Hey y’all! If you’re on the hunt for a comfort food classic that’s both creamy and irresistibly cheesy, look no further than this mouthwatering baked potato casserole you must try. It's the ultimate side dish that turns any meal into something special, whether it's a casual weeknight or a festive family gathering. The tender potatoes, layers of gooey cheese, crispy bacon, and dollops of sour cream make every bite unforgettable. Ready to treat yourself? Let’s get cooking!
Why You'll Love This
- Incredibly creamy and loaded with flavor in every forkful.
- Perfect make-ahead dish that’s great for meal prepping or potlucks.
- Easy to customize with your favorite mix-ins or toppings.
- Kid-friendly and a total crowd-pleaser that disappears fast.
- Pairs beautifully with everything from grilled meats to veggies.
Ingredients
- 6 large russet potatoes (about 3 lbs), peeled and diced
- 1 cup sour cream
- ½ cup whole milk
- 4 tablespoon unsalted butter, melted
- 2 cups shredded cheddar cheese, divided
- ½ cup cooked bacon, crumbled (about 6 strips)
- ⅓ cup chopped green onions
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (plus more for boiling potatoes)
- ¼ teaspoon black pepper
Directions
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Step 1: Cook the Potatoes
- Preheat your oven to 375°F (190°C).
- Place the diced potatoes in a large pot and cover with cold, salted water. Bring to a boil and simmer for 12–15 minutes, or until fork-tender. Drain well.
Step 2: Mash and Mix
- In a large bowl, mash the drained potatoes until smooth but slightly chunky for texture.
- Stir in sour cream, milk, melted butter, half of the shredded cheese, half the bacon, garlic powder, onion powder, salt, and pepper. Mix until just combined.
Step 3: Assemble the Casserole
- Transfer the potato mixture into a greased 9x13-inch baking dish. Smooth out the top with a spatula.
- Sprinkle the remaining cheese and bacon evenly over the top.
Step 4: Bake and Serve
- Bake uncovered for 25–30 minutes, or until hot and bubbly and the cheese is golden brown.
- Garnish with chopped green onions before serving.
Notes
- Use Yukon Gold potatoes for a slightly sweet, buttery flavor and extra creaminess.
- If you prefer extra texture, stir in some chopped cooked potatoes before baking.
- Make ahead: Assemble the casserole a day in advance, cover, and refrigerate. Bake just before serving.
Variations
- Loaded Ranch: Mix in a ranch seasoning packet and top with extra green onions and diced tomatoes.
- Vegetarian: Swap bacon for sautéed mushrooms and spinach for a veggie-packed twist.
- Spicy: Stir in diced jalapeños and add pepper jack cheese for extra heat.
Required Equipment
- Large stockpot
- Potato masher
- Mixing bowl
- 9x13-inch baking dish
- Spatula
Storage Instructions
Let the casserole cool completely. Cover tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F (175°C) oven for 15–20 minutes until heated through.
Suggested Pairings & Serving Recommendations
- Serve alongside grilled steak, roast chicken, or baked salmon for a hearty meal.
- Pair with a crisp green salad or steamed veggies to lighten things up.
- Top with extra sour cream, chives, or hot sauce for a flavor boost.
Pro Tips
- Don’t over-mash the potatoes—leaving some chunks gives the casserole a rustic, homey feel.
- Shred your own cheese for maximum melt and a creamy texture.
- Add cheese in layers: some in the mix, some on top for ooey-gooey goodness.
FAQ
Can I use leftover mashed potatoes?
Absolutely! Leftover mashed potatoes work great—just mix in the other ingredients and bake as directed.
How do I make this casserole ahead of time?
Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake when ready to serve, adding a few extra minutes to the baking time if cold.
Can I freeze baked potato casserole?
Yes. Wrap the cooled casserole tightly and freeze up to 2 months. Thaw overnight in the fridge and bake at 350°F until hot and bubbly.
Ingredients
- 6 medium russet potatoes, peeled and cubed
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese, divided
- 4 slices cooked bacon, crumbled
- ½ cup chopped scallions
- ¼ cup whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
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1Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
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2Boil the cubed potatoes in a large pot of salted water until tender, about 12-15 minutes. Drain well.
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3In a large bowl, mash the potatoes with butter, milk, and sour cream until creamy. Stir in salt, pepper, half the cheddar cheese, and half the chopped scallions.
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4Transfer the potato mixture to the prepared baking dish. Sprinkle with remaining cheddar cheese and crumbled bacon.
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5Bake uncovered for 25-30 minutes, or until cheese is melted and casserole is bubbling. Garnish with remaining scallions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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