Loaded Potato Casserole

Loaded Potato Casserole (Creamy, Cheesy & Loaded with Bacon!)

This Loaded Potato Casserole is everything you love about a loaded baked potato, transformed into one creamy, cheesy, bacon-filled side dish! Made with tender Yukon Gold potatoes, sour cream, cream cheese, freshly shredded cheddar, crispy bacon, and green onions, it’s the ultimate comfort food for family dinners, holidays, and potlucks.

If there’s one thing I love, it’s a good potato recipe. And when you combine buttery potatoes with gooey melted cheese, crispy bacon, and sour cream, you really can’t go wrong!

This easy loaded baked potato casserole has all those delicious steakhouse-style flavors without having to prepare individual baked potatoes.

Instead, we’re boiling the potatoes until they’re fork-tender, mixing them with plenty of creamy, cheesy goodness, and baking everything together until the cheese melts into a delicious golden topping.

Then we’re finishing it with fresh green onions for a little color and flavor.

The result is a rich, comforting side dish that goes with just about anything.

And the best part? You can prepare this casserole ahead of time, making it especially convenient for Thanksgiving dinner, Christmas, Easter, or any family gathering.

Whether you’re serving it alongside roasted chicken, steak, pork chops, or a holiday ham, these cheesy potatoes are sure to be a welcome addition to the dinner table.

Why You’ll Love This Loaded Potato Casserole Recipe

There’s so much to love about this creamy, cheesy potato casserole.

• Loaded baked potato flavor: You get all the classic toppings—cheddar cheese, bacon, sour cream, and green onions—in every bite.
• Creamy and cheesy: Cream cheese, butter, milk, and sour cream make the potatoes wonderfully rich.
• Crispy bacon: Smoky bacon adds delicious flavor and texture.
• Easy to make: Just boil, mix, assemble, and bake.
• Perfect for a crowd: A 9×13-inch casserole dish makes this a great choice for family gatherings and potlucks.
• Make-ahead friendly: Assemble it ahead of time and bake when you’re ready.
• Great for holidays: It’s a delicious side dish for Thanksgiving, Christmas, and Easter.
• Family-friendly: If your family loves loaded baked potatoes, they’ll love this casserole.

And since everything is served in one baking dish, it’s much easier than making individual loaded baked potatoes for a crowd.

What Is Loaded Potato Casserole?

Loaded potato casserole is a baked potato side dish made with tender potatoes and classic loaded baked potato toppings.

Think of it as a cross between creamy mashed potatoes and a twice baked potato.

Instead of baking individual potatoes, scooping out the centers, and stuffing the skins, we’re combining everything in a casserole dish.

The potatoes are mixed with butter, sour cream, cream cheese, milk, shredded cheddar, and bacon.

Then they’re topped with more cheese and bacon before going into the oven.

The finished casserole is creamy, cheesy, savory, and absolutely delicious.

It’s a wonderful alternative to traditional mashed potatoes when you want something a little more indulgent.

Ingredients You’ll Need

This easy loaded potato casserole recipe uses simple ingredients you can find at just about any grocery store.

Yukon Gold Potatoes — 8

Yukon Gold potatoes are my favorite choice for this recipe because they have a naturally buttery flavor and creamy texture.

They become tender when boiled and hold up beautifully when mixed with the cheese and sour cream.

Choose eight similarly sized potatoes so they cook evenly.

Bacon — 12 Slices, Cooked and Crumbled

Bacon adds smoky, salty flavor and a little crunch.

Cook the bacon until crispy, then crumble it into small pieces.

We’ll mix most of the bacon into the potatoes and save the rest for the topping.

Cheddar Cheese — 2 Cups, Freshly Shredded

Cheddar cheese is what gives this casserole its delicious cheesy flavor.

I recommend freshly shredding the cheese from a block.

It generally melts more smoothly than packaged shredded cheese.

Sharp cheddar is especially delicious because its bold flavor stands up to the rich potatoes.

Sour Cream — ⅔ Cup

Sour cream adds creaminess and a slight tang that balances the richness of the butter and cheese.

It’s one of the ingredients that makes this taste like a classic loaded baked potato.

Milk — ½ Cup

Milk helps loosen the potato mixture and keeps it creamy.

Whole milk is a great choice, but you can also use 2% milk.

Butter — ¼ Cup

Butter adds richness and that comforting buttery flavor.

You can use salted or unsalted butter, but adjust the additional salt accordingly.

Cream Cheese — 4 Ounces

Cream cheese makes the potatoes extra creamy and adds a little tanginess.

I recommend allowing it to soften before mixing it into the warm potatoes.

Garlic Powder — ½ Teaspoon

Garlic powder adds a subtle savory flavor without overpowering the cheese and bacon.

Salt and Black Pepper — To Taste

Season the potatoes to taste.

Remember that bacon and cheddar cheese already contain salt, so taste before adding too much.

Green Onions — ¼ Cup, Diced

Fresh green onions add a little color, crunch, and freshness.

They’re the perfect finishing touch for this loaded potato casserole.

Tools for this recipe

Baking Dish Set

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Cast Iron Dutch Oven

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measuring cups

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How to Make Loaded Potato Casserole

This recipe is incredibly easy to put together.

Step 1: Preheat the Oven

Preheat your oven to 375°F.

Lightly grease a 9×13-inch casserole dish with nonstick cooking spray.

Set aside.

Step 2: Prepare the Potatoes

Wash and peel the eight Yukon Gold potatoes.

Cut them into evenly sized pieces so they’ll cook at approximately the same rate.

Place the diced potatoes into a large pot.

Add enough water to cover them completely.

Step 3: Boil the Potatoes

Bring the water to a boil over medium-high heat.

Reduce the heat as needed to maintain a steady boil or simmer.

Cook until the potatoes are fork-tender, approximately 15–20 minutes, depending on the size of the pieces.

You should be able to easily pierce the potatoes with a fork.

Step 4: Drain the Potatoes

Carefully drain the cooked potatoes.

Return them to the warm pot.

Allow excess moisture to evaporate for a minute or two so the finished casserole doesn’t become watery.

Step 5: Add the Creamy Ingredients

Add the following ingredients to the warm potatoes:

• ¼ cup butter
• 4 ounces cream cheese
• ⅔ cup sour cream
• ½ cup milk

Using a potato masher or sturdy spoon, gently combine everything until the potatoes are creamy.

You can leave a few small lumps if you prefer a more rustic texture.

Avoid overmixing.

Step 6: Add the Cheese, Bacon, and Seasonings

Stir in:

• ½ teaspoon garlic powder
• Salt, to taste
• Freshly ground black pepper, to taste
• 1½ cups freshly shredded cheddar cheese
• Most of the cooked, crumbled bacon

If your 12 slices of bacon yield at least 1 cup, you can follow the original method and mix 1 cup into the potatoes.

Otherwise, simply reserve a small portion for the topping.

Gently fold everything together until evenly combined.

Step 7: Transfer to the Baking Dish

Spoon the creamy potato mixture into your prepared 9×13-inch baking dish.

Spread evenly with a spatula.

Step 8: Add the Toppings

Sprinkle the remaining ½ cup shredded cheddar cheese over the potatoes.

Add the reserved crumbled bacon.

Make sure the toppings are evenly distributed so every serving gets plenty of cheesy, bacon-filled goodness.

Step 9: Bake

Place the casserole in your preheated oven.

Bake at 375°F for 25–30 minutes, or until the casserole is hot throughout and the cheese is completely melted.

The top should be bubbly, with lightly golden edges.

Step 10: Garnish and Serve

Remove the casserole from the oven.

Sprinkle the diced green onions over the top.

Allow it to rest for a few minutes before serving.

Enjoy!

What Are the Best Potatoes for Loaded Potato Casserole?

Choosing the right potatoes makes a big difference in the finished texture.

Yukon Gold Potatoes

Yukon Golds are my first choice for this recipe.

They have a naturally creamy texture and a buttery flavor that works beautifully with sour cream, cheese, and bacon.

Russet Potatoes

Russet potatoes are another great option.

They have a higher starch content and create a fluffier potato mixture.

If you love the texture of traditional twice baked potatoes, russets are a wonderful substitute.

Red Potatoes

Red potatoes can also work, but they have a waxier texture.

They won’t become quite as fluffy as russets or as creamy as Yukon Golds.

For the original recipe, I recommend Yukon Gold potatoes.

Should You Mash the Potatoes Completely?

That’s entirely up to you!

I prefer a creamy potato mixture with a little texture.

You want the potatoes soft enough to combine with the butter, sour cream, and cream cheese, but they don’t have to be perfectly smooth.

A few small pieces of potato give the casserole a homemade, rustic texture.

If you prefer something closer to mashed potatoes, you can mash them more thoroughly.

Just avoid using a blender or food processor because overworking the potatoes can make them gummy.

Why Use Cream Cheese and Sour Cream?

Both ingredients contribute something different to the casserole.

Cream cheese adds richness, body, and a smooth texture.

Sour cream adds creaminess and a slight tanginess that balances the butter and cheddar.

Together, they create that classic loaded baked potato flavor.

And when everything bakes together with the bacon and cheese, the result is incredibly comforting.

Why Freshly Shredded Cheddar Cheese Is Best

If you want the best cheesy potato casserole, I recommend shredding your cheddar cheese from a block.

Packaged shredded cheese often contains anti-caking ingredients that can affect how smoothly it melts.

Freshly shredded cheddar melts beautifully into the warm potatoes and creates a delicious topping.

I especially love sharp cheddar because it has a stronger flavor.

However, mild or medium cheddar will work if that’s what your family prefers.

How to Make the Best Loaded Baked Potato Casserole

A few simple tips can make this recipe even better.

Cut the Potatoes Evenly

Try to cut the potatoes into similar-sized pieces.

This helps them cook evenly.

Don’t Overcook the Potatoes

Cook until fork-tender, but avoid boiling them so long that they become waterlogged.

Drain Thoroughly

Too much water can make the casserole loose.

Drain the potatoes well before adding the creamy ingredients.

Use Softened Cream Cheese

Softened cream cheese mixes more easily into the warm potatoes.

Cook the Bacon Until Crispy

Crispy bacon provides the best contrast to the creamy potatoes.

Don’t Overmix

Overmixing can make potatoes gummy.

Mash and stir gently until everything is combined.

Save Some Cheese and Bacon for the Top

This gives the casserole a delicious cheesy topping and makes it look especially appetizing.

Can I Use Different Types of Cheese?

Absolutely!

Cheddar cheese is my favorite choice for this loaded potato casserole, but there are several delicious options.

Colby Jack: A mild, creamy cheese that melts beautifully.

Monterey Jack: Great for an extra melty topping.

Pepper Jack: Adds a little heat if you prefer spicy cheesy potatoes.

Sharp Cheddar: Provides a stronger cheese flavor.

You can also combine different cheeses.

Just keep the total amount at approximately two cups if you’re following the original recipe.

Can I Add More Bacon?

Of course!

If you’re a huge fan of bacon, you can add a little extra.

I recommend using freshly cooked, crispy bacon for the best flavor and texture.

Store-bought bacon bits are convenient, but freshly cooked bacon adds a wonderful smoky flavor.

Can I Leave the Potato Skins On?

Yes.

Although this recipe calls for peeled potatoes, you can leave the skins on if you prefer a more rustic casserole.

Yukon Gold potatoes have relatively thin skins.

Just wash and scrub them thoroughly before dicing.

Keep in mind that leaving the skins on will change the finished texture.

Can I Make Loaded Potato Casserole Ahead of Time?

Yes! This is one of my favorite things about casserole recipes.

You can prepare the potato mixture, transfer it to your baking dish, and cover it tightly with plastic wrap or aluminum foil.

Refrigerate until you’re ready to bake, ideally within 24 hours.

For the best bacon texture, reserve some of the cooked bacon to add just before baking or serving.

When you’re ready, remove any plastic wrap and bake until the casserole is heated all the way through.

Because it will be starting cold, it may need additional baking time.

For a make-ahead casserole, heat the center to 165°F before serving.

Can I Make Loaded Potato Casserole the Night Before?

Absolutely.

This is a great option when you’re preparing a holiday meal or feeding a crowd.

Assemble the casserole the night before, cover tightly, and refrigerate.

The next day, bake until heated through and the cheese is melted.

Add the fresh green onions just before serving.

That way, they’ll stay bright and crisp.

Can I Make This in a Slow Cooker?

You can use a slow cooker to keep the finished casserole warm, but the original recipe is designed for the oven.

If you want to prepare it entirely in a slow cooker, the cooking method and timing would need to be adjusted.

For the best results with this recipe, I recommend using the oven.

Can I Use Leftover Mashed Potatoes?

Yes, although you’ll need to adjust the ingredients.

If your leftover mashed potatoes already contain butter, milk, or cream, you may not need the full amounts listed in this recipe.

For the most consistent results, start with freshly boiled potatoes.

What to Serve With Loaded Potato Casserole

This cheesy potato casserole is the perfect side dish for so many meals.

Some of my favorite pairings include:

• Roasted chicken
• Grilled steak
• Pork chops
• Meatloaf
• Baked chicken breasts
• Barbecue ribs
• Holiday ham
• Roast turkey
• Pot roast
• Garlic butter green beans
• Roasted broccoli
• A crisp green salad

Because this casserole is rich and creamy, I especially love serving it with a simple protein and a fresh vegetable.

Loaded Potato Casserole for Thanksgiving

Mashed potatoes are a classic Thanksgiving side dish, but sometimes it’s fun to serve something a little different.

This loaded baked potato casserole is a wonderful alternative.

You still get creamy potatoes, but with the addition of cheddar cheese, bacon, sour cream, and green onions.

It’s especially convenient because you can prepare it ahead of time.

That means one less dish to worry about while you’re cooking the turkey and everything else.

Perfect for Christmas and Easter Dinner

This casserole is also a delicious choice for Christmas or Easter.

It pairs especially well with baked ham, roasted turkey, or a juicy roast.

And because it serves several people, it’s great for family gatherings.

You can even prepare it in a disposable aluminum pan if you’re taking it to a potluck or holiday dinner.

Just remember that different pans can affect the baking time.

How to Store Leftover Loaded Potato Casserole

Allow the casserole to cool slightly.

Transfer leftovers to an airtight container or cover the baking dish tightly.

Refrigerate within two hours of cooking.

Store for approximately 3–4 days.

Because this recipe contains dairy, cooked potatoes, and bacon, it should be kept refrigerated.

How to Reheat Loaded Potato Casserole

In the Oven

Preheat the oven to 350°F.

Place the leftover casserole in an oven-safe baking dish.

Cover loosely with aluminum foil to help prevent drying.

Heat until warmed through to 165°F.

If the potatoes seem dry, add a small splash of milk before reheating.

In the Microwave

Place an individual serving in a microwave-safe dish.

Heat in short intervals, stirring or rotating as needed, until heated through to 165°F.

You can add a little extra shredded cheese before reheating if you’d like.

Can You Freeze Loaded Potato Casserole?

Yes, although the texture may change slightly after thawing because of the sour cream, cream cheese, and milk.

For the best results, allow the casserole to cool completely.

Transfer it to a freezer-safe container or wrap individual portions tightly.

Freeze for approximately 2–3 months for the best quality.

Thaw overnight in the refrigerator before reheating.

You may need to add a splash of milk to restore some creaminess.

More Recipes From Krystel’s Cooking

If you love this loaded potato casserole, here are a few more delicious recipes to try.

Easy Pot Roast

A tender pot roast is the perfect main dish to serve with creamy, cheesy potatoes. Add a vegetable on the side for a comforting family dinner.

Whole Roasted Chicken

This is another wonderful pairing for loaded potato casserole. Roasted chicken and cheesy potatoes make a delicious, family-friendly meal.

Creamy Garlic Smothered Boneless Pork Chops

If you love rich, comforting dinners, these creamy garlic pork chops are a great choice. Serve them with a smaller portion of the casserole and a fresh vegetable.

Easy Sweet Potato Casserole

For another delicious holiday casserole, try this sweet potato casserole. It’s a wonderful addition to Thanksgiving and Christmas menus.

Honey Mustard Herb Chicken

This savory chicken recipe is another delicious main dish to serve alongside cheesy potatoes.

Frequently Asked Questions

What is loaded potato casserole made of?

Loaded potato casserole is made with cooked potatoes, butter, sour cream, cream cheese, milk, shredded cheddar, bacon, and seasonings. It’s finished with more cheese, bacon, and green onions.

What potatoes are best for loaded potato casserole?

Yukon Gold potatoes are my favorite because they’re naturally creamy and buttery. Russet potatoes are another great option if you prefer a fluffier texture.

Can I use russet potatoes instead?

Yes. Russet potatoes work beautifully and create a lighter, fluffier potato mixture.

Can I use red potatoes?

Yes, but red potatoes have a waxier texture and won’t mash quite as smoothly.

Do I have to peel the potatoes?

No. You can leave the skins on if you prefer a more rustic texture.

Can I make this casserole ahead of time?

Yes. Assemble it ahead and refrigerate until you’re ready to bake.

Can I use pre-shredded cheddar cheese?

Yes, although freshly shredded cheese generally melts more smoothly.

Can I use different cheeses?

Absolutely. Colby Jack, Monterey Jack, and pepper jack are all delicious options.

Can I make this without bacon?

Yes. You can omit the bacon for a cheesy potato casserole, although you’ll lose the smoky flavor that makes it taste like a loaded baked potato.

How long do you bake loaded potato casserole?

Bake at 375°F for approximately 25–30 minutes, or until hot throughout and the cheese is melted. A refrigerated, make-ahead casserole may need longer.

How long do leftovers last?

Store leftovers in an airtight container in the refrigerator for approximately 3–4 days.

Can I freeze loaded potato casserole?

Yes. Freeze for approximately 2–3 months for the best quality, although the texture may change slightly after thawing.

Final Thoughts

This Loaded Potato Casserole is one of those side dishes that brings together everything I love about comfort food.

It’s creamy, buttery, cheesy, and loaded with crispy bacon.

And with that melted cheddar cheese on top and a sprinkle of fresh green onions, it has all the flavors of a loaded baked potato in every bite.

I especially love that it’s easy enough for a family dinner but also perfect for holidays and special occasions.

You can make it ahead of time, customize the cheese, and serve it alongside just about any main dish.

Whether you’re planning Thanksgiving dinner, an Easter meal, a Christmas gathering, or simply want something comforting to serve with dinner, this cheesy potato casserole is a delicious choice.

And if your family loves potatoes as much as mine does, don’t be surprised when everyone goes back for seconds!