INTRODUCTION
This Ultimate Loaded Cheesy Potato Casserole is a warm, simple dish that fills the kitchen with a rich, cheesy smell. It uses red potatoes, two kinds of cheese, sour cream, cream cheese, and crisp bacon. The mix bakes until tender and melts into a creamy layer of comfort food. You can make it for a family dinner, a holiday side, or a potluck dish. The recipe is easy to follow, and you can plan ahead to save time on a busy day.
If you like loaded potato ideas, you might also enjoy a smoky twist like cheesy ranch potatoes and smoked sausage as a different way to serve potatoes and cheese.
This casserole keeps a classic feel but feels special because it adds two cheeses and crisp bacon. You will see how simple steps combine into a rich dish that tastes like it took hours to make.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is rich, simple, and hearty. The potatoes stay soft but keep a bit of texture. The mix of mild cheddar and Colby Jack brings a gentle cheese flavor that most people like. Cream cheese and sour cream make the casserole smooth and creamy. Bacon adds a salty, smoky crunch on top.
This dish is easy to scale. You can double it for a crowd or make a small batch for two. It holds well in the oven and rewarms nicely. It also pairs well with many main dishes, so it fits many meals. The recipe uses common ingredients you can find in any grocery store. The steps are clear and do not require special skills.
HOW TO MAKE Ultimate Loaded Cheesy Potato Casserole
Start with good red potatoes. Wash and dice them into bite-size pieces so they cook through in the time given. Use thick-cut bacon cooked until crisp; chop and set some aside to top the casserole later. Soften the cream cheese first if it is very cold, and let the sour cream sit at room temperature for a few minutes so it mixes easily.
Combine the cheeses, cream cheese, and sour cream in a bowl first. Add salt and pepper and stir until smooth. Then fold in diced potatoes and most of the bacon. Pour the mix into a greased baking dish, cover, and bake. After the casserole becomes fork-tender, add the remaining cheese and bake uncovered until the top melts and bubbles. Finish with the reserved bacon and chopped scallion for a fresh note.
If you want to try a sweeter or different potato base, compare this to a classic sweet potato casserole to see how spices and sweetness change the dish.
EQUIPMENT NEEDED
- Large mixing bowl
- Spoon or rubber spatula for mixing
- 6×10 inch greased baking dish
- Aluminum foil
- Knife and cutting board for potatoes and scallion
- Measuring cups and spoons
- Oven and oven mitts
- Frying pan or oven sheet for cooking bacon
These tools are common and do not cost much. A good sharp knife helps to cut even potato pieces so they cook at the same time. A sturdy mixing bowl keeps the mix tidy while you fold in the potatoes.
Ingredients You’ll Need :
1 pound thick-cut bacon, cooked and chopped, 2 pounds red potatoes, washed and diced, 1 cup sour cream, 8 ounces cream cheese, 8 ounces shredded mild cheddar cheese, 8 ounces shredded Colby jack cheese, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 scallion, chopped
STEP-BY-STEP INSTRUCTIONS :
Preheat oven to 400 degrees Fahrenheit. In a large mixing bowl combine sour cream, cream cheese, cheddar cheese, salt, and pepper. Stir until well combined. Add potatoes and 3/4 of chopped bacon. Mix until well combined. Pour into a greased 6×10 inch baking dish. Cover with aluminum foil and bake for 60 to 75 minutes, until potatoes are fork-tender. Remove from the oven. Stir. Sprinkle Colby Jack cheese over top and bake for 15 more minutes uncovered. Sprinkle casserole with reserved bacon and scallions. Serve and enjoy.
HOW TO SERVE Ultimate Loaded Cheesy Potato Casserole
Serve this casserole hot from the oven. Use a wide spoon to scoop a portion onto each plate. The top will be creamy and cheesy with pieces of bacon and green scallion for color. This casserole goes well with roasted or grilled meats. Try it with chicken, beef, pork, or a simple roasted fish.
For a full meal, add a fresh green salad or steamed vegetables to balance the richness. You can also place small bowls of extra scallions, hot sauce, or sour cream on the table for guests to add more flavor. The casserole is rich, so small servings along with a protein and a vegetable make a good meal.
STORAGE & FREEZING : Ultimate Loaded Cheesy Potato Casserole
To store leftovers, let the casserole cool to room temperature. Cover the baking dish with plastic wrap or move the leftovers to an airtight container. Keep in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15 to 25 minutes depending on the amount.
To freeze, cool the casserole fully. Wrap it tightly with foil and plastic wrap or place it in a freezer-safe container. Freeze for up to 3 months. To reheat from frozen, let it thaw in the refrigerator overnight, then bake at 350°F until heated through. For a faster option, bake frozen at 350°F for longer time, covered, until hot inside, then remove cover to crisp the top.
SERVING SUGGESTIONS
- Pair with roasted chicken or baked pork chops for a hearty meal.
- Serve with a green salad, tossed in a light vinaigrette to cut the richness.
- Offer steamed green beans or roasted broccoli on the side.
- Add a small bowl of pickles or a tangy cucumber salad to add a fresh bite.
- Place condiment bowls with extra scallions, hot sauce, or more bacon bits so people can customize.
Keep serving simple. This dish stands well by itself but shines next to plain proteins and green sides.
VARIATIONS
- Make it spicy: Add a diced jalapeño or 1/2 teaspoon of cayenne to the cheese mix for heat.
- Add vegetables: Stir in cooked broccoli florets or roasted bell peppers for more color and nutrition.
- Swap cheese: Use pepper jack instead of Colby Jack for a sharper bite, or use all cheddar for a single cheese flavor.
- Make it meat-free: Omit the bacon and add smoked paprika and roasted mushrooms for a smoky taste.
- Use smoked sausage: For a heartier meal, mix in sliced smoked sausage before baking; this gives a different texture and rich flavor similar to other potato and meat mixes you might enjoy like cheesy ranch potatoes and smoked sausage recipe.
These options let you change the dish for different tastes and meals.
FAQs
Q: Can I use russet or Yukon gold potatoes instead of red potatoes?
A: Yes. Yukon gold works very well because it holds its shape and has a creamy texture. Russets can become softer and may need a shorter bake time or larger dice to hold texture.
Q: Do I need to cook the bacon before mixing it in?
A: Yes. Cook the bacon until crisp, then chop it. Crisp bacon gives a nice texture and prevents the casserole from becoming greasy.
Q: Can I make this casserole ahead of time and bake later?
A: Yes. Mix the casserole and store it covered in the fridge for up to 24 hours. Bake it covered, then add the top cheese and finish baking before serving.
Q: How do I know when the potatoes are done?
A: Test with a fork. The potatoes should be fork-tender and easy to pierce. If the fork meets no resistance, the casserole is ready for the final cheese step.
Q: Can I reduce the cheese to make it lighter?
A: Yes. You can reduce the cheese amounts and add low-fat sour cream, but the texture will be less rich. Keep at least some cream cheese or sour cream for creaminess.
Q: Is there a low-sodium version?
A: Yes. Use low-sodium cheese and reduce the added salt. You can also use turkey bacon or a smaller amount of regular bacon.
MAKE-AHEAD TIPS FOR Ultimate Loaded Cheesy Potato Casserole
Mix the base and store it in the fridge for up to 24 hours. Keep the reserved bacon and scallions separate until just before baking. If you want to freeze the mixed casserole before baking, place it in a freezer-safe dish and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, then bake covered until potatoes are tender. Add the top cheese for the last 15 minutes and add the reserved bacon and scallions after baking. This makes serving on a busy day very easy.
Ultimate Loaded Cheesy Potato Casserole
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine sour cream, cream cheese, cheddar cheese, salt, and pepper.
- Stir until well combined.
- Add the diced potatoes and 3/4 of the chopped bacon to the mixture. Mix until well combined.
- Pour the mixture into a greased 6x10 inch baking dish.
- Cover with aluminum foil and bake for 60 to 75 minutes, until the potatoes are fork-tender.
- Remove from the oven and stir the casserole.
- Sprinkle Colby Jack cheese over the top and bake uncovered for an additional 15 minutes.
- Sprinkle the casserole with reserved bacon and chopped scallions before serving.