Loaded Potato Casserole

Loaded Potato Casserole 1 Loaded Potato Casserole 2 Loaded Potato Casserole 3 Loaded Potato Casserole 4


Potato side dishes take on many forms:  mashed, baked, roasted, boiled, loaded, etc.  No matter how they’re cooked and served, potatoes are definitely one of my favorite side dishes.  They’re also a great comfort food!

When it comes to baked potatoes, I like mine “fully loaded” with bacon, cheese, sour cream, chives, and maybe even some ranch dressing (don’t judge until you try it).  However, if you’re cooking for lots of people, it’s quite a task to make that many individual baked potatoes.  That’s why I was so glad when I discovered this casserole recipe!  It’s got all the delicious flavor of a loaded baked potato, but in casserole form.  It’s got a creamy mashed potato consistency topped with all the goodies you’d want.

This dish serves lots of people, so it’s great for family get togethers!  This would be an excellent side dish to serve for a 4th of July cookout in a few days!  Nothing says ‘Murica like bacon, cheese, and potatoes.

Loaded Potato Casserole

Yields: 14-16 servings

Calories per serving: 120

Fat per serving: 4.5 g

Loaded Potato Casserole


  • 2 1/2 - 3 lb of medium potatoes, peeled and cut into 1-inch chunks
  • 1 cup evaporated low fat milk
  • 1/2 cup light sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided
  • 6 slices bacon, cooked and crumbled, divided (I used 8 slices cuz I love bacon)
  • Sliced green onions


  1. Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
  2. Preheat oven to 350° F. Grease 3-quart casserole dish.
  3. In a large bowl, combine potatoes, evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.
  4. Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.


This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.


Source: Very Best Baking



25 thoughts on “Loaded Potato Casserole

    • I’ve never actually used potato flakes so I’m not really sure. But just after a google search, I think it would be about 5 cups to equal the amount in this recipe. Hope that helps!

  1. I have a picnic this Sunday and it is 30 mins from my house. Will this still be that awesome 30 mins after cooking it? I wonder how the cheese on top will hold up.

    • Erin, luckily potatoes hold heat really well, so I think it would be fine! Just make sure it’s covered with a lid or foil. If you have a carrying case for your 9×13 that’d be even better. No matter what, I think it will be a hit at the picnic!

  2. Hi Lindsay, Just saw your recipe for the Loaded Potato Casserole. I do have a question. Could you use frozen hashbrowns ( shredded or cubed ) for this recipe? Just wandering if like your in a hurry and need these fast for a side dish or to take to a church gathering, etc… Thanks so much and keep the delicious recipes coming. 🙂

    • Hi Joann. If you were to use hashbrowns, I think it would still be a delicious side dish with all the “loaded” toppings. However, I’m not sure how they’d turn out if you’re still planning to mash them. I’ve just never tried mashing hashbrowns like that. If you try it out, please let us know the results!

    • Hi Kaity. I’ve never tried making it the day before, but it seems like it would be fine. The only thing is it might need to bake a little longer to heat the potatoes all the way through since they’ll be cold after being refrigerated overnight. If you try it, please let us know how it turns out!

  3. Pingback: Cómo preparar la cacerola de papa asada - Sabrosía | Nueva Mujer

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