Cozy Loaded Baked Potato Casserole for a Crowd

Quick Recipe Version (TL;DR)

• Yield: 10 servings
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 4 lb russet potatoes, peeled and cut into 1-inch cubes
• 2 tsp kosher salt (for boiling water)
• 6 tbsp unsalted butter, melted and divided
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika (optional)
• 1/2 tsp freshly ground black pepper, plus more to taste
• 8 oz thick-cut bacon, cooked crisp and crumbled
• 2 1/2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack or mozzarella cheese
• 1 1/2 cups sour cream, divided
• 1/2 cup whole milk or half-and-half
• 1/4 tsp kosher salt (for the sauce)
• 1/4 cup fresh chives, thinly sliced, plus extra for garnish

Do This

• 1. Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. Bring a large pot of water to a boil with 2 tsp kosher salt.
• 2. Peel and cube potatoes. Boil 8–10 minutes until just tender but still holding their shape. Drain, return to the hot pot, and toss with 2 tbsp melted butter, garlic powder, onion powder, smoked paprika, and pepper.
• 3. While potatoes cook, fry bacon until crisp, then crumble. Grate cheeses and slice chives.
• 4. Whisk together 1 cup sour cream, milk, 4 tbsp melted butter, half the chives, 1/4 tsp salt, and a pinch of pepper. Reserve remaining 1/2 cup sour cream and chives for topping.
• 5. Layer half the potatoes in the dish. Drizzle with half the sour cream mixture, then sprinkle with half the bacon and half the cheeses. Repeat with remaining potatoes, sauce, bacon, and cheeses.
• 6. Cover with foil and bake 25 minutes. Uncover and bake 10–15 minutes more, until bubbly and golden. Optional: broil 2–3 minutes for deeper browning.
• 7. Let rest 10 minutes. Dollop remaining sour cream over the top and shower with chives. Serve warm.

---

Why You’ll Love This Recipe

• All the flavors of a loaded baked potato, baked into one cozy, cheesy casserole that feeds a crowd.
• Perfect make-ahead friendly dish for winter gatherings, game day, or potlucks.
• Creamy inside with crispy, golden cheese and bacon on top for the best texture contrast.
• Flexible base recipe with easy variations for vegetarians, broccoli lovers, or ranch fans.

Grocery List

• Produce: 4 lb russet potatoes, fresh chives (small bunch)
• Dairy: Sour cream (at least 1 1/2 cups), sharp cheddar cheese block (about 10 oz), Monterey Jack or mozzarella block (about 4 oz), whole milk or half-and-half, unsalted butter (1 stick or more)
• Pantry: Thick-cut bacon (8 oz), kosher salt, freshly ground black pepper, garlic powder, onion powder, smoked paprika (optional), cooking spray or a little extra butter/oil for greasing the dish

Full Ingredients

For the Potatoes

• 4 lb (about 1.8 kg) russet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
• 2 tsp kosher salt (for the boiling water)
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika (optional, for a subtle smoky flavor)
• 1/2 tsp freshly ground black pepper

For the Loaded Layers

• 8 oz (about 8 slices) thick-cut bacon, cooked until crisp and crumbled
• 2 1/2 cups (about 10 oz / 280 g) shredded sharp cheddar cheese, divided
• 1 cup (about 4 oz / 115 g) shredded Monterey Jack or mozzarella cheese, divided
• 1 1/2 cups (360 ml) sour cream, divided
• 1/2 cup (120 ml) whole milk or half-and-half
• 4 tbsp unsalted butter, melted
• 1/4 cup finely sliced fresh chives, plus extra for garnish
• 1/4 tsp kosher salt (for the sauce, plus more to taste)
• 1/4 tsp freshly ground black pepper (for the sauce, plus more to taste)

To Prepare the Dish

• Butter or cooking spray, for greasing the baking dish

For Serving (Optional)

• Extra sour cream
• Extra sliced chives
• Hot sauce

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the baking dish

Preheat your oven to 400°F (200°C) with a rack in the center. Lightly grease a 9×13-inch (23×33 cm) baking dish or a 3–4 quart casserole with butter or cooking spray. This helps prevent sticking and makes cleanup easier once all that cheese has bubbled and browned.

Set a large pot of water on the stove and bring it to a boil. Stir in the 2 teaspoons of kosher salt. While you wait for the water to heat, peel the potatoes and cut them into roughly 1-inch (2.5 cm) cubes so they cook evenly.

Step 2: Parboil and season the potatoes

Once the salted water is boiling, carefully add the cubed potatoes. Return to a gentle boil and cook for 8–10 minutes, just until the edges are tender when pierced with a fork but the cubes are still holding their shape. You do not want them fully soft like mashed potatoes, or they will fall apart in the casserole.

Drain the potatoes well in a colander, then immediately return them to the hot, empty pot. Let them sit for 2–3 minutes to steam off excess moisture. Add the 2 tablespoons melted butter, garlic powder, onion powder, smoked paprika (if using), and 1/2 teaspoon black pepper. Gently toss with a spatula or large spoon to coat without breaking the cubes. Taste and add a pinch more salt or pepper if needed.

Step 3: Cook the bacon and prep the mix-ins

While the potatoes are boiling and drying, cook the bacon. Place the bacon slices in a cold skillet, then set over medium heat. Cook, turning occasionally, until the bacon is deeply browned and crisp, 8–10 minutes. Transfer to a paper towel–lined plate to drain, then crumble or chop into bite-sized pieces once cool enough to handle.

Grate the cheddar and Monterey Jack (or mozzarella) cheeses if you have not already. Freshly grated cheese melts more smoothly than pre-shredded. Thinly slice the chives and set aside. Measure out the cheese so you have 2 1/2 cups cheddar and 1 cup Jack; you will use them in layers.

Step 4: Make the creamy sour cream sauce

In a medium mixing bowl, whisk together 1 cup of the sour cream (reserve the remaining 1/2 cup for topping), the 1/2 cup milk or half-and-half, and the 4 tablespoons melted butter until smooth and combined. Add about half of the sliced chives, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk again and taste; adjust with a pinch more salt or pepper if you like. The mixture should be pourable but still creamy and thick enough to cling to the potatoes.

Set this sauce aside. You now have seasoned potatoes, crisp bacon, grated cheeses, and a tangy sour cream mixture ready to layer.

Step 5: Layer the loaded potato casserole

Spread half of the seasoned potato cubes evenly in the bottom of the prepared baking dish, creating a fairly even layer. Drizzle or spoon about half of the sour cream sauce over the potatoes, trying to distribute it relatively evenly without stirring.

Sprinkle half of the crumbled bacon over the sauced potatoes. Follow with about half of the cheeses (a mix of cheddar and Jack). You can loosely aim for roughly 1 1/4 cups cheddar and 1/2 cup Jack in this middle layer, but it does not need to be exact.

Add the remaining potatoes over the top, spreading into an even layer. Drizzle with the rest of the sour cream sauce. Top with the remaining bacon and finish with the remaining cheeses, making sure the surface is well covered in cheese for a beautiful bubbly crust.

Step 6: Bake until bubbly, then garnish and serve

Cover the baking dish tightly with aluminum foil. Bake at 400°F (200°C) for 25 minutes, until the casserole is heated through and the cheese is mostly melted. Remove the foil and continue baking for another 10–15 minutes, or until the top is deeply melted, the edges are bubbling, and some spots are just starting to turn golden brown.

If you want extra color and crispness on top, switch the oven to broil for 2–3 minutes at the end, watching closely so the cheese does not burn. Remove the casserole from the oven and let it rest for about 10 minutes to set slightly; this makes it easier to scoop neat portions.

Just before serving, dollop the remaining 1/2 cup sour cream over the top in small spoonfuls and scatter with the remaining sliced chives. Serve warm, straight from the baking dish, with extra sour cream or hot sauce on the table if you like.

Pro Tips

• Use starchy potatoes. Russet potatoes give you that classic baked potato texture—fluffy inside and sturdy enough to hold their shape in the casserole.
• Do not overcook the cubes. Stop boiling when the potatoes are just tender at the edges. If they get too soft, they will break down and turn the casserole into more of a mash.
• Dry the potatoes after boiling. Letting them steam in the hot pot for a couple of minutes after draining keeps the casserole from becoming watery and helps the butter and seasonings cling.
• Grate your own cheese. Blocks of cheese melt more smoothly and give you a nicer, gooier top than pre-shredded cheese, which often contains anti-caking agents.
• Let it rest before serving. A 10-minute rest after baking allows the layers to settle and makes for tidier scooping (and fewer burnt tongues).

Variations

• Fully loaded ranch version: Stir 1–2 tablespoons of dry ranch seasoning mix into the sour cream sauce and swap the chives for sliced green onions. Keep the bacon and cheddar for a flavor-packed ranch bake.
• Broccoli cheddar bake: Add 2 cups of small broccoli florets (lightly steamed or blanched) between the potato layers. This turns it into a cozy, veggie-loaded side that still feels indulgent.
• Smoky vegetarian option: Skip the bacon and increase the smoked paprika to 1 teaspoon. Add a handful of chopped green onions and a pinch of red pepper flakes for a smoky, savory kick without meat.

Storage & Make-Ahead

To make this casserole ahead, assemble it completely through Step 5 (layering the potatoes, sauce, bacon, and cheese), but do not bake. Cover tightly with foil and refrigerate for up to 24 hours. When ready to bake, place the chilled casserole in a 400°F (200°C) oven, covered, and add 10–15 minutes to the covered baking time before uncovering and browning as directed. Add the sour cream dollops and chives just before serving.

Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the microwave or rewarm the whole dish, covered with foil, in a 350°F (175°C) oven until hot throughout. You can also freeze tightly wrapped portions for up to 2 months; thaw overnight in the fridge before reheating. The texture may soften slightly after freezing, but the flavor will still be hearty and comforting.

Nutrition (per serving)

Approximate values per serving (based on 10 servings): about 560 calories, 33 g fat, 40 g carbohydrates, 21 g protein, 4 g fiber, and 650 mg sodium. Actual nutrition will vary depending on the specific brands of bacon, cheese, sour cream, and other ingredients you use, as well as portion size.