Loaded Baked Potato Casserole Recipe

There’s something magical about comfort food, especially when it’s a dish as hearty and satisfying as a loaded baked potato casserole. This recipe takes everything we love about baked potatoes—creamy textures, cheesy goodness, and a hint of savory toppings—and turns it into a warm, family-friendly casserole that’s perfect for sharing. Whether you’re prepping for a casual weeknight dinner or planning for a big holiday feast, this casserole is bound to be a crowd-pleaser. Plus, it’s super easy to throw together, making it a go-to dish whenever you need something comforting with minimal fuss.

this RECIPE

A little backstory: why I love this recipe

I remember the first time I made this casserole for a potluck at a friend’s house. I was running short on time and needed something that could feed a crowd without a lot of complicated steps. I had all the basic ingredients for a classic baked potato, but I wanted something a bit more substantial. So, I decided to throw all those baked potato essentials into one dish—and the result was this loaded baked potato casserole! The best part? It was a total hit! The creamy potatoes combined with melted cheese and savory turkey bacon had people asking for the recipe before the night was over. Ever since, it’s become one of my go-to comfort meals, especially during cooler months when you just need something warm and satisfying.

Where did casseroles like this come from?

While this casserole has a definite American comfort food vibe, the concept of combining potatoes, cheese, and savory toppings has been around for ages. In fact, casseroles have been a staple in home cooking for centuries, evolving from simple baked dishes to more elaborate creations. Potato-based casseroles in particular are popular in many cultures, often served as a way to stretch ingredients and feed a crowd. Over the years, people have added their own twists, making it a versatile dish that’s easy to adapt based on what you have in the pantry. The loaded baked potato casserole is like the ultimate evolution of this idea—taking humble ingredients and turning them into something irresistible.

Let’s talk ingredients: the stars of the show

Every ingredient in this loaded baked potato casserole has a role to play in creating that perfect balance of creamy, cheesy, and savory flavors.

• Russet potatoes: These are ideal for mashing because they become fluffy and light when cooked. If you don’t have russets on hand, Yukon Golds can work, though they tend to be a bit more buttery in flavor and texture. Pro tip: make sure to dice the potatoes evenly so they cook at the same rate.
• Butter: This adds richness and helps bind everything together. You could substitute with margarine if you prefer, but nothing quite matches the flavor of real butter.
• Cream cheese: Cream cheese gives the casserole a luxurious creaminess that’s hard to beat. If you need a lighter version, you can use a reduced-fat cream cheese, but I wouldn’t skip it entirely—it’s essential for that smooth texture.
• Sour cream: This adds a slight tang that balances the richness of the dish. Greek yogurt is a great substitute if you’re looking for something with a bit more protein and a similar taste.
• Cheddar cheese: The sharpness of cheddar pairs perfectly with the creamy potatoes. If you’re feeling adventurous, you could experiment with other cheeses like Monterey Jack or Gouda for a different flavor twist.
• Turkey bacon: Ah, the savory crunch! The turkey bacon gives you that smoky, salty punch without overwhelming the dish. Feel free to add more if you’re a bacon lover, or swap it for veggie bacon if you’re going for a meatless version.
• Green onions: These not only add a pop of color to the final dish but also provide a fresh, slightly sharp flavor that cuts through the richness of the potatoes and cheese.

Kitchen gear: What you need (and what you can totally skip)

For this recipe, you won’t need anything too fancy, just some basic kitchen tools that you probably already have on hand.

• A large pot: You’ll need this to boil the potatoes. Make sure it’s big enough to hold all the potatoes comfortably—overcrowding the pot can result in uneven cooking.
• A potato masher or a fork: You could use a stand mixer to mash the potatoes, but honestly, a simple potato masher or even a fork does the job just fine. Plus, it keeps the texture more rustic, which I personally love in a dish like this.
• A 9×13 casserole dish: This is the perfect size for this recipe. If you don’t have a casserole dish, any oven-safe baking dish will do, but try to stick to a similar size so the casserole bakes evenly.
• A cheese grater: Grating your own cheese is worth the extra effort. Pre-shredded cheese often has anti-caking agents that can affect the texture when melted.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Prep and boil your potatoes
   Start by washing, peeling, and dicing your russet potatoes into bite-sized chunks. The smaller the chunks, the quicker they’ll cook! Place them in a large pot, cover them with cold water, and bring to a boil. It’s essential to start with cold water so the potatoes cook evenly. Cook for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
2. Drain and mash the potatoes
   Once your potatoes are soft, drain them and return them to the pot. Here’s where the fun begins! Mash the potatoes to your desired consistency—smooth, or with a few chunks left for texture. While they’re still warm, fold in the butter, cream cheese, sour cream, and milk. This is when your kitchen will start smelling incredible!
3. Season and mix in the extras
   Add the garlic powder, salt, and pepper to taste. Then, stir in 1 1/2 cups of shredded cheddar cheese and 1 cup of turkey bacon. Make sure everything is evenly combined, but don’t overmix—you want the potatoes to stay fluffy.
4. Assemble and bake
   Transfer your potato mixture into the prepared 9×13 casserole dish. Top it with the remaining cheese and turkey bacon. Pop it in the oven at 375°F for 25-30 minutes, or until the cheese is bubbly and golden.
5. Garnish and serve
   Once the casserole is out of the oven, sprinkle the diced green onions over the top. The contrast of the fresh green onions with the rich, cheesy potatoes is just perfect!

Variations: get creative with your casserole

The beauty of this loaded baked potato casserole is how easily it can be adapted to different tastes and dietary needs. Here are a few ideas I’ve tried over the years:

• Veggie-loaded version: Add in some steamed broccoli or sautéed spinach to boost the veggie content. I’ve found that the mild flavor of potatoes pairs well with almost any vegetable.
• Dairy-free: Use dairy-free butter, cream cheese, and cheese substitutes. I’ve made it with plant-based versions, and while it’s not exactly the same, it’s still incredibly comforting and delicious.
• Gluten-free: This recipe is naturally gluten-free as long as your turkey bacon and dairy products are certified gluten-free, so no modifications needed!
• Spicy twist: Add a kick by mixing in some chopped jalapeños or a dash of hot sauce into the potato mixture. If you’re a fan of spicy food, this variation is sure to become a favorite.
• Herby goodness: Fresh herbs like parsley or chives can be mixed in with the potatoes or used as a garnish for a more aromatic twist. I’ve also tried it with a sprinkle of smoked paprika on top, and it adds a delightful depth of flavor.

Presentation and serving ideas

For serving, I like to bring the casserole dish straight to the table—it’s a real showstopper with that melted cheese on top. If you want to get fancy, serve it with a dollop of sour cream and extra green onions on the side for guests to add as they like. A light green salad or roasted vegetables make excellent sides that balance out the richness of the dish.

beverage pairings

When it comes to pairing drinks with this loaded baked potato casserole, I recommend something light and refreshing to balance the richness. Sparkling water with a squeeze of lemon or lime is always a good option. I also love serving this with a chilled iced tea—especially something like a lemon or mint iced tea that’s not too sweet. If you’re feeling adventurous, a light, fizzy apple cider non-alcoholic is a fun and festive pairing too.

Storage and reheating tips

If you have leftovers (which isn’t always the case in my house!), you can store the casserole in an airtight container in the fridge for up to 3 days. To reheat, pop a portion into the microwave or cover the casserole dish with foil and warm it in a 350°F oven for about 20 minutes. Just be careful not to overheat it, or you might lose some of that creamy texture.

Scaling the recipe for different occasions

This recipe is perfect for a family-sized gathering, but if you need to scale it up or down, it’s super simple to adjust. Halve the recipe for a smaller group or double it if you’re feeding a crowd. Just be mindful of your baking time if you change the size of the dish—you may need to add a few extra minutes if you’re doubling the recipe and baking in a larger dish.

Potential pitfalls to avoid

One thing I’ve learned the hard way is to be careful not to over-boil the potatoes. If they get too mushy, they can turn into a paste when you mash them. Keep an eye on them and test with a fork to catch them at the right moment. Also, don’t skimp on the seasoning. Potatoes can be bland without enough salt, so taste as you go to get the seasoning just right.

Give it a try!

This loaded baked potato casserole is one of those recipes that you’ll find yourself coming back to again and again. It’s simple, comforting, and endlessly adaptable. Whether you stick with the classic version or put your own spin on it, I’m sure this dish will become a favorite in your household too. So go ahead, grab your potatoes, and get cooking!

FAQs

Can I make this casserole ahead of time?
Yes! You can assemble the casserole up to a day in advance. Just cover and refrigerate it, then bake it right before serving.

Can I freeze the leftovers?
Absolutely! Just store it in an airtight container and freeze for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat in the oven.

Can I use a different kind of cheese?
Definitely. Feel free to use your favorite cheese. Monterey Jack, Colby, or even a bit of Parmesan would be delicious in this casserole.

What can I substitute for turkey bacon?
If you’re looking for a vegetarian option, veggie bacon or crispy chickpeas make great substitutes for that savory crunch.

How do I know when the casserole is done?
The cheese on top should be bubbly and lightly golden brown. If you’re unsure, you can insert a knife into the center to check if it’s heated through.

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