This loaded baked potato casserole combines fluffy potatoes, gooey melted cheese, and smoky bacon into one irresistible dish. Creamy and comforting, you’ll be back for seconds in no time.
Think of this as a mash-up between creamy mashed potatoes and a loaded baked potato. You get all that fluffy, buttery potato goodness, plus melted cheese, crispy bacon, and green onions packed into one ridiculously comforting casserole.
The best part? This casserole couldn’t be easier. If you have leftover mashed potatoes, you’re already halfway there.
Ingredients You’ll Need
- Potatoes. You can use russet, Yukon Gold, or red potatoes for this casserole.
- Butter adds richness and helps create a smooth, creamy potato mixture.
- Sour cream. For that classic tangy flavor you’d expect in a loaded baked potato. You can also use plain Greek yogurt or cream cheese.
- Milk. Helps loosen the potatoes and makes them easier to mash into a smooth, creamy consistency.
- Salt and black pepper.
- Shredded cheese. Mexican blend is my go-to, but cheddar, Monterey Jack, Colby Jack, or Pepper Jack all work well.
- Bacon adds a salty, smoky flavor that pairs perfectly with the creamy potatoes and melted cheese.
- Green onions.They bring freshness, color, and a little bite that helps balance all the rich, cheesy flavors. (I wasn’t able to add them when I made this casserole, which is why you won’t see them in the photos, but definitely add them.)
How to Make Loaded Baked Potato Casserole
1. Boil the potatoes
Add the diced potatoes to a large pot of salted water and bring to a boil. Cook for about 10 minutes, or until the potatoes are fork-tender. Drain well.
2. Mash the potatoes
Add the butter, sour cream, milk, salt, pepper, 1/2 cup of cheddar cheese, half of the bacon, and half of the green onions to the drained potatoes. Mash until smooth and creamy.
3. Assemble the casserole
Spread the potato mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup cheddar cheese and the remaining bacon over the top.
4. Bake
Bake at 375°F for 20 minutes, or until the cheese is melted and the casserole is heated through.
5. Garnish and serve
Top with the remaining green onions and serve warm. Enjoy!
Tips for the Best Loaded Baked Potato Casserole
- Mash to your preferred texture. I like leaving a few small chunks for a more homemade feel, but you can mash them completely smooth if that’s your preference.
- Try different cheeses. Mexican blend is my go-to, but cheddar, Monterey Jack, Colby Jack, Pepper Jack, or any combination of your favorites all work well.
- Stir in cream cheese. Adding a few ounces of softened cream cheese makes the casserole even richer and extra creamy.
- Give it a little heat. Mix in diced jalapeños, red pepper flakes, or a pinch of cayenne for a spicy twist.
- Turn it into a main dish. Add shredded chicken, diced ham, or cooked ground beef for a more filling casserole.
How to Store Leftovers
To Store: Let the casserole cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
To Freeze: Transfer the cooled casserole to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Reheat individual portions in the microwave until warmed through. For larger portions, cover the casserole with foil and bake at 350°F for 15 to 20 minutes, or until hot throughout.
Frequently Asked Questions
Can I make loaded baked potato casserole ahead of time?
Absolutely. This casserole is a great make-ahead dish as it gives the flavors time to mingle together. Assemble it up to a day in advance, cover tightly, and refrigerate. When you’re ready to serve, bake as directed, adding a few extra minutes if it’s coming straight from the fridge.
Can I use leftover baked potatoes?
Yes! It’s a great way to use them up. Just scoop out the potato flesh, mash it with the other ingredients, and continue with the recipe as written.
Do I have to peel the potatoes?
Nope, leaving the skins on works just fine. It adds a little extra texture and gives the casserole more of that rustic loaded potato feel.
Can I use sour cream substitutes?
Yes. Plain Greek yogurt makes a great alternative as it brings the same creamy consistency and tang. Cream cheese also works if you want an even richer casserole, though it will make the potatoes a bit heavier.
More Recipes You’ll Love
Loaded Baked Potato Casserole Recipe
Ingredients
- 4 large potatoes peeled and diced
- 4 tablespoons butter
- ½ cup sour cream
- ½ cup milk
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 ½ cups shredded cheddar cheese divided
- 5 slices bacon cooked and chopped
- 2 green onions sliced
Instructions
- Add potatoes to a pot of salted water and boil for 10 minutes, or until fork-tender. Drain well.
- Preheat oven to 375°F.
- To the drained potatoes, add butter, sour cream, milk, salt, and pepper, 1/2 cup cheddar cheese, half the bacon, and half the green onions. Mash until smooth and creamy.
- Spread the potato mixture into a greased baking dish. Top with the remaining 1 cup cheddar cheese and bacon.
- Bake for 20 minutes, or until the cheese is melted and the casserole is heated through. Top with the remaining green onions before serving. Enjoy!
