This is the kind of comfort food that makes everyone linger at the table a little longer. Think tender potatoes, creamy sour cream, melted cheese, and crispy bacon all baked together until bubbly and golden. It’s simple enough for a weeknight but special enough to bring to a potluck or serve at a family gathering.
The best part: you can prep it ahead and bake when you’re ready. It’s cozy, crowd-pleasing, and always disappears fast.
What Makes This Special
This casserole takes everything you love about a loaded baked potato and turns it into a shareable dish. You get creamy mashed potatoes layered with cheddar, bacon, and scallions, with just the right touch of garlic and butter.
The texture is rich but not heavy, thanks to a balance of sour cream and milk. It’s also flexible: you can make it milder for kids or kick it up with spices for adults. And if you have leftovers, it reheats beautifully.
Shopping List
- Russet potatoes (4–5 large, about 3 pounds)
- Thick-cut bacon (8–10 slices)
- Cheddar cheese, shredded (2 to 2 1/2 cups)
- Sour cream (1 cup)
- Whole milk or half-and-half (1/2 to 3/4 cup)
- Unsalted butter (4 tablespoons)
- Cream cheese (optional, 4 ounces for extra creaminess)
- Green onions (scallions), thinly sliced (4–5 stalks)
- Garlic (2 cloves, minced) or 1/2 teaspoon garlic powder
- Salt and black pepper
- Paprika or smoked paprika (optional, for a hint of warmth)
- Chives (optional, for topping)
- Olive oil or cooking spray (for greasing the dish)
Step-by-Step Instructions
- Preheat and prep. Heat the oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
- Cook the bacon. In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel–lined plate and crumble when cool. Reserve 1 tablespoon bacon fat if you want extra flavor for the potatoes.
- Boil the potatoes. Peel the potatoes and cut into 1 1/2-inch chunks.
Place in a large pot, cover with cold water, and add 1 tablespoon salt. Bring to a boil and cook until fork-tender, 12–15 minutes. Drain well.
- Warm the dairy. In a small saucepan or microwave-safe bowl, gently warm the milk (or half-and-half), butter, and cream cheese (if using) until melted and smooth.
Warm dairy blends into potatoes more evenly and keeps them fluffy.
- Mash the potatoes. Return drained potatoes to the pot. Add the warm dairy mixture, sour cream, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mash until creamy with a few small lumps for texture.
Adjust seasoning to taste.
- Fold in the good stuff. Stir in half the cheddar, half the bacon, and half the scallions. Sprinkle in a pinch of paprika if you like.
- Assemble the casserole. Spread the potato mixture evenly in the baking dish. Top with the remaining cheddar and bacon.
- Bake until bubbly. Bake for 20–25 minutes, or until the cheese is melted and the edges are lightly golden.
If you want extra color, broil for 1–2 minutes, watching closely.
- Finish and serve. Let the casserole rest for 5–10 minutes. Top with remaining scallions and a sprinkle of chives. Serve warm.
How to Store
- Refrigerator: Cool completely, then cover tightly.
Store for up to 4 days.
- Freezer: Wrap the unbaked or baked casserole well in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Cover with foil and bake at 325°F (165°C) for 20–30 minutes, or until heated through.
For single portions, microwave in 30-second bursts, stirring in between.
Why This is Good for You
Comfort food can still offer benefits when it’s balanced and portioned sensibly. Potatoes provide potassium, vitamin C, and fiber (especially if you leave some skins on). Protein from bacon and cheese makes the dish more satisfying, helping prevent overeating later.
You’re also getting calcium from the dairy. For a lighter version, use reduced-fat sour cream, less bacon, and a bit more green onion and herbs for fresh flavor.
Pitfalls to Watch Out For
- Gummy potatoes: Overmixing can make mashed potatoes gluey. Mash gently and avoid using a blender or food processor.
- Watery texture: Drain potatoes thoroughly and warm the dairy before adding.
Cold liquids can make the mixture loose.
- Underseasoning: Potatoes need salt. Taste as you go and season the mash before baking.
- Grease overload: If using a lot of bacon, don’t add all the rendered fat to the potatoes. A tablespoon is enough for flavor.
- Dry top: If the casserole looks dry while reheating, cover with foil or add a splash of milk before warming.
Alternatives
- Lighter swap: Use plain Greek yogurt instead of sour cream, and reduce cheese by one-third.
Add chopped steamed broccoli for bulk and color.
- Loaded ranch: Stir in 1–2 tablespoons ranch seasoning and replace scallions with fresh dill and parsley.
- Smoky twist: Use smoked gouda or smoked cheddar with smoked paprika. A pinch of chipotle powder adds gentle heat.
- Veggie-forward: Fold in roasted cauliflower or sautéed mushrooms. They blend seamlessly and add depth.
- No pork option: Swap bacon for turkey bacon or a sprinkle of crispy fried shallots for crunch.
- Make-ahead mini cups: Spoon the mixture into greased muffin tins, top with cheese and bacon, and bake for 15–18 minutes.
Great for parties or lunchboxes.
- Skin-on rustic style: Leave half the potato skins on for more texture and fiber.
FAQ
Can I use Yukon Gold potatoes instead of russets?
Yes. Yukon Golds are naturally creamy and slightly buttery. They make a smoother mash and hold their shape.
If you use them, you may need a touch less milk.
Do I have to peel the potatoes?
No. You can leave some or all of the skins on for a rustic vibe and extra fiber. Just scrub them well before boiling.
Can I make this ahead of time?
Absolutely.
Assemble the casserole up to two days in advance, cover, and refrigerate. Add 5–10 extra minutes to the bake time if it’s going into the oven cold.
What cheese works best?
Sharp cheddar gives the classic loaded potato flavor. For variety, mix in Monterey Jack, Colby, or a little Parmesan.
Avoid pre-shredded cheese if possible, as it doesn’t melt quite as smoothly.
How can I make it gluten-free?
This recipe is naturally gluten-free as written. Just double-check labels on bacon and dairy to make sure there are no hidden additives with gluten.
How do I keep leftovers from drying out?
Stir in a splash of milk or a spoonful of sour cream before reheating. Cover with foil in the oven or use a microwave-safe cover to keep moisture in.
Can I add protein?
Yes.
Fold in cooked, diced chicken or ham before baking. Keep the cheese moderate so it doesn’t overwhelm the added protein.
What if I don’t eat bacon?
Try smoked paprika, roasted mushrooms, or sun-dried tomatoes for savory depth. Crispy shallots or toasted breadcrumbs add a nice crunch on top.
Final Thoughts
Loaded Baked Potato Casserole is the kind of dish that makes any meal feel generous and welcoming.
It’s straightforward to make, flexible with add-ins, and easy to scale for a crowd. Keep it classic with cheddar and bacon, or riff with herbs and veggies. Either way, it’s creamy, cheesy, and hearty in all the best ways—and it just might become your new go-to comfort bake.