This Loaded Baked Potato Casserole is one of my favorite side dish recipes. It's so easy to make and tastes amazing.
Potatoes make the best side dish and once you finish this one you have to try my other favorites like this Slow Cooker Cheesy Potato Casserole.
I love potatoes! They are easily one of my favorite foods and make the best side dish recipe. This Loaded Baked Potato Casserole is one of the best side dishes. I serve it with my Grilled Chicken Breasts all the time!
How to make Loaded Baked Potato Casserole:
I love potatoes! They are easily one of my favorite foods and make the best side dish recipe.
This Loaded Baked Potato Casserole is so delicious and simple to make.
I boil potatoes and mix them with sour cream and other ingredients to make it creamy and then bake it loaded with cheese and bacon.
Ingredients:
- Russet Potatoes: This recipe will work with other potatoes that you like better.
- Butter: I used unsalted butter. If you use salted then just add less salt when seasoning.
- Cream Cheese
- Sour Cream
- Milk: I used 2% milk but whatever milk you have on hand will work.
- Seasoning: Garlic powder, salt, and pepper.
- Cheese: shredded cheddar cheese.
- Bacon: cooked and crumbled. Use my perfect Oven Baked Bacon recipe for directions on cooking bacon.
- Green Onions: diced.
Directions:
Step one: Preheat your oven and then prepare a 9x13 casserole dish with nonstick cooking spray.
Step two: Wash, peel, dice, potatoes and place them in a large pot. Cover with water and boil until potatoes are tender.
- Tip: To get a baked potato texture Make sure to cut your potatoes into bigger chunks when boiling.
Step three: Drain your potatoes and gently place them back into your now empty pot. Gently fold on butter, cream cheese, sour cream, and milk.
- Tip: Gently fold so you do not mash your potatoes when mixing.
Step four: Last gently add in garlic powder, salt, and pepper along with 1 ½ cups shredded cheese and 1 cup bacon. Pour this into your prepared casserole dish.
Step five: Top your potatoes with the remaining cheese and bacon. Bake for 25-30 minutes.
- Tip: To save time use real bacon pieces that you can buy from the store precooked.
Step six: Remove your casserole from the oven and top with green onions and serve.
Can I make this casserole ahead of time?
Yes, you can. Here are the different steps to take if you want to make it a day or two ahead or if you want to freeze it and make it at a later date.
Refrigerate: Follow the instructions until step 5, but do not bake it.
Place the cheese on top but before baking allow your potatoes to cool and then cover the casserole dish and place it in the fridge for 1 day then bake according to directions.
Freeze: Follow the instructions until step 5, but do not bake it. Place the cheese on top but before baking allow your potatoes to cool and then cover and place in the freezer.
Keep in the freezer for up to 3 months.
When you are ready to bake the casserole remove from freezer and allow to thaw overnight. Then cook according to directions.
Here are a few of my favorite potato-based side dish recipes:
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Loaded Baked Potato Casserole
Ingredients
- 6 large russet potatoes
- ¼ cup unsalted butter
- 4 oz cream cheese
- ⅔ cup sour cream
- ½ cup milk
- ½ teaspoon garlic powder
- salt and pepper (to taste)
- 2 cups cheddar cheese (shredded)
- 1 ½ cup bacon (cooked and crumbled)
- ¼ cup green onions (diced)
Instructions
- Preheat your oven to 375 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
- Wash, peel, dice, potatoes and place them in a large pot. Cover with water and boil until potatoes are tender.
- Drain your potatoes and gently place them back into your now empty pot. Gently fold on butter, cream cheese, sour cream, and milk.
- Last gently add in garlic powder, salt, and pepper along with 1 ½ cups shredded cheese and 1 cup bacon. Pour this into your prepared casserole dish.
- Top your potatoes with the remaining cheese and bacon. Bake for 25-30 minutes.
- Remove your casserole from the oven and top with green onions and serve.
Dorothy Berry
It was fantastic!
Jennie
Thank you!
Patty
Made this for Christmas Eve dinner with prime rib and it was amazing! I used about 3 1/2 lbs of russets, 8 oz block of cheese that I grated, and 1 lb of bacon that I cooked and crumbled. Was perfect!
Candy
Can I leave bacon out
Jennie
Yes you can leave it out.
Candy Glaser
Can I use bacon bits
Jennie
Yes bacon bits would work for this recipe.
Jean R
Served this Christmas Day dinner and it was a MAJOR hit! It’s delicious! I didn’t alter the recipe in any form. I did mix the butter, cream cheese, sour cream and milk with an immersion blender before adding to the drained potatoes.
This will be my go to cheesy potato recipe from here on out
Michelle Marie Fohrman
This is a family favorite! I made it Thanksgiving and making again for Christmas. Recipe is simple and taste great. Thank you for sharing.
Jennie
Thanks Michelle!I am so glad you like it!
Kristy Childers
You don’t mash the potatoes before putting them in the baking dish? Just mix the diced potatoes with milk, cheese, etc and add to baking dish?
Jacki Wilcoxon
I used a lb of sausage in the mix along with diced yellow onion, red bell pepper and yellow bell pepper and topped it with bacon and chz. Very good!! Thank you!!
Dana Ralston
I did a version where I cooked off the bacon in a large cast iron, then with the bacon fat in the pan I cubed the potatoes into 1/2'' cubes and seared them in the bacon fat until cooked through and folded those into the recipe instead of boiling... OMG.... so incredibly good! 🙂
Kellie
Am I supposed to bake it covered??
Diana
I made a variation of this for a funeral potluck. I boiled potatoes whole, skin on, and emptied the water and let them sit in pot till dry, then smash a bit till adding other ingredients loosely, then layer bacon and cheese. Nice baked potato flavor comes through.
Dana Ralston
I did a version where I cooked off the bacon in a large cast iron, then with the bacon fat in the pan I cubed the potatoes into 1/2'' cubes and seared them in the bacon fat until cooked through and folded those into the recipe instead of boiling... OMG.... so incredibly good! 🙂
David Churchill
Creamy and full of flavor. Family loves it and easy to make. Only thing that I do different is that I do not peel the potatoes.