Make this loaded baked potato casserole anytime you need a crowd-pleasing side dish or main dish!

All the ingredients of twice-baked potatoes in one casserole dish make for easy prep and clean up! Vary the ingredients to taste or to accommodate what you have on hand. Use chicken, cream cheese, or diced ham instead of bacon!

plated Loaded Potato Casserole with dish full in the back

Our Favorite Side Dish!

  • This easy casserole dish recipe is comfort food at its best! Who can say no to potatoes, cheese, and bacon all cooked in the same dish, it’s the perfect dish when company is coming! Serve it hot from a crock pot and let guests help themselves!
  • Prep loaded mashed potato casserole in the morning and bake when you get home or bake the day before and reheat at a party or potluck!
  • This recipe is perfect for using up leftover meat, veggies, or cheese! Toss in a bag of frozen veg medley mix, chopped spinach, kale, zucchini, or even broccoli to amp up the nutrition!
Loaded Potato Casserole in the dish with a portion taken out

Ingredients and Variations

POTATOES: Choose starchy potatoes like russet potatoes because they’ll stay firm yet creamy. Keep the peels on for extra texture and fiber or save them for another use. However, feel free to use red, yellow, or baby potatoes too, as they won’t need to be peeled.

FILLING: Sour cream, milk, and seasonings infuse the potatoes with creamy goodness! Cream cheese, half-and-half, or heavy cream will make loaded potato casserole extra creamy if that’s what’s available! Add some ranch dressing to the filling or make it zesty by stirring in some bbq sauce or buffalo sauce.

CHEESE: Sharp cheddar cheese can be switched out for shredded Monterey Jack, mozzarella, a Mexican blend, or even some feta or bleu cheese crumbles.

BACON: Cooked bacon pieces can be replaced with packaged bacon bits. Diced ham or even leftover shredded chicken or taco meat can be mixed in or layered on top of loaded potato casserole.

EXTRAS: Feel free to top loaded potato casserole with sliced black olives, jalapenos, or even a crispy breadcrumb topping.

potatoes , bacon , milk , green onion , cheese , garlic powder and sour cream with labels to make Loaded Potato Casserole

How to Make Loaded Baked Potato Casserole

  1. Remove potato flesh and chop into pieces and place in a casserole dish (as per recipe below).
  2. Whisk the remaining ingredients together (except cheese and bacon) and pour over potatoes.
  3. Top with cheese and bacon and bake until hot and bubbly.
  4. Garnish with extra sliced green onions, if desired.

What to Serve With Loaded Potato Casserole

Keep it simple and serve loaded potato casserole with a green salad and a slice of homemade bread with butter. Or serve it for breakfast with some eggs and toast!

plated Loaded Potato Casserole with bacon


  • Keep leftovers covered in the fridge for about 4 days and reheat in the microwave or under the broiler for a few minutes.
  • Or, wrap portions in foil and plastic wrap and freeze for up to a month.

More Potato Recipes

Loaded Potato Casserole in the dish with a portion taken out
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Loaded Baked Potato Casserole

This loaded baked potato casserole is a hearty and cheesy side dish.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Author I Don’t Have Time For That


9 x 13-inch Baking Dish
large mixing bowl


  • 5 medium baked russet potatoes cooled
  • 1 cup sour cream
  • cup milk
  • ½ teaspoon garlic powder
  • 1 green onion diced
  • ½ teaspoon salt
  • teaspoon pepper
  • 1 cup cheddar cheese shredded
  • 6 strips bacon cooked and crumbled


  • Preheat oven to 375°F. Grease a 2.5 qt. baking dish.
  • Scoop the potato flesh out of the skins (reserve skins for another recipe). Roughly chop the potato into ½" pieces and spread them evenly into the baking dish.
  • In a medium bowl mix together the sour cream, milk, green onion, garlic powder, salt and pepper.
  • Spread the sour cream mixture evenly over the potatoes. Top with cheddar cheese and bacon.
  • Bake for 25-30 minutes until potatoes are hot and cheese is golden and bubbly.


If using russet or baking potatoes, they will need to be peeled. Red, yellow, or baby potatoes do not need peeling.
Leftovers will keep in the refrigerator for up to 4 days and in the freezer for a month. 
5 from 3 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 482kcal | Carbohydrates: 32g | Protein: 34g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 650mg | Potassium: 1053mg | Fiber: 4g | Sugar: 2g | Vitamin A: 546IU | Vitamin C: 34mg | Calcium: 226mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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