Loaded Potato & Meatball Casserole
🕒 Time
- Prep: 15 minutes
- Bake: 35–45 minutes
- Total: ~1 hour
🍽 Servings
- 6–8 servings
🧾 Ingredients
Base
- 1½–2 lbs potatoes (russet or Yukon gold), peeled and diced
- 1 lb meatballs (beef, turkey, or chicken; frozen or homemade)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (optional)
Sauce & Toppings
- 1½ cups shredded cheddar cheese (or cheddar–monterey jack blend)
- ½ cup sour cream
- ½ cup milk or heavy cream
- 4–6 slices bacon, cooked and crumbled
- 3 green onions, sliced
- Optional: ranch seasoning (1–2 tsp) or cream cheese (2–4 oz)
👩🍳 Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Season potatoes
- Toss diced potatoes with olive oil, salt, pepper, garlic powder, onion powder, and paprika.
- Spread evenly in the baking dish.
- First bake
- Cover with foil and bake for 20 minutes.
- Add meatballs
- Remove foil, add meatballs, and stir gently to combine.
- Return to oven uncovered and bake another 15–20 minutes, until potatoes are tender and meatballs are hot.
- Make it loaded
- In a bowl, mix sour cream and milk (and ranch seasoning or cream cheese if using).
- Pour over casserole and gently stir.
- Cheese it up
- Sprinkle shredded cheese and bacon on top.
- Bake for 10 more minutes, or until cheese is melted and bubbly.
- Finish & serve
- Garnish with green onions.
- Let rest 5 minutes before serving.
🔄 Variations & Tips
- Extra creamy: Mash some of the potatoes slightly before adding cheese.
- Spicy: Add jalapeños or a dash of hot sauce.
- Veggie boost: Add broccoli florets or corn with the meatballs.
- Make-ahead: Assemble up to step 4, refrigerate, and bake when ready.
