I’ll never forget the first time I whipped up this loaded baked potato casserole on a chilly winter evening. My family had been out sledding all afternoon, and we came home frozen and starving. I had a bag of potatoes sitting on the counter just begging to be turned into something warm and comforting. As I started layering all those familiar baked potato flavors – the creamy cheese, crispy bacon, and fresh green onions – the kitchen filled with the most incredible aroma. By the time it came out of the oven, golden and bubbling, we were practically drooling. That first bite of this hearty casserole? Pure cozy perfection. It’s become our go-to comfort food ever since – simple enough for busy weeknights but special enough to serve to guests.
Why You’ll Love This Loaded Baked Potato Casserole
Oh my goodness, where do I even start? This loaded baked potato casserole is the kind of dish that makes everyone at the table go quiet – in that good way where they’re too busy eating to talk! Here’s why it’s become my family’s favorite:
- Creamy dreamy texture – The combo of sour cream, butter, and melty cheese creates this luscious, velvety potato base that’s just irresistible. It’s like eating a cloud… if clouds were made of potatoes and cheese!
- Total crowd-pleaser – Kids go crazy for the bacon, adults love the sophisticated flavors, and picky eaters? They’ll clean their plates without a single complaint. It’s magic, I tell you!
- Easy to make your own – I love that you can swap in different cheeses, use turkey bacon, or even sneak in some veggies. It’s as versatile as your favorite meat and potato casserole, but with that special loaded potato twist.
- Weeknight lifesaver – From fridge to table in under an hour, with minimal fuss. Those busy nights when you need something hearty fast? This casserole’s got your back.
Trust me, once you try this recipe, it’ll become your new comfort food obsession too. The hardest part? Not going back for thirds!
Ingredients for Loaded Baked Potato Casserole
Okay, let’s gather up all the good stuff! Here’s what you’ll need to make this dreamy loaded baked potato casserole – I’ve grouped everything so it’s super easy to prep. Pro tip: measure everything out before you start cooking. It makes the whole process so much smoother!
- Potato Base:
- 6 large russet potatoes (about 3 lbs), peeled and diced into 1-inch cubes
- Creamy Goodness:
- 1/4 cup unsalted butter, softened
- 4 oz cream cheese, softened (I leave mine on the counter for 30 minutes)
- 2/3 cup sour cream (full-fat gives the best texture)
- 1/2 cup whole milk (2% works in a pinch)
- Flavor Boosters:
- 1/2 teaspoon garlic powder
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- Toppings Galore:
- 2 cups shredded sharp cheddar cheese, divided
- 1 1/2 cups cooked and crumbled bacon (about 12 oz raw)
- 1/4 cup finely diced green onions (both white and green parts)
See? Nothing too fancy, just simple ingredients that come together to make something magical. I always say – the better your ingredients, the better your casserole will taste. So splurge on that good sharp cheddar if you can!
How to Make Loaded Baked Potato Casserole
Alright, let’s get cooking! This loaded baked potato casserole comes together so easily – it’s basically like making mashed potatoes with bonus toppings. Here’s exactly how I do it:
- Preheat and prep: First things first – crank that oven to 375°F (190°C) and grab your favorite 9×13 baking dish. Give it a quick spray with cooking oil or rub it with butter. Nobody wants stuck-on cheese!
- Potato time: While the oven heats, peel and dice those russet potatoes into 1-inch cubes. Toss them into a big pot of cold, salted water and bring to a boil. Cook for about 12-15 minutes until they’re fork-tender but not mushy. Drain well – soggy potatoes make a sad casserole.
- Creamy magic: Return the drained potatoes to the warm pot (off the heat). Add the butter, cream cheese, sour cream, and milk. Now grab your potato masher and go to town! I like mine slightly chunky, but mash to your preferred texture. Stir in the garlic powder, salt, pepper, 1 1/2 cups cheese, and 1 cup of that glorious bacon.
- Layer it up: Spread your creamy potato mixture evenly into the prepared dish. Sprinkle the remaining cheese and bacon on top – this is where it starts looking irresistible! Pro tip: save a little extra bacon to sprinkle on after baking for extra crunch.
- Bake to perfection: Pop it in the oven for 25-30 minutes until bubbly and golden. If you like extra browning, broil for the last 2 minutes (but watch it like a hawk!).
- The grand finale: Let it sit for 5 minutes (so hard, I know!), then scatter those fresh green onions on top. Serve hot and watch it disappear faster than my baked mac and cheese at family gatherings!
Tips for the Perfect Loaded Baked Potato Casserole
After making this dozens of times, I’ve picked up a few tricks:
- For a lighter version, swap half the sour cream for Greek yogurt – you’ll still get that tangy creaminess.
- Cook your bacon separately until extra crispy before crumbling. It stays crunchier in the casserole.
- Letting it rest 5-10 minutes after baking helps it set up perfectly for serving.
- If your potatoes seem dry after mashing, add a splash more milk – the texture should be like thick mashed potatoes.
Ingredient Substitutions and Variations
One of my favorite things about this loaded baked potato casserole is how easily you can mix it up! Here are some delicious swaps I’ve tried over the years:
- Turkey bacon or pancetta – Still gives that smoky flavor but with less grease. Just crisp it up extra well!
- Different cheeses – Pepper jack adds a nice kick, while smoked gouda brings incredible depth. Mix and match your favorites!
- Veggie boost – Stir in some sautéed mushrooms, spinach, or roasted broccoli for extra nutrition. The creamy potatoes hide them perfectly.
- Sweet potato twist – Swap half the russets for sweet potatoes. The natural sweetness pairs amazingly with the salty bacon.
The beauty is – no matter what you change, it still comes out comforting and delicious. That’s the magic of a good casserole!
Serving Suggestions for Loaded Baked Potato Casserole
Oh, let me tell you how I love serving this loaded baked potato casserole! It’s practically a meal on its own, but I always pair it with something fresh and crisp to balance that rich, creamy goodness. My go-to? A simple broccoli salad with a tangy dressing – the crunch and acidity cut through the richness perfectly. Roasted green beans or a quick arugula salad with lemon vinaigrette work wonders too. And potlucks? Honey, this casserole disappears faster than you can say “seconds please!” Just bring copies of the recipe – everyone always asks for it!
Storage and Reheating Instructions
Okay, let’s talk leftovers – not that you’ll have many with this addictive loaded baked potato casserole! If you do manage to save some, here’s how I handle it: Store cooled portions in an airtight container in the fridge for up to 3 days. When reheating, I always use the oven (350°F for 15-20 minutes) to keep that perfect creamy texture – microwaving can make it a bit gummy. A quick tip? Sprinkle a little extra cheese on top before reheating for that fresh-baked look. Sadly, I don’t recommend freezing this one – the dairy tends to separate and the potatoes get grainy. Trust me, it’s so good you won’t need to freeze it anyway!
Nutritional Information for Loaded Baked Potato Casserole
Now, I’m no nutritionist, but I do like to keep an eye on what’s going into my family’s meals. Just remember – these numbers are estimates based on the exact ingredients I use. Your mileage may vary depending on brands and tweaks! Here’s the scoop per serving (that’s 1 hearty portion out of 6 total):
- Calories: About 450 – it’s comfort food, after all!
- Fat: 25g (12g saturated) – mostly from that glorious cheese and bacon
- Protein: 18g – thanks to the cheese, bacon, and potatoes
- Carbs: 40g (4g fiber) – those russet potatoes pack a nutritional punch
Not too shabby for something that tastes this indulgent, right? Everything in moderation, I always say!
Frequently Asked Questions
Can I make this loaded baked potato casserole ahead of time?
Absolutely! I do this all the time for busy weeknights. You can prep it up to the baking step, cover tightly, and refrigerate for 1-2 days. Just add 5-10 minutes to the baking time since it’ll be cold from the fridge. The green onions are the only thing I’d wait to add until serving – they stay fresher that way!
Can I use sweet potatoes instead of russets?
Oh yes, and it’s delicious! I often swap half the russets for sweet potatoes – the combo is amazing. Just know that sweet potatoes cook faster, so check them early when boiling. The flavor contrast with the bacon and cheese? Chef’s kiss!
How do I prevent a dry casserole?
Two tricks I swear by: First, don’t overcook the potatoes when boiling – they should be just tender. Second, make sure your dairy ingredients (especially the sour cream and cream cheese) are at room temperature before mixing in. Cold ingredients can make the texture grainy. If it does seem dry, stir in a splash more milk before baking.
Can I freeze leftovers?
Honestly? I wouldn’t. The dairy tends to separate when frozen and thawed, making the texture less creamy. But in our house, leftovers never last more than a day or two anyway – it’s that good! If you must, freeze in small portions and reheat gently in the oven with extra cheese on top.
What’s the best cheese to use?
Sharp cheddar is my go-to for that classic loaded potato flavor, but don’t be afraid to mix it up! I’ve used pepper jack for spice, smoked gouda for depth, and even a bit of parmesan for extra savoriness. The key is using a good melting cheese you love – just steer clear of pre-shredded bags (they have anti-caking agents that can make the texture grainy).
Print
Loaded Baked Potato Casserole
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A creamy, cheesy casserole with all the flavors of a loaded baked potato.
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 shredded cheddar cheese
- 1 1/2 cups cooked and crumbled bacon
- 1/4 cup diced green onions
Instructions
- Preheat your oven to 375°F. Grease a 9×13 casserole dish.
- Wash, peel, and dice the potatoes. Boil them until tender.
- Drain the potatoes and return them to the pot. Mix in butter, cream cheese, sour cream, and milk.
- Add garlic powder, salt, pepper, 1 1/2 cups cheese, and 1 cup bacon. Transfer to the casserole dish.
- Top with remaining cheese and bacon. Bake for 25-30 minutes.
- Remove from oven and sprinkle with green onions before serving.
Notes
- Use Greek yogurt instead of sour cream for a lighter option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
Keywords: loaded baked potato casserole, easy meals, dinner ideas, healthy dinner, family dinners