Bring a little comfort to your table with this warm, hearty loaded potato casserole. It turns classic twice-baked potatoes into a scoopable, family-sized side that is perfect for busy weeknights, holidays, or potlucks.
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Holly’s Recipe Highlights
- Flavor: Rich and comforting, this casserole combines creamy, buttery potatoes with sharp cheddar and smoky bacon for big flavor in every bite.
- Skill Level: Just slice the potatoes in half, bake, scoop, top, and bake again. So easy!
- Tools: A potato masher is a handy tool for getting perfectly mashed potatoes.
- Serving Suggestions: Leftover baked potatoes inspired me to make this recipe. And so, like all baked potatoes, it pairs so well with meatloaf, grilled steaks, and most holiday meals.
What You’ll Need
- Potato Base: Russet potatoes are ideal because they mash easily and create a light, fluffy texture. Yellow or red potatoes work too, and stay nice and creamy when cooked. For extra richness, mash the warm potatoes with butter, cream cheese, and sour cream.
- Mix-Ins: This is where all the loaded potato flavor comes in. Use sharp cheddar for a bolder flavor or mild cheddar for a creamier dish, and shred your own so it melts smoothly. Cook the bacon until crisp, then crumble some into the potatoes and save a little for the top. Stir in green onions, herbs, and your favorite seasonings for more flavor and a bit of color in every scoop.
- Toppings: Finish with more cheese, crispy bacon, and a sprinkle of green onions for a classic loaded potato look.
- Variations: Swap the cheddar for pepper jack for a spicy twist. Stir in roasted garlic, cooked ham, or leftover chicken to make it a meal.
From Potatoes to Casserole
- Scoop and mash baked potatoes with sour cream, cream cheese, butter, and warm milk/cream.
- Mix in cheese, bacon, green onions, parsley, and seasonings.
- Spread in a dish, add toppings, and bake (full recipe below).
Save, Store, Enjoy
Here’s the great thing about this dish: it can be made up to 2 days in advance. This makes it the perfect dish to serve for the holidays, and of course, it bakes up nice and bubbly!
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F or in the microwave in small portions. To freeze, assemble the casserole but skip baking; wrap tightly and place in the freezer for up to 2 months. Thaw overnight and bake as directed.
Cozy Potato Favorites
Did you enjoy this Twice-Baked Potato Casserole? Leave a comment and rating below.
Equipment
Ingredients
- 6 medium baked potatoes
- ⅔ cup sour cream
- 4 ounces cream cheese softened
- ¼ cup salted butter
- ½ cup milk or cream, warmed
- ½ teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
- 2 cups shredded cheddar cheese
- 2 green onions thinly sliced
- 10 slices bacon cooked and crumbled
- salt and black pepper to taste
Toppings
- 1 green onion thinly sliced
- 2 slices bacon cooked and crumbled
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F.
- Cut baked potatoes in half lengthwise and use a spoon to scoop the potato flesh into a bowl.
- Mash the warm potatoes with a potato masher. Add sour cream, cream cheese, and butter. Continue mashing, adding milk/cream a little at a time until the potatoes have a creamy consistency.
- Stir in remaining ingredients (except toppings) and spread into a 2 quart casserole dish.
- Sprinkle with toppings and bake for 25-30 minutes or until cheese is melted and potatoes are hot.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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what size pan did you use
I’ve used either a 9×13 dish or a 3 qt casserole dish for this recipe.
4lbs of potatoes? I just need this recipe to feed two people..how many does this recipe serve?
This will serve 8-10 people.
You can add chicken or ham to this dish, Ann
Thinking of making this for Easter…any idea how many this might serve?
This recipe makes 8 side dish servings.
Can this be mixed up the day before and baked the next day?
It sure can! You may need to remove it from the refrigerator for about 20 minutes before baking.
I made this dish for Christmas dinner.
I made this dish for Christmas dinner. there wasn’t a drop left. The only thing different was mine had a cup of sour cream. loved it.
t
How perfect would this be for potluck?? Or even Sunday brunch? Thanks so much for sharing this in Tell Me About It Tuesday. Looking forward to seeing what you share tomorrow!
Warmly,
Lilah
Yummm…. really though, can you ever go wrong when bacon is involved? Ha! Thanks for sharing and for linking up at the Weekend Wind-Down Party with us!!! God Bless!
I am adding this to my meal plan for next week!
Thanks for linking up at Tell Me About It Tuesday!
I hope you hop over and share with us again tonight!
Hi again!
We are featuring this recipe as a hostess favorite!
Forget the steak, I’ll just eat these! Thanks for linking up with What’s Cookin’ Wednesday!
This is great, I am not sure why I don’t use potatoes more often. I will pick up a few this weekend, thanks for sharing and linking up with us at #WWDParty. Happy Sunday.
These sound decadent! I pinned them.
This looks like heaven. Yum! Just printed out the recipe. I can’t wait to try this for Sunday dinner!
I found this through the Link Party Palooza on Lil’ Luna. Your potato casserole looks absolutely delicious. I’m going to pin this to try sometime.
Hi Holly,
Oh my, I can almost taste this fantastic casserole, just delicious! Thanks so much for sharing with Full Plate Thursday and hope you have a great weekend!
Miz Helen
This looks like the perfect potluck dish! Thanks for sharing.
Yum, that’s the perfect comfort food! Will have to try your recipe.
-Lynn
I was looking for a loaded mash potato recipe the other day and I’m so glad I came across your recipe. Sounds so yummy and will just make my meal for this weekend. Thanks for sharing.
oh yum. can’t wait to try this. I hope you will share this recipe at Real food Fridays at My Lamp is full. I will share on Pinterest.
Janine
This is a recipe after my own heart! There is probably not much I love more in the world than loaded potatoes! We usually load up even the simple mashed ones at my house but with just cottage cheese and cheese.
Wonder if this could be baked in a crockpot and then transfer into the crock so it could be kept warm on the warm cycle.
I’m sure that would work perfectly!