 cup of sour cream
  • 3/4 cup of half & half (or raw milk)
  • 1 1/2 teaspoons of salt
  • 1/2 teaspoon of pepper
  • 3 cups of shredded cheddar cheese
  • 10 slices of bacon (cooked well and crumbled)
  • 4 green onions (sliced thin)



  1. Heat oven to 400 degrees
  2. Spray 3-quart baking dish with cooking spray.
  3. Prick potatoes with a fork and place on a cookie sheet.
  4. Bake for 1 hour or until tender.
  5. Remove the potatoes from the oven and let cool for about 15 minutes.
  6. Cut the potatoes in half and scoop the insides into a large bowl.
  7. Add softened butter and mash with a potato masher until most of the lumps are gone.
  8. Add in sour cream, half & half and salt and pepper.
  9. Reserve 1 cup of cheese, 3 tablespoons of crumbled bacon and 1/4 cup of green onions for the topping.
  10. Stir in remaining cheese, bacon and green onions.
  11. Spoon into baking dish and sprinkle with reserved 1 cup of cheese on the top.
  12. Bake for 35 minutes (at 375 degrees) or until the top is puffy and the edges are turning brown.
  13. Garnish with remaining bacon and green onions.