Loaded Cheesy Potato Casserole with Bacon and Green Onions

A rich and comforting casserole featuring creamy mashed potatoes, smoky bacon, melted cheddar cheese, and bright, fresh green onions—a classic crowd-pleaser perfect for family dinners or festive occasions.

Why You’ll Love This Recipe

This casserole captures all the flavors you adore—creamy, cheesy, and savory. It combines the comfort of mashed potatoes with the zest of bacon and scallions, baked to bubbly perfection. Perfect for holidays, potlucks, or any time you crave something indulgent yet simple.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Potatoes (Russet or Yukon Gold)
• Bacon (cooked and crumbled)
• Cheddar cheese (grated)
• Sour cream
• Cream cheese (optional for extra creaminess)
• Butter
• Milk or half‑and‑half
• Garlic (minced or powder)
• Salt and black pepper
• Green onions, chopped

Directions

1. Preheat your oven to 375 °F (190 °C) and grease a 9×13-inch baking dish.
2. Peel and boil potatoes until fork-tender; drain well and return to the pot to allow excess moisture to evaporate.
3. Mash the potatoes with butter, milk, sour cream, and cream cheese until smooth and creamy. Season with salt, pepper, and garlic.
4. Stir in most of the cheese and bacon, reserving some for topping.
5. Transfer the mixture to the prepared baking dish, then top with remaining cheese and bacon.
6. Bake for approximately 20–30 minutes until the cheese is melted and bubbly. Optionally broil briefly to achieve a golden crust.
7. Garnish with green onions before serving.

Servings and Timing

• Servings: 8–10
• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes

Variations

• Swap Russet potatoes for Yukon Gold for a creamier texture.
• Use a blend of cheeses like Gruyère, Monterey Jack, or Colby.
• For a lighter version, replace sour cream or cream cheese with Greek yogurt.
• Add diced jalapeño or smoked paprika for a subtle kick.
• Try turkey bacon or vegetarian bacon for alternative dietary needs.

Storage/reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the oven at 350 °F (175 °C) until heated through. Individual portions can be warmed in the microwave.

FAQs

What type of potatoes should I use?

Russet potatoes give a fluffy texture, while Yukon Golds provide a creamier consistency; either works beautifully.

Can I prepare this ahead of time?

Yes. Assemble the casserole and refrigerate for up to 2 days, then bake when ready. You may need to add a few extra minutes to the baking time.

Is it possible to freeze it?

Absolutely. Bake, cool, and freeze in an airtight container for up to 3 months. Thaw overnight before reheating in the oven.

How can I avoid a gluey texture when mashing?

Avoid over-mixing. Mash just until smooth, especially if using a mixer—overworking can make the potatoes gummy.

Can I omit the cream cheese?

Yes, though it adds richness and smoothness. Substitute with more sour cream or half-and-half if preferred.

What can I serve alongside the casserole?

This pairs well with roasted meats, grilled veggies, or a crisp green salad to balance the richness.

How do I make the top extra crispy?

Broil for the last 1–2 minutes of baking—just watch it closely to prevent burning.

Any alternatives to bacon?

Yes—try pancetta, turkey bacon, or omit entirely and top with fried onions or extra cheese.

Can I make it vegetarian-friendly?

Absolutely. Skip the bacon and consider toppings like sautéed mushrooms, roasted garlic, or caramelized onions.

How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until hot.

Conclusion

This casserole is the ultimate comfort dish—easy to make and indulgently delicious. Whether it’s for a weeknight dinner or a gathering, it’s sure to be a hit every time. Let me know if you’d like me to continue with full articles for the other nine dishes!

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