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If you love everything about a classic loaded baked potato, then you’re going to fall head over heels for this Loaded Baked Potato Casserole! This crowd-pleasing recipe takes fluffy baked potatoes, creamy cheese, smoky bacon, and fresh green onions, then layers them into a bubbly, golden casserole that’s perfect for dinner, holidays, or potlucks.
Loaded Baked Potato Casserole
Easy to make ahead and always a hit, this casserole recipe transforms a simple side dish into the star of the table. If you’re searching for casserole recipes for dinner that are hearty, cheesy, and comforting, this one checks all the boxes.
Tips & Variations
- Make it ranch-style: Stir ½ cup ranch dressing into the potato mixture for an extra creamy flavor.
- Cheese swaps: Try pepper jack or Colby Jack for a twist on the classic cheddar flavor.
- Meal prep tip: Assemble the casserole ahead of time, refrigerate, then bake when ready to serve.
Ingredients:
- Russet potatoes, peeled and cut into 1-inch cubes
- Cream cheese, softened
- Sour cream
- Milk (whole milk preferred)
- Butter, melted
- Shredded sharp cheddar cheese
- Cooked and crumbled bacon, divided
- Chopped green onions (plus extra for garnish)
- Garlic powder
- Salt
- Black pepper
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Pin It NowFrequently Asked Questions
Can I use red or Yukon potatoes instead of russet?
Yes! Russet potatoes create a fluffy mash, but red or Yukon golds give a creamier texture.
Can I make this casserole ahead of time?
Absolutely. Assemble the casserole (without baking), cover, and refrigerate for up to 24 hours. Add 10 extra minutes of baking time when ready.
What goes well with Loaded Baked Potato Casserole?
This casserole pairs perfectly with grilled chicken, steak, pork chops, or a crisp green salad.
Loaded Baked Potato Casserole Recipe
Loaded Baked Potato Casserole
Equipment
- large pot
- 9×13 Inch Casserole Dish
Ingredients
- 8 medium russet potatoes peeled and cut into 1-inch cubes
- 1 8-ounce package cream cheese, softened
- ½ cup sour cream
- ½ cup milk whole milk preferred
- ½ cup salted butter melted
- 2 cups shredded sharp cheddar cheese divided
- 1 ½ cups cooked and crumbled bacon divided
- ½ cup chopped green onions plus extra for garnish
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook the potatoes: Preheat oven to 350°F. Grease a 9×13-inch casserole dish. Place potato cubes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 12-15 minutes. Drain well.
- Mash the base: Return potatoes to the pot. Add cream cheese, sour cream, milk, melted butter, garlic powder, salt, and black pepper. Mash until smooth and creamy.
- Mix in flavor: Stir in 1 cup cheddar cheese, 1 cup bacon, and ¼ cup green onions. Spread evenly into the casserole dish.
- Add toppings: Sprinkle remaining cheddar cheese and bacon over the top.
- Bake & serve: Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly. Garnish with extra green onions before serving.
Notes
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
- Freezer: Freeze tightly covered portions for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until hot.
