Loaded Baked Potato Casserole

Let’s be honest, we really don’t need any excuse to make a cheesy potato dish loaded with crispy bacon and lots of melted butter. The only excuse we need is to be hungry. That’s plenty. Did I mention cheese and butter and bacon and potatoes are involved? Let’s get excited just because of that. This is the only way we’re going to get through the week, and if that means we need to eat copious amounts of cheesy potatoes, then so be it. This Loaded Baked Potato Casserole has everything you love in a baked potato but creamier and cheesier and baconier (total word), which I think just makes everything better. In case you’re like me and are a last minute planner, and are still trying to figure out what in the world you’re making for Easter brunch, then I’ve got you covered. You can whip up this casserole in no time and watch as it’s the first dish to go.

For those of you who don’t know I partner up with the American Butter Institute for their Go Bold With Butter Campaign each month to provide them with two new recipes every month. I share some of those recipes on here from time to time, especially when they’re over the top and inviting like this ultimate Apple Pumpkin Pecan Pie. This Loaded Baked Potato Casserole was too good not to share on here, and since I feel like side dishes during the holidays are always the trickiest to plan out, I thought I’d help you out as much as possible. Since I don’t always repost all the recipes though, be sure to follow Go Bold With Butter on all their social media to stay in the loop, or head on over to the site to check out everything else I’ve done. If you love butter (and why wouldn’t you?) then this site is your new best friend. 

Start by rinsing the potatoes really well, and then cutting them into a medium dice. Place them in a pot and fill with cold water. Bring to a boil and cook until just fork tender, about 15 to 20 minutes. Drain and let cool slightly. 

**Note: It’s important to always start with cold water when bringing up to a boil for cooking potatoes or pasta. I know that it sounds weird, and you might think starting with hot water will make the water boil faster, but cold water ensures that the texture of the potatoes and pasta doesn’t become mushy.**

Once the potatoes have cooled for about 1o minutes (this will allow some of that excess moisture from the water to absorb) then add the melted butter, sour cream, cheese, crispy bacon, chives, garlic powder, salt and pepper. 

Stir until evenly combined and then pour into a well greased 8 or 9-inch square baking dish. Try to contain yourself from eating the entire casserole at this point. Even though it’s delicious right now, baked and warm is well worth the wait. 

**Tip: However at this point, make sure to taste the mixture and then adjust seasonings accordingly, adding more salt or pepper as needed. 

Sprinkle the top evenly with lots of melted cheese. I use a mixture of Cheddar and Monterey Jack cheese, but feel free to use whatever you have on hand. Mozzarella or Pepper Jack would be just as good in this! The pepper jack would give it a zing. 

Bake in a preheated 375 degree oven for about 15 to 20 minutes, or until bubbly around the edges and the cheese on top has melted and become brown.

**Note: Since all of the ingredients in this dish are already fully cooked, we’re not cooking it or anything. We’re just looking to heat it through and melt some cheese.** 

Allow the casserole cool before serving, just so you don’t burn your mouth, and then right before serving, sprinkle the top with more crispy bacon (“There’s too much bacon on this.” said no one ever) and chives. 

**Tip: The chives in the casserole and on top after it’s baked, give it a little onion flavor without overpowering the dish, but also color. If you can’t find chives at the store, use scallions instead!**

This is a great side for so many main dishes. It goes great with chicken, steak, pork and of course a big ole Easter ham. It’s a good recipe to keep up your sleeve because people will go crazy for it, it’s super easy to make (literally the hardest thing you’re doing is cutting and boiling potatoes) and because there aren’t any crazy ingredients in it. Most of this you probably already have on hand. 

 
You can find the recipe for this Baked Potato Casserole over at the Go Bold With Butter site. So click on those links to head on over and print off the recipe for yourself. Make it this weekend and add it to your Easter brunch menu. Everyone will thank you for it, but most importantly, you’ll thank you for it.

**Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**