Loaded Baked Potato Casserole: The Cheesy, Crispy, Crowd-Slaying Side That Steals the Whole Meal

Picture a twice-baked potato that hit the gym, leveled up, and brought friends. That’s this casserole—crispy edges, creamy center, smoky bacon, melty cheese. It’s the dish that gets “Wait, who made this?” shouted across the room.

You’ll spend 15 minutes prepping and then watch people scrap the pan for the last scoop. Make it for game day, potlucks, or when you need a win with minimal effort and maximum applause.

What Makes This Special

This isn’t just potatoes and cheese—this is a strategy. You’re layering texture: roasted potato chunks for crisp, creamy sour cream and cream cheese for body, and sharp cheddar for punch.

Bacon, scallions, and a hit of garlic sharpen the whole thing. Bonus: it scales effortlessly, is make-ahead friendly, and reheats like a champ. Translation: high return, low stress.

Shopping List – Ingredients

• 3 lbs russet or Yukon Gold potatoes, scrubbed and cubed (1-inch)
• 6 slices thick-cut bacon, cooked and crumbled
• 1 1/2 cups sharp cheddar cheese, shredded and divided
• 4 oz cream cheese, softened
• 1 cup sour cream
• 1/3 cup whole milk (or half-and-half for extra richness)
• 3 tbsp unsalted butter, melted
• 2 green onions (scallions), thinly sliced
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2–3/4 tsp kosher salt, to taste
• 1/2 tsp black pepper
• Optional: 1/4 tsp smoked paprika for a subtle smoky note
• Optional garnish: chopped chives, extra bacon, extra cheddar
• Nonstick spray or a little oil for the baking dish

The Method – Instructions

1. Preheat and prep: Heat oven to 425°F (220°C).

   Grease a 9×13-inch baking dish. Line a baking sheet with foil for the bacon.

2. Cook the bacon: Bake bacon 12–18 minutes until crisp. Drain, cool, and crumble.

   Reduce oven to 400°F (205°C).

3. Par-cook the potatoes: Bring a large pot of salted water to a boil. Add cubed potatoes and cook 6–8 minutes until just fork-tender (not mushy). Drain well.
4. Roast for edges: Toss potatoes with melted butter, 1/4 tsp salt, and pepper.

   Spread on a sheet pan and roast 15 minutes, stirring once, for golden edges.

5. Make the creamy base: In a large bowl, whisk cream cheese, sour cream, milk, garlic powder, onion powder, remaining salt, and paprika (if using) until smooth.
6. Combine: Fold roasted potatoes into the creamy mixture. Add 1 cup cheddar, half the bacon, and half the scallions. Stir gently to avoid smashing.
7. Assemble: Spread into the greased 9×13.

   Top with remaining 1/2 cup cheddar and the rest of the bacon.

8. Bake: Bake at 400°F for 18–22 minutes until bubbling and cheese is melted with toasty spots.
9. Finish and serve: Rest 5 minutes, then sprinkle remaining scallions (and chives if using). Serve hot. Try not to inhale it.

Storage Instructions

• Fridge: Cool completely, cover tightly, and refrigerate up to 4 days.
• Reheat: Oven at 350°F for 15–20 minutes (covered), then uncover 5 minutes for a little crisp.

  Microwave works, but you’ll lose some crunch—your call.

• Freeze: Assemble without scallions, wrap well, and freeze up to 2 months. Thaw overnight, then bake 25–35 minutes. Add fresh scallions after.

Nutritional Perks

• Potatoes = potassium and fiber (especially with skins on).
• Cheese and sour cream bring protein and calcium—yes, it’s comfort food with benefits.
• Scallions add antioxidants and freshness with basically zero effort.
• Want it lighter?

  Sub Greek yogurt for some sour cream and use reduced-fat cheese, IMO still tasty.

Don’t Make These Errors

• Overcooking the potatoes in the boil—mushy cubes will collapse. Aim for slightly firm.
• Skipping the roast step. That quick roast gives structure and those craveable crispy bits.
• Cold dairy in the mix. Let cream cheese soften; otherwise it clumps. Not cute.
• Under-salting. Potatoes are sponges.

  Taste the mix before baking and adjust.

• Greasing the dish lightly. Don’t skimp or you’ll weld potatoes to the pan like it’s modern art.

Variations You Can Try

• Ranch upgrade: Add 1–2 tbsp dry ranch seasoning to the creamy base.
• Broccoli cheddar: Fold in 1 1/2 cups steamed chopped broccoli.
• Buffalo kick: Mix in 2–3 tbsp buffalo sauce and top with blue cheese crumbles.
• Fully loaded: Add diced jalapeños and a sprinkle of Monterey Jack with the cheddar.
• Protein boost: Swap bacon for shredded rotisserie chicken and make it dinner.
• Herb-forward: Stir in fresh parsley and thyme for a bright, steakhouse vibe.

FAQ

Can I use leftover baked potatoes?

Yes. Cube the baked potatoes, skip the par-boil, and go straight to roasting for 10 minutes to re-crisp before mixing. The texture is amazing.

What’s the best potato to use?

Russets get fluffier and soak up flavor; Yukon Golds hold shape better and are naturally creamy.

You can even mix both—best of both worlds.

Can I make this ahead?

Absolutely. Assemble up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to the bake time.

Top with scallions after baking.

How do I make it vegetarian?

Skip the bacon and add smoked paprika or a pinch of liquid smoke for depth. Crispy mushroom “bacon” also works shockingly well.

What cheeses melt best?

Freshly shredded cheddar melts cleaner than pre-shredded. For extra pull, add mozzarella or Monterey Jack.

For tang, mix in a little gouda.

Can I lighten it up without losing the vibe?

Use light sour cream, reduced-fat cream cheese, and part-skim cheddar. Swap half the potatoes for cauliflower florets—sneaky but effective.

Final Thoughts

This Loaded Baked Potato Casserole is the side that acts like a main character. It’s simple to build, impossible to mess up, and dangerously repeatable.

Keep this in your back pocket for holidays, weeknights, and those “I need something epic” moments. FYI: leftovers make an elite breakfast with a fried egg on top. You’re welcome.