Making a Baked Potato Casserole is a great way to create a hearty dish! Not only does it taste like a baked potato, but it makes a huge batch to feed your family and friends. This simple casserole is loaded with flavor and all of your favorite potato toppings!
The best part about making a casserole is that they’re great any time of the year. This recipe is a hearty comfort food for winter or a great side dish during summer. There’s no wrong time or way to eat this dish. Baked potato casserole is the perfect way to combine potatoes, cheese, and bacon – all of my favorite things!
How to Make a Baked Potato Casserole
- Start with frying your favorite type of bacon over medium heat in a large skillet – if you want to save on some prep time, you can buy already cooked bacon or bacon pieces.
- Prepare your potatoes in a casserole dish with the remaining bacon grease – this will help them bake nice and crispy, with a great flavor. Add some salt and black pepper to taste.
- Remove the baking dish from the oven when the potatoes are soft and beginning to brown.
- Create a mixture of cream cheese, grated cheddar, and cooked onions. Using a spoon, dollop the mixture all over the potato mixture.
- Sprinkle some shredded cheddar cheese on top, and finish cooking the casserole until the potatoes are covered with melty cheese.
- Sprinkle bacon over the top and serve!
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Storing Baked Potato Casserole
- Store leftover casserole in an airtight container for up to 2-3 days in the refrigerator.
Mel’s Expert tips
- You can use peeled or unpeeled potatoes, it’s a personal choice. I like potato skins, so I leave them on (just make sure that you wash them well).
- I used russet potatoes, but you can use any type of potato you like. Red or yukon gold potatoes are great for this dish too!
- Cooking times may vary slightly – check that the potatoes are fork-tender and not giving any resistance.
- Feel free to add any extra ingredients you like for the toppings – garlic powder, parsley, green onions, chives, or sour cream.
- This dish is best served fresh from the oven, but it can be frozen. Before reheating, add some freshly shredded cheese on top.
Baked Potato Casserole
This Baked Potato Casserole gives you all the great flavors you enjoy on a baked potato combined in this delicious casserole. You will have plenty of leftovers too!
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Ingredients
- 7 slices bacon cooked crisp and chopped into ½ inch pieces
- 2 pounds Russet Potatoes washed and cut into 1-inch cubes (3 to 4 potatoes)
- 6 ounces cream cheese softened
- 2 cups cheddar cheese grated and divided
- 1 yellow onion sliced thin
- Salt and pepper to taste
- Cooking spray
Instructions
- Pre-heat oven to 425°F. Spray a 13 x 9 inch casserole dish with cooking spray
- In a large skillet cook bacon over medium heat flipping once. About 5 minutes per side for crispy. Remove bacon and place on paper towels and pat them to dry them off. Leave the leftover bacon grease in the skillet.
- Add onions to the bacon grease and let them cook on medium heat until they soften and become transparent. Place onions on a plate.
- Add potatoes to the casserole dish in a single layer. Pour remaining bacon grease over the potatoes. Salt and pepper to taste. Cook in oven until they soften and start to brown. About 45-60 minutes.
- Add cream cheese, 1 cup grated cheddar and onions in a medium sized mixing bowl. Combine well. When the potatoes are done cooking, dollop the cream cheese mixture over the potatoes. Sprinkle the rest of the cheese over the top. Cook until the cheese is melted, and potatoes are cooked through. About 12-15 minutes
- Sprinkle bacon over the top and serve!!
Recipe Nutrition
Serving: 1serving | Calories: 313kcal | Carbohydrates: 24g | Protein: 15g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 44mg | Sodium: 468mg | Potassium: 612mg | Fiber: 2g | Sugar: 3g | Vitamin A: 303IU | Vitamin C: 7mg | Calcium: 293mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
I like bake ziti bake potato bake and
a lot of things but I don’t eat cheese
At all how can I substitute the cheese and still enjoy.
Add hamburger, green peppers, mushrooms… we call it Greater Tater Casserole ❤️
Have you ever made this in advance? Do the potatoes hold up ok for 24 hours to reduce day of prep?
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