Loaded Baked Potato Casserole

Georgia Grown


  • 4 -5 russet potatoes, washed, skin on, 1-inch cubes, about 8 cups
  • 6 slices thick-cut bacon, diced
  • Salt & pepper
  • ½ teaspoon granulated garlic
  • ½ teaspoon regular or smoked paprika
  • 8 ounces cream cheese, softened
  • 2 ½ cups grated cheddar, divided
  • Sour cream and chopped scallions for topping


  1. Preheat oven to 425 degrees.
  2. Cook diced bacon over medium-high heat until crispy.  Reserve 2 ½ tablespoons grease.
  3. In a large bowl, combine potatoes with bacon grease, salt, pepper, garlic and paprika.  Toss potatoes well to evenly coat with spices.  Distribute potatoes evenly in a large ovenproof casserole.  Roast potatoes about 45 minutes, stirring once or twice, until golden.
  4. Meanwhile, combine cream cheese and ½ cup grated cheese in a small bowl, mixing well to combine.
  5. Dollop cream cheese mixture over golden potatoes then sprinkle with remaining cheese.  Return pan to oven and bake until cheese is melted and bubbly-about 15 minutes.  Serve with sour cream, scallions and bacon.
  • Serves 6.