Loaded Potato Casserole Recipe


  • 2 1/2 – 3 lb of medium potatoes, peeled and cut into 1-inch chunks
  • 1 cup evaporated low fat milk
  • 1/2 cup light sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided
  • 6 slices bacon, cooked and crumbled, divided (I used 8 slices because who doesn’t  love bacon)
  • Sliced green onions



  1. Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
  2. Preheat oven to 350° F. Grease 3-quart casserole dish.
  3. In a large bowl, combine potatoes, evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.
  4. Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.


View the original recipe here