Loaded potato casserole combines creamy mashed potatoes with sour cream, cheddar cheese, crisp bacon, and green onions. It has the familiar flavors of a loaded baked potato in an easy-to-serve casserole.
The potatoes are boiled until tender, mashed with warm milk and butter, then folded with cheese and toppings. A final layer of cheddar and bacon becomes hot and lightly crisp in the oven.
This casserole can be assembled ahead, making it useful for holiday meals, potlucks, or family dinners.
Why You’ll Love This Recipe
- It combines creamy potatoes with classic loaded potato toppings.
- The casserole can be assembled ahead of time.
- Warm milk and butter help create a smooth texture.
- Cheddar and bacon are included throughout, not only on top.
- The recipe serves a larger group than individual baked potatoes.
- Leftovers reheat well in the oven or microwave.
Ingredients
- 3 pounds Yukon Gold or Russet potatoes: Yukon Golds create a creamier texture, while Russets produce a fluffier casserole.
- Cold water, as needed: Starting in cold water helps the potatoes cook evenly.
- 1 tablespoon kosher salt, plus more to taste: Seasons the cooking water and finished casserole.
- 8 slices bacon, chopped: Provide smoky flavor and a crisp topping.
- 3/4 cup whole milk: Adds moisture to the mashed potatoes.
- 1/2 cup unsalted butter, cut into pieces: Adds richness and creates a smoother texture.
- 1 cup full-fat sour cream: Adds creaminess and mild tanginess.
- 2 cups shredded sharp cheddar cheese, divided: Adds flavor throughout the casserole and forms the topping.
- 4 green onions, thinly sliced and divided: Add freshness and mild onion flavor.
- 1/2 teaspoon garlic powder: Seasons the potatoes evenly.
- 1/2 teaspoon ground black pepper: Adds gentle warmth.
- Nonstick cooking spray or butter: Prevents the casserole from sticking.
Ingredient Substitutions
- Yukon Gold or Russet potatoes: Use a combination of both for a balance of creamy and fluffy textures.
- Whole milk: Substitute 2% milk or half-and-half.
- Sour cream: Use plain full-fat Greek yogurt or softened cream cheese.
- Sharp cheddar: Monterey Jack, Colby Jack, pepper Jack, or a cheese blend can be used.
- Bacon: Substitute turkey bacon, diced ham, or omit it for a meatless casserole.
- Green onions: Use fresh chives or finely diced red onion.
- Unsalted butter: Salted butter can be used, but adjust the final seasoning carefully.
How to Make Loaded Potato Casserole
- Prepare the oven and baking dish.
Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish. - Prepare the potatoes.
Peel the potatoes and cut them into evenly sized pieces approximately 1 1/2 inches wide. - Cover with cold water.
Place the potatoes in a large pot and add enough cold water to cover them by about 1 inch. Add 1 tablespoon kosher salt. - Cook until tender.
Bring the water to a boil over medium-high heat. Reduce to a steady simmer and cook for 15 to 20 minutes. A fork should slide easily into the centers. - Cook the bacon.
While the potatoes cook, place the chopped bacon in a skillet over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until browned and crisp. - Drain the bacon.
Transfer the cooked bacon to a paper towel-lined plate. Divide it into two portions, reserving approximately one-third for the topping. - Warm the milk and butter.
Combine the milk and butter in a small saucepan. Warm over low heat until the butter melts and the milk begins steaming. Do not let it boil. - Drain the potatoes.
Pour the potatoes into a colander and let them drain for about 1 minute. Return them to the warm pot. - Remove excess moisture.
Place the pot over low heat for 1 to 2 minutes, gently shaking it. This allows excess moisture to evaporate. - Mash the potatoes.
Remove the pot from the heat. Mash the potatoes until no large pieces remain. Avoid using a blender or food processor. - Add the warm milk and butter.
Gradually fold the warm mixture into the potatoes. Stop when they are creamy but still sturdy enough to hold their shape. - Add the loaded ingredients.
Fold in the sour cream, garlic powder, black pepper, 1 1/2 cups cheddar, two-thirds of the bacon, and half of the green onions. Taste and add salt if needed. - Fill the baking dish.
Spread the potato mixture evenly in the prepared dish. Avoid pressing it down too firmly. - Add the topping.
Sprinkle the remaining 1/2 cup cheddar and reserved bacon evenly over the potatoes. - Bake the casserole.
Bake uncovered for 20 to 25 minutes. The edges should be hot and lightly bubbling, and the cheese should be completely melted. - Garnish and serve.
Let the casserole rest for 5 minutes. Sprinkle the remaining green onions over the top and serve warm.
Tips for the Best Loaded Potato Casserole
- Cut the potatoes into similarly sized pieces so they cook evenly.
- Salt the cooking water to season the potatoes throughout.
- Drain and dry the potatoes before mashing to prevent a watery casserole.
- Warm the milk and butter before adding them.
- Shred the cheese from a block for smoother melting.
- Fold the ingredients gently to avoid gummy potatoes.
- Add the final green onions after baking so they remain fresh.
Common Mistakes to Avoid
Undercooking the Potatoes
Firm potato pieces are difficult to mash and create lumps. Simmer until a fork passes through the centers easily.
Adding Cold Milk and Butter
Cold dairy lowers the temperature of the potatoes and does not blend as smoothly. Warm both before mixing.
Overworking the Potatoes
Excessive stirring releases too much starch and creates a gluey texture. Mash and fold only as much as necessary.
Adding Too Much Salt Early
Bacon and cheddar both contain salt. Taste the completed potato mixture before adding more.
Baking Too Long
The potatoes are already cooked. Bake only until the casserole is hot and the cheese has melted.
Variations
Broccoli Cheddar Potato Casserole
Fold 2 cups of lightly steamed chopped broccoli into the potato mixture. The bacon can be included or omitted.
Ranch Loaded Potato Casserole
Add 1 tablespoon dry ranch seasoning. Reduce the added salt because the seasoning contains sodium.
Spicy Loaded Potato Casserole
Use pepper Jack cheese and add 1 finely diced jalapeño or 1/4 teaspoon cayenne pepper.
Ham and Cheese Potato Casserole
Replace the bacon with 1 1/2 cups diced cooked ham.
Vegetarian Loaded Potato Casserole
Omit the bacon and add sautéed mushrooms, broccoli, or roasted bell peppers.
What to Serve With Loaded Potato Casserole
- Roast chicken or turkey
- Glazed ham
- Grilled steak
- Pork chops
- Meatloaf
- Green beans, broccoli, or a simple salad
How to Store
Allow the casserole to cool before covering the dish or transferring leftovers to an airtight container. Refrigerate for 3 to 4 days.
Reheat a larger portion in a covered 350°F oven for approximately 20 minutes. Remove the cover during the final few minutes. Individual portions can be reheated in the microwave with a small splash of milk.
Loaded potato casserole can be frozen for up to 2 months. For better results, freeze it before adding the final cheese, bacon, and green onion toppings. Thaw overnight in the refrigerator, add the toppings, and bake until hot.
Frequently Asked Questions
What potatoes are best for potato casserole?
Yukon Gold potatoes create a creamy, buttery texture. Russets produce a lighter, fluffier result. A combination of both also works well.
Can I make loaded potato casserole ahead?
Yes. Assemble it without the final green onion garnish, cover, and refrigerate for up to one day. Add 10 to 15 minutes to the baking time if the casserole is cold.
Can I use leftover mashed potatoes?
Yes. Use approximately 6 cups of prepared mashed potatoes. Warm them slightly before folding in the sour cream, cheese, bacon, and seasonings.
Why is my casserole gummy?
The potatoes were probably overmixed or processed in a blender. Use a handheld masher or potato ricer and fold the ingredients gently.
Should I cover the casserole while baking?
Bake it uncovered when freshly assembled. If reheating a refrigerated casserole, cover it initially to retain moisture and uncover it near the end.
Can I leave the potato skins on?
Yes. Yukon Gold skins are thin and suitable for a rustic casserole. Scrub the potatoes thoroughly before cutting.
How can I keep the casserole warm?
Cover it loosely with foil and keep it in a 200°F oven for up to 30 minutes. Add the green onion garnish immediately before serving.
Final Thoughts
Loaded potato casserole turns creamy mashed potatoes, cheddar, bacon, sour cream, and green onions into a convenient baked side dish. Warm dairy and gentle mixing keep the potatoes smooth, while the final cheese and bacon layer adds a savory finish.