Hey friends, gather around! I’m thrilled to share my Loaded Baked Potato Casserole Recipe, a dish that’s pure comfort in every bite. Creamy potatoes, gooey cheese, crispy bacon, and fresh green onions come together to create a side dish (or main, if you’re feeling indulgent) that’s perfect for family dinners, potlucks, or cozy nights in. As a seasoned chef, I’ve fine-tuned this recipe over years of cooking, and I’m excited to walk you through it, sprinkle in some pro tips, and share variations to make it your own.

Why This Dish Is a Winner

I first stumbled upon this casserole when I had leftover baked potatoes and wanted to jazz them up. I mashed them with cheese and bacon, baked it all together, and it was a hit at my family’s Thanksgiving table. It’s now a staple because it’s easy, versatile, and always gets rave reviews. Whether you’re feeding a crowd or just craving comfort food, this dish delivers.

Loaded Baked Potato Casserole Recipe

Ingredients: The Building Blocks

Let’s start with the potatoes. I use four large russet potatoes for their fluffy texture, which is ideal for that classic baked potato vibe. Yukon Gold works too for a creamier result, but russets are my go-to. Peel and cube them for even cooking.

Butter is non-negotiable for richness. I add 1/2 cup of salted butter to make the potatoes velvety. Adjust to taste, but don’t skimp too much—it’s key to the flavor. Sour cream brings that tangy creaminess; one cup does the trick. If you’re out, plain Greek yogurt can pinch-hit, though it’s slightly sharper.

Milk thins the mixture for the perfect consistency. I use 1/2 cup of whole milk for creaminess, but any milk works. Adjust as needed to avoid a too-thick casserole. Cheese is the star—1 1/2 cups of shredded sharp cheddar gives that bold, melty goodness. Try Monterey Jack or smoked gouda for a twist.

Bacon adds crunch and smokiness. Six slices, cooked crispy and crumbled, are perfect. Vegetarian? Skip it or use plant-based bacon bits, though the real stuff is hard to beat. Season with 1/2 teaspoon each of garlic powder, salt, and black pepper. Freshly ground pepper elevates the flavor.

Finally, 1/4 cup of chopped green onions adds a fresh, oniony bite. Chives work too if that’s what you have. These ingredients come together to create a dish that’s rich, satisfying, and customizable.

Step-by-Step Preparation

Preheat your oven to 375°F (190°C). While it heats, peel and cube four large russet potatoes. Place them in a pot of salted water, bring to a boil, and cook until fork-tender, about 15–20 minutes. Drain well to avoid a watery casserole.

While the potatoes cook, fry six slices of bacon until crispy. Drain on paper towels, crumble, and set aside. The smell of bacon always makes my kitchen feel like home. Save a bit of bacon fat for extra flavor if you’re feeling fancy.

Back to the potatoes: add 1/2 cup butter and mash until smooth. I use a potato masher, but a hand mixer gives extra creaminess. Stir in 1 cup sour cream, 1/2 cup milk, 1 cup cheddar cheese, half the bacon, garlic powder, salt, pepper, and most of the green onions (save some for garnish). Mix until everything’s well combined.

Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup cheddar, bacon, and green onions on top. Bake for 20–25 minutes until the cheese is bubbly and golden. Let it cool slightly before serving—it’s piping hot!

Pro Tips for Success

Don’t overcook the potatoes; they should be tender, not mushy, to avoid a gummy texture. Drain them thoroughly to keep the casserole creamy, not watery. Taste as you season—potatoes love salt, so don’t be shy. For even cheese melting, ensure the casserole is hot before adding the final cheese layer.

Variations to Try

For a twist on the classic Loaded Baked Potato Casserole, try these ideas. Swap russets for sweet potatoes for a sweeter, nutrient-packed version. Mix in steamed broccoli or spinach for added veggies and color. Experiment with cheeses like pepper jack for heat or mozzarella for stretchy goodness.

Want to make it a main dish? Add cooked chicken or ham for a protein boost. For a spicy kick, toss in diced jalapeños or a pinch of cayenne. Fresh herbs like rosemary or thyme can add a sophisticated touch. Get creative—this dish is your canvas!

Common Mistakes to Avoid

Overcooking potatoes can make them waterlogged, so check for fork-tenderness. Not draining well leads to a soggy casserole, so take your time. Under-seasoning is a no-no; taste and adjust as you go. If the cheese doesn’t melt evenly, ensure the casserole is hot enough before topping.

Serving Suggestions

This casserole pairs beautifully with grilled steak, chicken, or roasted veggies. For a balanced meal, serve with a crisp green salad. At potlucks, it’s a crowd-pleaser—keep it warm in a slow cooker. For game day, cut into squares and serve with toothpicks for easy snacking.

Storing and Reheating

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat individual portions in the microwave for about 2 minutes or the whole dish in a 350°F oven for 20–30 minutes, covered with foil. Freeze for up to 2 months; thaw overnight in the fridge before reheating.

Nutritional Considerations

This dish is indulgent, with servings ranging from 250–450 calories, depending on the recipe. It’s high in fat and protein due to cheese and bacon. For a lighter version, use low-fat sour cream, reduced-fat cheese, or turkey bacon. Adding veggies like broccoli boosts nutrition without sacrificing flavor.

Vegetarian and Vegan Options

For a vegetarian version, skip the bacon or use plant-based bacon bits. For vegan, swap sour cream and cheese for plant-based alternatives and use vegetable broth instead of milk. These tweaks keep the dish creamy and flavorful while meeting dietary needs.

A Brief History

Potato casseroles have roots in humble peasant dishes, evolving into American comfort food in the mid-20th century. The loaded baked potato, with its classic toppings, inspired this casserole form. It’s now a beloved way to serve those flavors to a crowd.

Social Media Buzz

This dish is a hit on platforms like Instagram and Pinterest. Home cooks share versions with ranch seasoning or crushed potato chips for crunch. Check out posts like this Reddit post for inspiration. The community loves its versatility!

Comparison of Popular Recipes

Here’s how my recipe stacks up against others:

Feature	My Recipe	AllRecipes	Food Network	Spend With Pennies
Potato Type	Russet	Yukon Gold	Russet	Russet or Yellow/Red
Cheese	Cheddar	Cheddar	Cheddar, Cream Cheese	Cheddar
Dairy for Creaminess	Butter, Sour Cream, Milk	Evaporated Milk, Sour Cream	Cream Cheese, Sour Cream	Butter, Cream Cheese, Sour Cream, Milk
Bacon	Yes	Yes	Yes	Yes
Green Onions	Yes	Yes	Yes (Scallions)	Yes
Additional Ingredients	Garlic Powder, Salt, Pepper	Salt, Pepper	Salt, Pepper	Garlic Powder, Parsley
Cooking Method	Boil, Mash, Bake	Boil, Mash, Bake	Roast, Mix, Bake	Bake/Boil, Mash, Bake
Total Time	~50 mins	1 hr 10 mins	1 hr 35 mins	50 mins

Decision-Making: Which Recipe to Choose?

Choosing the right Loaded Baked Potato Casserole depends on your needs. My recipe is quick (about 50 minutes) and classic, perfect for beginners. If you want a richer flavor, Food Network’s version, with cream cheese and roasted potatoes, takes longer but delivers depth. Spend With Pennies is great for make-ahead meals, as it can be prepped two days in advance.

Yukon Gold potatoes in AllRecipes offer a creamier texture, while russets in mine and Food Network’s give a fluffier feel. For lighter options, AllRecipes uses evaporated milk, which cuts some fat. If you’re feeding a crowd or want leftovers, all are scalable, but Spend With Pennies is especially potluck-friendly.

Final Thoughts

This casserole is a crowd-pleaser that’s easy to make and endlessly customizable. Whether you stick to my classic version or try a variation, it’s sure to become a favorite. So, preheat that oven, grab your ingredients, and let’s make some comfort food magic! Share your twists or questions below—I’d love to hear them.