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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 they make the best side dish recipe. This Loaded Baked Potato Casserole is one of my favorite side dishes. I serve it with my Grilled Chicken Breasts all the time!
How to make Loaded Baked Potato Casserole:
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.
Ingredient Notes:
- 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 9×13 casserole dish with nonstick cooking spray.
Step two: Wash, peel and dice the potatoes and place them in a large pot. Cover with water and boil until potatoes are tender.
Recipe 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 in butter, cream cheese, sour cream, and milk.
Recipe 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 1/2 cups shredded cheese and 1 cup bacon. Scoop 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
- 1/4 cup unsalted butter
- 4 oz cream cheese
- 2/3 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- salt and pepper , (to taste)
- 2 cups cheddar cheese, (shredded)
- 1 1/2 cup bacon, (cooked and crumbled)
- 1/4 cup green onions, (diced)
Instructions
- Preheat your oven to 375 degrees. Prepare a 9×13 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 1/2 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.
I usually adapt recipes to suit my taste, so I measured with my heart as they say. I like lots of butter and sour cream on my baked potatoes so i upped my wet ingredients quite a bit. I put my potatoes in a foil pan after they were done then used pan from potatoes to melt cream cheese and liquid ingredients (i used heavy cream instead of milk) then poured that over the potatoes (did not mix) then added my cheese and bacon and baked to melt cheese topping. It was delicious.
Delicious tasting, easy to make.
What if you don’t have unsalted butter? Is it a huge difference?
No not a huge different, it would just have more of a salty taste so I just would not add to much salt later.
Hi – if I am going to double up the recipe, am I still using a 13×9 pan??
Thank you
Just a great recipe that everyone loves! I served these potatoes with prime rib and it was loved by all.
Tiny pieces of red bell pepper on top of the cheese gives gives the table a bit of color.
Thanks for your recipes.
tried and loved. Big hit with the family and definitely wil be making again.
My families new favorite!
how can I use frozen dinner fries for this wonderful dish thanks
This is the best loaded potato recipe. I will be making this over and over. Love that you can freeze it.
Yah! So glad that you liked it so much!
How many people does this potato casserole serve?
I have always been under impression that cooked potatoes could not be frozen! I may have been misled but I know that with stews and soups I was told could not be frozen.
I used Chive Cream Cheese. Delicious!
Yum! That sounds amazing
Has anyone used real bacon bits instead of cooked bacon crumbled?
You definitely can!
What’s the best way to reheat these?
I would place it in the oven at a lower temp. 275-325 and cook it until warm throughout.
Thanks!
Delicious! Thank you
Feel like this might be a silly question but not sure. Can Yellow potatoes be used instead of Russet? Thank you.
Yes that would work!