Cheesy Loaded Baked Potato Casserole – Ultimate Comfort Dish

Few dishes say “comfort food” quite like a warm, cheesy baked potato casserole. This Loaded Baked Potato Casserole takes everything you love about a classic loaded potato , creamy potatoes, gooey cheese, savory toppings, and fresh green onions, and layers it all into one hearty, crowd-pleasing bake. Perfect for family dinners, holidays, or potlucks, it’s a recipe that brings everyone to the table.

Why You’ll Love This Recipe

• Creamy and cheesy: Every bite melts in your mouth.
• Simple prep: Uses ingredients you likely already have.
• Customizable: Add vegetables or swap toppings easily.
• Perfect for meal prep: Great to make ahead and reheat.

Ingredients

For the Casserole:

• 6 large russet potatoes, peeled and cubed
• 1 cup sour cream
• ½ cup cream cheese, softened
• 1 cup shredded cheddar cheese (divided)
• 1 cup shredded mozzarella cheese (divided)
• ½ cup milk
• 2 tablespoons butter
• Salt and black pepper, to taste
• 1 cup sautéed mushrooms
• 2 green onions, chopped

Optional Garnish:

• Extra green onions
• Additional shredded cheese

Step-by-Step Instructions

1. Preheat the oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook the potatoes: Boil cubed potatoes in salted water until tender (about 10–12 minutes). Drain and return to the pot.
3. Mash the potatoes: Add butter, sour cream, cream cheese, and milk. Mash until smooth and creamy.
4. Mix in cheese: Stir in half of the cheddar and mozzarella cheese, plus salt and black pepper to taste.
5. Layer the casserole: Spread half the mashed potatoes into the baking dish. Add the sautéed mushrooms and half the green onions, then layer with remaining potatoes.
6. Top and bake: Sprinkle with remaining cheese. Bake uncovered for 20–25 minutes until cheese is melted and bubbly.
7. Garnish and serve: Let cool slightly. Top with extra cheese and green onions before serving.

Tips & Variations

• Make it lighter: Substitute Greek yogurt for sour cream.
• Add protein: Mix in cooked shredded chicken or turkey.
• Boost flavor: Add garlic powder, paprika, or chives.
• Make ahead: Assemble up to a day ahead and refrigerate before baking.

Storage & Freezer Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Wrap tightly in foil and freeze up to 2 months. Thaw overnight and reheat in the oven at 350°F (175°C) until warm.

Serving & Pairing Ideas

• Reheat leftovers for a quick, satisfying lunch the next day.
• Serve this casserole as a main dish with a crisp green salad or roasted vegetables.
• Pair it with grilled chicken, steak, or baked salmon for a hearty dinner.
• Add a dollop of sour cream or a sprinkle of fresh chives for extra flavor.
• Serve it during holidays or family gatherings as a comforting side everyone will love.

Frequently Asked Questions

Can I use red or gold potatoes instead of russet?

Yes. Red and gold potatoes add a creamier texture and require less mashing.

How can I make this casserole vegetarian?

It already is! Just ensure your cheese is vegetarian-friendly.

Can I add other vegetables?

Absolutely, broccoli, spinach, or caramelized onions work well.

How do I reheat leftovers without drying them out?

Cover with foil and reheat in the oven at 350°F for about 15 minutes. Add a splash of milk for extra creaminess.

Ready to Make It?

This Loaded Baked Potato Casserole brings together comfort, warmth, and flavor in one irresistible dish. Whether for a weeknight meal or a festive occasion, it’s guaranteed to be a favorite on your table.

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