Loaded Baked Potato Casserole
If you enjoy a loaded baked potato, you’ll love this casserole! It’s full of potatoes and loaded with the flavors of bacon, cheese, garlic, and sour cream. Now, how could you go wrong with that? And you’ll have this delicious Loaded Baked Potato Casserole ready for the table in under an hour!
Don’t you just love baked potatoes? I do! They’re so easy to make, and you can top them in dozens of different ways. I also enjoy casseroles! Toss everything in one dish and bake, right? So what could be better than to reimagine baked potatoes in the concept of a casserole?
This tasty recipe will quickly earn a spot on your weekly dinner rotation. It combines all the most popular potato toppings into one dish that’s easily customizable. I’d bet that even your picky eaters will ask for seconds of this one.
This easy casserole is a perfect dinner option for a busy weeknight. You’ll only need a few ingredients, and the prep time is minimal (15 minutes!).
Why I Love This Recipe
- A delicious twist on a classic loaded baked potato.
- Combines some of my favorite flavors — cheese, sour cream, bacon, and potatoes.
- It’s very versatile! Use any of your favorite potato toppings.
- It actually makes a great dinner all on its own.
Equipment I Use
- Large mixing bowl
- Cutting board
- Knife
- Spoon
- Casserole dish
- Measuring spoons and cups
- Baking sheet or pan for cooking bacon
Ingredient Notes
- Russet potatoes – Russets are often called “Idaho” or baking potatoes. When cooked, the interior is white, fluffy, and slightly mealy.
- Bacon – One of the most favorite potato toppings that I know. Who doesn’t like bacon?! I always choose Smithfield brand bacon for my recipes.
- Garlic vinaigrette – A great one is available from the Newman’s Own brand! Or if you have a favorite vinaigrette recipe, feel free to use it.
- Cheddar cheese – In my opinion, the sharper the better. Of course, you can use mild, medium, or sharp to suit your own taste.
- Sour cream and chives – A classic baked potato topping combination.
- Salt and pepper
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
How I Make Loaded Baked Potato Casserole
Step 1: Cook the bacon (either on the stove, in the oven, or microwave). Cut or crumble it and set it aside.
Step 2: While the bacon is cooking, dice the potatoes into 1 to 1 ½ inch cubes.
Step 3: Preheat the oven to 425 degrees F.
Step 4. Add the diced potatoes, salt, pepper, and garlic vinaigrette to a large mixing bowl. Toss until the potatoes are evenly coated.
Step 5: Coated an 8×10-inch baking dish with nonstick cooking spray. Transfer the potatoes to the prepared baking dish. Place in the preheated oven and roast for 40 to 45 minutes or until the potatoes are tender.
Step 6: Remove the dish from the oven. Set aside 1/4 cup of the cheese and gently stir the remaining cheese into the hot potato mixture. Sprinkle the remaining cheddar cheese over the top. Return the dish to the oven for an additional 3-5 minutes to melt the cheese.
Step 7: Remove the casserole from the oven and let it cool for 10 to 15 minutes.
Step 8: Top the casserole with the crumbled crispy bacon, sour cream, and chopped chives and serve.
Pro Tips
- Bacon can be cooked in the oven at 375 degrees for 15-20 minutes to cut down on the mess from frying or cooking in the microwave.
- Purchased, pre-cooked bacon works great for this recipe and cuts the cooking time considerably.
- Cooking time may vary depending on your oven and how large or small you cut the potatoes. To test whether they’re done, insert a sharp knife into a piece of potato. If you feel no resistance, it’s done!
- When adding the cheese to the hot mixture, stir gently, taking care not to break up the potatoes.
- It’s important to cool the dish briefly after removing it from the oven to stop the sour cream from melting when added.
- It’s best to offer fiery toppings such as jalapenos and hot pepper sauce individually so that each person can add them if desired.
How I Make it Ahead
If you’re prepping ahead for a busy weeknight or for entertaining guests, you can prepare the casserole ahead of time. Assemble it up to the point of roasting the potatoes, then cover and refrigerate. When ready to serve, let it come to room temperature for about 30 minutes, then proceed with baking and topping.
How I Serve
- Serve as the main course with a tossed green salad on the side.
- Serve as a hearty side dish for hamburger steaks, or a delicious grilled ribeye steak.
- Add a healthy serving of roasted asparagus alongside.
Possible Substitutions and Additions
- Dice half a small onion and add to the potatoes before roasting.
- Substitute half the sharp cheddar cheese with cream cheese.
- Sauteed sliced mushrooms add another layer of earthy flavor.
- Finely chopped green onions are great sprinkled on top in place of, or in addition to, chives.
- Swap out the sour cream for your favorite creamy ranch dressing.
- For a tangy twist, crumble a little blue cheese over the top before serving.
- Give it a Mediterranean bent with a few Kalamata olives, roasted red peppers, and crumbled feta cheese. Drizzle with olive oil and sprinkle with dried oregano.
How I Store Leftovers
Leftovers may be stored in the refrigerator for 1 to 2 days in an airtight container. To reheat, microwave individual portions in 30-second increments until warm. Larger portions may be reheated in the oven.
Questions About Loaded Baked Potato Casserole
You can use a 9×13 pan, but just be aware that the ingredients will be spread out a bit more and the cooking time may be less.
Sure! You can either use fat free sour cream or plain Greek yogurt if you like.
Although, I do recommend russets because they’re the classic choice for baked potatoes, you can use any kind that you have on hand.
To make a vegetarian version, omit the bacon or replace it with a vegetarian bacon alternative.
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Loaded Baked Potato Casserole
Ingredients
- 2 ½ pounds russet potatoes about 3-4 medium
- 6 slices bacon cooked and crumbled
- ⅓ cup garlic vinaigrette
- 1 ½ cup shredded cheddar cheese
- ⅔ cup sour cream
- 2 tablespoons minced chives
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the bacon (either on the stove, in the oven, or microwave). Cut or crumble it and set it aside.
- While the bacon is cooking, dice the potatoes into 1 to 1 ½ inch cubes.
- Preheat the oven to 425 degrees F.
- Add the diced potatoes, salt, pepper, and garlic vinaigrette to a large mixing bowl. Toss until the potatoes are evenly coated.
- Transfer the potatoes to an 8×10 glass baking dish. Place the dish in the preheated oven and roast for 40 to 45 minutes or until the potatoes are tender.
- Remove the dish from the oven. Set aside 1/4 cup of the cheese and gently stir the remaining cheese into the hot potato mixture. Sprinkle the remaining cheddar cheese over the top. Return the dish to the oven for an additional 3-5 minutes to melt the cheese.
- Remove the casserole from the oven and let it cool for 10 to 15 minutes.
- Top the casserole with the crumbled bacon, sour cream, and chopped chives, and serve.
Notes
- Purchased, pre-cooked bacon works great for this recipe and cuts the cooking time considerably.
- When adding the cheese to the hot potato mixture, stir gently, taking care not to break up the potatoes.
- It’s important to cool the casserole briefly after removing it from the oven to prevent the sour cream from melting when added.
- Store well-covered in the refrigerator for 1 to 2 days.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
