Easy Side Dish Casserole

This loaded baked potato casserole is a tasty, hearty dish that can be served as an appetizer or side. I love how easy it is to make. And the leftovers taste great too! This casserole has brought a lot of smiles around the dinner table at my house!

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.

Ingredients

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.

Additional Options

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 if 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 often do this, unless I’m serving children or anyone who doesn’t care for spicy food.

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.

More Tips

There are some things that you can to do make this classic dish even better. Here are a few extra tips:

• For even better texture, choose starchy potatoes, such as russets.
• Don’t be afraid to add extra toppings. Increase the amount from the list above or add something that you think sounds good.
• Add a little more seasoning. This works best for those that aren’t loaded with salt. For example, you may want to add extra garlic powder, not garlic salt. The same goes for onion powder.
• After you remove the casserole from the oven, allow it to rest for a few minutes before serving. This gives the flavors of all of the ingredients more time to settle in together.

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 powerful, this broccoli slaw is the perfect choice.

It’s also a delicious side to go with this pesto chicken from Back to My Southern Roots.

I serve this delicious casserole with any meat and vegetable combination because it goes with everything. 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. 

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.

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. 

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