If there's one dish that consistently brings everyone to the table with anticipation and leaves no leftovers in sight, it's this loaded twice baked potato casserole with bacon and cheese. Creamy, rich, and packed with crispy bacon, melted cheddar, and buttery mashed potatoes, this isn't just a side dish—it’s the main event. It's everything we love about loaded twice baked potatoes but in an easy-to-make casserole form that screams comfort food. Whether you’re feeding a crowd for the holidays or just want a cozy family dinner, this twice baked potato casserole recipe might just be the best thing to happen to your oven.
Loaded Twice Baked Potato Casserole with Bacon and Cheese
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr
Course Main Course, Side Dish
Cuisine American
Servings 8 generous portions
Large pot For boiling potatoes
Potato masher or hand mixer To mash the potatoes to your desired consistency
Mixing bowls One large bowl for mixing everything together
9x13-inch baking dish A classic casserole size, but any oven-safe dish of similar volume will do
Oven Preheated and ready to bring this dish to life
Aluminum foil To cover the casserole during the first part of baking
Rubber spatula or wooden spoon For mixing and spreading evenly
- 3 pounds russet potatoes – scrubbed peeled, and cut into chunks (you want starchy potatoes for fluffiness)
- 1 cup sour cream – full-fat for that creamy tang
- 1/2 cup whole milk – warmed slightly before mixing
- 1/2 cup unsalted butter – melted for that rich potato base
- 1 1/2 cups sharp cheddar cheese – shredded divided
- 1 cup cooked bacon – crumbled about 10 slices
- 1/2 cup green onions – thinly sliced green and white parts
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Optional but awesome
- 1/2 cup cream cheese – for extra richness
- Extra bacon and cheese – for topping highly recommended
- Chopped parsley or chives – for a fresh finish
Boil the Potatoes
Place the peeled and chopped russet potatoes in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15–20 minutes.
Mash and Mix
Drain the potatoes well and return them to the pot or transfer to a large mixing bowl. Add the melted butter, sour cream, warm milk, garlic powder, salt, and pepper. Mash until smooth (or a little chunky if you like some texture). Stir in half of the shredded cheese, most of the bacon, green onions, and cream cheese if using.
Assemble the Casserole
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spread the potato mixture evenly in the dish. Top with the remaining shredded cheese and sprinkle the rest of the bacon over the top.
Bake to Perfection
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10–15 minutes, until the cheese is bubbling and lightly golden.
Garnish and Serve
Sprinkle with fresh parsley or chives just before serving for a pop of color and freshness.
Perfect Pairings
This loaded baked potato casserole loaded with cheese and bacon is versatile and satisfying, but here are a few pairing ideas to round out your meal:
- Grilled or roasted meats – Think juicy grilled steak, roast chicken, or smoky pork chops.
- Green salads – A crisp romaine salad with vinaigrette cuts through the richness.
- Steamed or roasted vegetables – Broccoli, asparagus, or brussels sprouts complement the casserole without competing.
- Soup starters – A light broth-based soup, like chicken vegetable or tomato basil, makes a nice intro before the richness of the main course.
A glass of crisp white wine or a cold beer also pairs beautifully with the creamy, cheesy flavors.
FAQs: All Your Loaded Potato Questions Answered
1. Can I use red or Yukon gold potatoes instead of russet?
You can, but russets are best for this recipe because of their starchy texture. They mash smoother and absorb flavors better, giving you the creamiest twice baked potato casserole.
2. Can this be made ahead of time?
Absolutely. This is one of the best twice baked potatoes-style casseroles to make ahead. Assemble the casserole a day in advance, cover, and refrigerate. When ready to bake, bring it to room temperature for 20 minutes and then bake as directed.
3. What kind of cheese works best?
Sharp cheddar is a favorite because it melts well and adds bold flavor. But you can mix it up—try Monterey Jack, mozzarella, or even a sprinkle of parmesan on top for a golden crust. The goal is a baked cheesy potatoes vibe with richness and pull.
4. Can I add hashbrowns to this recipe?
Yes, especially if you want a twist! Swap half the mashed potatoes for thawed, shredded hashbrowns. It adds a slight crunch and a layered texture, making it more like a potato casserole with hashbrowns—perfect for brunch.
5. Can I make this recipe lighter?
You can lighten it up by using low-fat sour cream and milk, turkey bacon instead of regular, and cutting down a bit on the cheese. But let's be honest—this is one of those loaded potato casserole recipes meant to be indulgent.
