This creamy and savory loaded potato casserole is jammed packed with bacon and cheese . It is the ultimate comfort food and perfect for serving a crowd. This is the perfect casserole to bring to a pot luck, holiday dinner , cook out , or just serving a family. Making a casserole is also a great way to make potatoes stretch as well.  I have made a version of this when I did not  have enough baked potatoes for everyone and just didn’t want to go to the store. Whether you are making a buck stretch or just wanting to serve an awesome side dish , this versatile casserole is the one to try.  I mean who doesn’t like potatoes?

Frequently Asked Questions

• Do I have to use Russet Potatoes ?   No you can use another type- Red potatoes and Yukon Gold are great alternatives
• Do I have to peel the potatoes ? If you like the skin leave them on, just make sure you scrub them. I also find a red potato or Yukon gold would work better
• Can I bake the potatoes instead of boiling? By all means if this is your comfort zone bake the potato instead of boiling, the end result will be the same.
• Can I use evaporated milk? Yes it is a great alternative
• What if I don’t like sour cream? I honestly don’t taste the sour cream but if you don’t like it add a little more milk so it won’t be dry.
• Can I use Bacon bits instead of bacon? I recommend the Real bacon bits

Let’s Make Loaded Potato Casserole !

Gather Ingredients :

• 3 LBS potatoes- peeled cubed and boiled
• 4 Tablespoons Butter
• 1 cup milk
• 2 cups shredded cheddar cheese
• 1 1/2 cups sour cream
• 6-8 slices of bacon-diced and cooked
• 1 teaspoon dale
• 1/2 teaspoon pepper

Equipment you may need:

• Measuring Cups
• 5 qt Cooking Pan
• Potato Masher or Hand Mixer
• Baking dish 
• Colander

Gather your Ingredients! Peel and cube potatoes and put them on to boil. Dice and cook bacon until crisp and drain on a paper towel .

Once potatoes are tender drain them and return them to the hot pot. Add milk, butter , salt and pepper.

Mash potatoes to desired consistency .

Stir in half the shredded cheese.

Stir in half the bacon and sour cream.

Spread into a 9×13 baking dish , cover with foil and bake for 20 minutes in a preheated 350 degree oven.

After 20 Minutes uncover and top with remaining cheese and bacon.  Baked for another 20-25 minutes.

Remove from oven and serve hot.

If you like this recipe check these out

• Creamy Mashed sweet potatoes
• Eggplant Rice Dressing 
• Smoky Green Beans 

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Loaded Potato Casserole

3.80 from 5 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 6 -8 people

Calories

Ingredients

  

1x2x3x

• 3 LBS Potatoes
• 1 cup Milk
• 4 Tablespoons Butter
• 1 cup sour cream
• 1 Teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded cheddar cheeses
• 6-8 slices of bacon

Instructions

 

• Peel and cube potatoes and put them on to boil
• Boil potatoes 15-20 minutes or until tender
• Dice bacon then cook and drain on a paper towel
• Drain potatoes and return them to hot pan
• Add to hot potatoes milk, butter , salt and pepper
• Mash to consistency you would like , I like a few lumps in mine
• Stir in half the cheese
• Stir the sour cream and half the bacon
• Spread into a 9x13 baking dish
• Cover with foil and bake at 350 for 20 minutes
• Remove from oven , top with remaining cheese and bacon
• Bake for another 20-25 minutes
• Serve hot

Tried this recipe?Let us know how it was!