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by Nicole 32 Comments
Loaded baked potato casserole is truly delicious comfort food. Made with real cheese, real potatoes and real bacon, it’s the ultimate family favorite side dish.
There is a beautiful area in northern Utah filled with farms, real cowboys and amazing mountain scenery.
That’s the inspiration for Cache Valley® Creamery, famous for making fresh dairy products since 1937!
Today their products are sold in stores in Utah and surrounding states. I am happy to be partnering with Cache Valley Creameryfor this blog post.
Loaded Baked Potato Casseroleis one of myfavorite dishes. I use lots of real cheddar cheese, real potatoes and real bacon.
For best results, use freshly grated cheese. Freshly grated cheese melts and bakes up so deliciously.
This recipe can easily be the main mealor served as a hearty side dish. Either way, everyone loves to eat it.
Check out our YouTube video for this recipe.
Yield: 12 servings
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Loaded baked potato casserole is truly delicious comfort food. Made with real cheese, real potatoes and real bacon, it’s the ultimate family favorite side dish.
Ingredients
- 4 lbs Red Potatoes, cut into quarters
- 1/4 cup Butter (Softened)
- 1/4 cup Milk
- 1/2 cup Sour Cream
- 1 tsp Better Than Buillon Chicken Base
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Garlic Salt
- 1/2 tsp Garlic Powder
- 2 cups Cheddar Cheese, Freshly grated (Divided)
- 15 slices Bacon, cooked and crumbled (Divided)
- 3 Green Onions, chopped
Instructions
- Boil potatoes in a large pot of water for about 25 minutes or until tender. Drain well and return potatoes to the pot. Mash the potatoes with a potato masher.
- Preheat oven to 350 degrees F. Spray a 13x9 inch baking dish with nonstick cooking spray and set aside.
- Add sour cream, butter, milk, salt, pepper, bouillon chicken base, garlic salt and garlic powder to the mashed potatoes. Mix well with a mixer or large spoon.
- Stir in 1 cup of freshly grated Cheddar Cheese and 2/3 of the crumbled bacon.
- Place the potato casserole mixture in an even layer in the prepared baking dish. Bake in oven for 25 minutes.
- Remove from oven and evenly sprinkle the top of the casserole with a cup of grated Cheddar Cheese and the remaining crumbled bacon.
- Return casserole to oven and bake for 5 more minutes, until cheese is melted.
- Remove the casserole from the oven. Scatter green onions on top of the casserole and serve.
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Need some inspiration for your next taco night side dishes? Check out another yummy recipe made with Cheddar Cheese. Family favorite Cheddar Jalapeno Cornbread.
This hearty Cheddar Jalapeno Cornbread is so good, even people who think they don’t like cornbread will eat it!
It is flavorful and has a moist texture, thanks to delicious add-ins like shredded cheese, jalapeno, and cream style corn.
My mom made cornbread for our family all the time when I was growing up, and I use her same recipe to bake cornbread for my own family today.
Do you have a favorite cheese brand? Let us know your favorite kinds of cheese!
For another comfort food recipe idea, try our baked macaroni and cheese.
Made with a mix of colby and cheddar cheese, this easy baked mac and cheese recipe really hits the spot!
Instead of macaroni noodles, I used penne pasta. So, I guess it really should be called Baked Penne and Cheese Recipe. Either way, my kids love it!
Loaded Baked Potato Casserole Print Recipe
Loaded baked potato casserole is comfort food at its finest. Made with real cheese, real potatoes and real bacon, it's the ultimate family favorite side dish.
- CourseMain Dish, Side Dish
| Servings | Prep Time |
| 12 servings | 25 minutes |
| Cook Time |
| 55 minutes |
|
|
|
| Loaded Baked Potato Casserole Print Recipe Loaded baked potato casserole is comfort food at its finest. Made with real cheese, real potatoes and real bacon, it's the ultimate family favorite side dish.
|
Ingredients
- 4 lbs Red Potatoes, cut into quarters
- 1/4 cup Butter (Softened)
- 1/4 cup Milk
- 1/2 cup Sour Cream
- 1 tsp Better Than Buillon Chicken Base
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Garlic Salt
- 1/2 tsp Garlic Powder
- 2 cups Cache Valley Creamery Cheddar Cheese, Freshly grated (Divided)
- 15 slices Bacon, cooked and crumbled (Divided)
- 3 Green Onions, chopped
Servings: servings
Instructions
Boil potatoes in a large pot of water for about 25 minutes or until tender. Drain well and return potatoes to the pot. Mash the potatoes with a potato masher.
Preheat oven to 350 degrees F. Spray a 13x9 inch baking dish with nonstick cooking spray and set aside.
Add sour cream, butter, milk, salt, pepper, bouillon chicken base, garlic salt and garlic powder to the mashed potatoes. Mix well with a mixer or large spoon.
Stir in 1 cup of freshly grated Cheddar Cheese and 2/3 of the crumbled bacon.
Place the potato casserole mixture in an even layer in the prepared baking dish. Bake in oven for 25 minutes.
Remove from oven and evenly sprinkle the top of the casserole with a cup of grated Cheddar Cheese and the remaining crumbled bacon. Return casserole to oven and bake for 5 more minutes, until cheese is melted.
Remove the casserole from the oven. Scatter green onions on top of the casserole and serve.
Reader Interactions
Comments
Emily says
Oooooohhhhh, this looks like heaven! I’m thinking of trying it with leftover ham tonight instead of the bacon (because I have everything then!).
Reply
Nicole says
YUM, ham would be a delicious substitute for the bacon. I’m going to have to give that a try next time. Thanks, Emily!
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I just clicked on this again and thought, this sounds like what I made using leftover ham to make it a dinner! I guess it was the same recipe, lol!
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Sahana says
Looks very yummy, Nicole. I should try a vegetarian version of this. #HomeMattersParty
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Nicole says
Thanks, Sahana! It would be very good vegetarian-style. Great idea!
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Marisa says
I love Casserole dishes, so easy and delicious! I’m pinning this one for later! I love trying new recipes!
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Michelle James says
Yum! What a great recipe! Thanks for cohosting #homemattersparty
Reply
See AlsoWorld's Best Chili RecipeDeborah says
YES PLEASE!!!!!!!!!!!!!!! Yummy! My family would love these too.
#HomematterspartyReply
YUM! Loaded baked potatoes are one of my favorite things. This would be a great way to serve them to the family or take them for a potluck dinner. 🙂 Thanks for sharing and co-hosting at the #HomeMattersParty
~Lorelai
Life With LorelaiReply
Carmen says
Looks delicious and very easy recipe. I will try this tonight.
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Sahana says
Looks delicious, Nicole. #HomeMattersParty
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Nicole says
Thank you, Sahana!
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Yummmmmmmmmm!!!!! My brother is going to LOVE this dish!! #HomeMattersParty
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You had me hooked from the very first photo. Can’t wait to try this one out! Looks so delicious. #HomeMattersParty
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bridget says
thanks for this recipe, my family will enjoy this! looks very tasty
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Nicole says
Hi Bridget, Thank you for stopping by. I hope you enjoy the baked potato casserole with your family. Have a great weekend! -Nicole
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Lorraine says
Do you peel the potatoes? Or just mash the peel right in?
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Nicole says
Hi Lorraine, You can mash the potatoes with or without the peel – whichever is your preference. When I use baby red potatoes, I leave the peel on. Thank you for your question! –Nicole
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Stephanie says
Stupid question… should I peel the red potatoes or no?
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Nicole says
Hi Stephanie! Not a stupid question at all. It’s really up to you on whether or not to peel the potatoes. Some people like to leave the peels on, and some don’t. When I use the small baby red potatoes, I leave the peels on. I’m sorry for my delayed response to your question – I was out of town. Thank you for stopping by. I hope you enjoy the recipe! –Nicole
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Darcie says
I did the recipe tonight and I used bacon bits instead of real bacon. I also peeled my potatoes. Turned out absolutely awesome!!
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Nicole says
Hi Darcie, That’s wonderful news! I’m glad you enjoyed the recipe. And good to know about the bacon bits working – thanks for sharing the tip! –Nicole
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Erin says
Could you freeze this dish without the cheese and then add cheese and bake?
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Nicole says
Hi Erin, I haven’t ever tried freezing this particular casserole. I have frozen mashed potatoes before and it worked, but I’m not sure about how all the rest of the ingredients would do after being frozen. I wish that I could be of more help to know what to do here. I’ll post your question below in case someone else knows the answer. –Nicole
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Susan says
I am going to a pot luck. Do you think I could scoop it all into a slow cooker to keep it hot?
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Nicole says
Hi Susan, I haven’t tried it before, but I would assume that yes it would be fine to just put in a crockpot on the “warm” setting. I think it’s a good idea! –Nicole
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Marisa says
I want to make this for Christmas! We won’t be eating until 3 but I want to make it ahead of time. If I did it earlier in the morning what should I do?
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Marisa C says
If I make them the night before should I only do steps 1-4 and then the next day do the rest??
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Nicole says
That’s how I would do it. It should be totally fine to prep in the baking dish the day ahead and keep it covered in the fridge overnight. Bake as usual the next day. You may need to bake it a little longer, since it will be cold from the refrigerator.
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Michelle says
I made this for Christmas, it states 12 servings, I was lucky to get 5. Couldn’t go to the store, everything was closed. Other then that, it was good!
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Dawn O. says
This.was.amazing! My students pulled this recipe up for a project and it was so good I decided to reduce it to 25% and make it at home and we loved it! Definitely going in the make me again file!
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Nicole says
Hi Dawn, Thank you so much for letting me know you enjoyed the recipe. I am so happy it goes into the “make me again” file! 🙂 –Nicole
Reply
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