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The first time I made this, it was a Thursday night and I had about five pounds of potatoes that were starting to sprout eyes. Wyatt had a basketball game, Clara had homework she’d “forgotten” about, and Mason was building something out of couch cushions that I was pretending not to notice. I needed dinner to be easy, warm, and the kind of thing nobody would complain about. So I peeled those potatoes, boiled them soft, and threw together what turned out to be the most requested side dish in this house.
It’s like twice-baked potatoes’ more casual, easier-to-make cousin — creamy potatoes, crispy bacon, melted cheese, and sour cream all layered in a 9×13 baking dish. Jake’s dad went back for thirds the first Thanksgiving I brought it. His mom asked for the recipe, which in our family is the highest possible compliment.
Now it shows up at every holiday, every potluck, and honestly most Sunday dinners because the kids keep requesting it. It’s the kind of dish that quietly steals the show, and nobody ever complains when they see it on the table.
How to Make Maggie’s Cheesy Baked Potato Casserole
Boil your potatoes until fork-tender, then slice. Peel and cut them into quarter-inch rounds. You want them soft but not falling apart — they need to hold their shape in the casserole. If you’re short on time, leftover mashed potatoes work too, just spread them as a base layer instead of slicing.
Layer everything in a greased 9×13 dish. Start with a layer of potatoes, then sour cream dollops, crumbled bacon, shredded cheddar, and a sprinkle of chives. Repeat the layers until you’ve used everything, ending with cheese and bacon on top. Season each layer with salt and pepper as you go.
Bake at 375 degrees for about 25 minutes. You want the cheese bubbly and golden on top and everything heated through. Let it rest for five minutes before serving — it’ll hold together better when you scoop it out. This feeds a crowd as a side dish, or it’s dinner on its own with a simple green salad.
If you love cheesy casseroles, my Tater Tot Casserole is another crowd-pleaser. For a complete dinner, serve this alongside my Sweet & Spicy Honey Butter Chicken or my Brown Sugar Meatloaf.
Maggie's Cheesy Baked Potato Casserole
Ingredients
- 5 lbs russet potatoes peeled and cubed
- 1 cup sour cream
- 1/2 cup butter
- 1/2 cup milk
- 2 cups shredded cheddar cheese divided
- 8 slices bacon cooked and crumbled
- 3 green onions sliced
- salt and pepper to taste
Instructions
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Preheat oven to 350°F. Grease a 9x13 baking dish. Boil potatoes in salted water until tender, about 15 minutes. Drain well.
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Mash potatoes with sour cream, butter, and milk until smooth. Season with salt and pepper.
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Fold in 1 1/2 cups cheese, half the bacon, and most of the green onions. Spread into prepared baking dish.
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Top with remaining 1/2 cup cheese and bacon. Bake 25-30 minutes until heated through and cheese is melted.
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Garnish with remaining green onions. Let rest 5 minutes before serving.
Common Questions
More Recipes You’ll Love
- Maggie’s Tater Tot Casserole
- Nana Ruth’s Brothy White Beans
- Maggie’s Sweet & Spicy Honey Butter Chicken (The Viral Flavor Done the Old-Fashioned Way)
- Maggie’s Birria Ramen
What I Use for This Recipe
A couple things from my kitchen that make this one easier.
Casseroles, brownies, brunch bakes. I own three and somehow always need a fourth.
Every banana bread, every zucchini bread. A good loaf pan makes all the difference.
Potatoes, apples, carrots. The soft handle means even Mason can help with Sunday dinner prep.
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