Loaded Baked Potato Casserole Recipe

Introduction

This Loaded Baked Potato Casserole is a comforting, cheesy dish that’s perfect for family dinners or potlucks. Combining tender potatoes with creamy cheese, sour cream, and bacon, it’s a delicious twist on the classic baked potato.

Ingredients

• 3 large russet potatoes, peeled and diced
• 1/2 cup sour cream
• 1/2 cup cream cheese (softened)
• 1 cup shredded cheddar cheese (plus more for topping)
• 1/2 cup milk
• 1/4 cup green onions, chopped (plus more for garnish)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup cooked bacon, chopped (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. In a large pot, cover the diced potatoes with water and bring to a boil. Cook until fork-tender, about 10-15 minutes, then drain and let cool slightly.
2. Step 2: In a large mixing bowl, combine sour cream, cream cheese, shredded cheddar cheese, milk, green onions, garlic powder, onion powder, salt, and pepper. Mix until smooth. Gently fold in the cooked potatoes and, if using, the chopped bacon.
3. Step 3: Pour the potato mixture into the prepared baking dish and spread it evenly. Sprinkle additional shredded cheddar cheese on top for a cheesy crust.
4. Step 4: Bake in the oven for 30-35 minutes, until heated through and the cheese is bubbly and golden. Allow to cool for a few minutes before serving.
5. Step 5: Garnish with extra chopped green onions or bacon if desired. Serve warm as a side dish or main course.

Tips & Variations

• For extra crispiness, add a layer of crushed potato chips or breadcrumbs on top before baking.
• Use smoked cheddar for a deeper flavor or add jalapeños for a spicy kick.
• To make this dish vegetarian, simply omit the bacon and add sautéed mushrooms or roasted veggies instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, to maintain the casserole’s creamy texture and crispy top.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this casserole?

Yes, but russet potatoes are recommended because their high starch content creates a fluffy texture. Yukon golds can also work but may be a bit denser.

Is it possible to make this casserole ahead of time?

Absolutely. Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking from cold.

Loaded Baked Potato Casserole Recipe

Print Recipe

★★★★★

5 from 73 reviews

This Loaded Baked Potato Casserole is a creamy, cheesy comfort dish featuring tender diced russet potatoes mixed with sour cream, cream cheese, cheddar cheese, and aromatic seasonings. Baked to bubbly perfection and topped with crispy bacon and fresh green onions, it’s a perfect side dish or hearty main course that brings all the classic baked potato flavors into one delicious casserole.

• Author: Sophie
• Prep Time: 50 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Casserole:

• 3 large russet potatoes, peeled and diced
• 1/2 cup sour cream
• 1/2 cup cream cheese (softened)
• 1 cup shredded cheddar cheese (plus more for topping)
• 1/2 cup milk
• 1/4 cup green onions, chopped (plus more for garnish)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup cooked bacon, chopped (optional)

Instructions

1. Prepare the Potatoes: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. In a large pot, add the diced potatoes and cover them with water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain the potatoes and let them cool slightly.
2. Mix the Casserole Ingredients: In a large mixing bowl, combine sour cream, softened cream cheese, shredded cheddar cheese, milk, chopped green onions, garlic powder, onion powder, salt, and pepper. Mix well until smooth. Gently fold the cooked potatoes into this cheese mixture until evenly combined. If using, stir in the chopped cooked bacon.
3. Assemble the Casserole: Transfer the potato mixture into the prepared baking dish and spread it out evenly. Sprinkle additional shredded cheddar cheese on top for a cheesy finish.
4. Bake the Casserole: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the casserole is heated through and the cheese on top is bubbly and golden brown. After baking, allow it to cool for a few minutes before serving.
5. Serve: Garnish with extra chopped green onions and/or bacon if desired. Serve this loaded baked potato casserole warm as a comforting side dish or a satisfying main course.

Notes

• You can substitute sharp cheddar cheese for a bolder flavor.
• For a lighter version, use low-fat sour cream and milk.
• Leftover casserole can be refrigerated for up to 3 days and reheated in the oven.
• For additional texture and flavor, add a sprinkle of smoked paprika or cayenne pepper.
• If avoiding bacon, add additional green onions or chopped chives as garnish.

Keywords: baked potato casserole, loaded baked potato, potato side dish, cheesy potato casserole, bacon potato casserole