This post contains affiliate links. Please see our disclosure policy.
This loaded potato casserole is the ultimate comfort food. Creamy potatoes mixed with sour cream, cheddar cheese, and bacon, then baked to golden perfection.
Comfort Food Classic: Loaded Potato Casserole
This recipe takes classic mashed potatoes and elevates them into a casserole. The casserole is classic comfort food at its best. It’s made with sour cream, cream cheese, cheddar cheese, and bacon. All the good things! Each bite is full of savory flavor. The best part is it serves a crowd, making it the kind of dish everyone loves and is perfect for a big holiday dinner or a weeknight meal.
Ingredients
Here is everything you need to make this casserole, as well as some simple substitutions.
- 5 lbs Yukon gold potatoes – The star of the recipe. Yukon gold, yellow, or russet potatoes can be used.
- 1 cup sour cream – Adds tang and creaminess to the dish. Substitute Greek yogurt if needed.
- 8 oz cream cheese – The secret to making the dish rich and smooth.
- 4 Tablespoons salted butter – Adds a rich flavor to the casserole. Do not skip the butter!
- ¼ cup milk – Helps with the consistency of the texture. You can use heavy cream or half-and-half for even creamier potatoes.
- 1 teaspoon paprika – Adds a mild smoky flavor.
- 1 teaspoon garlic powder – Gives a savory flavor to the potatoes. Use fresh minced garlic as an alternative.
- 1 teaspoon salt – Enhances the overall flavor of the casserole.
- 1 teaspoon black pepper – Adds a slight kick. You can use white pepper instead.
- ¾ cup crispy bacon – Bacon makes everything better!
- 3 cups shredded cheddar cheese – Gives a cheesy goodness to the dish. Use Colby Jack or Pepper Jack as a substitute.
How To Make Loaded Potato Casserole
Boil potatoes, mash lightly, mix with a creamy cheese sauce, bake until golden, and finish with fresh toppings.
Let me show you how:
- Preheat the oven to 375°F and grease a 9×13 baking dish.
- Boil the potatoes in a large pot until fork-tender, about 10 minutes. Drain well.
- While the potatoes cook, cream together the sour cream, cream cheese, and butter in a bowl. Slowly mix in the milk, then stir in paprika, garlic powder, salt, and pepper. Fold in the bacon and 2 cups of cheddar cheese.
- Mash the potatoes lightly, leaving some chunks for texture.
- Add in the creamy mixture and stir to combine.
- Spread into the baking dish and sprinkle with the remaining cheese.
- Bake uncovered for 25–30 minutes until hot and bubbly.
- Garnish with green onions and crispy bacon. Serve warm.
Essential Recipe Tips
- Do not over-mash the potatoes if you like texture. A few chunks give the casserole more character.
- Use freshly shredded cheese instead of pre-shredded. It melts creamier without the anti-caking agents.
- Taste the creamy mixture before folding it into the potatoes and adjust the seasoning if needed. Potatoes soak up more salt than you think.
Make It A Meal
Serve this casserole alongside this Juicy Cast Iron Flank Steak and a green salad for a deliciously cozy meal.
Loaded Potato Casserole
Equipment
- Large Pot
- Colander
- mixing bowls
- Potato Masher
- wooden spoon
- 9×13 baking dish
- Measuring cups & spoons
- Spatula
Ingredients
- 5 lbs Yukon gold potatoes, peeled and cut into 2-inch pieces
- 1 cup sour cream
- 8 oz cream cheese, softened
- 4 Tablespoons salted butter
- ¼ cup milk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¾ cup crispy bacon, chopped
- 3 cups shredded cheddar cheese
GARNISHES:
- green onions
- crispy bacon chopped
Instructions
- Preheat the oven to 375℉.
- Grease a 9-by-13-inch pan, and set it aside.
- Boil the potatoes in a large pot until fork-tender, about 10 minutes.
- While the potatoes are boiling, cream together the sour cream, butter, and cream cheese.
- Slowly add in the milk.
- Add in the spices and mix until all are incorporated.
- Fold in the bacon and 2 cups of cheddar cheese.
- Drain the potatoes and return them to the pot. Mash them lightly, still leaving some larger chunks.
- Pour in the sauce mixture and mix until combined.
- Pour the mixture into the prepared 9×13 dish and top with the remaining cheese.
- Bake for 25-30 minutes.
- Top with green onions and bacon, serve, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loaded Potato Casserole FAQs
What is the best cheese for loaded potato casserole?
Sharp cheddar is the classic choice because it cuts through the richness, but you can also use Monterey Jack, Colby, or pepper jack for variety.
Do I have to peel the potatoes?
Not at all. If you like rustic texture, you can leave the skins on, especially if using Yukon gold or red potatoes.
Can I make this without bacon?
Yes, you can leave it out entirely or swap in turkey bacon, cooked sausage, or even roasted vegetables like broccoli or mushrooms for a meat-free version.
How do I keep the casserole from drying out?
Be sure not to overbake it. The cheese should be melted and bubbly, but the potatoes should stay creamy. If reheating, cover with foil to keep the moisture in.
What can I serve with loaded potato casserole?
This dish pairs well with grilled barbecue chicken breasts, crockpot 3 packet roast, flank steak, or even a simple green salad for balance.
More Side Dishes
