Loaded Baked Potato Casserole Recipe

There’s something about a warm, comforting potato casserole that feels like a big hug on a plate. And this Loaded Baked Potato Casserole recipe is no exception! It’s got all the flavors you love from a loaded baked potato—cheddar cheese, turkey bacon, sour cream—baked together into one creamy, cheesy dish. Perfect for family dinners, potlucks, or even as a side at a holiday gathering. Honestly, it’s hard not to love it.

I have a bit of a soft spot for this recipe because it brings back memories of big family gatherings. My mom always made some version of a loaded potato casserole when we had people over, and it was hands-down one of my favorite things to pile onto my plate. The smell of the cheesy potatoes coming out of the oven, with the turkey bacon sizzling on top, was enough to get everyone running to the dinner table. It’s funny how something so simple can be so comforting.

If you’re in the mood for a dish that’s a little indulgent, but still has that homemade touch, this is the one. Let’s dive in!

this RECIPE

My personal story with this recipe

I still remember the first time I made this casserole for a casual get-together with friends. It was a potluck-style evening, and I decided to bring something that reminded me of home—potatoes, cheese, and turkey bacon, all in one casserole dish. I knew I couldn’t go wrong. As soon as it came out of the oven, all bubbly and golden brown, everyone started asking what that incredible smell was. By the end of the night, not a single spoonful was left. In fact, I had a couple of friends request the recipe before we even made it to dessert! It’s moments like these that make me love cooking for others. There’s just something about feeding the people you care about that feels good. And let me tell you, this casserole is a crowd-pleaser every time.

The origins of loaded baked potato casserole

The concept of a “loaded” baked potato likely evolved from the traditional baked potato that’s popular at steakhouses and BBQ joints. You know the type—fluffy potatoes loaded with sour cream, cheese, bacon, and maybe some chives or green onions. Over time, someone had the genius idea of turning that classic combo into a casserole, making it easier to serve a crowd. And thus, the loaded baked potato casserole was born. What’s great about this dish is how adaptable it is—whether you’re making it as a side dish for a big meal or a main course for a cozy weeknight dinner, it’s versatile enough to fit just about any occasion.

Let’s talk ingredients: all the essentials

When it comes to this casserole, the ingredients work together to create that rich, creamy texture and irresistible flavor. Let’s break it down:

• Russet potatoes: These are the best type of potato for this dish because they’re starchy and break down easily, creating a fluffy base. If you don’t have russets, Yukon Golds could work in a pinch, but the texture might be a little denser.
• Unsalted butter: This adds richness to the potatoes, making them smooth and creamy. You can adjust the amount if you’re looking to cut back on the butter, but trust me—this is where the magic happens.
• Cream cheese and sour cream: These two add tang and creaminess to the casserole. You could swap out the sour cream for Greek yogurt if you want something lighter, but the cream cheese is non-negotiable in my book. It’s what gives this dish its velvety consistency.
• Cheddar cheese: Sharp cheddar is the way to go for that bold flavor, but feel free to mix in Monterey Jack or even a bit of Parmesan if you want to experiment. And don’t skimp on the cheese—this is a “loaded” casserole, after all!
• Turkey bacon: This gives the dish a smoky, savory flavor without adding too much fat. If you’re vegetarian or just want to skip the bacon altogether, you could try roasted mushrooms or even some crispy onions for a different texture.
• Green onions: These add a fresh pop of color and a bit of sharpness to cut through the richness of the potatoes and cheese. Plus, they’re the perfect garnish to finish the dish off.

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

You don’t need any fancy kitchen tools to make this casserole, which is one of the reasons I love it so much. Here’s what you’ll need:

• Large pot: You’ll boil your potatoes in this, so make sure it’s big enough to hold them all comfortably.
• Potato masher or electric mixer: A potato masher works perfectly fine for breaking down the potatoes, but if you’re looking for that super smooth consistency, an electric mixer can be a game-changer. Just be careful not to overmix, or you’ll end up with gummy potatoes!
• 9×13 casserole dish: This is essential for baking the casserole. If you don’t have a 9×13 dish, you could use two smaller dishes or even a deep pie dish, though the baking time might change slightly.
• Cheese grater: Freshly grated cheese always melts better than the pre-shredded kind, which often has anti-caking agents. Trust me, the little extra effort is worth it.

Step-by-step: how to make loaded baked potato casserole

1. Prep your ingredients

Start by washing and peeling your russet potatoes. Dice them into evenly sized chunks to ensure they cook at the same rate. Place them in a large pot and cover with water. Bring the water to a boil, then let the potatoes cook for about 10-15 minutes, or until they’re tender when pierced with a fork.

2. Drain and mash

Once your potatoes are cooked, drain them well and return them to the pot. Now it’s time to add the good stuff—fold in the butter, cream cheese, sour cream, and milk. You don’t want to stir too aggressively here; just gently combine everything until smooth and creamy. If you’re using an electric mixer, keep it on low to avoid overworking the potatoes.

3. Mix in the extras

Add the garlic powder, salt, pepper, 1 ½ cups of shredded cheddar cheese, and 1 cup of turkey bacon. Stir everything together until it’s evenly mixed. At this point, the mixture should be thick, cheesy, and irresistible.

4. Assemble the casserole

Pour the potato mixture into your prepared 9×13 dish and spread it out evenly. Top with the remaining cheese and turkey bacon. Now, it’s ready to hit the oven!

5. Bake and finish

Bake the casserole at 375°F for 25-30 minutes, or until the cheese on top is melted and bubbly. Once it’s done, remove from the oven and let it cool for a few minutes before topping with green onions. Serve and enjoy!

Variations and adaptations to try

There’s plenty of room to customize this casserole to suit your needs or preferences. Here are a few ideas:

• Vegetarian option: Skip the turkey bacon and try roasted vegetables like broccoli or cauliflower for a hearty twist.
• Low-carb version: Swap out the potatoes for cauliflower florets. You’ll still get that creamy, cheesy goodness, but with fewer carbs.
• Dairy-free alternative: Use a plant-based butter, dairy-free cream cheese, and almond or oat milk in place of the regular dairy products. You can also find vegan cheese shreds that melt well.
• Seasonal spins: In the fall, add roasted butternut squash for a slightly sweet, earthy note. In spring, toss in some asparagus or peas for a bright, fresh touch.

How to serve and present your casserole

If you’re serving this casserole as a main dish, pair it with a fresh green salad to balance out the richness. For a more complete meal, add some grilled chicken or a veggie-packed side dish. When it comes to presentation, I like to sprinkle a little extra cheese and a few more green onions on top right before serving. You could even drizzle a bit of sour cream or a creamy ranch dressing over the top for extra indulgence.

Suggested beverages

This rich, cheesy dish pairs beautifully with a crisp, refreshing beverage. Here are some of my favorites:

• Iced tea: Whether sweetened or unsweetened, iced tea offers a nice contrast to the heaviness of the casserole. Try adding a lemon wedge for some brightness.
• Sparkling water with lemon or lime: Sometimes you just want something simple and fizzy to cleanse the palate between bites.
• Lemonade: The tartness of lemonade cuts through the richness of the potatoes and cheese, making it a fantastic pairing.

Storing and reheating leftovers

If you’re lucky enough to have leftovers, they’ll keep in the fridge for up to 3 days. Just make sure to cover the casserole dish tightly with plastic wrap or transfer the leftovers to an airtight container. To reheat, pop individual portions in the microwave for 1-2 minutes, or warm the whole casserole in the oven at 350°F for about 15-20 minutes. Just be careful not to overcook it when reheating, or the potatoes might dry out.

Scaling the recipe for different serving sizes

This recipe is pretty flexible when it comes to scaling. If you’re cooking for a smaller crowd, you can easily halve the ingredients and bake the casserole in an 8×8 dish. For larger gatherings, you can double the recipe and bake it in two separate casserole dishes. Just make sure to adjust the baking time slightly, keeping an eye on when the cheese is melted and bubbly.

A few potential issues (and how to fix them!)

• Potatoes too watery: If you don’t drain your potatoes well after boiling, your casserole could turn out a bit watery. Just make sure to give the potatoes a good drain before mashing.
• Overmixing the potatoes: If you stir the potatoes too vigorously, they can become gummy. Use a light hand when combining the ingredients to keep everything fluffy and creamy.
• Not enough seasoning: Potatoes need a good amount of salt to bring out their flavor. Taste the potato mixture before baking and adjust the salt and pepper if necessary.

Give it a try!

I can’t wait for you to try this loaded baked potato casserole! It’s a great dish for any occasion—comforting, cheesy, and easy to make. Feel free to experiment with the ingredients and make it your own. I promise, once you make this dish, it’ll become a regular in your rotation!

Frequently Asked Questions

1. Can I make this casserole ahead of time?
Yes! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to a day before baking.

2. Can I freeze the casserole?
Absolutely. Let it cool completely before wrapping tightly and freezing for up to 3 months. Just thaw overnight in the fridge before reheating.

3. Can I use a different type of cheese?
Of course! While cheddar is classic, feel free to use any melty cheese like Monterey Jack, Gruyere, or even a spicy pepper jack for some kick.

4. What’s the best way to reheat leftovers?
The microwave works for single portions, but if you want to keep that crispy cheese on top, reheat in the oven at 350°F until warmed through.

5. Can I add extra veggies to the casserole?
Definitely! Try adding roasted broccoli, cauliflower, or even sautéed spinach for an extra boost of flavor and nutrition.

Print