Friends, have I got a treat for you today? I present my loaded baked potato casserole. You're going to want to share this with your friends because it is too rich for one person. Potatoes, bacon, onion, sour cream, and cheddar cheese make this one of the best side dishes you'll ever find for your next steak dinner. Let's get cooking!
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Loaded Baked Potato Casserole Ingredients
One of the great things about this loaded baked potato casserole is that you can use leftover baked potatoes and leftover crispy bacon. For this recipe, you will need:
- Two leftover and chilled baked potatoes
- ¼ cup grated cheddar cheese
- Half an onion (about ¼ cup grated)
- ¼ cup chopped crispy bacon
- 2 tablespoon hot bacon grease or melted butter
- 1 ½ teaspoon salt, ¼ teaspoon black pepper
- ½ cup sour cream
- ½ teaspoon onion powder, ½ teaspoon garlic powder
How To Make Loaded Baked Potato Casserole
Break out the grater
Pull the grater out of the cupboard because it will get some use today. Set the grater over a medium mixing bowl and grate the potatoes, skin and all. Next, grate the onion. Remove the skin first. Finally, grate the cheese.
Now would be a good time to fire up the oven too. Turn it on to 425°f.
Measuring spoons
At this point, your grater probably needs some rest. Luckily, it's time for the measuring spoons to get to work. So, set the tired old grater to the side and get those spoons a measuring.
Measure out some bacon fat, salt, pepper, onion powder, and garlic powder. Now, whip out the old measuring cup and measure up some sour cream. Put all this stuff in the bowl with the potatoes.
Mix it up!
The key to this loaded baked potato casserole is the texture of the potatoes. They should not be mashed. You took all that time to grate the potatoes, don't undo all that hard work by over mixing and mashing them.
So, when mixing all the ingredients, rather than using a spoon, use two forks and gently toss the ingredients together. That will keep the texture of the potatoes and will make the casserole light and fluffy.
Bake the Loaded Baked Potato Casserole
To bake the casserole, gently transfer it from the mixing bowl to a lightly greased oven-safe dish. I have these snazzy little cast iron pans you can see in the picture below, but any small dish will work. You can use a loaf pan, or if you have ramekins, you can make individual portions.
Just like when mixing, you don't want to destroy the texture of the potatoes when you transfer them from the bowl to the dish. Definitely don't push them down into the dish.
Bake the casserole for 30 to 35 minutes or until the top is golden brown and the peaks are browned. If you make individual portions, bake them for 20 to 25 minutes. Take the casserole out of the oven and enjoy!
Tips For The Perfect Potato Casserole
I've made this casserole quite a few times now, and these are the details that make the biggest difference.
Use cold, leftover potatoes. Freshly baked potatoes are too soft and moist. Chilling them overnight firms up the starches, which gives you that ideal grated texture that holds its shape in the casserole.
Hot bacon grease is key. If you're using bacon fat, make sure it's warm and liquid when you add it. It distributes more evenly and coats all those little potato shreds with flavour. If you don't have bacon fat, melted butter works well too.
Don't smooth the top. I know it's tempting to flatten everything out, but those rough, uneven peaks are what get golden and crispy in the oven. That contrast between the crispy top and soft, tender middle is what makes this dish so addictive.
Variations and Serving Suggestions
This casserole is incredibly versatile. Here are a few ways to mix things up:
- Add green onions: Fold in some sliced green onions for a fresh, mild onion flavour.
- Swap the cheese: Try smoked gouda or gruyère instead of cheddar for a different flavour profile.
- Make it vegetarian: Skip the bacon and use melted butter instead of bacon fat. Add a pinch of smoked paprika to mimic that smoky flavour.
- Top with extra cheese: Sprinkle more cheddar on top during the last five minutes of baking for a cheesy crust.
The top of this loaded baked potato casserole gets nice and crispy while the middle stays soft and tender. This is a great side dish for a steak dinner, roast beef, or even a lobster dinner. But be aware, it is very rich, and you won't be able to stop eating it.
Storage and Reheating
Fridge: Store leftover casserole covered in the fridge for up to three days. Reheat in a 375°f oven for about 15 minutes to get the top crispy again.
Make ahead: You can assemble the casserole up to one day in advance, cover it, and refrigerate. When you're ready, bake it straight from the fridge, adding an extra five minutes to the bake time.
Time To Get Baking
This loaded baked potato casserole is one of those recipes that turns leftovers into something truly special. It's simple, it's satisfying, and it disappears fast. If you're looking for the perfect side dish, this is it.
Are you looking for another great side for your steak dinner? Check out my Steakhouse Creamed Spinach or my Potato Gratin. This post was inspired by Chef John's Potatoes Romanoff. Check out his video here.
Recipe
Ingredients
- 2 left lover baked potatoes
- ¼ cup grated onion
- 2 tablespoon bacon fat or melted butter
- ¼ cup cheddar cheese, grated
- ¼ cup Crispy Bacon
- 1 ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup sour cream
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Grate the potatoes on a cheese grater into a medium mixing bowl.
- Melt the bacon fat or butter and pour it into the potatoes.
- Add the cheddar cheese, onion, crispy bacon, salt, pepper, sour cream, onion powder, and garlic powder. Mix well but only enough to distribute the ingredients. You don't want to mash the potatoes. It's easiest to use two forks to mix rather than a spoon.
- Spoon the potato mixture into a small oven-safe dish that has been lightly greased, such as a loaf pan. Don't smooth out the top.
- Bake the loaded baked potato casserole in a 425°f oven for 30 to 35 minutes or until it is hot and the top is golden brown.
- Serve the casserole as a side with a nice steak, thick-cut pork chop or ribs.
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