35-Minute Loaded Baked Potato Casserole That Steals the Show

You know those nights when only the coziest, most comforting food will do? That’s when my Loaded Baked Potato Casserole makes its grand appearance. I first threw this together during a snowy power outage years ago, using whatever I had in the fridge, and wow, it instantly became our family’s favorite cold-weather dish. Imagine all the best parts of a loaded baked potato, the creamy centers, crispy Turkey Bacon, and melty cheese, but in easy-to-scoop casserole form. It’s the kind of recipe that makes everyone gather around the kitchen island, forks in hand, before I’ve even finished sprinkling on those fresh green onions.

Why You’ll Love This Loaded Baked Potato Casserole

Let me count the ways this dish will become your new go-to comfort food. First off, it’s ridiculously easy, just boil, mix, and bake. No fancy skills needed. The combination of creamy potatoes, crispy Turkey Bacon, and melted cheese makes it hearty enough to stand alone as a meal (trust me, I’ve done this many lazy Sunday nights).

Here’s what makes it special:

• Customizable to your taste, add extra cheese, swap in different toppings
• Feeds a crowd with minimal effort (perfect for potlucks!)
• Leftovers taste even better the next day (if you’re lucky enough to have any)
• That golden, bubbly cheese crust will have everyone begging for seconds

Honestly? The hardest part is waiting for it to come out of the oven without burning your fingers on a sneaky taste test.

Ingredients for Loaded Baked Potato Casserole

Here’s everything you’ll need to make this cozy masterpiece. I’m a stickler for quality ingredients; they really make all the difference in this simple dish. Trust me, splurge on the good Turkey Bacon and sharp cheddar!

• 4 large russet potatoes, peeled and diced into 1-inch chunks (they mash better when uniform)
• 1 cup sour cream, full-fat for maximum creaminess
• 1/2 cup whole milk, warmed slightly so it blends smoothly
• 1/2 cup butter, melted (I use unsalted to control the saltiness)
• 1 cup shredded sharp cheddar cheese, divided (half in, half on top)
• 6 slices thick-cut Turkey Bacon, cooked until crispy and crumbled
• 1/4 cup chopped green onions, the green and white parts for flavor
• 1 tsp kosher salt (or to taste, potatoes need seasoning!)
• 1/2 tsp freshly ground black pepper

Pro tip: Prep everything before you start cooking. There’s nothing worse than realizing your Turkey Bacon isn’t cooked while your potatoes are boiling away!

How to Make Loaded Baked Potato Casserole

Okay, let’s get to the good stuff! This casserole comes together so easily, you’ll wonder why you ever bothered with individual baked potatoes. I’ll walk you through each step, just follow along, and you’ll have golden, bubbly perfection in no time.

Preparing the Potatoes

First things first: the potatoes. Get a big pot of salted water boiling while you dice those russets (about 1-inch chunks work best). Here’s my secret: don’t overcook them! You want them tender when poked with a fork, about 10-12 minutes. Drain them really well; soggy potatoes make a sad casserole. I let mine sit in the colander a minute, then give them a good shake.

Mixing and Layering

Now for the fun part: mash those warm potatoes with the sour cream, milk, and melted butter until smooth but still a bit rustic. Stir in half the cheese, Turkey Bacon, and green onions; this is where the magic starts. Spread it all into a greased 9×13 dish (I use butter for extra flavor), then top with the remaining cheese and Turkey Bacon. The layers matter here; you want that cheesy crust!

Baking and Garnishing

Pop it in your preheated 375°F oven for 20-25 minutes until bubbly and golden. Want that extra crunch? Broil for 2-3 minutes at the end (just don’t walk away, it burns fast!). Let it cool slightly before scattering those fresh green onions on top. The hardest part? Waiting those 5 minutes before digging in, but trust me, it’s worth it!

Tips for the Best Loaded Baked Potato Casserole

After making this casserole more times than I can count, I’ve picked up some tricks to make it absolutely perfect every time. First, don’t over-mash those potatoes; a few small lumps give it that homemade texture we all love. And here’s my favorite trick: broil it at the end just until the cheese gets those gorgeous golden spots (watch closely though, it happens fast!).

Other pro tips:

• Sub Greek yogurt for sour cream if you want a tangier twist
• Let the boiled potatoes drain well; excess water makes a soggy casserole
• Cook the Turkey Bacon extra crispy so it stays crunchy in the bake
• For parties, assemble ahead and just bake when guests arrive

Remember, the best part about this recipe is how forgiving it is; even my “oops” moments have turned out delicious!

Variations of Loaded Baked Potato Casserole

One of my favorite things about this recipe is how easily you can make it your own. When I’m feeling spicy, I’ll toss in some diced jalapeños; the heat plays so nicely with the creamy potatoes. Cheese lovers should try swapping the cheddar for pepper jack or smoked gouda (just trust me on this).

Other delicious twists:

• Top with pulled pork for a hearty meal-in-one dish
• Mix in roasted garlic for deep, savory flavor
• Add a handful of frozen corn for sweet little pops
• Swap half the potatoes with mashed cauliflower for a lighter version

My neighbor Carol adds chopped broccoli and calls it her “loaded potato casserole Florentine”, proof that this recipe welcomes all sorts of creative spins!

Serving Suggestions for Loaded Baked Potato Casserole

This casserole is basically the culinary equivalent of a warm hug, so it pairs beautifully with whatever you’re craving. My favorite way? Alongside juicy grilled chicken or steak, the creamy potatoes balance out those rich meats perfectly. For weeknight dinners, I’ll often serve it with a crisp green salad to cut through all that comfort. Though let’s be real, sometimes I just grab a big spoon and eat it straight from the dish (no judgment here). It’s also fantastic at brunch with eggs, or as the ultimate sidekick to roasted turkey during the holidays.

Storing and Reheating Loaded Baked Potato Casserole

This casserole keeps beautifully, though in my house, leftovers rarely last long! Let it cool completely before covering tightly with plastic wrap or transferring to an airtight container. It’ll stay fresh in the fridge for about 3 days. To reheat, I prefer the oven (350°F for 15-20 minutes) to maintain that crispy top, but the microwave works in a pinch, just stir every 30 seconds. Want to freeze it? Portion it out before freezing, then thaw overnight in the fridge before reheating. The texture stays surprisingly good!

Nutritional Information for Loaded Baked Potato Casserole

Here’s the scoop on what’s in each comforting serving, but remember, these numbers are just estimates. The exact values will dance around a bit depending on your specific ingredients and how generous you are with that cheese (no shame here!). One serving (about 1 cup) typically has around 320 calories, 18g fat, and 12g protein. It’s got 28g carbs too, with 2g fiber to keep things balanced. Just keep in mind that brands and personal tweaks will make your version unique, that’s home cooking at its finest!

Frequently Asked Questions

I get so many questions about this casserole, clearly I’m not the only one obsessed! Here are the answers to what people ask most:

Still got questions? Just ask, I’ve probably made every mistake possible with this recipe and lived to tell the tale!

For more delicious recipes and cooking inspiration, check out Family Tastes.

35-Minute Loaded Baked Potato Casserole That Steals the Show

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• Author: EditorVictoria
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Low Lactose

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Description

A hearty and comforting casserole that combines all the flavors of a loaded baked potato in one easy dish.

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Ingredients

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• 4 large russet potatoes, peeled and diced
• 1 cup sour cream
• 1/2 cup milk
• 1/2 cup butter, melted
• 1 cup shredded cheddar cheese
• 6 slices Turkey Bacon, cooked and crumbled
• 1/4 cup chopped green onions
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Boil the diced potatoes in salted water until tender, about 10-12 minutes. Drain.
3. In a large bowl, mash the potatoes with sour cream, milk, and melted butter until smooth.
4. Stir in half of the cheddar cheese, half of the Turkey Bacon, and half of the green onions.
5. Spread the mixture into a greased 9×13-inch baking dish.
6. Sprinkle the remaining cheese and Turkey Bacon on top.
7. Bake for 20-25 minutes until bubbly and golden.
8. Garnish with remaining green onions before serving.

Notes

• For extra crispiness, broil for the last 2-3 minutes.
• Substitute Greek yogurt for sour cream if preferred.
• Store leftovers in an airtight container for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 3g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 45mg

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