Loaded Potato Casserole Recipe

| June 13, 2021 | 7 Comments

Loaded Potato Casserole

Follow our easy, step-by-step, photo illustrated instructions to learn how to make our Loaded Potato Casserole Recipe. Yes, it includes bacon. Printable recipe included.


Loaded Potato Casserole, enjoy!
Here’s another great casserole dish for the family, or for your next pot luck get together. Quick and easy to make, with all the great flavors of your favorite loaded baked potato.


Loaded Potato Casserole, slider.

Originally published: June 21, 2020

I am truly a meat and potatoes kind of guy. I love potatoes of about all kinds and I’m not ashamed to admit it. I’ve even been known to enjoy a Mashed Potato Sandwich every now and then. Please don’t judge me.

I love mashed potatoes and gravy, and I also love a good baked potato. Especially one with lots of butter.

If you’ve ever had the chance to try a Loaded Baked Potato, I’m pretty sure you’ll enjoy our quick and easy casserole version of the same thing. Besides, there’s just more of it to enjoy, so what can be wrong with that? Smile

I used Russet potatoes to make these. I generally keep a bag of potatoes in the kitchen, so when I got down to the smaller one’s in the bag, I decided to try something a little different than just mashed potatoes. I hope you’ll enjoy it should you try the recipe.

You’ll need to prepare some bacon ahead of time. That alone makes the recipe a keeper if you ask me.

I’ve recently started placing my strips of bacon on a lined baking sheet and cooking them in the oven. I like the way the bacon turns out, and I still get to save the bacon grease for use in other recipes. You do save your bacon grease… right? That stuff is pure gold when seasoning a pot of green beans. Smile.

And, I always like to grate my own cheese instead of purchasing the pre-grated stuff with all that white powder on it. It only takes a couple of minutes to grate a block of cheese, and it’s much easier to do if you grate it straight out of the refrigerator while the cheese is still good and cold. Just take your time and don’t get in a rush and your fingers will be safe. You can thank me later.

So, ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!


Loaded Potato Casserole, ingredients you'll need.
Loaded Potato Casserole Recipe – You’ll need these ingredients.

It’s not pictured here, but I used Garlic Powder. Consider it an optional ingredient.


Loaded Potato Casserole, cut the potatoes.
We’re leaving the skins on our potatoes, so be sure to wash them well first. Then, cut the potatoes into small cubes and place them in a large sauce pot. Cover the potatoes with water and place on stove top to boil.


Loaded Potato Casserole, boil the potatoes.
Place the pot over Medium-High heat and bring the potatoes up to a good rolling boil. REDUCE heat to about Medium and let the potatoes continue to boil for about 15 minutes, or until they are fork tender.


Loaded Potato Casserole, grate the cheese.
While the potatoes are boiling, grate the entire 8oz package of Cheddar Cheese.

I’ve said this often, but it’s best to grate your own cheese instead of using the stuff already grated. To keep the cheese from clumping, they add a cellulose powder which is the white stuff you see on pre-grated cheese.

It only takes a couple of minutes to grate an entire block of cheese, and if you use caution, you don’t have to worry about cutting your fingers. Take your time, don’t rush it, and all will be good.


Loaded Potato Casserole, drain the potatoes.
When the potatoes are done, drain them in a colander.


Loaded Potato Casserole, mash the potatoes.
Place the potatoes back in the pot. Use a potato masher or fork and mash the potatoes. I like to leave mine a bit on the chunky side. Just saying.


Loaded Potato Casserole, add the milk.
Add 1/2 cup milk to the potatoes.


Loaded Potato Casserole, add butter.
Add the half stick of butter. (4 Tablespoons)


Loaded Potato Casserole, add black pepper.
Add 1/2 teaspoon of black pepper.


Loaded Potato Casserole, add salt.
Add 1/2 teaspoon of Salt.


Loaded Potato Casserole, add garlic powder.
And if desired, add 1/2 teaspoon of Garlic Powder. It’s optional, so it’s totally up to you. Smile.


Loaded Potato Casserole, mix well.
Grab a large spoon and stir everything together until fully combined. The mixture will be thicker than your average mashed potatoes, but that’s what we’re looking for.

Taste the mixture to see if you prefer any more pepper, salt, or garlic powder.


Loaded Potato Casserole, place in baking dish.
Place the potato mixture in a 3 quart baking dish or pan. Spread it out smoothly in the dish.


Loaded Potato Casserole, add a layer of cheese.
Spread a good layer of the grated cheese over the top of the potatoes.


Loaded Potato Casserole, add bacon.
Add a layer of crumbled bacon.


Loaded Potato Casserole, add sour cream.
Place dollops of the sour cream all around the top of the bacon.


Loaded Potato Casserole, add remaining cheese.
Add the remainder of the grated cheese. Place it around the dollops of sour cream so that they are not completely covered. Just trying to make it pretty.


Loaded Potato Casserole, baking time and temp.
Place the casserole in an oven that has been pre-heated to 325F degrees.

Bake the casserole for about 20-30 minutes until it’s heated all the way through and the cheese is melted on top. Just don’t burn the top layer of cheese.


Loaded Potato Casserole, remove when done.
Remove the dish from the oven when done. Place on a folded towel or wire rack and let cool for about 10 minutes prior to serving.


Loaded Potato Casserole, enjoy.

Garnish the top of the potatoes with some of the chopped chives.


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Loaded Potato Casserole Recipe

  • Author: Steve Gordon
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American, Southern


Turn your favorite loaded baked potato into a family size casserole. It’s quick and easy, and yes, it has bacon.



8 small russet potatoes
1/2 cup whole milk
1/4 cup butter
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder, optional
1 block Cheddar Cheese, (8oz) grated
1/2 cup bacon, cooked and crumbled
1 cup sour cream
Fresh chives for garnish


Wash potatoes well under cold running water.
Cut potatoes into cubes, leaving the skin on.
Place potatoes in large stock pot, cover potatoes with water.
Place pot over Medium-High heat on stove top. Bring potatoes to a boil.
Reduce heat to Medium. Cook potatoes about 15 minutes until fork tender.
Drain the potatoes in a colander.
Grate the block of cheese. Set aside for now.
Place potatoes back in pot. Mash with a potato masher or fork, leaving some lumps.
Add the milk.
Add the butter.
Add the black pepper.
Add the salt.
Add the garlic powder, if desired. It’s optional.
Mix well. Taste the mixture to see if you need to add more of the seasonings.
Mixture will be a bit thick.
Spread the mixture into a 3qt casserole dish.
Place a good layer of grated cheese on top of the potatoes.
Add the crumbled bacon.
Add dollops of sour cream around the top of the bacon.
Add the remainder of the grated cheese.
Bake at 325F degrees for about 25-30 minutes until heated through and cheese is melted.
Remove from oven when done. Place on folded towel or wire rack to cool for about 10 minutes.
Serve warm.

Keywords: loaded potato, casserole, grated cheese, bacon, sour cream, easy, southern, side dishes

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Category: Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (7)

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  1. Lori Dom says:

    I need to try this soon. Love potatoes of any kind and this looks delicious.

  2. Steve this looks fantastic. Going to try it tomorrow. My husband and I buy 50# of potatoes twice a year and store them in our basement ( there’s only the two of us) so you know we like them taters! Ley you know how they turn out. Bless you Steve, so look forward to Monday newsletter.

  3. Bruce Adcock says:

    Steve, I really like your recipes every week. I appreciate the time and effort you put into this every week. I ordered 1 of your cookbooks and I was so impressed with it that I ordered 2 more for my daughters. Hang in there Buddy and I will be waiting for your 2nd cookbook! God Bless!

  4. Barbara F. says:

    Looks “delish” I’m going to have mine with the garlic chicken and some green beans. Yum

  5. Kathy Greene says:

    This sounds wonderful. I will try this one!

  6. Cheryl Ann says:

    OH My this looks wonderful!! I am saving this recipe even though None of my children-now grown will touch potatoes of any kind. My youngest will soon be off to the military and I plan on making ALL the dishes I ever wanted, even if scaled down a bit for just me–so your recipe gives me something to look forward to–I’m excited!! Thank You so much for your blog! Thank You so much for the time and effort it requires–it is not wasted, I’m sure there are many like me who look forward to it each and every week> Have a great day!!

  7. Mark Teal says:

    A good addition would be french fried onions sprinkled on the top after baking!

    Great looking recipe.

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