Cheesy Bacon Potato Casserole

Indulge in the ultimate side dish – a cheesy bacon potato casserole! Creamy mashed potatoes with melted cheddar cheese, crispy bacon, and fresh green onions. It’s the perfect side for so many main dishes, so whether you’re looking for a comfort food fix or a delicious addition to your holiday dinner, this loaded baked potato casserole needs to be on your list.

a spoon scooping out some of the potato casserole.

Loaded Potato Casserole

This cheesy potato casserole is what happens when you take loaded baked potatoes and turn them into a delicious and cozy casserole side dish. If comfort is your goal, this potato casserole is what you need. It’s so good.

Crispy bacon, creamy mashed potatoes, and lots of cheddar cheese… this side dish recipe pairs with so many main dishes it might just end up in your go-to recipes file. It’s always a winner.

potato casserole drizzled with sour cream.


  • Cubed potatoes – russet potatoes or Yukon gold potatoes work great.
  • Unsalted butter
  • Heavy cream
  • Sour cream
  • Kosher salt and black pepper
  • Garlic powder
  • Shredded sharp cheddar cheese – or try pepper jack cheese, Colby jack, or gruyere cheese.
  • Bacon bits – make it easy and buy a package of real bacon bits (not the imitation bits).
  • Sliced green onions – or chop up some fresh parsley or fresh chives for the garnish.
ingredients for potato casserole.

How to Make It

Boil the potatoes: Cook the potatoes in a pot of water until they’re fork-tender. It should only take about 15 minutes or so. Once they’re cooked, drain them and place them back in the pot.

process photo collage showing how to boil and mash the potatoes.

Make the mashed potatoes: Mash the potatoes and then add the butter, cream, sour cream, and all of the seasonings. Stir well to combine, and then mix in half of the shredded cheese and half of the bacon.

process photo collage showing how to mix the other ingredients and prepare the casserole in the pan.

Bake the casserole: Spread the potato mixture in a prepared 8×8″ baking pan. Sprinkle the rest of the cheese and bacon over the top. Bake the potato casserole at 350°F for 15 minutes or until hot, and the cheese is melted.

Garnish and serve: Sprinkle the sliced green onions over the top for serving.

baked potato casserole.

Recipe Tips

Recipe yield: This serves six people as a side dish but if you’re serving more, you can double it and bake the casserole in a 9×13″ baking dish.

Make-ahead tip: You can cook and mash the potatoes a day ahead. Mix in the cheese, bacon, and seasonings, and then transfer the mixture to an airtight container. Store in the fridge, and then, the next day, just spread it in a casserole dish, add the rest of the cheese and bacon, and bake. It may need a little more time since the potatoes will be cold.

Leftovers: Store the leftover casserole in an airtight container. It will keep well in the refrigerator for two to three days.

cheesy potato casserole in a baking pan with a spoon.

What to Serve it With

If a main dish goes with baked potatoes, it will go with this potato casserole! Here are a few main dishes you might like:

a pan of cheesy potatoes.

Cheesy potato bacon casserole – so much to love about this recipe! I hope you try it soon ♥️

Happy Cooking,


More Holiday Side Dishes

📣 Do you love this recipe? I would love to know! Leave a comment below the recipe, along with your recipe star rating.


Cheesy Bacon Potato Casserole

a spoon scooping out some of the potato casserole.

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Bacon Potato Casserole is a delicious and comforting side dish that combines crispy bacon, creamy mashed potatoes, and cheese. It’s like loaded twice-baked potatoes but made easy as a casserole. It’s perfect for holiday meals or any time you’re craving some serious comfort food.

  • Author: April Anderson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Side Dishes
  • Method: Bake
  • Cuisine: American


  • 2 pounds potatoes, peeled and cut into 1” cubes
  • 4 tablespoons unsalted butter
  • ¼ cup heavy cream
  • ¼ cup sour cream
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon cracked black pepper
  • 2 cups shredded cheddar cheese, divided
  • 1 cup bacon bits, divided
  • ¼ cup sliced green onion, for garnish 


  1. Preheat the oven to 350°F and coat an 8” baking dish with nonstick cooking spray.
  2. Place diced potatoes in a large pot and cover them with water. Heat the pot over medium-high heat and cook the potatoes for 15 minutes or until they are fork-tender.
  3. Drain the potatoes and return them to the pot. Mash the potatoes and then add the butter, cream, sour cream, and seasonings. Stir to combine.
  4. Add 1 cup of cheddar cheese and ½ cup of bacon bits. Stir to combine. Transfer the casserole to your prepared baking dish and spread the mixture into an even layer. Sprinkle the rest of the cheddar cheese and bacon bits over the top of the potatoes.
  5. Bake the casserole uncovered for 15 to 20 minutes, or until the casserole is heated through and the cheese is melted. Garnish with sliced green onions for serving.


Make-ahead tip: You can make the mashed potatoes a day ahead and keep them in the refrigerator. When you’re ready to bake the casserole, spread the potato mixture in the baking dish. Top it with the rest of the cheese and bacon. Cover the dish with aluminum foil (this will help heat the potatoes faster). Bake it until the potatoes are heated through, and the cheese is melted. It will take a little longer to bake since the potatoes are cold.

If you’re serving a crowd, you can double this recipe and bake the casserole in a 9×13″ baking dish.


  • Calories: 396
  • Sugar: 2.5g
  • Sodium: 672.8mg
  • Fat: 25.7g
  • Saturated Fat: 14.7g
  • Unsaturated Fat: 7.6g
  • Trans Fat: 0.5g
  • Carbohydrates: 25.9g
  • Fiber: 3.7g
  • Protein: 15.7g
  • Cholesterol: 75.6mg

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

Recipe, post, and photos updated from the archives. First published in Oct 2016.

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