There’s something so comforting about a hearty casserole, and this loaded baked potato casserole takes it to the next level. It’s all the things you love about a loaded baked potato — creamy mashed potatoes, melty cheese, smoky bacon, and just the right kick from green onions — but in a form that’s perfect for feeding a crowd. Whether it’s a cozy family dinner or you’re looking for a side dish to impress at a potluck, this casserole is a total winner. I first made this recipe on a particularly chilly day, and let me tell you, it’s one of those dishes that just warms you up from the inside out. Plus, who can say no to all that cheese and bacon?

Why this loaded baked potato casserole is always a hit

This dish is basically everything people love about comfort food in one pan. It’s rich, creamy, and indulgent, but the flavors are perfectly balanced with the smokiness of the bacon and the slight tang of the sour cream and green onions. What I love most is that you can make it ahead of time, pop it in the oven, and have a show-stopping side dish (or main dish, if you’re like me and just want to dive in with a spoon) with minimal effort when guests arrive. Plus, you really can’t go wrong with that golden layer of melted cheddar and crispy bacon on top!

A little personal backstory (because who doesn’t love a food memory?)

I remember the first time I whipped this up for a family gathering. It was one of those “I need to bring a dish” moments, and I knew mashed potatoes would be a hit, but I wanted to do something a little extra. I stumbled across the idea of turning my favorite loaded baked potato into a casserole, and the rest is history. I’ll never forget my uncle’s face after his first bite — his eyes widened, and with a big grin, he declared, “This is dangerous!” It’s been requested at every family holiday since then, and it’s now my go-to when I want to make something easy but still impressive.

Where did the idea for loaded baked potatoes come from?

The baked potato is a classic comfort food, but loading it up with toppings has a fun history. While people have been stuffing potatoes with everything from meats to herbs for centuries, the American “loaded baked potato” likely gained popularity in the 1970s, when steakhouse restaurants started offering them as side dishes. The combination of butter, sour cream, bacon, and cheese became a staple, and people realized that if something is good individually, it’s even better when mashed up together — hence, the loaded baked potato casserole was born! Today, it’s a common dish at potlucks, holiday meals, and backyard barbecues.

Let’s talk ingredients: the stars of the show

Every ingredient in this casserole plays a crucial role in creating that rich, savory flavor we all crave.

Russet potatoes: These are my go-to for casseroles because they have a high starch content, which makes for fluffy mashed potatoes. You could swap them for Yukon Golds if you’re after a creamier texture, but they won’t be quite as light and fluffy.
Butter, cream cheese, and sour cream: These make the potatoes ultra creamy. Trust me, don’t skimp on the full-fat versions — the richness is key here. If you’re looking for lighter options, you can use Greek yogurt in place of sour cream, but it will change the flavor slightly.
Cheddar cheese: Sharp cheddar adds that nice tang that balances all the richness. You can mix in other cheeses, like Monterey Jack or even a smoked cheddar if you want to mix it up!
Bacon: Let’s be honest, bacon makes everything better. I like to use thick-cut bacon for its heartiness, but you can also use turkey bacon if you’re trying to lighten things up a bit.
Green onions: These add a fresh pop of color and a little bite to cut through all the richness. Chives can work as a substitute if you’re in a pinch.

Kitchen gear: Here’s what you need (and what you can skip)

The great thing about this recipe is that it doesn’t require a ton of special equipment.

A large pot: You’ll need this to boil the potatoes. If you have a Dutch oven, that works great too, but any large pot will do.
A potato masher: For that perfect mashed texture. You could also use a fork in a pinch, but it’s definitely more work.
A 9×13 casserole dish: This size fits the recipe perfectly. If you’re scaling up or down, you’ll need to adjust the dish size.
Nonstick spray: To make sure nothing sticks, though if you’re feeling fancy, you can butter the dish instead.

Step-by-step: How to make this cheesy, bacon-loaded masterpiece

Let’s get into the nitty-gritty of making this comforting casserole, step by step!

Preheat and prep: Start by preheating your oven to 375°F (190°C). While that heats up, give your 9×13 casserole dish a good spray with nonstick cooking spray or butter to prevent sticking.
Boil the potatoes: Wash, peel, and dice the russet potatoes into evenly sized chunks. This ensures they cook evenly. Place them in a large pot, cover them with cold water, and bring to a boil. Cook until they’re fork-tender — about 15-20 minutes. Don’t rush this step; undercooked potatoes are hard to mash, and no one likes lumpy potatoes!
Mash and mix: Once the potatoes are done, drain them and return them to the pot. While they’re still warm, fold in the butter, cream cheese, sour cream, and milk. (Pro tip: Warming the milk slightly helps it incorporate better and keeps the potatoes smooth). Gently mash everything together until creamy.
Season and layer: Stir in the garlic powder, salt, and pepper to taste, then mix in 1 ½ cups of shredded cheddar and 1 cup of crumbled bacon. Transfer the mashed potato mixture into your prepared casserole dish.
Top it off: Sprinkle the remaining cheese and bacon over the top. This step is crucial — that golden, crispy bacon and bubbly cheese topping is what dreams are made of!
Bake: Pop the casserole into the oven and bake for 25-30 minutes, until the cheese on top is melted and bubbly.
Garnish and serve: Once out of the oven, sprinkle the diced green onions on top for a fresh, colorful finish. Serve immediately and enjoy the praise from your dinner guests!

Variations and adaptations: Make it your own

There are so many ways to make this recipe suit your personal tastes or dietary needs:

Gluten-free: Good news — this casserole is naturally gluten-free! Just double-check your bacon and cheese for any sneaky gluten-containing additives.
Vegan: Swap out the butter, cream cheese, and sour cream for their plant-based counterparts. Use vegan cheddar and skip the bacon (or use vegan bacon crumbles).
Add veggies: For some extra nutrition, stir in cooked broccoli or cauliflower. I’ve also added sautéed mushrooms before, and they were a great addition!
Seasonal twists: In the fall, I love adding roasted butternut squash or sweet potatoes for a seasonal spin. They add a slight sweetness that pairs beautifully with the salty bacon and tangy cheese.

Serving suggestions: Make it a meal

While this casserole could easily be the star of the show, here are some ideas to round out your meal:

For a crowd: Serve it alongside grilled meats like steak, chicken, or pork chops.
For a lighter meal: Pair it with a simple green salad to balance out the richness.
Garnish tips: Besides green onions, try topping with some fresh parsley or even a drizzle of hot sauce for a spicy kick!

Drink pairings: What goes best with all that cheese and bacon?

A dish this rich needs a drink that can hold its own. Personally, I love pairing it with a crisp, refreshing drink to cut through the richness. Here are a few favorites:

White wine: A chilled Sauvignon Blanc or Chardonnay is perfect here. The acidity helps balance the creamy potatoes.
Beer: Go for something light like a lager or a pilsner. You don’t want anything too heavy since the casserole is already quite rich.
Non-alcoholic: A sparkling water with a squeeze of lemon or a ginger ale can help cleanse your palate between bites.

Leftovers and reheating: How to keep it just as good

If you have leftovers (which might be rare!), this casserole stores beautifully.

In the fridge: Store it in an airtight container for up to 3 days. To reheat, pop it back in the oven at 350°F for about 15 minutes, or until warmed through. You can also microwave individual portions, but the oven will keep that top layer nice and crispy.
In the freezer: You can freeze this casserole before or after baking. If freezing before baking, assemble everything but don’t bake it. When you’re ready, let it thaw in the fridge overnight, then bake as directed. If freezing after baking, wrap it tightly in plastic wrap and foil. It’ll keep for up to 3 months. Just make sure to reheat thoroughly when you’re ready to serve.

Scaling the recipe: More or fewer servings

This recipe is super flexible if you need to adjust the number of servings. For a smaller group, you can easily halve the ingredients and use an 8×8 baking dish instead. If you’re feeding a crowd, you can double the recipe and use two 9×13 dishes — just make sure to bake them side by side for even cooking. I’ve found that doubling the recipe doesn’t change the bake time much, but always keep an eye on that golden-bubbly top as a cue.

Wrapping it up

There you have it! This loaded baked potato casserole is a dish that’s always met with cheers (and empty plates). Whether you’re making it for a holiday gathering or just a regular weeknight dinner, it’s guaranteed to please. The best part is how adaptable it is — you can make it your own with just a few tweaks. So go ahead, give it a try, and make sure to savor that first cheesy, bacon-packed bite!

FAQs

1. Can I make this casserole ahead of time?
Absolutely! You can prepare the whole dish up to a day in advance and just bake it when you’re ready to serve.

2. Can I use instant mashed potatoes?
Yes, but I recommend making your own mashed potatoes for the best flavor and texture.

3. Can I add other toppings?
Of course! Feel free to add jalapeños, extra cheese, or even a dollop of sour cream on top.

4. How long will leftovers last?
In the fridge, they’ll last about 3 days. In the freezer, up to 3 months.

5. Can I substitute the bacon?
You can use turkey bacon, or omit it entirely for a vegetarian version — it’s still delicious!