Imagine all the best parts of a loaded baked potato—crispy skin, creamy insides, melty cheese, smoky bacon—but in a dish you can scoop by the forkful.

No more fighting over who gets the last spud. No more sad, half-empty toppings.

Just pure, unapologetic indulgence in every bite.

This isn’t just a side dish. It’s a main event, a crowd-pleaser, the thing people sneak seconds of when they think no one’s looking.

Perfect for game day, potlucks, or when you need to carb-load like an Olympian (no judgment here).

Ready to make it? Let’s go.

Why This Recipe Works

This casserole takes everything you love about loaded potatoes and cranks it to 11. The potatoes roast to golden perfection, soaking up butter and sour cream.

Cheese forms a gooey layer, while bacon adds crunch. Green onions? They’re not just garnish—they cut through the richness like a tiny, delicious knife.

Best part?

It’s easy. No fancy techniques, no obscure ingredients. Just straightforward, no-fail deliciousness.

Even if your cooking skills peak at microwaving leftovers, you’ve got this.

Loaded Baked Potato Casserole: The Comfort Food Upgrade You Deserve

Recipe by Wendy CarterCourse: Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Ingredients

4 large russet potatoes, diced
6 strips bacon, cooked and crumbled
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup butter, melted
1/4 cup chopped green onions
1 tsp garlic powder
Salt and pepper to taste

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish. Pro tip: Use bacon grease for extra flavor. You’re welcome.
Toss the diced potatoes with melted butter, garlic powder, salt, and pepper. Spread them in the baking dish.
Bake for 30 minutes, stirring halfway, until potatoes are tender and slightly crispy.
Remove from oven. Dollop sour cream over the potatoes, then sprinkle bacon, cheese, and green onions.
Bake another 10–15 minutes until cheese is bubbly. Let cool for 5 minutes—unless you enjoy molten cheese burns.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, but FYI, the oven keeps it crispier.

For longer storage, freeze it (up to 2 months), though the texture might get a bit softer.

Why You Should Make This

This casserole is the ultimate comfort food with zero pretentiousness.

It’s versatile (breakfast, side, main dish—you decide). It’s crowd-friendly (vegetarians can skip the bacon; vegans… well, maybe next time). And it’s forgiving—mess up the measurements?

It’ll still taste amazing.

Nutrition Facts

Per serving (based on 6 servings):

Calories: 350
Fat: 20g
Carbs: 30g
Protein: 10g

Common Mistakes to Avoid

Underseasoning: Potatoes are flavor sponges. Salt them properly.
Overcrowding the dish: Spread potatoes evenly, or they’ll steam instead of crisp.
Adding cheese too early: Wait until the last 10 minutes, or it’ll burn.

Alternatives

Swap ingredients to suit your mood or diet:

Vegetarian: Skip bacon or use plant-based bacon.
Spicy: Add jalapeños or hot sauce.
Lighter: Use Greek yogurt instead of sour cream.

FAQs

Can I use sweet potatoes instead?

Absolutely! Sweet potatoes add a fun twist, though the flavor will be sweeter.

Adjust seasoning accordingly.

Can I make this ahead of time?

Yes! Prep everything, refrigerate, and bake when ready. Add 5–10 extra minutes if cooking from cold.

Why is my casserole soggy?

You probably didn’t bake the potatoes long enough before adding toppings.

Crisp them first, then load up.

Final Thoughts

This loaded baked potato casserole is the hero of lazy dinners, potlucks, and “I need cheese ASAP” moments. It’s simple, satisfying, and guaranteed to disappear fast. Make it once, and it’ll earn a permanent spot in your recipe rotation.

Now go forth and carb-load like a champion.

Loaded Baked Potato Casserole Recipe

Why This Recipe Works