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    Home » Recipes » Side Dishes

    By Amy · Published: Aug 8, 2019 · Updated: Jul 2, 2021 · This post may contain affiliate links. Please read my disclosure policy 11 Comments

    Loaded Baked Potato Casserole

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    Potato casserole in a white baking dish. Text at top reads, "Loaded Baked Potato Casserole".

    This cheesy and creamy Loaded Baked Potato Casserole is basically a loaded twice baked potato in casserole form.  It can easily be made ahead of time and is always a crowd-pleasing side dish!

    Loaded baked potato casserole in an oval white baking dish.

    This is an easy casserole that is enjoyed year-round.  It’s a hearty and filling side dish for summer cookouts, potlucks and holiday meals.  I’ve made this casserole for years and it’s always a winner!

    Closeup view of loaded baked potato casserole in a white dish.

    How I Came Up With This Recipe

    Several years ago I had a couple of good friends to show up unexpectedly on a Sunday evening.  I had just finished grilling steaks and had two baked potatoes that I had just removed from the oven.

    I wanted them to stay for dinner, so I put the baked potatoes in a big bowl, chopped them up and added butter, sour cream, shredded cheese, mushrooms, sliced green onion, bacon pieces, salt and pepper.  I combined all of the ingredients, transferred it to a casserole dish and baked until the cheese melted.

    It was such a hit that I’ve been making it ever since and always get asked to bring it when a side dish is needed for a potluck or cookout.

    Overhead view of three baked potatoes in foil on a baking sheet.

    Why I Bake Potatoes In Foil For This Recipe

    Baking the potatoes in aluminum foil keeps the skin soft and the potato moister inside, which allows for the potato skin to be included in the casserole.

    How to Make Ahead of Time

    Cover and refrigerate the casserole until it’s ready to be baked.  Remove from the fridge and allow to come close to room temperature before baking.

    Loaded baked potato casserole in a white oval baking dish with a serving spoon.

    There’s nothing more comforting than buttery, creamy potatoes surrounded by melted cheese, bacon pieces, mushrooms and green onions.  I eat leftovers for breakfast (if there are any leftovers!).  It’s that good. Enjoy!

    More Potato Side Dishes

    • Southern Potato Salad
    • Cream Cheese Mashed Potatoes
    • Broccoli Cheddar Potato Casserole

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    Loaded baked potato casserole in an oval white baking dish beside a blue and white striped napkin

    Loaded Baked Potato Casserole

    All of the loaded baked potato fixings you love in an easy casserole!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: baked potato casserole, loaded baked potato casserole
    Prep Time: 15 minutes
    Cook Time: 1 hour 40 minutes
    Total Time: 1 hour 55 minutes
    Servings: 8
    Author: Amy

    Ingredients

    • 3 large baking potatoes about 2 ½ pounds
    • 2 tablespoons unsalted butter
    • ¼ teaspoon salt more or less, to taste
    • ¼ teaspoon black pepper more or less, to taste
    • 1 ⅔ cups sour cream
    • 1 (4.5-ounce) can sliced mushrooms, drained
    • 1 green onion sliced (white and green parts)
    • 1 (2.8 ounce) package bacon recipe pieces (real bacon, not imitation)
    • 1 cup shredded mozzarella cheese
    • 1 cup shredded sharp cheddar cheese
    • ⅛ teaspoon paprika

    Instructions

    • Preheat your oven to 375 degrees F.
    • Thoroughly wash and scrub potatoes. Pierce potatoes with a fork. Wrap each potato tightly with foil.
    • Place potatoes on a baking sheet and bake for 1 hour and 25 minutes, or until tender and easily pierced with a fork (check after 1 hour – time will depend upon size of potatoes).
    • Carefully remove potatoes from foil, place in a large bowl and coarsely chop potatoes with a knife (skin included).
    • Add butter, salt, and pepper. Stir with a large spoon until butter is melted.
    • Add sour cream. Stir well to combine.
    • Add mushrooms, green onions and bacon pieces. Stir well.
    • Add shredded cheeses last and stir well to combine.
    • Transfer to a 2 quart baking dish, cover with aluminum foil and bake for 15 minutes, or until completely heated and cheese is melted.
    • Sprinkle evenly with paprika.

    Nutrition

    Calories: 366kcal | Carbohydrates: 28g | Protein: 15g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 660mg | Potassium: 696mg | Fiber: 2g | Sugar: 3g | Vitamin A: 641IU | Vitamin C: 9mg | Calcium: 247mg | Iron: 2mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    Originally published December 21, 2011.  Updated with new photographs, recipe slightly revised and republished on August 8, 2019.

    HUNGRY FOR MORE?

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      Loaded Baked Potato Soup
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      Red Potato Salad
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      Southern Potato Salad
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      Sweet Potato Soufflé
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      Recipe Rating




    1. Tracey says

      November 04, 2021 at 6:17 am

      This dish sounds delicious! I plan on making it for Thanksgiving but was wondering if I could make and freeze it?

      Reply
      • Amy says

        November 04, 2021 at 9:25 am

        Hi Tracey, I’ve never frozen this recipe so I can’t say with 100% certainty how it would turn out. Let me know how it turns out if you try it!

        Reply
    2. Rob Pate says

      September 22, 2019 at 5:57 am

      5 stars
      Loved it!!!

      Reply
      • Amy @ The Blond Cook says

        September 22, 2019 at 9:06 am

        Thanks so much, Rob!

        Reply
    3. Ally-O says

      August 09, 2019 at 5:27 pm

      If I make the day before, how long should I leave it out at room temp and how long should I bake it?
      Thanks! Ally-O in NJ

      Reply
      • Amy @ The Blond Cook says

        August 10, 2019 at 8:15 am

        It depends on how cold your refrigerator is when you take it out so I can’t give an exact time it takes to come close to room temp (typically it’s 20-30 minutes). Bake (covered with foil) as the instructions state at 375 degrees F for 15 minutes, or until hot and cheese is melted. I hope you enjoy it! 🙂

        Reply
    4. Brenda says

      November 21, 2018 at 6:44 pm

      Sounds so good. I was wondering if this be made ahead of time?

      Reply
      • Amy @ The Blond Cook says

        November 22, 2018 at 8:47 am

        Hi Brenda, yes it can. I’ve never prepared it more than one day ahead of time, though. Hope you enjoy it! 🙂

        Reply
        • Brenda says

          November 23, 2018 at 9:01 am

          Thank you Amy! I did make it the day before Thanksgiving and it was a huge hit yesterday! I will be making this again and again. Thanks for sharing.

          Reply
          • Amy @ The Blond Cook says

            November 23, 2018 at 10:14 am

            Thanks, Brenda! I made it too the day before Thanksgiving (make it every year!). So happy to hear everyone enjoyed it. 🙂

    5. Haley Ann says

      January 03, 2012 at 2:10 am

      Dear The Blond Cook,
      DELICIOUS idea! It always hits the spot with some steak!!!!!

      Reply

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