Oh my goodness, let me tell you about this Cheesy Baked Potato Casserole! It’s one of those cozy comfort food dishes that I look forward to making on chilly weekends. There’s just something so inviting about a warm, cheesy casserole bubbling away in the oven. My husband and I like to enjoy it with a big green salad or alongside our favorite grilled chicken for a meal that feels just a bit special without all the fuss.
The creamy, cheesy goodness mixed with tender potatoes creates a dish that makes your taste buds sing! Each bite is wonderfully cheesy and satisfying, and it’s always a hit when we have friends over. Plus, it’s super easy to whip up—who doesn’t love a one-dish wonder that feeds a crowd? I promise, it will easily become a go-to dish in your home, just like it has in ours. If you’re in the mood for something a little different, you could pair it with my Garlic Butter Green Beans for a delicious, well-rounded meal!
Why You’ll Love This Cheesy Baked Potato Casserole
- Comforting blend of creamy sour cream and cream cheese
- Loaded with rich cheddar and optional mozzarella for extra cheesiness
- Perfectly seasoned with garlic and onion powder to enhance flavors
- Crispy bacon adds a savory crunch that elevates every bite
- Easy to prepare and great for weeknight dinners or potlucks
- Leftovers reheat wonderfully, making for a satisfying lunch
- Customizable—add your favorite veggies or substitute with different cheeses
This casserole is a delicious twist on classic baked potatoes, making it an instant crowd-pleaser that’s sure to satisfy cravings!
How to Make Cheesy Baked Potato Casserole
This Cheesy Baked Potato Casserole is one of those cozy, comforting dishes that everyone loves! It’s creamy, cheesy, and a fantastic way to elevate your potato game. Perfect for gatherings, potlucks, or a delightful family dinner!
What You’ll Need:
- Russet potatoes – 4 large. I find russet potatoes work best because they get perfectly fluffy when baked!
- Sour cream – 1/2 cup for creaminess. Consider using Daisy Brand for its rich flavor.
- Cream cheese – 1/4 cup, softened. Philadelphia is my go-to; it blends smoothly into the casserole.
- Shredded cheddar cheese – 1 cup, plus extra for topping. I like to use sharp cheddar for that extra kick!
- Milk – 1/2 cup. Whole milk works best here for a rich texture.
- Garlic powder – 1/2 teaspoon, to enhance the flavor. You can adjust this to your taste!
- Onion powder – 1/2 teaspoon for a subtle sweetness.
- Salt and pepper – to taste, essential for layering flavors!
- Bacon – 1/2 cup, cooked and crumbled. Bacon bits add such a savory crunch; I like to use thick-cut for added flavor!
- Green onions – 2, chopped for garnishing. They bring a fresh pop of color and flavor.
- Shredded mozzarella cheese (optional) – 1/2 cup for an extra cheesy topping!
The Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or butter to avoid sticking.
- Peel and dice the russet potatoes into small cubes for even cooking.
- Boil the diced potatoes in salted water for about 10-15 minutes, or until they’re fork-tender. Drain and set aside to cool slightly.
- In a large mixing bowl, combine the sour cream, cream cheese, shredded cheddar, milk, garlic powder, onion powder, salt, and pepper. Mix until it’s nice and smooth.
- Gently fold in the cooled boiled potatoes, making sure to coat them evenly with the creamy mixture.
- Transfer the potato mixture into your greased baking dish, spreading it out evenly.
- Top with crumbled bacon and sprinkle additional cheddar cheese (and mozzarella cheese if you’re using it) on top for that melty goodness.
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and bubbling beautifully.
- Once done, let it cool for a few minutes before serving. Garnish with chopped green onions for a fresh finish. Enjoy your cheesy masterpiece!
This casserole is sure to be a hit at your table—enjoy every creamy, cheesy bite!
Can I Use Other Types of Potatoes?
Absolutely! While russet potatoes provide a fluffy texture, you can also use Yukon Gold or red potatoes. Just keep in mind that the cooking time may vary slightly depending on the type of potato you choose, so check for tenderness during boiling.
What Can I Use Instead of Sour Cream?
If you’re looking for a substitute for sour cream, plain Greek yogurt works great! It will give you a similar tangy flavor and creamy texture. Additionally, cottage cheese can be blended until smooth for a healthier option.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place it back in the oven until warmed through, or microwave it in individual portions. Adding a splash of milk can help restore some creaminess!
Can I Make This Dish Vegan?
Yes, you can! Use plant-based sour cream and cream cheese substitutes. Instead of cheddar and mozzarella cheese, opt for vegan cheese alternatives, and you can skip the bacon or replace it with cooked lentils or mushrooms for added texture and flavor.
