Dinner

Loaded Baked Potato Casserole Recipe

Name: Loaded Baked Potato Casserole Recipe
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 large russet potatoes, peeled and diced; 1/2 cup sour cream; 1/2 cup cream cheese (softened); 1 cup shredded cheddar cheese (plus more for topping); 1/2 cup milk; 1/4 cup green onions, chopped (plus more for garnish); 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 cup cooked bacon, chopped (optional)

Byanna orden March 12, 2026March 12, 2026

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Introduction

This Loaded Baked Potato Casserole is a comforting and cheesy dish perfect for family dinners or potlucks. It combines tender potatoes with creamy cheese and savory bacon for a rich, satisfying meal.

A white oval dish filled with a creamy layered potato casserole. The bottom layer shows soft, sliced pale yellow potatoes covered by a thick, white creamy sauce. On top, there is a generous layer of melted bright orange cheddar cheese sprinkled with small, crispy dark brown bacon pieces and vibrant green chopped chives. The dish is on a wooden board, with a white marbled surface faintly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large russet potatoes, peeled and diced
1/2 cup sour cream
1/2 cup cream cheese (softened)
1 cup shredded cheddar cheese (plus more for topping)
1/2 cup milk
1/4 cup green onions, chopped (plus more for garnish)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup cooked bacon, chopped (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. In a large pot, add the diced potatoes and cover with water. Bring to a boil and cook for 10-15 minutes until fork-tender. Drain and let cool slightly.
Step 2: In a large bowl, combine sour cream, cream cheese, shredded cheddar cheese, milk, green onions, garlic powder, onion powder, salt, and pepper. Mix until smooth.
Step 3: Gently fold the cooked potatoes into the cheese mixture until well combined. If using, fold in the chopped bacon.
Step 4: Pour the potato mixture into the prepared baking dish and spread evenly. Sprinkle additional shredded cheddar cheese on top.
Step 5: Bake for 30-35 minutes until heated through and the cheese is bubbly and golden. Let cool for a few minutes before serving.
Step 6: Garnish with extra green onions or bacon if desired. Serve warm.

Tips & Variations

For a vegetarian version, omit the bacon and add sautéed mushrooms or bell peppers instead.
Use sharp cheddar cheese for a stronger flavor.
Add a pinch of smoked paprika for a subtle smoky twist.
If you prefer a creamier texture, add a little more milk.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Avoid microwaving to keep the casserole from becoming soggy.

How to Serve

A white oval dish filled with a layered potato salad, featuring visible creamy white potato slices mixed with a white dressing as the base layer. The middle layer is a golden yellow melted cheddar cheese spread evenly over the potatoes. The top layer is sprinkled with crispy dark reddish-brown bacon bits and small pieces of bright green chopped chives. The dish is placed on a wooden board with a white marbled texture surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, assemble the casserole and keep it covered in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from cold.

Can I use other types of potatoes?

Russet potatoes work best for their starchy texture, but Yukon Gold can be used for a slightly creamier casserole. Avoid waxy potatoes as they may become too firm.