The classic baked potato is a staple of American dining, but when you are feeding a crowd, individual assembly becomes a logistical challenge. This Easy Loaded Baked Potato Casserole solves that dilemma by transforming the familiar components of a fully dressed potato into a cohesive, crowd-pleasing bake. By mashing Yukon Gold potatoes with rich evaporated milk and sharp cheddar, you create a foundation that is far more decadent than a standard side dish. This preparation is particularly suited for large family gatherings, holiday spreads, or any occasion where you need a reliable, high-volume dish that retains its heat and texture throughout the meal.
Table of Contents
Components for the Casserole
To ensure the best results, use high-quality dairy and fresh aromatics. The contrast between the creamy interior and the crisp bacon topping is what defines this dish.
- Yukon Gold Potatoes: 10 medium potatoes, peeled and halved (approximately 3.5 to 4 pounds).
- Bacon: 6 thick-cut slices, cooked until crisp and crumbled.
- Sharp Cheddar Cheese: 2 cups total, shredded (roughly 8 ounces).
- Evaporated Milk: 1 cup (canned, unsweetened).
- Green Onions: 1 full cup, thinly sliced (include both white and green parts).
- Sour Cream: One half cup, full fat preferred.
- Fine Sea Salt: 1 teaspoon.
- Black Pepper: One half teaspoon, freshly ground.
Preparation Summary
- Heat your oven to three hundred fifty Fahrenheit and prepare a 9×13 inch baking vessel.
- Boil the peeled potatoes in salted water until soft, approximately twenty minutes.
- Crisp the bacon in a skillet, then drain and crumble.
- Drain the potatoes and return them to the warm pot to evaporate excess moisture.
- Incorporate the evaporated milk, sour cream, most of the cheese, half the bacon, and half the onions into the pot.
- Mash the mixture until the texture is creamy but retains some structure.
- Transfer the potato base into the baking dish and smooth the top.
- Bake for twenty-five minutes, then top with remaining cheese, bacon, and onions.
- Finish in the oven for five additional minutes until the cheese is bubbling.
Detailed Culinary Execution
Preparing the Potato Base
The choice of Yukon Gold potatoes is intentional here. Unlike Russets, which can become grainy, Yukons offer a naturally buttery flavor and a waxy-creamy hybrid texture. Start by placing your halved potatoes in a large heavy-bottomed pot. Cover them with cold water by at least two inches. Starting with cold water ensures the potatoes cook evenly from the center out. Once the water reaches a boil, lower the heat to a simmer. You are looking for “fork-tender” status—the potato should slide off a paring knife with zero resistance.
Managing Moisture and Texture
One of the most common errors in making an Easy Loaded Baked Potato Casserole is soggy potatoes. After draining, place the pot back on the still-warm burner for about sixty seconds. Shake the pot gently; this allows steam to escape and dries the exterior of the potatoes. When you add the evaporated milk and sour cream, the dry potatoes will absorb the fat and moisture more effectively, leading to a richer mouthfeel.
Incorporating the “Loaded” Elements
While the potatoes are still hot, add one and a half cups of the cheddar cheese and the room-temperature sour cream. The heat from the potatoes should melt the cheese as you mash. Use a hand masher rather than an electric mixer to avoid overworking the starches, which can lead to a gluey consistency. Fold in half of your bacon and green onions last to ensure they are distributed evenly without being crushed into the mash.
The Two-Stage Bake
Spreading the mixture into a 9×13 inch dish creates a large surface area for browning. During the first twenty-five minutes at three hundred fifty Fahrenheit, the internal temperature stabilizes and the edges begin to set. The second stage of baking is purely for the topping. By adding the remaining cheese, bacon, and green onions only in the last five minutes, you ensure the cheese is perfectly melted and the onions retain their bright color and sharp bite without burning.
Professional Tips for Success
- Grate Your Own Cheese: Pre-shredded cheese is coated in potato starch or cellulose to prevent clumping in the bag. This prevents it from melting into a smooth, silky layer. For the best “cheese pull,” grate a block of sharp cheddar yourself.
- The Evaporated Milk Advantage: Do not substitute regular milk if possible. Evaporated milk has sixty percent of the water removed, providing a concentrated creaminess and a slightly toasted flavor that pairs perfectly with baked potatoes.
- Bacon Texture: Cook your bacon until it is just slightly past the point of “chewy.” Since it will sit atop a moist potato bed in the oven, it needs to be quite crisp to maintain its texture.
- Aromatic Balance: Use both the white and green parts of the green onions. The white parts provide a mild onion punch that infuses the potatoes, while the green tops provide the visual appeal and fresh finish.
- Seasoning Check: Taste your potato mixture before it goes into the baking dish. Depending on the saltiness of your bacon and cheese, you may want to add an extra pinch of salt at this stage.
Creative Recipe Variations
- The Spicy Kick: Incorporate two tablespoons of canned diced jalapeños and swap the sharp cheddar for Pepper Jack cheese.
- Garlic Lover’s Version: Roast a head of garlic while boiling the potatoes. Squeeze the softened cloves into the mash along with the sour cream for a deep, mellow garlic undertone.
- Vegetarian Alternative: Replace the bacon with smoked paprika and a half cup of sun-dried tomatoes to mimic the smoky, salty profile without the meat.
- The Deluxe Crunch: Mix a half cup of crushed buttery crackers (like Ritz) with two tablespoons of melted butter and sprinkle them over the cheese during the final five minutes of baking.
Recommended Serving Contexts
This casserole is a structural powerhouse, meaning it holds its shape well on a plate next to other heavy hitters. It is a natural partner for smoked meats, such as brisket or ribs, where the creaminess of the potato cuts through the acidity of barbecue sauce.
For a holiday setting, this dish acts as a more flavorful alternative to standard mashed potatoes. It pairs exceptionally well with roasted turkey or prime rib. If you are serving this at a potluck, cover the dish tightly with foil after the final bake; it will retain its heat for up to forty-five minutes.
Frequently Asked Questions
Can I prepare this casserole a day in advance?
Yes, you can assemble the entire potato mixture and spread it into the baking dish up to twenty-four hours ahead of time. Cover it tightly with plastic wrap and refrigerate. When you are ready to eat, let the dish sit at room temperature for thirty minutes before baking, as a cold dish may require an extra ten minutes in the oven.
What is the best way to reheat leftovers?
To maintain the texture of the Easy Loaded Baked Potato Casserole, reheat portions in the oven at three hundred Fahrenheit covered with foil. This prevents the cheese from becoming oily. If using a microwave, use a medium power setting to ensure the dairy doesn’t separate.
Can I use Russet potatoes instead of Yukon Gold?
You certainly can, though the texture will be slightly fluffier and less “creamy.” If using Russets, be extra careful not to over-mash them, as they are more prone to becoming dry. You might find you need an extra splash of evaporated milk to reach the desired consistency.
Is it possible to freeze this dish?
While you can freeze potato casseroles, the texture of the sour cream and evaporated milk can sometimes change or “weep” upon thawing. If you must freeze it, do so after the initial assembly but before the final bake. Thaw completely in the refrigerator before putting it in the oven.
Nutrition Information
| Nutrient | Amount per Serving |
| Calories | 279 kcal |
| Protein | 13 g |
| Carbs | 26 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 542 mg |
Nutrition Information Disclaimer
Nutrition information is an estimate and may vary based on preparation and ingredients used.
PrintEasy Loaded Baked Potato Casserole
This Easy Loaded Baked Potato Casserole combines creamy Yukon Gold potatoes with crisp bacon, sharp cheddar, and fresh green onions for the ultimate crowd-pleasing side dish.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hr 10 mins
- Yield: 10 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
10 Yukon Gold potatoes, peeled and halved
6 slices bacon, cooked and crumbled
2 cups shredded Cheddar cheese, divided
1 cup evaporated milk
1 cup sliced green onions, divided
1/2 cup sour cream
1 tsp salt
1/2 tsp ground black pepper
Instructions
1. Preheat oven to three hundred fifty Fahrenheit and grease a 9×13 inch baking dish.
2. Boil potatoes in salted water until tender, about 20 minutes. Drain and dry in the pot.
3. Cook bacon in a skillet until crisp, then crumble and set aside.
4. Mash potatoes with 1.5 cups cheese, evaporated milk, 1/2 cup green onions, sour cream, half the bacon, salt, and pepper.
5. Spread the mixture into the prepared dish and bake for 25 minutes.
6. Top with remaining cheese, bacon, and onions; bake 5 more minutes until melted.
Notes
Grate your own cheese from a block for the best melt.
Use evaporated milk instead of regular milk for a richer texture.
Can be assembled 24 hours in advance and kept in the fridge.
Nutrition
- Serving Size: 1 scoop
- Calories: 279
- Sugar: 3g
- Sodium: 542mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 42mg
