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Creamy Loaded Baked Potato Casserole

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"A cross between scalloped potatoes and a loaded baked potato. This is one of my family favorites! Goes with just about anything - I suggest serving as a side to steak or grilled chicken."
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1 h 55 m servings 436
Original recipe yields 10 servings (1 casserole)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place 1/2 the Cheddar cheese, chicken soup, sour cream, cream cheese, butter, salt, pepper, and garlic powder in a large bowl. Beat with an electric mixer on low speed until well blended. Stir in potatoes with a large wooden spoon until evenly coated. Transfer to a baking pan. Cover with aluminum foil.
  3. Bake on the upper rack of the preheated oven until bubbly, about 1 hour and 30 minutes. Scatter the remaining Cheddar cheese and bacon on top; continue baking until cheese is melted, about 5 minutes. Sprinkle green onions on top.


  • Cook's Notes:
  • Use any kind of yellow-colored cheese you prefer.
  • Feel free to use low-fat or fat-free dairy products.
  • You can also bake the casserole at 325 degrees F (165 degrees C) for 2 hours.

Nutrition Facts

Per Serving: 436 calories; 33.7 15.8 18.2 94 827 Full nutrition

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