Baked Potato Casserole

I used to think making perfect loaded baked potatoes was a life goal. Then I had kids, a job, and a reality check.

This loaded baked potato casserole is my rebellion against unnecessary kitchen effort. It captures every bit of that iconic flavor but serves a hungry crowd with zero fuss. Imagine all the goodness of a bacon, cheese, and sour cream-loaded potato, but in one glorious, shareable dish.

This is the hero your weeknight dinners deserve.

This isn’t just a pile of potatoes; it’s a texture and flavor experience. You get the creamy, cheesy base contrasted with the crispy, crunchy potato topping. It’s nostalgic, like the best part of a baked potato bar, but you don’t have to wait for everyone to customize their own.

Why spend an hour baking individual potatoes when you can get this cheesy potato casserole into one dish? It’s the ultimate comfort food that’s secretly smarter than it looks.

Jump to Recipe

Ingredients

Gathering these ingredients is the hardest part, and it’s not hard. I love using simple, pantry-staple items to create something magical.

The star is, of course, the humble potato, transformed into something legendary.

5 lbs Russet potatoes, peeled and cubed
1 cup sour cream (full-fat for maximum creaminess)
1/2 cup whole milk
1/2 cup unsalted butter, melted
1 (8 oz) block cream cheese, softened
1 packet ranch seasoning mix (the secret flavor bomb)
2 cups shredded sharp cheddar cheese, divided
1 lb bacon, cooked crispy and crumbled
3 green onions, thinly sliced
Salt and black pepper to taste

Step-by-Step Instructions

Prep your potatoes. Boil the cubed potatoes in a large pot of salted water until they are fork-tender. This usually takes about 15 minutes.Don’t overcook them into mush!
Make the creamy base. Drain the potatoes well and return them to the warm pot. Add the sour cream, milk, melted butter, softened cream cheese, and ranch packet.Use a hand mixer to beat it until it’s mostly smooth with a few small lumps is totally fine.
Fold in the goodies. Stir in 1 1/2 cups of the cheddar cheese, most of the bacon (save some for the top!), and half of the green onions. Season generously with salt and pepper.This is where the flavor really builds.
Bake to perfection. Transfer the mixture to a greased 9×13 inch baking dish. Top with the remaining 1/2 cup of cheddar cheese.Bake at 375°F for 20-25 minutes, until bubbly and hot.
Add the final crunch. Take the casserole out and sprinkle the reserved bacon on top. Pop it under the broiler for 1-2 minutes to get the top extra crispy and golden.Watch it closely!
Serve immediately. Garnish with the remaining green onions. Let it sit for 5 minutes before serving so it sets up perfectly.

Storage Instructions

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This casserole is a fantastic make-ahead dish.

Let it cool completely before storing. For the fridge, cover tightly with plastic wrap or transfer to an airtight container. It will stay fresh for up to 4 days.

To freeze, I recommend portioning it into meal-sized containers. It freezes beautifully for up to 3 months. Thaw in the fridge overnight before reheating.

Why You’ll Love This Loaded Baked Potato Casserole

The Ultimate Crowd-Pleaser: It’s a guaranteed hit at potlucks, family dinners, and game day gatherings.I’ve never seen a pan come home with leftovers.
Serious Time Saver: Forget babysitting individual potatoes. This method is efficient and delivers all the flavor in a fraction of the time.
Perfect for Batch Cooking: You can easily double the recipe or make it ahead, making your weekly meal prep an absolute breeze.

Common Mistakes to Avoid

Using the wrong potato. Waxy potatoes like red potatoes won’t get as fluffy. Stick with starchy Russets for the best texture.
Forgetting to salt the potato water. This is your one chance to season the potatoes from the inside out.Don’t skip it!
Overmixing the filling. You want it creamy, not gluey. A hand mixer is better than a stand mixer here for control.
Skipping the broiler step. That final blast of heat is what gives you that irresistible, crispy top. It’s a game-changer.

Alternatives and Variations

This recipe is incredibly adaptable.

For a lighter version, use Greek yogurt instead of sour cream and low-fat cheese. To make it gluten-free, just ensure your ranch seasoning is certified GF. For a keto-friendly loaded cauliflower casserole, swap the potatoes for steamed cauliflower florets.

You can also add in broccoli florets, use different cheese like pepper jack, or top with fried onions for extra crunch.

FAQs

Can I freeze this loaded baked potato casserole?

Absolutely! It freezes exceptionally well. Just follow the storage instructions above for best results.

The texture holds up perfectly upon reheating.

What’s the best substitute for the ranch seasoning?

If you’re not a ranch fan, a packet of onion soup mix works wonderfully. You could also use a blend of garlic powder, onion powder, dried dill, and parsley.

How long does it stay fresh in the refrigerator?

Stored properly in an airtight container, your leftover potato casserole will be delicious for 3 to 4 days. Reheat individual portions in the microwave or the whole dish in the oven.

Is this kid-friendly?

Are you kidding?

It’s potatoes, cheese, and bacon. In my experience, this is one of the most requested easy family dinners by both kids and adults alike.

Can I prep it ahead of time?

Yes, this is a fantastic make-ahead side dish. Assemble the casserole completely, cover, and refrigerate for up to 24 hours.

Just add 10-15 minutes to the baking time since it will be going in cold.