Baked Potato Casserole Recipe -
Baked Potato Casserole Recipe
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Baked Potato Casserole

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"This baked potato casserole makes a perfect side dish to bring to large family potlucks, picnics, and celebrations."

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Ingredients Edit and Save

Original recipe makes 45 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 30 mins

    1 hr 45 mins


  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into cubes.
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  3. Preheat oven to 325 degrees F (160 degrees C). Lightly grease an 8-quart baking dish.
  4. Combine potatoes and bacon in a large bowl. Mix Cheddar cheese, cheese sauce, sour cream, mayonnaise, onions, chives, salt, and pepper in a bowl. Stir cheese mixture into potatoes; transfer to baking dish and cover with aluminum foil.
  5. Bake in preheated for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes.
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Reviews More Reviews

Jun 18, 2012

The only reason why I am marking this as a 4 is because I did not add all of the ingredients or follow the recipe to the letter. I did not use onions or chives. I really just guessed at all the measurements of ingredients also. I used 9 pounds of potatoes, 16 ounces of cheese sauce and sour cream. About 1 cup or a little more of mayo. I just kinds of threw it together, and it was wonderful! Thanks for the recipe.

Aug 28, 2012

My family completely devoured this casserole. As usual I did make some changes. I scaled the recipe down to 10 servings, left out the onions, and used home made cheddar cheese sauce. Had I used velveeta or cheese wiz it probably would have been inedible at my house, but for those who like processed cheese you would probably like the recipe as is. The only thing that would make it better is some buttered bread crumbs on top (they make all casseroles better!)


11 Ratings

Jan 06, 2013

I reduced this recipe down to two and half lbs. of red potatoes. I also didn't have any processed cheese so I used all cheddar cheese. I really was lazy and felt the potatoes would cook in the oven without pre-boiling, so I just cut them into small bite sized pieces, greased the pan real good, mixed everything up and threw it all in the pan. I cooked them for 60 minutes covered at 350. I did take them out halfway and stir them so they wouldn't burn on the bottom. They were cooked just right, fork tender, without pre-boiling. I do think they needed some more seasoning, the only reason for 4 stars. We do like Velveeta and I'll try them again with some, but if you're not a fan of processed cheese this recipe works fine without it.

Dec 05, 2012

I've made this recipe several times now for family get-togethers. Both times I followed the exact recipe, always feeling like I've made more than I should. I've yet to bring one bite home. Buy a aluminum foil roasting pan, with a lid and you won't be left with dirty dishes. I do suggest baking it on top of a cookie sheet so the pan doesn't buckle when you take it out of the oven. It's delicious, absolutely delicious. Just don't cut corners on the bacon or cheese. I would suggest doubling the chives, they really bring out the flavor.

May 28, 2013

We substituted some Philadelphia cream cheese alfredo spread/sauce (because that's what we had in the fridge)for the cheese sauce and it was delicious. I did boil the potatoes ahead of time and scaled down to a smaller batch size. They were delicious.

Jan 02, 2014

took this to a Senior dinner at church ---they almost ate my arm off trying to get to the casserole ---you done good--got lotsa requests for recipe ---thanks --I took all the credit for the recipe(just kidding)

Jan 28, 2013

Substituted some sliced green onions (tops only) since I was out of chives. Took it to a Sunday School party - a hit! Got requests for the recipe. Thanks for posting it.

Apr 01, 2014

I made these for our April Fool's Day work luncheon in my bunnycake pan and my Elmo cake pan. Big hits~they were called bunny potatoes.


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  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 24.3 g
  • 37%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 12.3 g
  • 25%
  • Sodium
  • 829 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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