Creamy Baked Potato Casserole Recipe loaded with sharp cheddar, crisp bacon, garlic, and green onions. It’s comfort food taken to the next level!
author’s note
One Party, a Potato-Obsessed Dad, and a Recipe I Had to Share
My dad is hilariously obsessed with potatoes. I’m convinced he could eat a baked potato for every meal and never get tired of it. Give him a little chili on the side or just some cheese and sour cream, and he’s in heaven.
So when he reached the highest level of Google reviewer (that’s a thing lol!), my sisters and I decided to throw him a party. And yes, we really threw him a party for that, haha! If you knew my dad, you’d understand. He deserves to be celebrated every chance we get!
Naturally, we planned a baked potato bar. But as the party got closer, we realized how much work that would be on top of everything else we had planned. So I decided to try making a baked potato casserole instead.
Well, one thing led to another, and after several rounds of testing, I ended up with this twice-baked potato casserole. And I was SO excited about how it turned out! Creamy potatoes, plenty of cheese, crispy bacon, and all the best baked potato toppings mixed into one dish.
My dad declared it one of the best things he’d ever eaten, which, coming from someone who takes his potatoes very seriously, felt like the ultimate compliment and I knew I had to share this one!
Baked Potato Casserole Recipe Ingredients
| Ingredient | Swaps or tips |
|---|---|
| Gold potatoes | My favorite potato to use in this for their naturally buttery, creamy texture. |
| Unsalted butter | I like using unsalted to be in control of the saltiness, but salted works just taste and adjust as needed. |
| Heavy cream or whole milk | Cream makes the richest casserole. Whole milk works for a slightly lighter version. |
| Sour cream | Adds tanginess and keeps the potatoes creamy. I recommend full-fat for the best results. |
| Bacon | Cook until crisp. I love baking it to keep things cleaner but you can cook it however you prefer, or leave out for a vegetarian option. |
| Green onions | The perfect fresh finish. Chives work too! |
| Sharp Cheddar | Sharp Cheddar adds the most flavor. Grate it fresh for the smoothest melt. |
How To Make This Baked Potato Casserole Recipe
- Bacon: Set on a rack over a foil-lined sheet pan and bake until crisp.
- Potatoes: Cut into even cubes. Start in cold, salted water and cook until fork-tender.
- Warm dairy: On low heat, melt butter with milk or cream and sour cream until smooth.
- Mash: Add potatoes; rice for fluffy or mash for rustic. Do not overwork.
- Fold-ins: Gently fold in most cheese, bacon, and green onions. Save some for the top.
chelsea’s recipe tip
Let Me Convince You to Use a Ricer!
I’ve tested mashed potatoes every which way, and a ricer wins.
It makes the fluffiest, creamiest mash without the gummy texture from blenders or mixers. Since this casserole starts with mashed potatoes, a ricer keeps the base silky. It’s quick, easy, and fun to use, and it works for more than potatoes.
Storage
- Make ahead: Assemble, cover, and refrigerate up to 2 days. If baking cold, add 10 to 15 minutes.
- Store: Cover leftovers and refrigerate 3 to 4 days.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw in the fridge overnight. Do not bake this from frozen.
- Reheat: Cover with foil and bake at 350°F until hot, then uncover to crisp the top. For single servings, microwave in short bursts.
What To Serve Alongside This:
Salads With Meat
Grilled Steak Salad Recipe
Side Dishes
Roasted Brussel Sprouts
Side Dishes
Baked Beans Recipe
Dinner
Crockpot Turkey Breast
Baked Potato Casserole Recipe
Video
Equipment
- Large sheet pan (15" x 21")
- 9 x 9-inch baking pan or 7 x 11-inch casserole pan , see note 1
- Ricer or potato masher
Ingredients
Instructions
- Preheat oven to 400°F. Line a large sheet pan with foil and place a greased cooling rack on top. Lay bacon slices evenly on the rack without overlapping. Bake 15–25 minutes or until crisp. Bacon will become crisper as it cools. Once cooled, set aside 3 slices for topping and dice the rest.
- Meanwhile, peel potatoes and cube into 1-inch pieces. Add to a large pot and cover with 1 inch cold water. Add 1 tablespoon salt. Bring to a boil; then reduce to a rapid simmer and cook until potatoes are easily pierced with a fork, 15–20 minutes. Drain potatoes in a strainer and let dry 5 minutes.
- In the same pot used for potatoes, set to low heat. Add butter, sour cream, heavy cream, garlic powder, 1 teaspoon salt, and pepper to taste (I add 1/2 teaspoon). Stir until smooth, then remove from heat.
- While potatoes are still hot, pass them through a ricer directly into the cream mixture. If you don’t have a ricer, gently mash with a potato masher. (Avoid blending or beating the potatoes, as this can make them gluey.) Stir with a wooden spoon until smooth.
- To the mashed potatoes, add diced bacon (excluding portion set aside for topping), 2 cups cheddar cheese, and 1/2 cup finely sliced green onions. Mix gently. Transfer mixture to a casserole dish (You may not be able to fit it all—don’t overfill; see note 1.) and smooth the surface. Sprinkle with remaining 1/2 cup cheese and reserved diced bacon. Cover dish loosely with foil and place on a sheet pan. Bake 20 minutes. Remove foil and continue baking an additional 10 minutes. Once done, garnish with 2 tablespoons sliced green onions. Serve and enjoy while hot!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Change Things Up In This Baked Potato Casserole Recipe
- Different cheeses: Experiment with other cheeses like Gouda, Monterey Jack, or Pepper Jack.
- Vegetarian twist: Omit the bacon!
- Extra heat: Incorporate diced jalapeños or a dash of hot sauce into the mixture.
- Meaty mix-ins: Try adding different cooked meats like diced ham or crumbled sausage.
- Herb infusion: Mix in other fresh herbs such as rosemary, thyme, or dill.
