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.
Make Ahead Loaded Baked Potato Casserole:
Refrigerate: Follow the instructions until step 5.
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. 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 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.
Notes
Make ahead Loaded Baked Potato Casserole:
Refrigerate: Follow the instructions until step 5. 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. 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 remove from freezer and allow to thaw overnight. Then cook according to directions.Nutrition
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.