Loaded Baked Potato Casserole is a creamy, cheesy side dish that turns classic twice-baked potatoes into an easy, family-friendly casserole.
If you love baked potatoes but want a faster, more shareable option this casserole is perfect. Instead of preparing individual twice-baked potatoes, you bake whole potatoes, scoop and mash the insides with creamy ingredients, then bake everything together in one dish. It saves time and stretches farther for gatherings.
Loaded Baked Potato Casserole Ingredients
Gather these ingredients (see the recipe card below for exact quantities):
- Russet potatoes
- Salted butter
- Sour cream
- Half & half
- Salt
- Ground black pepper
- Cheddar cheese
- Bacon
- Green onions
How to Make Twice-Baked Potatoes into a Casserole
This recipe is straightforward but requires time for baking. You bake the potatoes, mash the insides with creamy ingredients, combine with cheese and bacon, then bake again until golden.
- Preheat the oven to 400°F (200°C).
- Prick each potato several times with a fork and place them on a baking sheet. Bake for about 1 hour, until tender when pierced.
- Reduce oven temperature to 350°F (175°C).
- When the potatoes are cool enough to handle, halve them and scoop the flesh into a large bowl or the bowl of a stand mixer.
- Add the butter and mash the potatoes. If using a mixer, combine the scooped potato and butter and mix until mostly smooth.
- Stir in sour cream, half & half, salt and pepper until creamy and well blended.
- Fold in half of the shredded cheddar, half of the crumbled bacon, and half of the diced green onions.
- Transfer the mixture to a 9×13-inch baking dish and sprinkle the remaining cheddar over the top.
- Bake about 30 minutes, until the cheese is bubbly and beginning to brown around the edges.
- Remove from the oven and scatter the remaining bacon and green onions over the hot casserole before serving.
Tips for Making Baked Potato Casserole
- Work with warm potatoes — they mash more smoothly and blend better with the dairy.
- Adjust dairy to your preferred texture: add a little more half & half for creamier results or a touch less for a firmer casserole.
- Cook bacon until crisp, then crumble so it stays crunchy when added on top.
- Reserve some cheese and bacon for a final sprinkle to enhance presentation and texture.
Using a stand mixer makes blending the potatoes effortless, but a good potato masher works fine too.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 350°F (175°C) until warmed through, or heat individual portions in the microwave.
More Potato Side Dish Recipes
- Scalloped Potatoes
- Funeral Potatoes
- Roasted Potatoes
- Twice Baked Potatoes
Loaded Baked Potato Casserole
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Ingredients
- 5 pounds russet potatoes, washed and patted dry
- 4 tablespoons salted butter, softened (1/2 stick)
- 1 cup sour cream
- 3/4 cup half & half
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 16 ounces shredded cheddar cheese
- 12 oz bacon, cooked and crumbled
- 1/2 cup green onion, diced
Instructions
- Preheat the oven to 400°F.
- Prick the potatoes with a fork and bake them on a cookie sheet for 1 hour or until tender.
- Reduce the oven temperature to 350°F.
- When cool enough to handle, cut potatoes in half and scoop the centers into a large bowl.
- Add butter and mash the potatoes. Stir in sour cream, half & half, salt, and pepper.
- Fold in half the cheddar, half the bacon, and half the green onions.
- Place the mixture into a 9×13 baking dish and top with remaining cheddar.
- Bake 30 minutes, until cheese is bubbly and edges brown.
- Top with remaining bacon and green onions before serving.
Nutrition
Nutrition values are estimates for guidance only.
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