Loaded Baked Potato Casserole with Cheese and Bacon
This hearty potato casserole combines all the beloved flavors of a loaded baked potato in convenient casserole form. Tender diced potatoes are folded with butter, cream cheese, and sour cream for ultimate creaminess, then loaded with sharp cheddar cheese and crispy bacon pieces. Perfect for potlucks, family gatherings, or as a comforting side dish for weeknight dinners. The dish can be prepped quickly and baked until golden and bubbly, making it an ideal make-ahead option that feeds a crowd.
Ingredients
- 6 large potatoes, peeled and diced
- ¼ cup unsalted butter
- 4 oz cream cheese
- ⅝ cup sour creamGreek yogurt1:14Full guide →
- ½ cup milkheavy cream1:14Full guide →
- ½ tsp garlic powder
- salt and pepper
- 2 cups shredded cheddar cheesemozzarella cheese1:14Full guide →
- 1 ½ cups bacon, cooked and crumbledturkey bacon1:14Full guide →
- ¼ cup green onions, chopped
Instructions
- 1
Preheat oven to 350°F and prepare a 9x13-inch casserole dish with nonstick cooking spray
- 2
Place potatoes in a large pot, cover with water and boil until tender, then drain
- 3
Gently fold butter, cream cheese, sour cream, and milk into the cooked potatoes
- 4
Add garlic powder, salt, pepper, 1 1/2 cups shredded cheese and 1 cup bacon, mix together and pour into prepared dish
- 5
Top with remaining cheese and bacon, bake for 25-30 minutes
- 6
Remove from oven, top with green onions and serve
Tips
Boil potatoes until fork-tender but not mushy to maintain texture in the casserole
Mix dairy ingredients while potatoes are still warm for easier incorporation and creaminess
Reserve some cheese and bacon for topping to create an appealing golden surface
Good to Know
Cover and refrigerate for up to 3 days, reheat in oven until warmed through
Assemble completely up to 1 day ahead, cover and refrigerate, add 10 minutes to baking time
Serve hot as a side dish with additional green onions or sour cream if desired
Common Mistakes
Avoid overcooking potatoes during boiling to prevent mushy texture
Don't skip draining potatoes thoroughly to prevent watery casserole
Substitutions
FAQ
Can I make this casserole ahead of time?
Yes, assemble completely up to 1 day ahead, cover and refrigerate. Add 10 minutes to the baking time when cooking from cold.
What if I don't have cream cheese?
Substitute with additional sour cream or Greek yogurt, though the texture will be slightly less rich and creamy.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat in the oven until warmed through for best texture.