Loaded Baked Potato Casserole – Cozy, Crowd-Pleasing Comfort Food

This Loaded Baked Potato Casserole has all the flavors of your favorite steakhouse side, baked into one creamy, cheesy pan. It’s the kind of dish that makes weeknights feel special and potlucks a lot easier. Crispy bacon, melty cheddar, and cool sour cream come together with fluffy potatoes for a comforting bite in every forkful.

The best part? You can prep it ahead and bake when you’re ready. It’s familiar, hearty, and guaranteed to disappear fast.

Print Recipe

Loaded Baked Potato Casserole - Cozy, Crowd-Pleasing Comfort Food

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Servings: 8 servings

Ingredients

• Russet potatoes (3 pounds), scrubbed
• Thick-cut bacon (8 slices), cooked and crumbled
• Sharp cheddar cheese (2 cups), shredded and divided
• Cream cheese (4 ounces), softened
• Sour cream (1 cup)
• Whole milk or half-and-half (1/3 to 1/2 cup), warmed
• Unsalted butter (4 tablespoons), melted
• Green onions (4), thinly sliced
• Garlic powder (1 teaspoon)
• Onion powder (1/2 teaspoon)
• Salt and black pepper to taste
• Optional toppings: extra sour cream, chives, hot sauce

Instructions

• Preheat and prep: Heat oven to 425°F (220°C).Prick potatoes with a fork, rub with a little oil and salt, and place on a baking sheet.
• Bake potatoes: Bake 50–60 minutes, until skins are crisp and a fork slides in easily. Let cool until safe to handle.
• Cook bacon: While potatoes bake, cook bacon until crisp. Drain on paper towels and crumble.
• Scoop and mash: Reduce oven to 350°F (175°C).Slice potatoes and scoop out the fluffy insides into a large bowl. Discard or save skins for snacking.
• Add the creamy base: Add cream cheese, sour cream, melted butter, garlic powder, onion powder, salt, and pepper. Mash lightly until mostly smooth with a few small chunks.
• Adjust consistency: Stir in warm milk a little at a time until creamy but thick enough to hold shape.Taste and adjust salt and pepper.
• Fold in the good stuff: Mix in 1½ cups cheddar, half the bacon, and half the green onions.
• Assemble: Spread into a greased 9x13-inch baking dish. Top with remaining cheddar and bacon.
• Bake: Bake 20–25 minutes until heated through and cheese is melted. Broil 1–2 minutes if you want extra golden bubbles.
• Finish and serve: Sprinkle with remaining green onions.Serve hot with a dollop of sour cream or a dash of hot sauce if you like.

Why This Recipe Works

This casserole relies on baked potatoes, not boiled, which keeps the texture light and the flavor rich.

A blend of cream cheese and sour cream makes the filling extra creamy without turning soupy. Sharp cheddar adds bold flavor that holds up through baking. Bacon and green onions deliver that “loaded” balance of salty, smoky, and fresh. A quick broil at the end gives you those irresistible golden, bubbly edges.

What You’ll Need

• Russet potatoes (3 pounds), scrubbed
• Thick-cut bacon (8 slices), cooked and crumbled
• Sharp cheddar cheese (2 cups), shredded and divided
• Cream cheese (4 ounces), softened
• Sour cream (1 cup)
• Whole milk or half-and-half (1/3 to 1/2 cup), warmed
• Unsalted butter (4 tablespoons), melted
• Green onions (4), thinly sliced
• Garlic powder (1 teaspoon)
• Onion powder (1/2 teaspoon)
• Salt and black pepper to taste
• Optional toppings: extra sour cream, chives, hot sauce

Step-by-Step Instructions

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

   Prick potatoes with a fork, rub with a little oil and salt, and place on a baking sheet.

2. Bake potatoes: Bake 50–60 minutes, until skins are crisp and a fork slides in easily. Let cool until safe to handle.
3. Cook bacon: While potatoes bake, cook bacon until crisp. Drain on paper towels and crumble.
4. Scoop and mash: Reduce oven to 350°F (175°C).

   Slice potatoes and scoop out the fluffy insides into a large bowl. Discard or save skins for snacking.

5. Add the creamy base: Add cream cheese, sour cream, melted butter, garlic powder, onion powder, salt, and pepper. Mash lightly until mostly smooth with a few small chunks.
6. Adjust consistency: Stir in warm milk a little at a time until creamy but thick enough to hold shape.

   Taste and adjust salt and pepper.

7. Fold in the good stuff: Mix in 1½ cups cheddar, half the bacon, and half the green onions.
8. Assemble: Spread into a greased 9×13-inch baking dish. Top with remaining cheddar and bacon.
9. Bake: Bake 20–25 minutes until heated through and cheese is melted. Broil 1–2 minutes if you want extra golden bubbles.
10. Finish and serve: Sprinkle with remaining green onions.

    Serve hot with a dollop of sour cream or a dash of hot sauce if you like.

Storage Instructions

• Refrigerator: Cool completely, cover tightly, and store up to 4 days.
• Freezer: Wrap well and freeze up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Cover and warm in a 325°F oven until hot, about 20–30 minutes. For individual portions, microwave in 30–45 second bursts, stirring between intervals.
• Make-ahead: Assemble up to 24 hours in advance.

  Bake just before serving, adding 5–10 minutes if going in cold.

Health Benefits

Potatoes provide potassium, vitamin C, and fiber (especially if you keep some skin). Dairy adds protein and calcium, which support bones and muscle recovery. Green onions offer antioxidants and a pop of freshness.

To lighten things up, swap in Greek yogurt for some sour cream and use reduced-fat cheddar without losing flavor.

What Not to Do

• Don’t boil the potatoes if you want that baked potato flavor and fluffy texture.
• Don’t add cold dairy; it can make the potatoes gummy. Use softened cream cheese and warmed milk.
• Don’t overmix. Mash just until creamy to avoid a gluey texture.
• Don’t skip seasoning.

  Taste and adjust salt and pepper before baking.

• Don’t cover with foil while broiling. You’ll miss the browned, bubbly top.

Recipe Variations

• Lightened-Up: Use half Greek yogurt, half sour cream; sub part-skim cheddar; add steamed cauliflower mash for half the potatoes.
• Ranch Style: Stir in 1–2 tablespoons dry ranch seasoning and top with extra green onions.
• Smoky BBQ: Add smoked paprika and a drizzle of BBQ sauce; swap cheddar for smoked gouda.
• Broccoli Cheddar: Fold in 1–2 cups steamed, chopped broccoli for color and fiber.
• Spicy Kick: Mix in diced pickled jalapeños or a pinch of cayenne; finish with hot sauce.
• Vegetarian: Skip the bacon and add roasted mushrooms or crispy shallots for savory depth.

FAQ

Can I use Yukon Gold potatoes instead of Russets?

Yes. Yukons make a creamier, slightly denser casserole.

If you prefer a fluffier texture and that classic baked potato vibe, Russets are your best bet.

Can I cook the potatoes in the microwave?

You can for speed, but the oven gives better texture and flavor. If microwaving, finish in the oven for 10–15 minutes to dry the skins and concentrate flavor.

How do I keep the potatoes from getting gummy?

Use baked potatoes, warm your dairy, and mash gently. Avoid food processors and stick to a masher or ricer.

What cheese works best?

Sharp cheddar delivers bold flavor and melts well.

You can mix in Monterey Jack, pepper jack, or smoked gouda for variety.

Can I assemble this the day before?

Absolutely. Cover and refrigerate the assembled casserole, then bake when ready. Add a few extra minutes if it’s going in cold.

Is this gluten-free?

Yes, as written it’s naturally gluten-free.

Just confirm your bacon and seasonings are certified gluten-free if needed.

Wrapping Up

This Loaded Baked Potato Casserole is comfort food that’s easy to make and hard to stop eating. It works for family dinners, game days, and holiday tables alike. Keep the base recipe handy, then tweak the flavors to match your mood.

Simple ingredients, big payoff, and happy plates all around.