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    Home » Recipes » Side Dishes » Loaded Potato Casserole

    Loaded Potato Casserole

    Published: Dec 20, 2022 by Sherri · This post may contain affiliate links · Leave a Comment

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    cheesy loaded potato casserole with bacon crumbles being scooped with a spoon.

    This Loaded Potato Casserole is a classic comfort food that is the perfect side dish for gatherings big and small! They are the best cheesy mashed potatoes with bacon baked until bubbly!

    Need other easy potato recipes to try? This cheesy hashbrown casserole, these crockpot loaded mashed potatoes, or this scalloped potatoes recipe are all perfect side dishes for so many meals!

    closeup of a scoop of loaded potato casserole with cheese, bcaon and scallions.

    Table of contents

    • Best Twice Baked Potato Casserole
    • Ingredients/shopping list
    • Variations/ Substitutions
    • How to Make this Potato Casserole
    • Tips
    • Can I make a loaded potato casserole in advance?
    • FAQ’s

    Best Twice Baked Potato Casserole

    There is nothing more comforting than a baked casserole! It always brings with it a little extra love to the table.

    This easy potato casserole is no exception, and not just because it’s got all the components of the ultimate comfort that is a twice baked potato, like crispy bacon, gooey cheese, and mashed potatoes!

    It’s because all of that gets baked in a casserole dish until golden, bubbly, and delicious and it warms you from the inside out!

    Perfect for making ahead and freezing if needed which is great anytime you need the fill the freezer of a friend or neighbor. I often bring it to potlucks and serve it at family gatherings because it’s so easy to make and it’s a hearty side dish that basically goes with everything!

    closeup of twice baked potato casserole with cheese and bacon on top in a rectangle dish.

    Ingredients/shopping list

    several bowls of ingredients for loaded potato casserole - russet potatoes, shredded cheese, bacon bits, butter, sour cream, scallions and spices.
    • Potatoes: These are pretty flexible. I use Russets, but Yukon gold potatoes, red potatoes, or white potatoes are good choices too. Peel them and cut them into 1-inch cubes. You also have the option of leaving the skin on, however, I wouldn’t do this with Russet potatoes.
    • Butter: Mashed potatoes that are creamy and buttery are heaven. It helps with consistency and adds loads of flavor. Use salted or unsalted, it’s up to you. If using salted butter, start with a bit of added salt to season then add more to taste.
    • Heavy cream & sour cream: Both will add richness and creaminess to the potatoes, and without them, mashed potatoes would have a starchy texture. The sour cream gives them a slight tang as well.
    • Seasoning: Garlic powder, salt, and pepper are all you need for flavor.
    • Cheese: Grated sharp cheddar cheese for inside the cheesy potatoes and then of course for on top as well. This is also flexible to whatever your favorite cheese is. I just happen to like the sharpness that cheddar delivers.
    • Bacon bits: Bacon bits add a nice salty, smoky flavor which always pairs well with cheese. And potatoes. And everything. Cook them ahead to save time.
    • Sliced Green onions: For garnish and a pop of color.

    Variations/ Substitutions

    1. Swap the bacon for diced ham. A great way to use up leftover holiday ham!
    2. You can also use cooked chicken to bulk it up and make it a meal! It’s easy to use a store-bought rotisserie chicken and toss in some shredded pieces.
    3. Make a vegetarian version of a loaded potato casserole by avoiding meat completely.
    4. Use whole milk or any other choice of milk instead of heavy cream for lower calories.
    5. Add Colby Jack, Monterey Jack, Pepper Jack, Gouda, or even Mozzarella if you prefer any of them over cheddar. I have even added little cream cheese too.

    How to Make this Potato Casserole

    This loaded potato casserole recipe will come together with just 10 minutes of prep time, then the oven does the rest!

    big white pot with diced potatoes in water.

    Step 1: Place potatoes in a large pot, cover them with water, and bring to a boil over medium-high heat. Cook for about 15-20 minutes until the potatoes are fork-tender.

    big white pot with cooked diced potatoes.
    slightly mashed potatoes in a big white pot.

    Step 2: Drain the potatoes and then place them back to the pot or in a large bowl and mash with a potato masher or with an electric mixer. Do not over-mash or they will become gluey and overworked, but you can adjust the consistency to your liking. Smooth and creamy, or slightly chunky.

    creamy mashed potatoes in a big white pot.
    mashed potatoes with shredded cheese and bacon bits mixed in.

    Step 3: Then, add the butter, sour cream, heavy cream, and seasoning. Stir well to combine. Fold in half of the shredded cheese and half of the bacon bits.

    rectangle baking dish with mashed potatoes, cheese and bacon mixture.

    Step 4: Transfer the mashed potato mixture into a prepared casserole dish then top with remaining cheese and crumbled bacon.

    white rectangle baking with mashed potatoes topped with shredded cheese and bacon crumbles.

    Step 5: Bake uncovered for 20 minutes until the cheese has melted. Garnish with green onions and enjoy!

    white baking dish with twice baked potato casserole topped with cheese, bacon bits and sliced scallions.

    Tips

    • Shred your own cheese. If you can, avoid using packaged shredded cheese because it comes with a coating that helps to avoid clumping. It doesn’t tend to melt as creamy as freshly grated cheese from a block.
    • Mix in the green onions. If you’re a fan of green onions, you can mix some into the potatoes too.
    • For quicker mashed potatoes, use the Instant Pot. Cover the potatoes and cook on high pressure for 8 minutes.
    • Cooking the bacon. Either use real bacon that comes precooked or use the time it takes for your potatoes to boil to cook the strips on the stovetop or bake the bacon in the oven.
    • Double the recipe and make two baked potato casseroles and freeze one!
    • Use baked potatoes. Then slice them and scoop out the potato and mash.

    Can I make a loaded potato casserole in advance?

    Prepare and assemble it fully but don’t bake it. Allow it to cool and keep it in the fridge for up to 2 days ahead. You can also wrap it in plastic wrap, then aluminum foil and keep it frozen for up to 3 months.

    When you’re ready to bake it, remove any plastic wrap, place the dish in a cold oven and then turn the oven on and cook as directed. You may need to tack on a few minutes extra minutes to warm through if it’s straight out of the fridge.

    FAQ’s

    How to store leftover loaded potato casserole?

    This is a dish best eaten right away but you can keep them for up to 3 days in the fridge.

    Is it freezer-friendly?


    It is! Once completely cooled, you can portion it out into foil packets and transfer them to a freezer bag to stay frozen for up to 3 months.

    How to reheat it?

    If frozen, thaw it in the fridge overnight. Reheat the loaded potato casserole in the oven or microwave for smaller portions.

    If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, Twitter and Instagram!

    rectangle baking dish with cheesy potato casserole with sliced scallions and bacon and a serving spoon on the side of the dish.

    Loaded Potato Casserole

    Loaded Potato Casserole is a classic comfort food that is the perfect side dish for gatherings big and small! Cheesy mashed potatoes and bacon baked until bubbly! The are perfect for making ahead and freezing too.
    5 from 7 votes
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    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 8 servings
    Calories: 435kcal
    Author: Sherri Hagymas

    Ingredients

    • 2 pounds potatoes peeled and cut into 1” cubes
    • 4 tablespoons butter ½ stick
    • ¼ cup heavy cream
    • ¼ cup sour cream
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 2 cups sharp cheddar cheese shredded and divided
    • 1 cup bacon bits divided
    • ¼ cup green onion sliced for garnish

    Instructions

    • Preheat oven to 350° F and grease an 8” baking dish with nonstick cooking spray.
    • In a large pot, add the diced potatoes and cover them with water. Bring to a boil medium-high heat and cook for about 15-20 minutes or until the potatoes are fork tender.
      2 pounds potatoes
    • Drain the potatoes into a colander and then add them back to the pot.
    • Mash the potatoes to your desired consistency. You can leave them chunky or mash them more to your liking. (be careful not to over-mash).
    • Then add the butter, sour cream, heavy cream, garlic powder, salt and pepper and stir to blend well.
      4 tablespoons butter, ¼ cup heavy cream, ¼ cup sour cream, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
    • Next, add one cup of the shredded cheddar cheese and ½ cup of the bacon bits and gently stir to combine.
      2 cups sharp cheddar cheese, 1 cup bacon bits
    • Pour the potato mixture into the prepared baking dish.
    • Top with the remaining shredded cheese and bacon crumbles.
    • Bake uncovered for 20 minutes, or until the cheese is melted.
    • Garnish with sliced green onions if desired.
      ¼ cup green onion

    Notes

    I used Russet potatoes but feel free to use yukon gold potatoes, white or red potatoes, etc.
    Swap the bacon for diced ham or leave the meat out for a vegetarian potato casserole. You can also use half the bacon if desired. 
    Add diced cooked chicken or store- bought shredded rotisserie chicken.
    Use any milk of choice instead of heavy cream for lower calories.
    Use any kind of cheese you’d like. – Monterey Jack, Colby jack, pepper jack, or mozzarella, etc.
    Shredding your own cheese off the block is best for melting and creaminess.
    Mix sliced green onion into the casserole if desired.
    Use salted or unsalted butter.
    Leave the skin on the potatoes if you’d like.

    Nutrition

    Serving: 1serving | Calories: 435kcal | Carbohydrates: 30g | Protein: 19g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 910mg | Potassium: 571mg | Fiber: 6g | Sugar: 2g | Vitamin A: 646IU | Vitamin C: 24mg | Calcium: 260mg | Iron: 1mg
    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

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    Filed Under: Recipes, Side Dishes

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    Sherri Hagymas leaning on a counter with a white coffee mug

    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

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