This loaded baked potato casserole is the ultimate comfort food, and it's make-ahead and freezer-friendly. With these make-ahead mashed potatoes with cream cheese as a base, this casserole pairs the creamiest potatoes with classic baked potato fixings.
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This loaded baked potato casserole is the comfort food of your dreams! It's the perfect indulgence for holiday entertaining, but can also be enjoyed year-round.
I have two secrets for the creamiest mashed potatoes: using a potato ricer to get the ultimate smooth texture and adding cream cheese for richness and a silky texture.
When making mashed potatoes ahead of time, cream cheese prevents the potatoes from drying out when reheated, keeping that creamy, just-mashed consistency.
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Why This Recipe Works
- The wonderfully creamy texture is everything we love about mashed potatoes.
- Loads of cheese and bacon take these spuds to the next level.
- This make-ahead recipe adds ease, especially when entertaining.
- This recipe can easily be cut in half, making it ideal for small families or gatherings.
- Serve this casserole with baked turkey tenderloins and arugula blue cheese salad for a festive meal.
Ingredient Notes
- Russet and Yukon gold potatoes work well for mashing. They are starchy and create a light and fluffy consistency.
- Cream cheese is my secret ingredient for the creamiest mashed potatoes.
- Heavy cream adds a wonderful richness. Half-and-half or whole milk can also be used. For the ultimate creamy potatoes, I don't recommend using milk with a lower fat content.
- Cheddar cheese is my go-to. Colby, Monterey, and Pepper Jack are also good options. For the best quality, use freshly grated cheese.
- Sour cream and bacon are a must for that baked potato vibe.
Please see the recipe card for complete instructions and ingredient amounts.
How to Make Baked Potato Casserole
Step 1: Peel the potatoes and cut them into 1-inch cubes. Add them to a large pot of salted water. Bring to a boil and cook until they are fork-tender. Drain.
Step 2: Meanwhile, add heavy cream, butter, and black pepper to a saucepan. Heat over low heat until the butter is melted.
Step 3: Add the cream cheese to the warm pan that you used to cook the potatoes. Using a potato ricer, rice the potatoes into the pot. The warm potatoes will soften the cream cheese.
Step 4: Pour the warm cream mixture over the potatoes and stir to incorporate. Stir in the sour cream.
Step 5: Season with salt and pepper to taste.
Step 6: Transfer the mixture to a 9x13 baking dish.
Step 7: Top the potatoes with shredded cheese and bacon.
Step 8: Bake for 15-20 minutes at 375℉ until the cheese is melted and lightly browning around the edges. Garnish with chives and serve.
Serving Suggestions
These potatoes are sure to impress your family and guests. This side dish pairs well with almost anything - try prime rib, beef tenderloin, glazed ham, baked thin-sliced chicken breasts, and cast-iron pork tenderloin.
Fold leftover chopped ham into the potatoes for a main dish casserole.
Expert Tips
- Peel the potatoes before boiling them for the ultimate creamy texture.
- Use a potato ricer for a perfectly smooth, no-lumps mixture.
- Don't skimp on the cream cheese - it lends the silkiest consistency.
- Be sure the potatoes are fully cooked and fork-tender. Undercooked potatoes will result in a grainy texture.
Loaded Baked Potato Casserole FAQs
Yes, the mashed potatoes can be made 1-2 days in advance. Spread the potatoes in a baking dish, cool completely, and cover tightly. Store in the refrigerator.
When ready to use, bring to room temperature and top with cheese and bacon. Cover with aluminum foil and bake at 375 degrees for 30-40 minutes until warm throughout. Uncover and bake for another 5 minutes.
Yes, these potatoes freeze beautifully. The fat content of the cream, butter, cream cheese, and sour cream maintains the potatoes' consistency.
To freeze, cool the potatoes completely. Wrap them tightly and store them in the freezer for up to 2 months. Thaw them in the refrigerator. Reheat small portions in the microwave. For larger portions, cover the casserole with aluminum foil and heat in a 375℉ oven until warmed through.
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📖 Recipe Card
Loaded Baked Potato Casserole
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Ingredients
- 1 pound bacon (cooked and crumbled)
- 5 pounds russet potatoes
- Kosher salt (for cooking the potatoes)
- 1½ cups heavy cream (plus extra if needed)
- ½ cup unsalted butter
- ½ teaspoon black pepper
- 4 ounces cream cheese (softened and cut into small cubes)
- ¾ cup sour cream
- salt and black pepper (to taste)
- 8 ounces shredded cheddar cheese
- ¼ cup chopped chives
Instructions
- Peel potatoes and cut into one-inch cubes. Add to a heavy pot with cold, salted water and bring to a boil. Cook until fork-tender, approx. 10-12 minutes. Drain.
- Meanwhile, add the cream, butter, and ½ teaspoon of black pepper to a small saucepan set over low heat. Warm the cream until the butter is melted.
- After draining the potatoes, add the cream cheese to the warm pot. Using a potato ricer, rice the potatoes in batches into the pot.
- Pour the warm cream and butter mixture over the potatoes. Stir gently to combine. Add the sour cream and stir to incorporate. Additional cream can be added if needed. Season with salt and pepper to taste.
- Transfer the mixture to a 9x13 baking dish.
To Serve Immediately
- Top the potatoes with cheese and bacon. Bake at 375℉ for 15-20 minutes until the cheese is melted and the potatoes are lightly browning around the edges.
- Garnish with chives and serve.
To Serve Later
- Let the dish of potatoes cool. Cover tightly with plastic wrap and refrigerate for 1-2 days.
- When ready to serve, bring the casserole to room temperature. Top with cheese and bacon. Cover with foil and bake at 375℉ for 30-40 minutes or until the potatoes are warmed through. Uncover and bake for another 5 minutes.
- Garnish with chives and serve.
To Freeze
- Unbaked casserole: Cool the potatoes completely (without the cheese and bacon topping). Wrap them tightly and store them in the freezer for up to 2 months. Thaw in the refrigerator. Bring the casserole to room temperature. Cover it with aluminum foil and heat in a 375℉ oven for 20 minutes. Remove the foil, top with cheese and bacon, and heat for another 15-20 minutes until warm.
- Baked casserole: Cool the potatoes completely. Wrap them tightly and store them in the freezer for up to 2 months. Thaw them in the refrigerator. Reheat small portions in the microwave. For larger portions, cover the casserole with aluminum foil and heat in a 375℉ oven until warmed through.
Notes
- The bacon can be cooked ahead of time to add ease to this recipe. To cook in the oven, arrange the bacon slices on a sheet pan lined with foil and bake at 400°F for 10-15 minutes until brown and crisp. The cooking time will depend on the thickness of the bacon.
- Cut the potatoes into uniform 1-inch pieces to ensure they cook evenly.
- Salt the water used to cook the potatoes to get flavor into the potatoes themselves.
- Drain the potatoes thoroughly so excess water doesn't get into the mashed potatoes.
- A potato ricer creates mashed potatoes with a light and creamy texture. Alternatively, a potato masher can be used.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
This indulgent casserole is always a crowd-pleaser. I hope you enjoy this recipe as much as I do!