There are recipes that make you stop, breathe in, and think, “This is comfort in a dish.” This Loaded Baked Potato Casserole is exactly that kind of recipe. It’s warm, creamy, and rich with everything we love about a classic loaded baked potato — but turned into a cozy, family-style casserole that makes everyone at the table happy.
I still remember the first time I made it. It was one of those chilly evenings when I didn’t feel like peeling potatoes one by one for dinner. I wanted something hearty and easy, something I could throw together without much thought. I had leftover baked potatoes in the fridge, some crispy bacon, shredded cheese, and sour cream — you can probably see where this is going. That little experiment turned into one of my most requested dishes ever since.
And the best part? You can make it ahead, refrigerate it, and just pop it into the oven when you’re ready. It’s that kind of forgiving recipe that doesn’t ask for perfection, just a bit of love and patience.
Why You’ll Love This Recipe
-
Perfect for leftovers: If you’ve got leftover baked or mashed potatoes, this is their moment to shine.
-
Crowd-pleaser: Cheesy, creamy, smoky from the bacon — it’s impossible not to love.
-
Customizable: Add broccoli, cooked chicken, or caramelized onions if you want to play around.
-
Make-ahead friendly: Prep it the night before, cover it, and bake it the next day.
Ingredients
For the Casserole:
-
4 large russet potatoes (about 2 pounds), baked, cooled, and cubed
-
1 ½ cups sour cream (or Greek yogurt for a lighter touch)
-
1 cup shredded sharp cheddar cheese, plus extra for topping
-
½ cup mozzarella cheese (for that perfect melty pull)
-
½ cup milk (warm, not cold from the fridge)
-
4 tablespoons unsalted butter, melted
-
1 teaspoon garlic powder (optional but so good)
-
½ teaspoon onion powder
-
½ teaspoon salt (adjust to taste)
-
½ teaspoon black pepper
-
½ cup chopped green onions (save a few for garnish)
-
6 strips bacon, cooked and crumbled
-
Optional: a pinch of paprika for color
For Garnish:
-
Chopped green onions
-
Extra bacon bits
-
A little extra cheese on top before serving
Directions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C) and lightly butter a 9×13-inch baking dish. You can also use a smaller dish if you prefer a thicker casserole layer.
If you’re starting with raw potatoes instead of leftovers, bake or boil them first until tender. I love using baked potatoes — they give that signature smoky flavor. Just make sure they’re fully cooled before cubing.
Step 2: Mix the Base
In a large mixing bowl, combine the sour cream, warm milk, melted butter, garlic powder, onion powder, salt, and pepper. Stir until it’s smooth and creamy.
Add in the cubed baked potatoes and gently fold them in. Don’t mash them too much — the little chunks make this dish heartier. Add half of the bacon, half of the green onions, and about 1 cup of the shredded cheddar cheese. Stir again, just enough to bring everything together.
Step 3: Layer and Assemble
Spread the potato mixture evenly into your prepared baking dish. Sprinkle the top with the remaining cheese and the rest of the bacon bits. If you love that golden-brown crust (and who doesn’t?), add a small extra handful of cheddar across the top.
Step 4: Bake Until Golden
Bake uncovered for about 25–30 minutes, or until the cheese on top is bubbly and slightly crisp at the edges. The smell will tell you it’s ready before the timer does — trust your nose here.
Once baked, remove from the oven and let it rest for about 5–10 minutes. This helps it firm up a bit before serving.
Step 5: Garnish and Serve
Sprinkle with the reserved green onions and maybe a small spoonful of sour cream right before serving. This casserole pairs beautifully with grilled chicken, steak, or even a simple green salad on the side.
Helpful Tips
-
Use leftover mashed potatoes: If you have mashed potatoes instead of baked, just skip cubing and mix them straight into the creamy mixture. The texture will be smoother, but still rich.
-
Want it extra creamy? Stir in 2 ounces of softened cream cheese before baking.
-
Add-ins to try: Steamed broccoli, roasted corn, or even shredded rotisserie chicken make great additions.
-
For a crisp top: Turn on your oven’s broiler for the last 2–3 minutes. Just keep an eye on it — cheese can go from golden to burnt fast!
Storage and Reheating
Leftovers (if there are any!) keep beautifully. Store covered in the fridge for up to 3 days. Reheat in the oven at 350°F until warm, or in the microwave for a quick fix. You can also freeze it — wrap tightly in foil and store for up to 2 months. Thaw overnight before reheating.
Variations You’ll Love
-
Loaded Chicken Potato Casserole: Add shredded chicken and a touch of ranch seasoning before baking.
-
Broccoli Cheddar Potato Casserole: Stir in small broccoli florets before adding cheese.
-
Spicy Kick Version: Mix in diced jalapeños or a sprinkle of chili flakes.
What to Serve With It
This casserole is rich and filling on its own, but it’s also a great side dish. Try serving it with:
-
Grilled or roasted meats
-
A crisp green salad with tangy vinaigrette
-
Sautéed vegetables or roasted carrots
-
A bowl of warm tomato soup (so comforting together!)
My Notes After Making It Many Times
The first time I made this, I added too much milk and ended up with something closer to cheesy soup than a casserole. Lesson learned — always add milk gradually. I also discovered that using freshly shredded cheese (not the pre-bagged kind) makes a huge difference. It melts smoother and gives that creamy stretch when you scoop into it.
And here’s a small trick — bake the potatoes a day ahead and refrigerate them. Cold baked potatoes cube better and hold their shape, giving the casserole that perfect texture between creamy and chunky.
Frequently Asked Questions (FAQs)
1. Can I use instant mashed potatoes instead of baked potatoes?
Yes, you can! While the texture won’t be quite the same as using cubed baked potatoes, instant mashed potatoes work in a pinch. Just prepare them slightly thicker than usual so the casserole doesn’t turn out too soft.
2. Can I make this casserole ahead of time?
Absolutely. Assemble the casserole up to a day in advance, cover it tightly, and refrigerate. When ready to bake, let it sit at room temperature for 20–30 minutes, then bake as directed.
3. How do I make this recipe lighter?
For a lighter version, swap sour cream with Greek yogurt, use turkey bacon, and reduce the amount of cheese. You’ll still get that creamy, comforting flavor but with less fat.
4. Can I freeze loaded baked potato casserole?
Yes! Cool it completely, wrap tightly in foil, and freeze for up to 2 months. Thaw in the refrigerator overnight, then reheat in a 350°F (175°C) oven until warm and bubbly.
5. What type of potatoes work best?
Russet potatoes are ideal because they’re starchy and hold their texture after baking. Yukon Golds also work well if you want a slightly creamier consistency.
6. Can I add other ingredients to this recipe?
Definitely. Try adding cooked chicken for extra protein, steamed broccoli for some color, or even caramelized onions for a deeper flavor. This recipe is flexible and forgiving.
7. How can I keep the casserole from drying out?
Don’t overbake it, and make sure to use enough liquid ingredients like sour cream and milk. Cover it loosely with foil during baking if it starts to brown too quickly.
8. What should I serve with loaded baked potato casserole?
It pairs wonderfully with grilled chicken, roasted vegetables, or a crisp salad. For a hearty dinner, serve it alongside a juicy steak or baked salmon.
9. Can I make it vegetarian?
Yes! Simply skip the bacon or replace it with crispy fried onions, sautéed mushrooms, or even plant-based bacon bits.
10. How long will leftovers last?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Final Thoughts
If you’ve ever loved the comfort of a loaded baked potato — warm, cheesy, and rich with flavor — this casserole will become one of your go-tos. It’s simple enough for a weeknight and special enough for holidays or potlucks. The mix of creamy potatoes, melted cheese, and crisp bacon makes every bite satisfying in that classic, homestyle way.
And while it’s one of those dishes that feels indulgent, it’s also deeply nostalgic — the kind of food that makes people gather around the table, take seconds, and ask for the recipe before they leave.
Go ahead, make it tonight. You’ll see exactly why it’s a keeper.
Loaded Baked Potato Casserole Recipe
Ingredients
- 4 large russet potatoes baked and cubed
- 1 ½ cups sour cream
- 1 cup shredded cheddar cheese
- ½ cup mozzarella cheese
- ½ cup milk warm
- 4 tbsp unsalted butter melted
- 6 slices bacon cooked and crumbled
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ cup chopped green onions
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large bowl, mix sour cream, milk, butter, and seasonings.
- Add cubed potatoes, half the cheese, bacon, and green onions. Stir gently.
- Spread mixture into baking dish. Top with remaining cheese and bacon.
- Bake uncovered for 25–30 minutes or until golden and bubbly.
- Garnish with green onions and serve warm.
