Loaded Baked Potato Casserole Recipe

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Prep Time: 25 mins           Cook time: 55 mins              Servings: 12


4 lbs Red Potatoes, cut into quarters

1/4 cup Milk

1/2 cup Sour Cream

1 tsp Better Than Buillon Chicken Base

1/2 tsp Garlic Salt

1/2 tsp Garlic Powder

1/4 cup Butter (Softened)

1 tsp Salt

1/2 tsp Pepper

15 slices Bacon, cooked and crumbled (Divided)

3 Green Onions, chopped

2 cups Cache Valley Creamery Cheddar Cheese, Freshly grated (Divided)


In a large pot of water, boil potatoes for about 20-25 minutes or until tender. Drain well and return potatoes to the pot. Mash the potatoes with a potato masher.
Preheat oven to 350F. Spray with nonstick cooking spray a 13×9 inch baking dish and set aside.
Gradually add sour cream, butter, milk, pepper, bouillon chicken base, garlic salt , salt, and garlic powder to the mashed potatoes. Mix well.
Put in a cup of freshly grated cheddar cheese and about 2/3 of the crumbled bacon.
Place the potato casserole mixture in an even layer in the prepared baking dish. Bake in oven for 25 minutes.

When time is up, remove from oven and evenly sprinkle the top of the casserole the remaining cheddar cheese and crumbled bacon . Return casserole to oven and bake for 5 more minutes, until cheese is melted. Remove the casserole from the oven.

Sprinkle green onions on top of the casserole and serve immediately.

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