Recipe Rescue: Loaded Baked Potato Casserole!

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I have a recipe that everyone in our family LOVES - but it has to be the most fattening dish ever invented. Is there anything you can do with it to make it healthier?

It is yummy, and there's never a smidge left over. However, I'd rather not kill everyone in the family by bringing it to all the family gatherings. Might as well call it "heart attack casserole"! Help!


(Scroll to the bottom of the post for a printable PDF version of the recipe!)

Original Recipe Ingredients (serves 12)

  • 5 lbs potatoes, baked (skin on or off - your preference)
  • 2 sticks of real butter, melted
  • 1 lb of bacon, cooked crisp & crumbled
  • 1 16 oz. container sour cream
  • Salt & Pepper to taste
  • 1-2 cups (to taste) of chopped chives or green onion tops
  • 1 lb shredded cheddar cheese

Nutrition Facts

Image removed.

Changes Made:

  • 5 lbs potatoes, baked (skin on or off - your preference): decreased to 3 lbs and specified to be golden/yellow potatoes, added broccoli
  • 2 sticks of real butter, melted: cut down to 1/2 stick, added chicken broth and milk for moisture, flavor, and creaminess
  • 1 lb of bacon, cooked crisp & crumbled: changed to 8 slices of center cut bacon, chopped finely (center cut bacon is lower in fat; chopping into smaller pieces helps incorporate the bacon throughout the dish)
  • 1 16 oz. container sour cream: cut down to 8 ounces, specified to be light sour cream, and used as a garnish. 8 ounces of plain nonfat Greek yogurt are mixed into the dish for sour cream flavor/creaminess
  • Salt & Pepper to taste
  • 1-2 cups (to taste) of chopped chives or green onion tops
  • 1 lb shredded cheddar cheese: cut down to 8 ounces, specified to be extra sharp cheddar (sharper cheeses are more flavorful so you can use less and still be satisfied. Part of the cheese is sprinkled on top and dish is then broiled until cheese is bubbly and browning, which adds more flavor and texture.

In summary:

  • Golden potatoes
  • Added broccoli
  • Less butter
  • Added chicken broth and skim milk
  • Less cheddar cheese; used extra sharp
  • Center cut bacon
  • Plain Greek yogurt mixed in
  • Topped with light sour cream

Nutrition Facts Face-Off!

Image removed.

Loaded Baked Potato Casserole (Printable PDF Version)

Serves 12

  • 8 slices center-cut bacon
  • 3 lbs Yukon Gold (yellow) potatoes
  • 1/2 stick butter, melted
  • ¾ cup fat-free chicken broth
  • ½ cup skim milk
  • 1 medium head fresh broccoli, cut into florets and steamed (about 4 cups)
  • 8 ounces plain nonfat Greek yogurt
  • 1 bunch green onions, sliced thinly
  • 8 ounces extra sharp cheddar cheese, shredded
  • Freshly ground black pepper
  • 8 ounces light sour cream


  1. Cook bacon in oven or pan-fry until desired crispness; pat with paper towels to drain fat.
  2. Place potatoes in a pot of water to boil. Meanwhile, crumble or chop bacon finely. When potatoes are fork tender, remove from heat and drain. Cut into chunks and place into a large bowl.
  3. Pour melted butter, chicken broth, and milk over potatoes in the bowl. Add steamed broccoli, Greek yogurt, and half each of the bacon, onions or chives, and shredded cheese. Add salt and pepper to taste. Mix well. (It's okay if the potatoes break down a little.)
  4. Spread potato mixture into a prepared 13x9" baking dish.
  5. Bake at 350 for about 30 minutes. Remove from oven.
  6. Top with remaining shredded extra sharp cheddar cheese. Return pan to oven and broil until cheese is melted, bubbly, and starting to brown (about 1 minute).
  7. Remove from oven. Garnish with sour cream, remaining bacon, and onions/chives.

Today's post was written by Leia Kedem. Leia Kedem, MS, RD, is a registered dietitian and Nutrition & Wellness Educator covering Champaign, Ford, Iroquois, and Vermilion Counties. She appears weekly on WCIA-3/WCIX-49 and is a biweekly contributor to the Champaign-Urbana News-Gazette. She also maintains Facebook and Twitter accounts where she regularly posts health tips and answers nutrition questions for free.