Loaded Baked Potato Casserole Recipe

There’s something so comforting about a warm, cheesy, and indulgent baked potato casserole. It’s like wrapping yourself up in a cozy blanket, especially when the weather starts to cool down. And this Loaded Baked Potato Casserole? Well, it’s like taking your favorite fully-loaded baked potato and turning it into the ultimate shareable comfort food dish. I mean, who can resist creamy mashed potatoes layered with melted cheddar, crispy bacon, and a sprinkling of fresh green onions? If you’re looking for the perfect dish to bring to a potluck, serve at a family dinner, or enjoy as leftovers (if there’s any left!), this recipe is a total winner.

One of my favorite things about this casserole is how it manages to take such simple ingredients and turn them into something that feels a little special, even luxurious. Potatoes, cheese, and bacon—honestly, it’s hard to go wrong with a combination like that. And the best part? It’s easy to customize, so you can adapt it based on your preferences or what you have in the fridge (more on that later!).

this RECIPE

A cozy family favorite: my first taste of loaded potato heaven

The first time I made a loaded baked potato casserole, it was for a family gathering. I’ll admit, I was a little nervous—mashed potatoes are serious business in my family. My grandmother’s version is practically legendary, and everyone has strong opinions about how they should be made. But, instead of sticking to tradition, I thought I’d shake things up a bit and surprise everyone with this casserole. I’ll never forget the moment I pulled it out of the oven, the cheese bubbling and the smell of bacon filling the air. When I brought it to the table, my family couldn’t wait to dig in. And let me tell you, there was barely a spoonful left by the end of the night. I knew right then that this recipe was going to be a go-to for many more gatherings!

From the humble baked potato to casserole superstar

Potatoes have been a staple food for centuries, originating from the Andes in South America before spreading around the world. They’re known for being a hearty, versatile ingredient that can take on a variety of forms—from crispy fries to silky mashed potatoes. The baked potato, a beloved classic, has been around since at least the 19th century. But over time, people began to “load” them with all kinds of toppings—cheese, bacon, sour cream, you name it. This casserole takes everything that’s amazing about a loaded baked potato and turns it into a dish you can easily share with a crowd. Plus, it’s just plain fun to eat.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

• Russet potatoes: The star of the show! Russets are perfect for this dish because they’re starchy, which makes for fluffier, creamier mashed potatoes. If you’re in a pinch, Yukon Gold potatoes work too, but they’ll give you a slightly denser texture.
• Unsalted butter: Adds richness and depth to the potatoes. If you only have salted butter on hand, just reduce the salt you add later.
• Cream cheese: This gives the potatoes a velvety texture and adds a tangy richness. If you want to go lighter, try using whipped cream cheese or even Greek yogurt for a similar effect.
• Sour cream: Another layer of tangy creaminess. You can swap this out for plain Greek yogurt if you want to add a little extra protein.
• Milk: Helps smooth out the mash. Whole milk is ideal, but 2% works too. If you’re going dairy-free, try almond or oat milk—just go for unsweetened!
• Garlic powder, salt, and pepper: Essential seasonings that give the dish its savory, well-rounded flavor. Fresh minced garlic works too, but garlic powder blends more evenly.
• Cheddar cheese: Ah, the gooey cheese factor. You can’t skip this! Sharp cheddar brings the most flavor, but feel free to mix in other cheeses like Monterey Jack or Gouda for a different spin.
• Bacon: Crispy, smoky, and irresistible. Turkey bacon or even veggie bacon could work if you’re looking for alternatives.
• Green onions: They add a fresh, slightly spicy bite to the richness of the casserole. Chives are a great substitute if green onions aren’t on hand.

Kitchen gear: what you need (and what you can totally skip)

For this recipe, you won’t need any fancy equipment. Just a few basic tools will do the trick:

• A large pot: You’ll need this to boil your potatoes. The bigger the pot, the better, so the potatoes have enough room to cook evenly.
• Potato masher or ricer: To mash the potatoes to your desired consistency. A masher will give you a chunkier texture, while a ricer will make the potatoes smoother.
• 9×13 casserole dish: This is the perfect size for this recipe. If you don’t have one, a couple of smaller baking dishes work fine too.
• A whisk or wooden spoon: For folding in the butter, cream cheese, sour cream, and milk. You want to gently combine the ingredients without overworking the potatoes.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Preheat your oven to 375°F. You’ll want your oven hot and ready to go once your casserole is prepped.
2. Boil the potatoes: Peel and dice your russets, then cover them with cold water in a large pot. Bring to a boil and cook until they’re fork-tender, which should take about 15-20 minutes. (Pro tip: always start your potatoes in cold water so they cook evenly!)
3. Mash and mix: Once the potatoes are done, drain them well and return them to the pot. Here’s where you’ll mash them to your preferred consistency. Then, fold in the butter, cream cheese, sour cream, and milk. Be gentle! You don’t want to overmix, or your potatoes might turn gummy. Trust me, I’ve learned this the hard way.
4. Season and layer: Add in your garlic powder, salt, and pepper, followed by 1 1/2 cups of shredded cheese and 1 cup of the crumbled bacon. Stir it all together and pour the mixture into your prepared casserole dish.
5. Top and bake: Sprinkle the remaining cheese and bacon on top, then pop the dish in the oven. Bake for 25-30 minutes, until everything is melted and bubbly.
6. Finish with green onions: Once it’s out of the oven, top your casserole with fresh green onions for a bit of color and flavor. Then, dig in!

Variations and adaptations: mix it up!

There are endless ways to adapt this loaded baked potato casserole based on your preferences or dietary needs:

• Gluten-free: Good news—this recipe is naturally gluten-free!
• Vegan version: Swap the butter, cream cheese, sour cream, and milk for plant-based alternatives (vegan butter, cashew cream, and almond milk work well), and use vegan cheese and bacon. It’ll still be creamy and comforting!
• Low-carb option: You could make a version of this using cauliflower in place of the potatoes. It won’t be quite the same, but it’s a great option if you’re looking to cut back on carbs.
• Add veggies: Try mixing in some cooked broccoli or sautéed spinach for a little extra nutrition.
• Spicy twist: Add some diced jalapeños or a sprinkle of cayenne pepper to give your casserole a bit of a kick.

Serving and presentation: make it a feast!

When it comes to serving, I love to garnish my loaded baked potato casserole with a little extra green onion, some fresh parsley, or even a dollop of sour cream. This dish pairs beautifully with a crisp green salad or roasted vegetables on the side. For a heartier meal, serve it alongside grilled chicken or steak.

Drink pairings: what to sip with your spuds

For drink pairings, you really can’t go wrong with a cold, refreshing beer. A pale ale or a lager would be perfect alongside the richness of the casserole. If wine is more your thing, go for a Chardonnay or a light red like Pinot Noir. And for non-drinkers, a sparkling lemonade or iced tea is a great choice.

Storage and reheating: enjoy it again (and again)

If you somehow have leftovers, this casserole stores beautifully. Keep it in an airtight container in the fridge for up to 4 days. To reheat, you can either pop it back in the oven at 350°F for about 15-20 minutes or heat individual portions in the microwave. Just be careful not to overheat it, as you don’t want the potatoes to dry out.

Scaling up or down: easy to adjust

Need to feed a crowd? You can easily double the recipe and bake it in a larger dish. If you’re cooking for a smaller group, halving the ingredients works well too. Just keep an eye on the baking time—it might need a few more minutes if you’re making a larger batch.

Potential issues: don’t sweat it!

If your potatoes end up a little too chunky or smooth, don’t stress—it’s still going to be delicious. And if the cheese doesn’t get as bubbly as you’d like, a quick minute or two under the broiler will do the trick!

Try this loaded baked potato casserole!

Seriously, this loaded baked potato casserole is one of those dishes that everyone loves. It’s cozy, hearty, and packed with flavor. Whether you’re serving it at a family gathering or just making it for a weeknight dinner, I guarantee it’ll be a hit. And don’t be afraid to put your own spin on it—you might just discover a new favorite!

Frequently Asked Questions

1. Can I make this casserole ahead of time?
   Yes! You can assemble the casserole a day in advance and bake it just before serving. Just store it covered in the fridge.
2. Can I freeze the leftovers?
   Absolutely. Let the casserole cool completely, then freeze it in an airtight container for up to 3 months.
3. What’s the best way to reheat this dish?
   The oven is your best bet for even reheating, but the microwave works fine for smaller portions.
4. Can I use a different type of cheese?
   Totally! Monterey Jack, Gouda, or even pepper jack would be delicious in this casserole.
5. How do I make this dish lighter?
   You can swap the cream cheese and sour cream for Greek yogurt and use turkey bacon for a lighter version.

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