This loaded baked potato casserole is a tasty, hearty dish that can be served as an appetizer or side. It’s easy to make and the leftovers taste great too!
I’m sure you’ve had your fair share of baked potatoes, mashed potatoes and french fries over the years. But I think this will quickly become one of your favorite recipes after you try it.
Twice Baked Potato Casserole
I’ve heard this recipe called a twice baked potato casserole. But since I boiled the potatoes rather than bake them before adding the other ingredients, I’m using the word “loaded” rather than “twice.” It’s only baked once.
However, I do have this twice baked potato recipe that’s super delicious. It’s similar, but it’s not in casserole form.
The casserole is perfect for those times when you’re feeding more people. Or perhaps you’re not sure how many people will be at the table.
Perfect for Any Occasion
This loaded baked potato casserole recipe is a great way to change up your potato routine and it’s perfect for any occasion!
Bring one of these delicious casseroles to your next potluck or get-together with friends. Everyone will want your recipe.
I like to make this for family dinners. It’s the perfect side dish because it’s filling, comforting, and so delicious!
You’ll be delighted when this becomes a family favorite side dish. Serve it on a weeknight, at your Sunday dinner, or save it for a special Thanksgiving dinner side.
All of the ingredients for a loaded baked potato casserole can be found in most grocery stores. And there’s a good chance that you already have some of the items in your fridge and pantry.
Here is what you’ll need:
- Potatoes (boiled or baked)
- Butter (or olive oil if you prefer)
- Cream cheese
- Shredded cheddar cheese
- Sour cream
- Milk (or heavy cream for a richer flavor)
- Onion powder
- Garlic powder
- Minced white or yellow onions
- Crispy bacon
- Salt and black pepper to taste
- Parsley, chopped chives, or chopped green onions
- Breadcrumbs (optional)
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
I like to use whatever type of potato I have on hand. You can use russet potatoes, Yukon gold potatoes, red potatoes, or whatever you prefer.
Since I was out of bacon, I used a package of bacon bits that I keep on hand for times like this. There are so many other great flavors in the casserole, it’s hard to tell the difference.
You can either bake the potatoes first or boil them in a large pot. I prefer the boiling method because there is more moisture in the potatoes.
It’s up to you whether you want to peel the potatoes or leave their skins on. Potato skins add color and extra nutrients. For this recipe, I used some of the skins but not all.
You can use any type of milk you have on hand. I’ve used whole milk, almond milk, and low-fat milk. There’s only a slight difference in the taste.
However, cream adds a richer flavor, so I highly recommend using that you have it.
If you like extra spicy heat in your food, you can also add a dash or two of hot sauce or cayenne.
I also like to use sharp cheddar cheese to add even more flavor. However, you can use any type of shredded cheese you happen to have in your fridge. We keep plenty of cheddar cheese around for times like this.
You can add other seasonings as well. For a hint of Italian flavor, sprinkle in some of your favorite Italian seasonings.
It’s also fun to bring some south-of-the-border flavor into the mix. I’ve used chili powder or taco seasoning as well as a little bit of salsa.
If you like additional potato toppings, go ahead and add them. This is your casserole, so make it the way you like it.
If you’re cooking for a large crowd, you can double this recipe and use a large baking dish.
How to Make a Loaded Baked Potato Casserole
Heat oven to 375 degrees F. Spray a 7” x 11” baking pan with nonstick cooking spray.
Put potatoes, butter (or olive oil, and cream cheese in a large bowl. Mash them with a potato masher. I like to keep these mashed potatoes lumpy because I prefer more texture, but that’s up to you.
Pour in the milk and stir.
Add the sour cream, onion powder, garlic powder, minced onions, half of the bacon, half of the shredded cheddar cheese, and salt and pepper.
Mix all of the ingredients and spoon mixture into the baking pan. Sprinkle the remaining shredded cheddar cheese, bacon pieces and parsley over the top.
If you want more crunch, you can sprinkle breadcrumbs over the top.
Bake for 30 to 40 minutes or until the cheese has melted. If you added breadcrumbs, they should turn golden brown.
What to Serve with Loaded Baked Potato Casserole
When it comes to what to serve with baked potato casserole, the sky’s the limit!
You can really go all out and pair it with a variety of dishes. Here are a few ideas to get you started:
Grilled Pork Chops – These super easy pork chops are juicy, tender, and packed with flavor.
Roasted Brussels Sprouts – Cook this delicious vegetable in the oven or your air fryer and enjoy the deliciousness along with whatever else you’re serving.
Southern Style Corn Bread – There’s nothing better than a slice of my grandmother’s cornbread slathered with butter.
Broccoli Slaw – If you’re looking for something a little lighter but nutritious, this broccoli slaw is the perfect choice.
No matter what you choose, baked potato casserole is sure to be a hit! So why not give it a try tonight?
Common Questions About Baked Potato Casserole
There are so many good things about this delicious side dish (or main dish if that’s how you roll) that you’re bound to have some questions. And I have some answers!
Q: How Long Does a Loaded Baked Potato Casserole Keep?
A: A baked potato casserole will last in the fridge for up to four days or in the freezer for up to two months. Cover the baking dish with plastic wrap before refrigerating it. If you freeze it, make sure it’s in an airtight container.
Make sure to reheat it before serving your leftover potato casserole. You can add more cheese on top if you like before putting it in the oven. There’s just something special about a gooey cheese topping.
Q: What kind of potatoes should you use for this recipe?
A: Any type of potato will work for this recipe. I typically use whatever potatoes I have in my pantry.
You can even use sweet potatoes if you want to increase the nutritional value of this dish. They are a great source of fiber and nutrients, plus they have a very low glycemic index, which means you won’t get an insulin spike after eating them like you would with regular potatoes.
Q: Is this casserole gluten free?
A: This version of baked potato casserole is gluten-free. If you add flour for thickening or breadcrumbs to the topping, it won’t be gluten free.
However, you can easily make your own breadcrumbs from gluten-free bread. And I don’t think it needs to be thickened.
See this recipe shared at Weekend Potluck and Full Plate Thursday.
More Easy Recipes
Budget Friendly Beef Hash – Made with leftover meat, this super easy recipe will make everyone happy.
Pesto Chicken – You’ll be blown away by how delicious this super easy dish from Back to My Southern is to make!
Dutch Oven Pasta and Meatballs – Who knew you could pack so much flavor into a meal that is so quick and easy to make? You’ll love it!
Low Carb Sausage Skillet Dinner – This meal is perfect for anyone who is trying to lower their carb intake. It’s both easy and delicious!
Easy Loaded Baked Potato Casserole Recipe
This easy loaded baked potato casserole is loaded with flavor and makes the perfect side dish for any meal!
- 3 large (boiled or baked with skin on) 2 tablespoons butter (or olive oil)
- 2 ounces cream cheese
- 1 cup shredded cheddar cheese
- 1/3 cup sour cream
- 1/4 cup milk (or heavy cream for a richer flavor)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup minced onions
- 1/2 cup bacon pieces
- Salt and pepper to taste
- Chopped chives or parsley (for garnish)
- Preheat oven to 375 degrees F. Spray a 7” x 11” baking pan with nonstick cooking spray.
- Put potatoes, butter (or olive oil), and cream cheese in a large bowl. Mash them with a potato masher. I like to keep them lumpy because I prefer more texture, but that’s up to you. I also like to keep some of the skins on the potatoes.
- Pour in the milk and stir.
- Add the sour cream, onion powder, garlic powder, minced onions, half of the bacon, half of the shredded cheddar cheese, and salt and pepper.
- Mix all of the ingredients and pour them into the baking pan. Sprinkle the remaining shredded cheddar cheese, bacon pieces and chives or parsley over the top.
- Bake for 30-40 minutes or until the cheese has melted.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 232Total Fat 20gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 7gCholesterol 58mgSodium 370mgCarbohydrates 5gFiber 0gSugar 2gProtein 8g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.