Real baked russets mashed with sharp cheddar, sour cream, and twelve pieces of bacon — the loaded baked potato rebuilt as a 9×13 side that steals the dinner.
Three things that make this casserole work
Two bakes do the building, and these are the three places it goes right or wrong.
- Warm the dairy first: Butter, sour cream, and milk sit out on the counter so they mash in smooth.
- Butter-knife test at 400: About 40 minutes, until the knife slides through without a fight.
- Split the bacon: Half mashed in for every bite, half on top to crisp in the second bake.
Inside: This cheesy bacon potato casserole is a loaded potato casserole that you won’t soon forget. Served along side any type of meat, this hot side dish is a keeper for any type of menu.
Loaded Cheesy Potato Casserole
We are all about the side dishes at the Sorensen house. Meat, a veggie, and a side are what are on the menu at every sit-down meal.
And this cheese potato bake fits the bill just perfectly at every meal and alongside any meat/veggie combo.
This is a loaded baked potato rebuilt as a casserole, and it starts with real russets baked until tender. Sharp cheddar, sour cream, and twelve pieces of bacon do the loading.
If you have leftovers, this cheesy potato bake also reheats fabulously as well.
Why real baked potatoes matter here:
There are no frozen hashbrowns in this one, and you can taste the difference. Baking the russets first and then mashing them gives the casserole that twice-baked potato depth.
The bacon is split in half on purpose, some mashed in and the rest scattered on top. Every bite has bacon in it, and the top still gets the crispy pieces everyone fights over.
This Potato Cheese Bake is one to make if you are serving any sort of meat (chicken, ham, burgers, whatever!). It’s like a meal in itself, and then with all the toppings, it is taken to a whole new level!
What I’ve learned making this:
Set the butter, sour cream, and milk out on the counter before you start. Room temperature dairy mashes in smooth, and cold dairy fights you the whole way.
The butter knife is the potato test, not the clock. At 40 minutes, if the knife slides through without a fight, the potatoes are ready to mash.
The second bake is short and uncovered, 20 to 25 minutes at 350. That is just enough to melt the top layer of cheese and crisp the reserved bacon.
Do the leftovers hold up?
They reheat fabulously, which is half the reason I make a full 9×13 even for a small dinner. Tomorrow’s plate is built into tonight’s dish.
Dinner at our house means meat, a veggie, and a side, and this is the side that steals the show. Whatever the meat is, these potatoes are the part people remember.
Loaded Cheesy Potato Casserole
Ingredients
- 6-8 large russet baking potatoes
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups sharp cheddar cheese
- 8 oz sour cream
- 12 pieces bacon cooked, chopped and crumbled
Instructions
- Set butter, sour cream and milk out on the countertop to worm up a bit
- Wash, scrub and poke holes in all of the russet potatoes
- Place potatoes on a baking sheet and bake at 400 degrees for 40 minutes, or until you can get a butter knife through them
- While the potatoes are baking, cook bacon if you haven't already
- Remove potatoes from oven, turn oven down to 350 degrees
- Cut each potato into thirds or quarters, then mash as well as you can using a potato masher
- In a large mixing bowl, combine potatoes, butter, milk, seasonings, 1 cup cheddar cheese and half of bacon
- Stir well and place potato mixture into a sprayed 9x13 baking pan or dish
- Top the casserole with reserved bacon and additional shredded cheese
- Bake, uncovered, for 20-25 minutes. Top with sliced green onions and serve