fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Loaded baked potato casserole in a round white baking dish with a silver serving spoon.

Loaded Baked Potato Casserole


This loaded baked potato casserole is hearty and decadent. It features mashed potatoes with sour cream, savory cheddar cheese, crispy bacon, and fresh green onion. It’s an ideal make-ahead side.


Units Scale
  • 6 medium potatoes*, peeled & cut into 1-inch cubes
  • 1 stick (8 tablespoons) butter, melted
  • 1/2 cup heavy cream (add more or less to taste)
  • 1/2 cup sour cream
  • 1 1/2 teaspoons kosher salt, or to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cracked black pepper, or to taste
  • 2 1/2 cups shredded cheddar cheese, divided
  • 1 cup bacon bits, divided
  • 2 green onions, thinly sliced (for garnishing)

*Note: We’ll be boiling the raw potatoes until fork tender. But if desired, feel free to use baked potatoes instead.


RECIPE PREP: Preheat oven to 350°F. Grease an 8-inch (2-quart) baking dish with butter or nonstick cooking spray.

  1. Add the diced potatoes to a large pot of heavily-salted water. The water should fully cover the potatoes. Boil over medium-high heat until fork tender – about 18 to 20 minutes. 
  2. Transfer cooked potatoes to a colander to drain off all the water. Return the potatoes to the empty pot. Mash them to the desired consistency. You can leave them a bit chunky or mash them well.
  3. Drizzle in the melted butter. Add heavy cream, sour cream, salt, garlic powder and pepper. Stir to combine. But don’t over-process the potatoes or they’ll release too much starch – the texture will quickly turn from fluffy to gummy.
  4. Add half the cheddar cheese and half the bacon bits to the pot. Stir until just incorporated. Again, do not over-process the potatoes. Transfer the mixture to the prepared baking dish. Sprinkle remaining cheese and bacon bits over the top.
  5. Bake uncovered for 18 to 20 minutes, or until the cheese is melted and bubbly. Garnish the loaded baked potato casserole with sliced green onions. Serve immediately.


Best potatoes for potato casserole: Russet, Idaho, and Yukon Gold.

How to achieve a creamier baked potato casserole: Stir in 4 ounces cream cheese (softened) at the same time you’re adding in the heavy cream and sour cream.

No bacon on hand? Use ham instead. Dice it up and pan fry the bits until crisp.

  • Prep Time: 10 Minutes
  • Cook Time: 40 Minutes
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American

Keywords: Loaded Baked Potato Casserole, Baked Potato Casserole, Cheesy Potato Casserole, Loaded Potato Casserole, Potato Casserole