Amazing 6-Ingredient Loaded Baked Potato Casserole

There is absolutely nothing quite like biting into a truly satisfying, rich, and savory comfort food, right? It takes me right back to those big game days from my childhood. When I first started focusing heavily on performance nutrition, I thought I had to kiss those cozy, indulgent flavors goodbye. But guess what? I figured out how to keep the spirit alive! The first time I tried to make a loaded baked potato casserole for friends, I even used cauliflower instead of spuds just to keep things light. But let’s be honest, sometimes you just *need* that real potato goodness. That’s why I’m sharing my ultimate recipe for the **Loaded Baked Potato Casserole**—it’s perfectly cheesy, packed with bacon, and ready for any gathering.

Trust me, you don’t need complicated meals when you have a side dish this good. This version, honed by me, Mark Williams—The Keto Performance Chef—proves that you can have incredible flavor and heartiness without sacrificing your goals, even if we are leaning into the classic carb route for this particular masterpiece!

Why This Loaded Baked Potato Casserole is a Must-Make

I’m telling you, this isn’t just some boring side dish taking up space on your plate. This loaded potato bake is a genuine showstopper! It takes all the best parts of a massive baked potato and turns them into something easily shareable. It’s why I keep coming back to it.

• Unbeatable Texture: We’re talking creamy mashed potatoes mixed with rich cheese and butter, topped with a slightly crispy edge when it comes out of the oven. It’s just dreamy.
• Perfect Potluck Side Dish: Seriously, bring this to any gathering, and I guarantee you’ll be asked for the recipe. It travels well and stays warm beautifully. It’s the ultimate crowd-pleaser!
• The Ultimate Hearty Comfort Food: If you are looking for that deeply satisfying, savory flavor that makes you feel instantly cozy, this is it. It pairs perfectly with everything from simple grilled chicken to a holiday roast.
• Flavor Powerhouse: Everything you love about a loaded potato—the bacon, the sharpness of the cheddar, the tang of the sour cream—it’s all packed into one glorious dish. No compromises here!

If you want more tried-and-true favorites that really deliver, you should definitely check out my full recipe archive over at my recipe index. Happy cooking!

Gather Your Ingredients for the Loaded Baked Potato Casserole

Okay, let’s talk supplies! This is where a lot of people go wrong—whether they grab the wrong kind of cheese or forget to soften the cream cheese. Don’t worry, I’ve listed everything out perfectly based on what works best in my kitchen. Getting your ingredients prepped (this covers most of that 15-minute prep time!) is the key to making this casserole come together smoothly.

For the Main Loaded Baked Potato Casserole Base

• 6 medium baked potatoes (scooped out, remember!)
• 2/3 cup sour cream
• 4 ounces cream cheese, softened
• 1/4 cup salted butter
• 1/2 cup milk or cream, warmed
• 1/2 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

For the Final Toppings

• 1 thinly sliced green onion
• 2 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese

Expert Steps to Prepare Your Loaded Baked Potato Casserole

Alright, this is the fun part where everything comes together! Remember, we’re aiming for that perfect 15 minutes of prep to get this hearty comfort food into the oven for about 30 minutes of glorious baking. Since this recipe assumes you already have your potatoes baked (which is my preferred method for the fluffiest result—check the notes section if you need the full baking instructions!), we jump right into assembly.

Preheating and Potato Preparation for the Loaded Baked Potato Casserole

First things first: Don’t let your oven be slow! Get it preheated to 375°F right now. While it’s warming up, take those beautiful baked potatoes. You need to slice them right down the middle lengthwise and use a spoon to carefully scoop all that fluffy interior flesh into a big mixing bowl. You want to leave the skins behind for now if you’re not freezing them for later snacking!

Creating the Creamy Potato Base of the Loaded Baked Potato Casserole

Now we create the magic glue. Mash those warm potatoes right away. Toss in your softened cream cheese, the room-temperature butter, and the sour cream. You have to work this together gently until it starts looking uniform. Then, drizzle in that warmed milk or cream slowly. Keep mashing and mixing until you get a texture that’s just incredibly creamy—we’re not looking for lumps here!

Mixing and Baking the Loaded Baked Potato Casserole

Once you have that smooth base, fold in your garlic powder, parsley, most of your cheddar cheese, the sliced green onions, and all that crispy bacon you cooked. Taste it—seriously, it needs salt and pepper, so fix it now! Spread that glorious mixture evenly into your greased casserole dish. Top it with the remaining cheese, bacon bits, and green onions. Pop it in the 375°F oven for about 25 to 30 minutes. You’re done when the cheese is bubbly and hot throughout. If you need some inspiration for other simple yet amazing dishes, check out my thoughts on garlic butter mushrooms—different flavor profile, same great kitchen vibes. I also found this original concept helpful when I first tested my recipe, though I certainly kicked mine up a notch! You can peek at the general version here.

Pro Tips for the Perfect Loaded Baked Potato Casserole

Listen, making a great bacon and cheese casserole isn’t just about dumping stuff in a dish; it’s about technique! My biggest piece of advice here is ingredient temperature. Make sure that cream cheese and butter are truly soft—room temperature, not microwaved mushy!

If you want that cheese topping to melt perfectly and get just a little bit golden without drying out the creamy potatoes underneath, try mixing about half of your cheddar into the potato base, and reserving the rest for the final sprinkle. Also, make sure your bacon is crumbled small so you get little bites of salty goodness in every scoop. It makes a huge difference!

If your potatoes seem even slightly dry when you mash them, don’t hesitate to add an extra splash of that warmed milk or cream until it flows nicely. You really want that decadent mouthfeel that makes you want to grab another forkful immediately. Speaking of decadence, if you love these rich, flavorful sides, you absolutely must try my recipe for classic deviled eggs—they hit the same comfort food sweet spot!

Ingredient Notes and Substitutions for Your Loaded Baked Potato Casserole

Now that you know the steps, let’s talk ingredients because that’s where the real detective work happens. I get so many questions about substitutions, especially since I usually run a keto kitchen! Even though this recipe calls for real spuds—because sometimes we just need that classic taste—I want you to know you have options.

If you are looking to make this a lower-carb option, you can absolutely swap those six medium potatoes for about 6 cups of steamed and well-mashed cauliflower florets. You have to squeeze every drop of water out of the cauliflower—and I mean *every* drop—otherwise, your casserole ends up soupy. It works amazingly well, replicating that creamy base we love so much, just without the starch.

When it comes to the cheese, I insist on sharp cheddar here. It has a more pronounced flavor, which you need when you’re competing against bacon and sour cream! Pre-shredded cheese often has anti-caking agents that stop it from melting smoothly, so if you can, grab a block and shred it yourself. Trust me, the texture difference for a proper bacon and cheese casserole is worth the two extra minutes.

Oh, and don’t skimp on the bacon fat! If you don’t use all the rendered fat in your cooking, you can totally save a tablespoon or two to melt into the warmed milk before you add it—it just doubles down on that smoky flavor we crave. For more ideas on harnessing smoky flavors in unexpected ways, you have to check out my tips for bacon-wrapped dates!

Serving Suggestions for This Hearty Comfort Food

Since this loaded baked potato casserole is so deeply flavorful and rich, you don’t need a complicated main course to go alongside it. Honestly, it deserves to be the star of the plate, or at least a very strong supporting actor! Because this is such a robust, hearty comfort food, I usually pair it with something savory but straightforward.

For weeknights, a simple pan-seared chicken breast or some juicy pork chops work perfectly. But when I’m serving this for a holiday or a big family dinner, I pull out the showstoppers. It pairs absolutely magically with a slow-cooked roast. If you want to see my favorite centerpiece, you should check out my recipe for beef tenderloin roast with garlic-herb butter—the savory crust on that beef melts right into the cheesy potatoes.

Trust me, whether you serve it alongside barbecue ribs or just a simple green salad, this casserole is filling enough to anchor any meal!

Storage and Reheating Instructions for Leftover Loaded Baked Potato Casserole

Okay, I know that feeling—you’ve made this amazing, rich side dish, and there is just no way anyone can finish it in one sitting. Good news! This loaded baked potato casserole holds up beautifully, which is part of what makes it such a fantastic thing to bring to a party; leftovers are guaranteed!

To store your masterpiece, you must let it cool down a bit first. Don’t put a scorching hot casserole straight into the fridge! Once it’s room temperature—maybe about an hour on the counter—cover your loaded potato bake tightly with plastic wrap or foil, or transfer portions into a truly airtight container. It stays perfectly good in the refrigerator for about 3 to 4 days. If you make things ahead of time, like for a big holiday spread, you can cover it completely and refrigerate it for up to 2 days before you plan to bake it off.

Reheating it is just as easy, and honestly, the oven is always the MVP here if you want to preserve that creamy texture. If eating right away, just reheat the whole dish at 350°F until it’s piping hot all the way through, maybe 15 to 20 minutes if it’s already cooled off. If you’re reheating an individual portion, the microwave works in a pinch, but keep the power moderate so you don’t scorch the cheese!

For anyone who hates doing dishes, this recipe is wonderful for make-ahead prepping, kind of like what I do with my easy make-ahead stratas—just assemble everything but don’t top with the final bacon/cheese layer, cover, and chill. Pop it in the oven the next day! You can find some of my favorite make-ahead timing strategies when you look at my tips for make-ahead breakfast strata.

Frequently Asked Questions About the Loaded Baked Potato Casserole

I know when you’re making a dish this popular, you’ll have questions! That’s totally normal, especially when you’re treating your friends to a fantastic potluck side dish. I pulled together the most common things I hear about this recipe. If I missed something, just drop a comment below!

Can I make this Loaded Baked Potato Casserole ahead of time?

Yes, you absolutely can, and I highly recommend it if you’re hosting! You have two great options here. You can fully mix everything—the mashed potatoes, the cheese, the bacon—and put it all into your casserole dish. Cover that tight with plastic wrap and stick it in the fridge for up to 24 hours. When you’re ready to serve, just add the final topping layers and bake it a little longer, maybe 10 or 15 extra minutes, until it reaches that perfect temperature. Seriously, making this ahead of time is my secret weapon for stress-free entertaining!

How do I prevent my loaded potato bake from getting watery?

This is critical, especially if you boiled your potatoes, though baked is always drier! If you boil the potatoes, you must drain them completely until steam stops rising off them. Let them sit in the strainer for a good five minutes. Also, pay attention to your dairy ratios. The cream cheese and sour cream actually help soak up the residual moisture while baking, but if you use low-fat sour cream, things can get a little sloppy. Stick to full-fat items for the best, thickest texture in your loaded potato bake.

What is the best potato type for this casserole?

It depends on what kind of texture you are secretly dreaming of! For that classic, ultra-fluffy, slightly dry-but-still-creamy texture that soaks up all the cheese, you can’t beat Russet potatoes. They have a higher starch content. However, if you prefer something richer, a bit denser, and creamier right off the bat, use Yukon Golds. They hold their structure a little better and have a naturally buttery flavor. Either way, just make sure you scoop them out while they are still very hot so they mash easily!

If you love savory, cheesy dips that might tie into this whole comfort food theme, you absolutely have to try my recipe for warm, luscious queso dip—it’s amazing for dipping tortilla chips or even eating straight!

Estimated Nutritional Data for Loaded Baked Potato Casserole

Look, I’m all about making food taste incredible first and foremost, but I also believe in knowing what’s powering your body. When you’re bringing this incredible spread to the table, it’s helpful to have a ballpark idea of what everyone is digging into. Keep in mind that since this is a homemade recipe built with ingredients that can vary (like the fat content in your bacon or the exact amount of cheese you pile on top), these numbers are just a starting point based on standard ingredient measurements.

For a single serving, based on 6 servings total, here is what you can generally expect when you dig into this ultimate comfort food!

• Calories: 443
• Fat: 31g
• Carbohydrates: 25g
• Protein: 14g
• Saturated Fat: 16g
• Cholesterol: 80mg
• Sodium: 451mg
• Potassium: 672mg
• Fiber: 1g (This is low because we scooped out most of the potato skins!)
• Sugar: 2g
• Vitamin A: 770IU
• Vitamin C: 8.7mg
• Calcium: 266mg
• Iron: 1.5mg

If you’re tracking macros or watching sodium intake, that’s your baseline! We’re definitely leaning into the savory, rich side here, but that’s what makes it such a wonderful dish for celebrations. If you’re looking for ways to enjoy these macros while still keeping things on the lighter side for weekly meals, check out my guide on calorie-smart recipe ideas. It’s all about balance, even with something as rich as a loaded potato bake!

Share Your Experience Making This Loaded Baked Potato Casserole

Wow, you made it all the way to the end! That means you are ready to create some serious magic in your oven. I am so excited for you to try this incredible bacon and cheese casserole. It has never let me down, and I know it won’t let you down either!

I truly love seeing how you all bring these recipes to life in your own kitchens. Did you use smoked bacon instead of standard crispy bacon? Maybe you swapped the cheddar for a sharp pepper jack for a little zing? Don’t keep those brilliant customizations to yourself!

Please, take a moment after you’ve served up this phenomenal dish and let me know how it went. Leave a star rating right below this section—it really helps other home cooks know this recipe is worth the effort. If you snapped a picture of your bubbling, cheesy masterpiece, tag me on social media! I’d love to see your final product.

If you have any lingering questions, or if you just want to give me a shout-out, you can always reach me directly through my contact page. Happy cooking, and thank you for trusting this old chef with your comfort food needs!