We love a potato just the way it is, baked simply with a pat of butter. But sometimes, we want to give our spud a little pizzaz. That's why we loved these baked potato casserole recipes. They take one of nature's most tasty foods — the potato — and make it even better with mouthwatering ingredients like cheese and bacon. So, if you want to stretch your taters or make them even more special than they already are, you definitely need our baked potato casserole recipes in your back pocket.
Twice-Baked Potato Casserole
Have leftover baked potatoes? Turn those cold spuds from duds into something spectacular. You can put them to good use in this recipe... or you can pop some raw taters in the microwave to get started. The recipe serves 8.
Ingredients
- 8 medium-sized microwave-cooked or oven-baked potatoes
- 1 pound bacon, cooked and crumbled
- 2 cups shredded cheddar cheese (mild, medium, sharp, or extra-sharp)
- 2 cups sour cream (not fat-free)
- 2 green onions
Instructions
- Preheat oven to 350°F.
- Cut the cooked potatoes into approximately one-inch chunks and place them in a bowl. It doesn't matter if the potatoes are cut warm or cold. You can leave the skins on or peel them before cutting — whichever you prefer.
- Slice the green onions and place them into the bowl.
- Add the sour cream to the bowl.
- Set aside about a quarter of the bacon and cheese; add the rest to the bowl.
- Stir gently to combine. It's fine if the potatoes crumble or smoosh a bit, but you don't want to stir them so hard that you end up with the consistency of mashed potatoes.
- Spoon into a 13" x 9" casserole dish that has been coated with nonstick cooking spray and spread the mixture evenly in the pan.
- Sprinkle the remaining cheese and bacon across the top of the potatoes.
- Bake for 30 minutes.
Related: Spud-Lovers Guide for Preparing Potatoes Perfectly Every Time
Super Simple Potato Casserole
You can make this casserole with cooked or raw potatoes. The recipe has baking time directions for each. It makes 8 servings.
Ingredients
- 2 pounds potatoes, cooked or uncooked (any variety — this is particularly good with russet or red skin potatoes)
- 1 can cream of mushroom soup (regular, low-fat, or reduced sodium)
- 3 cups sour cream (not fat-free)
- 2 cups of shredded cheese (cheddar, Swiss, or mozzarella)
Instructions
- Cut the potatoes into approximately one-inch chunks and place them in a bowl. It doesn't matter if they are warm or cold when you cut them. You can leave the skins on or peel them, depending on your preference.
- Add all other ingredients to the bowl.
- Stir gently to combine.
- Spoon into a 13" x 9" casserole dish that's been coated with nonstick cooking spray, being sure to spread the mixture evenly in the pan.
- If the potatoes are uncooked, bake for 1 ½ hours. If they're cooked, bake for 30 minutes.
Hot Potato
We love a baked potato casserole, hot from the oven and bubbling with goodness, and we're pretty sure you will, too. So whether you want a comforting side for a roast chicken or you just feel like eating a potato main course, our cozy casseroles will turn your spuds into something special.
