Twice Baked Loaded Potato Casserole (Easy, Cheesy)
This Loaded Baked Potato Casserole is like loaded baked potatoes in casserole form, the perfect side dish for a crowd!
Ya’ll, you know I love a cheesy potato casserole recipe! I think this Loaded Mashed Potato Casserole is pure comfort food. I love that it turned simple mashed potatoes and turns them into something super special.
To make the mashed potato base super creamy and smooth, I added heavy cream, sour cream AND butter. Yes, I’m a little bit of a lush, but I love a good, creamy mashed potato!
For the topping, I added gooey cheese, crispy bacon and fresh green onions (or chives, if you will). The toppings add both flavor and color to the dish!
I love how flexible this recipe is. It can absolutely be used with leftover mashed potatoes, and you can customize it with your favorite additions! Caramelized onions, roasted garlic or even hot sauce (or cayenne pepper) are all great choices.
What’s great about this casserole is how easy and flexible it is. Whether you have some leftover mashed potatoes or want to whip up a big batch from scratch, this recipe is perfect. You can even add your favorite extras like caramelized onions, garlic, or a bit of hot sauce if you like it spicy.
Please note this is NOT like my funeral potatoes recipe where hash browns and a soupy, cheesy sauce are used! This Twice Baked Potato Casserole recipe is just like a loaded baked potato, it’s just in casserole form. They’re definitely different and I think they both have their place in my rotation of side dishes.
Ingredient Substitutions and Additions
This Easy Loaded Potato Casserole has plenty of ingredient substitutions available.
- For the cheese, you can use mild or sharp cheddar cheese. You can also substitute a different type of cheese like Monterey jack or colby jack!
- I like to top this recipe with crispy bacon pieces, but
- I used Russet potatoes, but I think Yukon potatoes or red potatoes would also work well.
- If there are any other traditional potato toppings you enjoy, add them!
- Instead of the sour cream, try adding a little cream cheese, or you could substitute cream or chicken soup!
- Substitute butter or whole milk for the heavy cream.
- Yes, you can absolutely use leftover mashed potatoes for this recipe! You’ll need 7-8 cups, and it will replace the following ingredients: potatoes, cream, sour cream, butter and seasonings.
If you want to make this recipe extra fancy for a special occasion, you can absolutely use individual ceramic ramekins to bake these in individual portions.
Recipe Tips and Tricks
- Don’t overmix the potatoes! Overmixed potatoes can get super stiff.
- Add more heavy cream, chicken broth or milk if the mashed potatoes are too thick.
- Cut potatoes into evenly sized pieces for consistent cooking! I aim to cut my potatoes into 1.5-inch chunks.
- You can use a hand mixer or stand mixer to whip your potatoes.
Maybe I’m biased, but I think I have the BEST side dishes here on Blackberry Babe. Check out all of my side dish recipes here.
Serving Suggestions
I think these loaded potatoes casserole would make a hearty side dish paired with a comforting main dish like these Crockpot Fried Chicken, Beer Braised Pork Ribs or Easy Slow Cooker Pulled Beef. It’s a great option for a holiday meal or any potluck when you need a side dish everyone will love! This dish is equally delicious warm and at room temperature.
If you have leftovers, repurpose them into an easy weeknight dinner with a main like my BBQ Pork Meatballs, Maple Dijon Chicken Breasts or Cream of Mushroom Pork Chops.
Storing Leftover Potato Casserole
Cover the casserole dish with plastic wrap or aluminum foil and store in the refrigerator for 3-4 days. You can also transfer the leftovers into an airtight container if most of it is gone, to save space in the fridge.
I recommend reheating in the oven at 350 degrees Fahrenheit until warmed through, or you can microwave individual servings.
Twice Baked Loaded Potato Casserole (Easy, Cheesy)
Ingredients
- 6 large Russet potatoes peeled and cubed
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup butter softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings:
- 2 cups shredded cheddar cheese divided
- 8 slices of bacon cooked and crumbled, divided
- 1/4 cup chopped fresh green onions for topping
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Place potatoes in a large pot. Fill with cold water (or chicken broth) until the potatoes are completely submerged. Bring to a boil over high heat.
- Once the potatoes start to boil, Turn the heat down to medium, salt the water, and cook until the potatoes are fork-tender, about 15 minutes. Strain the water from the cooked potatoes and transfer the cooked potatoes into a large bowl.
- Mash the cooked potatoes with a potato masher. Add heavy cream, sour cream, softened butter, and seasonings. Mix until well combined and creamy, but do not overmix or it will get too stiff.
- Prepare a medium sized casserole dish with cooking spray.
- In the prepared baking dish, evenly spread half of the mashed potatoes. Layer 1 cup of shredded cheddar cheese and half of the bacon. Evenly spread the remaining potatoes, then sprinkle the remaining cheese on top.
- Bake for 15-20 minutes, or until the casserole is heated through, the cheese has melted, and the edges are slightly starting to turn golden brown.
- Remove from the oven and allow the casserole to cool for 5 minutes.
- Top with remaining bacon pieces and chopped green onions. Serve warm!
