There’s something irresistibly cozy about a bubbling casserole straight from the oven — and Loaded Baked Potato Casserole delivers that warm, stick-to-your-ribs comfort in every cheesy, bacon-studded spoonful. This recipe takes humble potatoes and transforms them into a crowd-pleasing seasonal side or even a main for a weeknight family dinner. Whether you’re planning a holiday table, a potluck, or a chilly Sunday supper, the mix of tangy sour cream, sharp cheddar, and green onion makes this dish feel both familiar and indulgent. If you love hearty, make-ahead casseroles, you might also enjoy trying a variation like cheesy hamburger potato casserole for another comforting option.
Ingredients & Equipment
Ingredients:
- 4 large potatoes, peeled and diced
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup bacon bits
- 1/4 cup green onions, chopped
- 1/4 cup milk
- Salt and pepper to taste
- 1/2 cup butter, melted
Notes:
- Use russets or Yukon Golds for the best texture; russets give a fluffier bite, Yukon Golds hold a creamier body.
- If you prefer less sodium, rinse pre-cooked bacon bits or swap for cooked, crumbled bacon that you control the salt on.
- For a lighter twist, swap half the sour cream for plain Greek yogurt.
Equipment:
- Large pot (for boiling) or sheet pan (if roasting)
- Large mixing bowl
- Potato masher or fork (if you want a slightly mashed texture)
- 9×13-inch baking dish (or similar-sized casserole dish)
- Measuring cups and spoons
- Spatula or large spoon for folding
- Oven, mitts, and aluminum foil (optional)
- Helpful tools: a thermometer to check internal temperature (165°F recommended for reheated casseroles), and a box grater if shredding your own cheese.
If you like low-and-slow casseroles, a crockpot can even be used for a different texture — see this crockpot-style potato casserole for inspiration.
Step-by-Step Instructions (with tips)
Follow these directions as your base, and don’t worry — this dish is forgiving and easy to adapt.
Preheat the oven to 350°F (175°C).
- Tip: If you’re making this ahead, you can assemble and refrigerate the unbaked casserole; bring it to room temperature before baking for more even cooking.
In a large pot, boil the diced potatoes until tender, about 15 minutes. Drain and let cool.
- Variation: For a deeper, roasted flavor, toss diced potatoes with a little oil, salt, and pepper and roast on a sheet pan at 425°F (220°C) for 20–25 minutes until fork-tender and lightly golden. Roasting concentrates potato flavor and gives some caramelized edges.
In a mixing bowl, combine sour cream, cheddar cheese, bacon bits, green onions, milk, salt, pepper, and melted butter.
- Tip: Taste the filling before adding salt — bacon bits and cheese can be salty. If you’re using fresh crumbled bacon, add a pinch less salt.
Fold in the cooled potatoes until well combined.
- Tip: Gently fold to keep some potato texture; if you prefer a creamier casserole, lightly mash a portion of the potatoes before folding in the mix. A few lumps make it feel homemade and rustic.
Pour the mixture into a greased baking dish.
- Tip: For a golden top, sprinkle an additional 1/4–1/2 cup shredded cheddar on top and dot with a few small butter pieces or a breadcrumb-and-butter mix.
Bake in the preheated oven for 30-40 minutes, until heated through and golden on top.
- Tip: If the top browns too quickly, tent loosely with foil for the last 10–15 minutes. A good visual cue is bubbling around the edges and a lightly browned center.
Serve warm as a delicious side dish.
- Tip: Let it rest 5–10 minutes before scooping — the flavors meld and it’s easier to portion.
Extra variations and flavor ideas:
- Add cooked, crumbled breakfast sausage or ground beef for a heartier, main-dish casserole — similar ideas can be found in a ground beef potato casserole recipe like this one.
- Swap cheddar for smoked gouda or pepper jack for a milder or spicier profile.
- Stir in a cup of steamed broccoli florets or sautéed mushrooms for extra veggies.
- For a twice-baked style (fluff the insides and add fillings back into the shells), check a step-by-step approach like the twice-baked variations to inspire texture changes.
Kitchen tips:
- Keep the potato dice uniform so they cook evenly.
- If your casserole seems too dry before baking, add an extra tablespoon or two of milk; too wet, let it rest to let excess liquid absorb.
- Make sure the melted butter is warm but not piping hot when added to dairy to prevent separation.
Storage, Freezing & Make-Ahead Tips
Storing leftovers:
- Refrigerate cooled casserole in an airtight container for 3–4 days. Reheat individual portions in the microwave (1–2 minutes depending on wattage), or reheat a whole dish covered with foil at 350°F (175°C) for 20–30 minutes until warmed through.
Freezing:
- To freeze, portion into freezer-safe containers or freeze the whole unbaked casserole (tightly wrapped) for up to 3 months. For best results, freeze in individual portions for easy reheating.
- Thaw overnight in the refrigerator before reheating. If baking from frozen, add 20–30 minutes to the bake time and keep covered with foil for the first half to prevent over-browning.
Make-ahead:
- Assemble up to 24 hours ahead and keep covered in the fridge until it’s time to bake.
- You can par-cook the potatoes a day ahead, storing them in the refrigerator, which shortens final assembly time and frees up stovetop space on a busy day.
Portioning advice:
- This recipe with 4 large potatoes in a 9×13 dish serves roughly 6–8 as a side. For a main course, plan on 1–1.5 cups per person. Use individual ramekins for portion-controlled servings at parties.
How to Use / Serve This Dish
Serving ideas:
- Holiday side: Pair with roast turkey, glazed ham, or roasted chicken for a comforting holiday plate.
- Weeknight dinner: Serve alongside a green salad and garlic-roasted green beans for a balanced dinner.
- Potluck favorite: Pack it in a covered casserole dish and keep warm in a slow cooker on low until serving — it’s always a hit.
Creative variations:
- Breakfast bake: Top with a fried or poached egg per serving and a sprinkle of chives for a brunch-worthy dish.
- Vegetarian: Omit bacon bits and add smoked paprika, sautéed mushrooms, or crispy fried onions on top for texture.
- BBQ-Style: Mix in shredded BBQ chicken and swap scallions for red onion for a tangy, meaty version.
Pairings:
- Crisp salads (arugula with lemon vinaigrette) cut through the richness.
- Acidic sides like pickled vegetables or coleslaw add brightness.
- For wine pairings, choose an unoaked Chardonnay or a light-bodied red like Pinot Noir; for beer, a crisp lager or amber ale complements the dish.
If you want ideas that combine potatoes with ground beef and make a hearty meal, check out this ground beef potato casserole for inspiration on turning your casserole into a meaty main.
FAQ
Q: Can I substitute Greek yogurt for sour cream?
A: Yes. Plain Greek yogurt (full-fat for best texture) is a great substitute and will give a tangy creaminess while lowering the fat slightly. Use a 1:1 swap. If texture seems thinner, reduce milk slightly.
Q: How long will leftovers keep in the fridge?
A: Stored in an airtight container, the casserole will stay fresh for 3–4 days. Reheat thoroughly to at least 165°F (74°C) before serving. If you notice any off smells or an odd texture, discard.
Q: Can I use fresh bacon instead of bacon bits?
A: Absolutely. Cook and crumble bacon to your taste, drain well, and fold into the mixture. Fresh bacon adds flavor and better texture control compared to pre-packaged bits.
Q: Will the casserole get soggy if I make it ahead?
A: If assembled and refrigerated, there can be some moisture release. To avoid sogginess, slightly undercook the initial potatoes if boiling, or roast them for a firmer texture. Reheat uncovered at a moderate temperature to let excess moisture evaporate; tent with foil only if browning too quickly.
Conclusion
Loaded Baked Potato Casserole is the kind of comforting, seasonal dish that warms the heart and feeds a crowd — perfect for chilly nights, holiday tables, or any time you crave gooey cheese, tender potatoes, and savory bacon. If you want to compare other beloved takes on this classic, you might enjoy this version from Loaded Baked Potato Casserole – The Diary of a Real Housewife, or try a straightforward family favorite at Easy Loaded Baked Potato Casserole Recipe. For a slightly different technique and tips on achieving the perfect top crust, see Loaded Baked Potato Casserole – CenterCutCook. If you love the idea of a twice-baked flavor profile, this Twice Baked Potato Casserole – Budget Bytes is a fantastic resource. Give this recipe a try, make it your own with the variations above, and please share a photo or a note — I’d love to hear how your casserole turned out!
Loaded Baked Potato Casserole
Ingredients
Potato Base
- 4 large large potatoes, peeled and diced Use russets or Yukon Golds for best texture.
Casserole Mixture
- 1 cup sour cream Can be substituted with plain Greek yogurt for a lighter option.
- 1 cup shredded cheddar cheese
- ½ cup bacon bits Rinse for less sodium or use fresh cooked bacon.
- ¼ cup green onions, chopped
- ¼ cup milk
- ½ cup butter, melted
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large pot, boil the diced potatoes until tender, about 15 minutes. Drain and let cool.
- In a mixing bowl, combine sour cream, cheddar cheese, bacon bits, green onions, milk, salt, pepper, and melted butter.
- Fold in the cooled potatoes until well combined.
- Pour the mixture into a greased 9x13-inch baking dish.
Baking
- Bake in the preheated oven for 30-40 minutes, until heated through and golden on top.
Serving
- Serve warm. Let it rest for 5-10 minutes before scooping.
