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Loaded baked potato casserole in white baking dish with a scoop removed from the front.
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4.82 from 16 votes

Yummy Loaded Baked Potato Casserole

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.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 492kcal

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.
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Notes

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.
 
Sour cream substitution
If you don't want to use sour cream, increase the milk to 1 ½ cups. 
 
Make-Ahead (Refrigerator)
Prepare as directed, then store wrapped tightly in plastic wrap in the fridge for 2-3 days before baking. Remove from the refrigerator about 30 minutes before you want to bake it in order to take some of the chill off. Then bake as directed, adding an additional 10 minutes if needed.
 
Freezer Instructions
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.
 
Slow Cooker Reheating Instructions
When you freeze the mixture, leave off the toppings. If frozen, make sure it is fully thawed. Scoop into a slow cooker that has been sprayed with non-stick spray. Cover the slow cooker with a clean kitchen towel, and set the lid on the slow cooker. Set on low for 2-3 hours. An hour before serving, spread the potato mixture out evenly and sprinkle the toppings on. Place the lid and towel back over the top.

Nutrition

Calories: 492kcal | Carbohydrates: 37g | Protein: 16g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 81mg | Sodium: 839mg | Potassium: 924mg | Fiber: 3g | Sugar: 3g | Vitamin A: 747IU | Vitamin C: 11mg | Calcium: 311mg | Iron: 2mg