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    Home » Recipes » Ingredient » Potatoes

    Loaded Baked Potato Casserole Recipe

    Published: Nov 8, 2014 · Modified: May 6, 2022 by Ang Paris · 2 Comments
    This post may contain affiliate links·

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    Loaded with cheese and bacon, this baked potato casserole is totally amazing. You'll love that you can make it ahead of time for the holidays, too!
    Jump to Recipe Add to Favorites Go to Collections Print Recipe

    This loaded Baked Potato Casserole Recipe is the perfect addition to any weeknight meal but also makes a special holiday side dish!

    Easy Baked Potato Casserole | www.jugglingactmama.com| contributor recipe from Top Notch Mom
    Jump to:
    • Ingredients
    • Instructions
    • Tips
    • Make Ahead Instructions
    • Similar Recipes
    • Loaded Baked Potato Casserole Recipe
    • New Recipes You'll Love
    • 💬 Comments

    Hello, it's Doree here from Top Notch Mom. I am so happy to be back here at Juggling Act Mama. It's amazing how fast a month goes by! Before you know it the holidays will here and you'll be on the hunt for the perfect side dish to go with your main dish. Today I am going to be sharing this family favorite Easy Baked Potato Casserole that is absolutely perfect for the holidays. (Quick note from Ang: If you liked my Sausage and Potato Casserole, I can guarantee your family will love this side from Doree!)

    Baked Potato Casserole with yellow cheddar cheese, bacon and green onions on a white plate with bowls of green onions and bacon in the background.

    This recipe has been in my family for years and I am so excited to share it with you. It's also a great recipe because it's easily changeable to your liking. I loaded this Easy Baked Potato Casserole up, but it's just as good without the bacon and other toppings. 

    Ingredients

    • Yukon gold potatoes
    • bacon
    • shredded cheddar cheese
    • evaporated milk
    • sour cream
    • salt and black pepper (I like using Kosher salt)
    • minced scallions or chives (optional)

    Instructions

    1. Start by peeling the potatoes and cut them in half.
    2. Place potatoes in a large pot, covered with salted water and bring to a boil.
    3. Reduce heat to medium-low and simmer 15-20 minutes.
    4. While potatoes are on the stove, cook bacon over medium heat on the skillet turning occasionally until browned (about 10 minutes).
    5. Drain bacon and crumble.
    6. Once the potatoes are done, drain and return to pot.
    7. Preheat oven to 350-degrees F.
    8. Add 1 cup shredded cheddar cheese, evaporated milk, sour cream, salt and pepper into the pot with the potatoes.
    9. Mash until creamed and spread potato mixture into baking dish.
    10. Bake for 20 minutes.
    11. Remove from the oven and top with bacon and ½ cup cheese.
    12. Return to oven and bake an additional 4-6 minutes or until cheese is melted.
    13. Garnish with fresh minced scallions or chives.

    Tips

    • Yukon Gold potatoes are my favorite for this dish, but red bliss potatoes will work well also.
    • Do not over mash/mix the potatoes or they will become starchy.
    • If you do not have evaporated milk on hand, you can also use whole milk or light cream.
    Baked Potato Casserole with yellow cheddar cheese, bacon and green onions on a white plate with the casserole dish in the background.

    Make Ahead Instructions

    This loaded baked potato casserole recipe is simple to make a day or two ahead of time, too.

    1. Place them into the baking dish, but don't top them with bacon and cheese yet.
    2. Cover the dish and refrigerate.
    3. When you are ready to serve this side dish, place it in a 350-degree F oven for about 30 minutes.
    4. Remove and top with the cheese and bacon.
    5. Return to the oven for another 10 minutes.
    6. Remove from the oven and serve hot with fresh scallions or chives.

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    Loaded Baked Potato Casserole Recipe

    Loaded with cheese and bacon, this baked potato casserole is totally amazing. You'll love that you can make it ahead of time for the holidays, too!
    Add to Your Recipe BoxGo to Collections
    5 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: loaded baked potato casserole recipe
    Author: Ang Paris

    As an Amazon Associate, I earn from qualifying purchases.

    Equipment

    • Cutting Board
    • Santoku Knife
    • Stock Pot
    • Skillet
    • Liquid Measuring Cup
    • Dry Measuring Cups
    • Potato Masher
    • Casserole Dish

    Ingredients

    • 10 yukon gold potatoes - peeled and halved
    • 8 slices bacon
    • 1½ cups shredded cheddar cheese
    • 1 cup evaporated milk
    • ½ cup sour cream
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • ½ cup sliced green onions

    Instructions

    • Peel and halve potatoes
    • Place potatoes in a large pot, covered with salted water and bring to a boil
    • Reduce heat to medium-low and simmer 15-20 minutes
    • While potatoes are on the stove, cook bacon over medium heat on the skillet turning occasionally until browned (about 10 minutes) Drain bacon and crumble
    • Once the potatoes are done, drain and return to pot
    • Preheat oven to 350° F
    • Add 1 cup shredded cheddar cheese, evaporated milk, sour cream, salt and pepper into the pot with the potatoes
    • Mash until creamed and spread potato mixture into baking dish
    • Bake for 20 minutes
    • Remove from the oven and top with bacon, green onions and ½ cup cheese
    • Return to oven and bake an additional 4-6 minutes or until cheese is melted

    Notes

    You can make additional bacon and add it into the potato mixture

    For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.

    Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
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    Reader Interactions

    Comments

    1. Mai Tran says

      November 30, 2014 at 6:00 am

      5 stars
      This is such an easy recipe. I'm making it for lunch tomorrow. Thanks!

      Reply
    2. Sandra G says

      January 14, 2021 at 8:28 pm

      5 stars
      I made this tonight and thought I'd have a little leftover but my family ate it ALL! Next time I'll double the recipe.

      Reply

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