This yummy Loaded Baked Potato Casserole transforms the humble potato into a creamy potato bake with crispy bacon, gooey cheese, fresh green onions, and, if you desire, tangy sour cream. All the deliciousness of twice baked potatoes without the work! With make-ahead and freezer options, this is an easy side to reheat and perfect for serving a crowd.
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Twice baked potatoes are DELICIOUS..... but a total pain to make. You practically burn your fingers off scooping the potato out, then the skin inevitably rips while your stuffing them. Not my favorite way to spend an afternoon.
My vote? Skip the hassle and make this Loaded Baked Potato Casserole recipe instead! It's twice baked potatoes or potato skins in casserole form. Ultra-creamy, filled with all the same feel-good toppings, and so much easier to make.
If you're looking for more potato recipes, I highly recommend these Cheesy Scalloped Potatoes or this Easy Potato Soup. Some of our favorite recipes!
🏅 Why this recipe is great
- Easier than twice baked potatoes, but tastes just as delicious! And no burnt fingers 🤕
- Simple ingredients with plenty of flavor.
- Great for making ahead, freezing, and reheating.
- A great way to serve a crowd!
- Make it with or without sour cream depending on your preferences.
🥔 Ingredients
- Russet potatoes: Fluffy and perfect for soaking up the flavor.
- Butter: Salted butter is my preference but unsalted will do.
- Milk: Whole milk is great, but you can use whatever you prefer. Room temperature or warm is better than cold.
- Sour cream: Adds a layer of tanginess. However, if you have phobic family members feel free to serve it on the side.
- Cheese: Sharp cheddar cheese adds a distinct flavor, so use it for best results. No cream cheese please.
- Bacon: OH. MY. Everything's better with bacon. Period.
- Green onions: That final layer that adds a burst of fresh flavor.
- Salt & pepper: Kosher salt always and ground black pepper.
🔪 How to make Loaded Baked Potato Casserole
Prep the toppings:
Heat oven to 400°F and bake the bacon on sheet pans until crispy, 10-20 minutes. If you want in-depth instructions follow this Easy Oven-Baked Bacon post. Once crispy, drain on a paper towel and chop into small pieces.
While the bacon is in the oven shred the cheese, slice the green onions, and measure out the sour cream, milk, salt and pepper.
Prep the potatoes:
First scrub the potatoes and cut into one inch pieces. Place potatoes in a large pot and fill with enough water to cover the potatoes. Swish them around to release the starch, then drain. This step will help prevent gumminess.
Make the loaded potato casserole:
Fill the pot with fresh water, add the potatoes back in, and boil them until tender. You can check their doneness by smashing a piece on a plate with a fork and tasting it. It should be very smooth with no lumps.
Drain the potatoes thoroughly in a colander and then allow to sit in the pot or large bowl uncovered for 5 minutes while the excess steam evaporates. This will help ensure that they don’t get gummy. Add in the salt & pepper, sour cream, milk, and butter. Blend with hand beaters (affiliate) until smooth (I don't recommend a potato masher).
Last, stir in most of the cheese, bacon, and sliced green onions by hand. Then spread the mixture in a 9x13 inch pan or large baking dish sprayed with non-stick cooking spray. Sprinkle the top with the remaining cheese, bacon, and green onions. Bake at 350°F for 30-40 minutes.
🍴 What to serve with Twice Baked Potato Casserole
Pair these potatoes with a main dish just calling for potatoes. Try this Smoked Tri-Tip, this easy Brown Butter Herb Chicken, or this tasty Maple Glazed Pork Tenderloin.
👨👩👧👦 For a crowd
This is a great recipe for a crowd! If you need to double the recipe, make sure to either use an extra large stock pot or split the potatoes between two large pots. Overcrowding will lead to gumminess. You can also make this recipe ahead or freeze it (see instructions in the FAQ section or recipe card).
🙋 Questions & Answers
Yes. Instead of sour cream, increase the milk to 1.5 cups. The mixture should be loose but not runny.
Potatoes get gummy when there is too much starch or too much water left in the potatoes. To avoid gummy potato casserole, rinse the potatoes well before boiling. After cooking, allow them to cool for 5 minutes before mixing to let the extra steam evaporate.
Absolutely! Prepare as directed, then cover in plastic wrap and store in the fridge for 2-3 days before baking. Remove it from the refrigerator about 30 minutes before you want to bake it in order to take some of the chill off, and then bake as directed, adding an additional 10 minutes if needed.
Yes! I do this all the time. Freeze unbaked in a 9x13 freezer safe pan or disposable pan wrapped tightly in plastic wrap and a layer of foil. You can freeze it with the layer of toppings sprinkled on top, or add the toppings fresh before baking.
Thaw in the fridge for 1-2 days before serving. Add the toppings if needed, then bake as directed, adding an additional 10 minutes if needed.
Yes. Leave off the toppings, then scoop the fully thawed potatoes into a slow cooker sprayed with non-stick spray. Cover the slow cooker with a clean kitchen towel and set the lid on the slow cooker. This will keep the condensation from running down onto the potatoes and making them soupy.
Cook on low for 2-3 hours. I like to stir once an hour until it is nice and hot. An hour before serving, spread the potato mixture out evenly and sprinkle the toppings on. Place the lid and towel back over the top for one more hour.
Store in an airtight container in the fridge for 2-3 days.
👨🏼🍳 Tips & Tricks
- Rinse the potatoes before boiling to remove excess starch.
- Let the excess steam evaporate off the potatoes before mixing them to prevent gumminess.
- Use an extra large stock pot or two large pots when doubling the recipe. Overcrowding can lead to glue-y, gummy potatoes.
📖 More side dishes
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📋 Recipe
Yummy Loaded Baked Potato Casserole
Ingredients
- 12 slices bacon
- 3 ½ cups sharp cheddar cheese
- ¼ cup green onions
- 5 lbs russet potatoes
- 1 stick butter cut into cubes
- 1 cup milk
- 1 cup sour cream *substitution option in notes
- 2 teaspoon kosher salt
- ½ teaspoon pepper
Instructions
Toppings
- Preheat oven to 400°F. Line a sheet pan with foil or parchment. Line the bacon on the sheet and bake for 10-20 minutes, or until golden and crispy. Once cooked, drain on paper towels and chop into small pieces.12 slices bacon
- Shred the cheese and thinly slice the green onions.3 ½ cups sharp cheddar cheese, ¼ cup green onions
Casserole
- Scrub the potatoes and cut into one inch size pieces. Fill a large pot with enough water to cover the potatoes. Swish the potatoes around to release the starch. Drain in a colander and rinse. This step will help prevent gumminess.5 lbs russet potatoes
- Fill the pot with fresh water and add potatoes back in. Bring to a boil over medium-high to high heat and boil until soft. You can check their doneness by smashing a piece on a plate with a fork and tasting it. It should be smooth with no lumps.
- Drain potatoes thoroughly in a colander and allow to sit in the pot uncovered for 5 minutes while the excess steam evaporates. Again, this will help ensure that they don’t get gummy.
- Add in the butter, milk, sour cream, salt and pepper. Blend with hand beaters until smooth. Stir in the cheese, bacon, and green onions by hand, leaving enough of each to sprinkle on top later.1 stick butter, 1 cup milk, 1 cup sour cream, 2 teaspoon kosher salt, ½ teaspoon pepper
- Spray a 9x13 inch pan with non-stick spray. Spread the potato mixture into an even layer. Sprinkle the top with the remaining bacon, cheese, and green onions. Bake at 350 for 30-40 minutes, or until hot all the way through.
- We love comments! Please come back and leave us one after you’ve tried this recipe.
Notes
- Rinse the potatoes before boiling to remove excess starch.
- Let the excess steam evaporate off the potatoes before mixing them to prevent gumminess.
- Use an extra large stock pot or two large pots when doubling the recipe. Overcrowding can lead to glue-y, gummy potatoes.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Christina says
I'm very excited to make these potatoes for Christmas party. I need to double the recipe and bake them in an aluminum 9x13 deep pan how much longer do you think they would have to cook?
Misty says
Hi Christina! They will likely have to cook at least an extra 20 minutes, but I recommend checking them periodically. If they are cold at the start, plan for longer. If they are browning on the top, you can cover it lightly with a layer of tinfoil near the end of the baking time. Once they are hot, you can cover them with tinfoil and hold them warm for the meal. Enjoy!
Phyllis says
I love the taste; the ease of preparing; the joy of freezing and the beautiful presentation to my friends and family. Thank you for this great recipe
Barb says
I make something VERY similar but easier. I use Hungry Jack boxed potatoes (the best!) So easy and so good!
Shelli says
I was served these potatoes at a big family get together. Wow! They were a hit! The flavor is, well, magical! Can you say that about potatoes? They are even great the next day as leftovers!
Danielle says
So happy to hear that you enjoyed them!
Cheri says
Why have the same ole baked or mashed potatoes when you can enjoy this tasty and easy-to-make version? I’ve tried them both ways...with and without sour cream. I love both! Every time I look at my recipe for twice baked potatoes, I say, “Nah, too much work.” Now I have another option to enjoy potatoes! Yum!
Theresa D. says
Potato heaven!!!! This is comfort food at it's finest....and so dang easy!!!!! Thank you for this amazing goodness!!!! 😋
Misty says
So glad you enjoyed it!
Aspen says
Oh my goodness, I could eat this for as a meal on its and nothing else. This is probably my favorite way to eat savory potatoes with dinner now. 🤤 And it’s even freezer friendly!
Misty says
Glad you loved it! It works so well in the freezer, so great option to always have some on hand. 🙂