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Loaded Baked Potato Casserole

Loaded Baked Potato Casserole is a cheesy and creamy potato side dish recipe that is a twist on the classic twice baked potatoes.

If you have made baked potatoes, you know that they are a lot of work. They are totally worth it! But if you are trying to save time, this is the recipe for you. Serving a casserole instead of individual potatoes makes them go father, too. 

Loaded Baked Potato Casserole

Loaded Baked Potato Casserole Ingredients

To make baked potatoes casserole, you will need the following ingredients (see the recipe card below for exact amounts):

  • Russet Potatoes
  • Salted Butter
  • Sour Cream
  • Half & Half
  • Salt
  • Ground Black Pepper
  • Cheddar Cheese
  • Bacon
  • Green Onions

Loaded Potato Casserole Ingredients

How to Make Twice Baked Potatoes into a Casserole

This potato casserole is easy to make, but does take a little patience as potatoes take a long time to bake. First you bake the potatoes. Then you mix with the rest of the ingredients and bake a second time.

Step 1. Bake the potatoes

Preheat the oven to 400F.

Using a fork, prick holes throughout all of the potatoes. Bake the potatoes on a cookie sheet for 1 hour, or until tender.

Reduce the temperature of the oven to 350 degrees Fahrenheit.

Step 2. Mix the ingredients

Once the potatoes are cool enough to handle, cut them in half and scoop out the centers of the potatoes into a large bowl or stand mixer.

Baked Potato Casserole

If using a mixer, add rest of ingredients (except toppings) and mix until potato lumps have smoothed out.

If mixing by hand, first add the butter and mash the potatoes with a fork or a potato masher. Once most of the lumps have been removed, add the sour cream, half & half, salt, and ground black pepper. Stir to combine. Add half of the shredded cheddar cheese, half of the bacon, and half of the green onions and stir to combine.

Potato Casserole

Step 3. Bake the potatoes a second time

Place the mixture into a 9×13 baking dish and top with the remaining cheddar cheese.

Bake for 30 minutes or until the cheese is starting to brown around the edges.

Top with the remaining bacon and green onions before serving.

Loaded Baked Potato Side Dish

Tips for Making Baked Potato Casserole

Do not let the potatoes cool completely. They are easier to mash/mix when warm.

Storage Instructions

Store any leftover casserole in an airtight container in the fridge for up to 5 days.

Loaded Baked Potato Casserole

Loaded Baked Potato Casserole

Yield: 1 casserole
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Loaded Baked Potato Casserole is a cheesy and creamy potato side dish recipe that is a twist on the classic twice baked potatoes.

Ingredients

  • 5 pounds russet potatoes, washed and patted dry
  • 4 tablespoons (1/2 stick) salted butter, softened
  • 1 cup sour cream
  • ¾ cup half & half
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 16 ounces cheddar cheese, shredded
  • 1 (12-ounce) package bacon, cooked and crumbled
  • ½ cup green onion, diced

Instructions

  1. Preheat the oven to 400F.
  2. Using a fork, prick holes throughout all of the potatoes.
  3. Bake the potatoes on a cookie sheet for 1 hour, or until tender.
  4. Reduce the temperature of the oven to 350 degrees Fahrenheit.
  5. Once the potatoes are cool enough to handle, cut them in half and scoop out the centers of the potatoes into a large bowl.
  6. Add the butter and mash the potatoes with a fork or a potato masher.
  7. Once most of the lumps have been removed, add the sour cream, half & half, salt, and ground black pepper. Stir to combine.
  8. Add half of the shredded cheddar cheese, half of the bacon, and half of the green onions and stir to combine.
  9. [Alternatively, add the scooped out potatoes and rest of ingredients to a stand mixer and mix.]
  10. Place the mixture into a 9x13 baking dish and top with the remaining cheddar cheese.
  11. Bake for 30 minutes or until the cheese is starting to brown around the edges.
  12. Top with the remaining bacon and green onions before serving.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 663Total Fat: 34gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 101mgSodium: 1081mgCarbohydrates: 66gFiber: 7gSugar: 5gProtein: 24g

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