This recipe for loaded potato casserole is the perfect side dish with creamy potatoes topped with sour cream, crispy bacon, gooey cheese, and green onion or chives.
Loaded baked potato casserole is a delicious and hearty dish that takes inspiration from the classic flavors of a loaded baked potato. They’re baked together in a casserole dish for a shareable meal that feeds the whole family. It’s one of my favorite recipes to cook any night of the week.
Some also call this twice-baked potato casserole or loaded mashed potato casserole, but either way, it’s cheesy goodness.
Technically, the potatoes are not baked potatoes. Rather, they’re cooked just like baked potatoes, but in the microwave in much less time.
Baking potatoes in the oven takes 45-60 minutes. Whereas, it only takes 15 minutes in the microwave.
Ingredients for Loaded Baked Potato Casserole Recipe
- Medium Russet Potatoes (Or use leftover potatoes that are already mashed)
- Butter
- Sour Cream
- Milk
- Shredded Mild Cheddar Cheese
- Bacon Slices or Bacon Bits
- Green Onions
- Garlic Powder
- Salt
- Black Pepper
How to Make Loaded Potato Casserole Recipe
- Scrub and rinse potatoes under water to remove any debris. Poke holes on the outside of each potato with a fork to prevent any from accidentally bursting while they cook.
- Place potatoes on a paper towel in the microwave and cook for approximately 15 minutes. Check for doneness by squeezing the sides of a potato to see if they’re still hard. (Check carefully since they will be hot!)
- Add potatoes to a large bowl and use a potato masher or an electric mixer with paddle attachment. Add butter, milk, and ½ cup of the sour cream and mix well.
- Cook bacon over medium heat in a large pan until crispy then place on a paper towel-lined plate. Once it cools, crumble or chop into bacon bits.
- Add half of the bacon and ¼ cup of shredded cheddar cheese to the potatoes and mix well.
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 13″ x 9″ casserole dish with nonstick cooking spray. Pour the potato mixture into the prepared baking dish.
- Add the remaining sour cream to the top of the potatoes and spread evenly. Next, sprinkle the remaining cheese over the sour cream followed by the crumbled bacon and sliced green onion or chives.
- Bake in the oven for 20-25 minutes until heated through to the center and cheese is melted.
Substitutes
Potatoes: Yukon gold potatoes or red potatoes can also be used in place of russet potatoes. Also, leftover cooked potatoes can be used. If you already have mashed potatoes on hand, half of the prep is already done for you.
Sour Cream: Try creating a similar creaminess by combining cream cheese with whole milk or half & half together.
Bacon Slices: Precooked bacon bits from the grocery, diced ham, or sliced prosciutto all make great replacements.
Green Onions: Chives are always a great go-to if you’re out of green onions. Chives have a milder onion flavor and are smaller than green onion.
Pairings
Fried Chicken Strips: The contrast between the crispy exterior of fried chicken and the smoothness of mashed potatoes can be delightful.
NY Strip Steak: Create a full oven-baked meal by broiling juicy New York strip steaks to accompany the creamy potatoes.
Meatloaf: Mashed potatoes work well with meatloaf, creating a satisfying and hearty meal.
Smoked Bacon-Wrapped Pork Tenderloin: Pork tenderloin is already a tender and delicious cut of meat, but when you wrap it in bacon and smoke it it’s to die for. Mashed potatoes are always a great side dish to pork and you’ll get double the bacon with this main dish!
Holiday Meal: Mashed potatoes are a staple at holiday dinners, accompanying dishes like slow-cooker ham, grilled beef tenderloin roast, or classic crown rib roast.
Storage
Refrigerating
Once the loaded mashed potato casserole has cooled to room temperature, cover it with plastic wrap or store it in an airtight container in the refrigerator for 3-5 days.
Freezing
Wrap the loaded mashed potato casserole tightly with plastic wrap or aluminum foil. Make sure to cover it completely to prevent freezer burn.
If you prefer, you can transfer the wrapped casserole to a freezer-safe container or a resealable plastic bag. This helps protect the dish further and saves space in the freezer.
For mashed potatoes, the USDA recommends freezing for about 10-12 months for the best quality.
When you’re ready to enjoy the casserole, thaw it in the refrigerator overnight.
Remember that freezing can affect the texture of potatoes, and they may be slightly softer upon thawing. While the texture might change a bit, the overall flavor should remain intact.
Reheating
You may want to add a little extra cheese or toppings after reheating to refresh the flavors.
- Preheat your oven to around 350°F (175°C).
- Cover the dish with aluminum foil to prevent the top from scorching.
- Depending on how much leftover potato casserole is in the dish, reheating may take anywhere from 20 to 25 minutes. Check for doneness by inserting a knife or fork into the center. If it comes out hot, the casserole is ready.
Recommended Recipes
- Air Fryer Baked Potatoes
- Air Fryer Mashed Potato Balls
- Chicken Bacon Ranch Potato Bake
- Easy Instant Pot Mashed Potatoes
Loaded Baked Potato Casserole Recipe
Ingredients
- 8 Medium Russet Potatoes
- ½ cup Butter
- 1 cup Milk
- 1 ½ cups Sour Cream, divided
- 1 ½ cup Shredded Mild Cheddar Cheese, divided
- 6 Slices Bacon
- 2 Stalks Green Onion or Chives, sliced
- ½ teaspoon Garlic Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Scrub and rinse potatoes under water to remove any debris. Poke holes on the outside of each potato with a fork to prevent any from accidentally bursting while they cook.
- Place potatoes on a paper towel in the microwave and cook for approximately 15 minutes. Check for doneness by squeezing the sides of a potato to see if they’re still hard. (Check carefully since they will be hot!)
- Add potatoes to a large bowl and use a potato masher or an electric mixer with paddle attachment. Add butter, milk, and ½ cup of the sour cream and mix well.
- Cook bacon over medium heat in a large pan until crispy then place on a paper towel-lined plate. Once it cools, crumble or chop into bacon bits.
- Add half of the bacon and ¼ cup of shredded cheddar cheese to the potatoes and mix well.
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 13″ x 9″ casserole dish with nonstick cooking spray. Pour the potato mixture into the prepared baking dish.
- Add the remaining sour cream to the top of the potatoes and spread evenly. Next, sprinkle the remaining cheese over the sour cream followed by the crumbled bacon and sliced green onion or chives.
- Bake in the oven for 20-25 minutes until heated through to the center and cheese is melted.
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