Baked Potato Casserole has everything a loaded baked potato has. It’s just served in casserole form, which makes it especially great for prepping ahead of time.
Baked potato casserole is sure to become a family-favorite. Rather than baking the potatoes the traditional way we cube and roast them then top them with loaded baked potato toppings. Roasting them first brings the flavor of baked potato, then we mix in cream cheese and cheddar cheese to make the dish cheesy. Adding seasoning like onion and garlic powder adds a nice savoriness, so it is a must, and crumbled bacon adds the salty smokiness every loaded potato dish needs.
What potatoes should you use for the casserole?
Practically any potato is good for this casserole including white, yellow, russet, Yukon gold or even red potatoes. I used yellow potatoes for this recipe. Yellow potatoes have a nice creamy texture when they’re cooked and they hold the casserole together well after baking, because they are a bit sticky. Feel free to choose whichever potatoes you prefer.
How to roast potatoes?
First, you need to decide whether you want to peel the potatoes or leave the peels on. Once they’re cubed you’ll spray them with cooking spray or your favorite oil in an oil sprayer. The bit of oil will help them roast nicely. You don’t have to season at this step since we will season the whole casserole during preparation.
If you want to skip roasting the potatoes, check out our recipe on how to bake potatoes in the oven. Or you could also boil the potatoes or follow our directions on how to bake potatoes in the microwave to make this step really quick. If you have leftover potatoes you can also use them instead. You just need to heat them in the oven for about 5 minutes before adding the rest of the ingredients.
What’s the best way to cook the bacon?
Heat the frying pan, then add bacon slices side by side. Don’t stack the bacon on each other as each slice needs to have their own place in the frying pan to cook evenly. You don’t have to use oil because bacon has so much fat already. Cook on medium heat for about 3-4 minutes on each side. Once the bacon is cooked, cool off and crumble with your hands or a knife.Print
- 5 cups cubed potatoes, peeled*
- 6 slices bacon
- 8 oz. (1 brick) cream cheese, softened
- 1 and ¾ cup shredded cheddar cheese, divided
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. salt
- ⅛ tsp. black pepper
- Cooking spray
- 1 cup sour cream
- 4 green onion tops, chopped
Preheat oven to 400°F.
Place cubed potatoes on baking sheet and spray with cooking oil.
Roast for 25 – 30 minutes. Remove from oven, but keep the oven on.
While potatoes are roasting, heat the frying pan, add bacon slices, and cook on each side for 3-4 minutes on medium heat. Remove from the frying pan, cool off and crumble by hands or use a knife.
In a large bowl combine warm potatoes, bacon pieces, cream cheese, 1 cup cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix all ingredients together well then pour into an 8 x 10 deep dish casserole.
Bake for 15 minutes.
After 15 minutes top with remaining shredded cheddar cheese and put in the oven for 5 more minutes.
Serve with dollops of sour cream and chopped green onions.
* You can also use leftover boiled or baked potatoes. Heat them in the oven for about 5 minutes before adding the rest of the ingredients.