Loaded Baked Potato Casserole (Easy Make Ahead Recipe)

A white baking dish filled with loaded baked potato casserole—cheesy mashed potatoes topped with chopped bacon and chives—sits ready, as a wooden spoon scoops some out. Nearby, a bowl of bacon and shredded cheese rests on a striped cloth.

Loaded Baked Potato Casserole (Easy Make Ahead Recipe)

This loaded baked potato casserole starts with fluffy mashed russet potatoes and bakes up with a golden cheddar crust, crisp bacon, and fresh herbs. It is an easy make-ahead side dish that works beautifully when you are feeding a crowd for holidays, church potlucks, or simple Sunday dinners.

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 453

Author Gina Dickson

Ingredients

3 pounds Russet potatoes peeled and cut into 1 and 1/2 inch pieces
3/4 cup milk 1%
4 tablespoons butter melted
1 cup sour cream
kosher salt and pepper to taste
2 tablespoons salt
1 2/3 cups cheddar cheese shredded, divided use
1/2 cup cooked bacon crumbled
1/4 cup chives finely chopped
2 tablespoons parsley finely chopped
cooking spray

Instructions

Cook the Potatoes

Bring a large pot of water to a boil and add 2 tablespoons of salt.
2 tablespoons salt
Add the potatoes and boil until tender, about 15 to 20 minutes.
3 pounds Russet potatoes
Drain the potatoes, then return them to the pot.

Mash the Potatoes

Add the milk, melted butter, sour cream, and salt and pepper to taste to the pot.
3/4 cup milk, 4 tablespoons butter, 1 cup sour cream, kosher salt and pepper
Mash with a potato masher or electric mixer until smooth.
Stir in 1 cup of the shredded cheddar cheese.
1 2/3 cups cheddar cheese

Assemble the Casserole

Preheat the oven to 350 degrees Fahrenheit.
Coat a 9 inch square pan or 2 quart casserole dish with cooking spray.
cooking spray
Transfer the mashed potatoes to the dish and spread evenly.
Top with the remaining 2/3 cup of shredded cheddar cheese.

Bake

Cover the dish with foil and bake for 20 minutes.
Remove the foil, sprinkle the bacon over the top, and return to the oven.
1/2 cup cooked bacon
Bake uncovered for an additional 20 minutes, until the cheese is bubbly and the potatoes are heated through.

Finish and Serve

Sprinkle the chives and parsley over the top.
1/4 cup chives, 2 tablespoons parsley
Serve immediately.

Notes

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat single servings in the microwave until steaming, or warm a larger portion in a 350°F (175°C) oven, covered with foil, for about 15 to 20 minutes.

Nutrition