Ultimate Loaded Baked Potato Casserole Recipe You Need to Try

Growing up in that white farmhouse nestled deep in the Blue Ridge Mountains, food was never just about satisfying hunger; it was a way to gather, to heal, and to speak love without words. One dish that always brings me right back to those cozy Sunday afternoons is a good, hearty Loaded Baked Potato Casserole. It’s the kind of meal that feels like a warm hug from Mama Lu herself—comforting, familiar, and downright satisfying. This casserole takes the humble baked potato and elevates it with creamy cheese, smoky bacon, and a touch of green onion, creating a dish that’s as rich in flavor as it is in memories.

Why You’ll Love This Loaded Baked Potato Casserole

This Loaded Baked Potato Casserole is more than just a side dish; it’s a celebration of simple ingredients coming together in the best possible way. If you grew up like I did, where food was a ritual and a language of the heart, you’ll appreciate how this casserole captures that spirit. It’s creamy, cheesy, and full of that smoky, savory goodness that makes comfort food so irresistible.

One thing Mama Lu taught me was how the best dishes often came from what was on hand — no fancy gadgets, no measuring cups, just intuition and care. This casserole fits right into that tradition. It’s forgiving, flexible, and perfect for feeding a crowd or enjoying leftovers by the fire with a good book. Whether it’s a holiday table centerpiece or a weeknight family favorite, this recipe will feel like home on a plate.

And if you’re anything like me, you’ll savor every bite with a side of porch swing stories and the kind of warmth that only good food and good company can bring.

Ingredients You’ll Need for This Loaded Baked Potato Casserole

• 4 cups cooked potatoes, peeled and diced (about 4 medium russet potatoes)
• 1 cup sour cream (for a tangy creaminess; Greek yogurt works well too)
• 1/2 cup whole milk (or buttermilk for a little extra tang)
• 2 cups shredded sharp cheddar cheese (feel free to mix in some Monterey Jack)
• 6 slices bacon, cooked crisp and crumbled (smoked bacon adds wonderful flavor)
• 1/4 cup chopped green onions (reserve some for garnish)
• 2 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder (or 2 fresh garlic cloves, minced, for a fresher kick)
• 1/2 teaspoon smoked paprika (adds a subtle warmth, optional but recommended)
• Salt and freshly ground black pepper, to taste

If you’re watching calories or prefer a lighter version, swapping sour cream for plain Greek yogurt and using turkey bacon are great substitutions. I’ve done it both ways in my kitchen, and each has its charm. Just remember, the secret is in the love and the layering of flavors, not perfection.

Nutrition Facts

• Calories: Approximately 350 per serving (1 cup)
• Protein: 18g
• Fat: 22g
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 3g
• Sodium: 600mg

This dish is rich and filling, so a little goes a long way. The combination of potatoes and cheese makes it hearty, while the bacon and green onions add just enough punch. Enjoy in moderation, and consider pairing it with a crisp green salad or steamed veggies to balance the plate.

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Steps to Create Your Loaded Baked Potato Casserole

1. Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish or spray it lightly with nonstick spray.
2. Cook your potatoes ahead of time by boiling or baking until tender. I often bake mine the night before — it’s a little trick I picked up from Mama Lu when she wanted dinner ready without fuss. Once cooked, peel and dice them into bite-sized chunks.
3. In a large bowl, gently mash the potatoes with the sour cream, milk, and melted butter until mostly smooth but still a bit chunky. This texture is key — you want it creamy but with some bite.
4. Stir in 1 1/2 cups of the shredded cheddar cheese, garlic powder, smoked paprika, salt, and pepper. Mix until everything is evenly combined.
5. Fold in the crumbled bacon and chopped green onions, saving a little of each for the topping.
6. Transfer the potato mixture to your prepared baking dish, smoothing the top with a spatula.
7. Sprinkle the remaining 1/2 cup of cheese over the top along with the reserved bacon and green onions.
8. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling around the edges and the cheese on top is golden and slightly crispy.
9. Remove from the oven and let it rest for about 5 minutes before serving. This helps the flavors meld and makes it easier to scoop.

As Mama Lu used to say, “Good food takes a little patience.” And that’s especially true here — don’t rush the resting time, or you’ll miss out on the full, cozy experience.

Tips for Making the Best Loaded Baked Potato Casserole

Through years of making this dish in my Portland kitchen, with memories of Mama Lu guiding my hands, I’ve learned a few things that make all the difference:

• Use day-old potatoes: If you have leftover baked potatoes or can bake them a day ahead, the texture will be better, and the casserole less watery.
• Don’t overmix: Keep some lumps in the potatoes for a rustic feel. Overworking the potatoes can make the dish gluey, which is a no-go in my book.
• Cook bacon crispy: Crispy bacon brings texture contrast and that smoky pop of flavor. Crumbled but chewy bacon just doesn’t do it justice.
• Experiment with cheese blends: Sharp cheddar is classic, but a mix of cheddar and smoked gouda or pepper jack can add a new twist.
• Season well: Potatoes can be bland, so don’t hold back on salt, pepper, and paprika. Taste your mixture before baking, and remember — you can always add more seasoning.
• Top with fresh ingredients: A sprinkle of fresh green onions or chives after baking brightens the casserole and adds a fresh note.

“Recipes weren’t written,” Mama Lu would say with a smile. “They were remembered. Shared by heart, with a pinch of salt and a whole lot of soul.” This casserole is exactly that — a dish made by heart, not just by the book.

Serving Suggestions and Pairings

Serving this Loaded Baked Potato Casserole reminds me of those long, slow dinners on the farmhouse porch when the world felt simple and full of promise. It pairs beautifully with dishes that bring balance and freshness to the table:

• A crisp green salad tossed in a light vinaigrette — think arugula with lemon and olive oil
• Steamed or roasted green beans with a touch of garlic and butter
• Grilled chicken or pork chops for a hearty main course
• Slow-cooked pot roast, if you’re going full Southern Sunday style
• A tangy cucumber and tomato salad for a refreshing counterpoint

For drinks, a chilled glass of dry white wine or a simple iced tea with a squeeze of lemon always hits the spot.

Storage and Reheating Tips

One of the best things about this casserole is how well it keeps. I often make it a day ahead, especially when hosting family gatherings. Here’s how to make the most of your leftovers:

• Storage: Cool the casserole completely, then cover tightly with foil or plastic wrap. Store in the refrigerator for up to 3 days.
• Freezing: This casserole freezes well. Portion it into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat individual servings in the microwave, or warm the whole casserole in a 350°F oven for 15-20 minutes until heated through. Adding a little extra cheese on top before reheating can refresh the flavor.

Leftovers taste just as good, if not better, when the flavors have had time to settle and mingle. I’ve found that reheating gently keeps the dish creamy without drying it out.

Frequently Asked Questions

What are the main ingredients for Loaded Baked Potato Casserole?

The main ingredients for Loaded Baked Potato Casserole include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Loaded Baked Potato Casserole?

The total time to make Loaded Baked Potato Casserole includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Loaded Baked Potato Casserole ahead of time?

Yes, Loaded Baked Potato Casserole can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Loaded Baked Potato Casserole?

Loaded Baked Potato Casserole pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Loaded Baked Potato Casserole suitable for special diets?

Depending on the ingredients used, Loaded Baked Potato Casserole may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

This Loaded Baked Potato Casserole is more than a recipe—it’s a slice of my childhood, a nod to Mama Lu’s kitchen, and a reminder that the best food is made with heart. It’s warm, inviting, and endlessly adaptable, much like the home I grew up in. Whether you’re feeding a crowd or simply craving a cozy meal that wraps you up in comfort, this casserole has your back.

Cooking, especially dishes like this, is about connection—the way food brings people together, tells stories, and creates moments that linger long after the last bite. I hope when you make this casserole, you feel that same sense of home, love, and tradition that I carry with me from the Blue Ridge Mountains to my kitchen here in Portland.

So go ahead, gather your ingredients, roll up your sleeves, and cook up a dish that’s loaded with more than just potatoes. It’s loaded with soul.