Name: Loaded red potato casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2.5 lbs red potatoes, scrubbed and cubed; 1 cup sour cream; 4 oz cream cheese (optional); 1 1/2 cups shredded cheddar cheese; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 4 green onions or chives, chopped; 2 tbsp butter; 1 cup shredded mozzarella or Monterey Jack cheese (for topping)

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Loaded red potato casserole is one of my favorite comfort food side dishes—it’s rich, cheesy, creamy, and packed with flavor in every bite. Tender chunks of red potato are tossed with sour cream, melted cheese, crispy toppings, and herbs, then baked until bubbly and golden. It’s everything I love about a loaded baked potato, turned into a hearty, crowd-pleasing casserole.

Why You’ll Love This Recipe

I love how this recipe combines all the best parts of a loaded potato—cheese, creamy texture, and savory add-ins—without needing to fuss with individual servings. It’s perfect for potlucks, holiday dinners, or family meals. The red potatoes give it a nice buttery bite while holding their shape, and the layers of flavor keep everyone coming back for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Red potatoes, scrubbed and cubed
Sour cream
Cream cheese (optional for extra richness)
Shredded cheddar cheese
Garlic powder
Onion powder
Salt
Black pepper
Green onions or chives, chopped
Butter
Shredded mozzarella or Monterey Jack cheese (for topping)

Directions

I preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
I boil the red potatoes in salted water until fork-tender, about 10–12 minutes, then drain and let them cool slightly.
In a large bowl, I mix the warm potatoes with butter, sour cream, and cream cheese (if using) until just combined—I like to keep some chunks for texture.
I stir in the shredded cheddar, garlic powder, onion powder, salt, pepper, and half of the green onions.
I spoon the mixture into the baking dish and top it with mozzarella or Monterey Jack cheese.
I bake for 25–30 minutes, until bubbly and golden on top.

Servings and timing

This recipe makes about 6–8 servings. It takes around 20 minutes to prep and 30 minutes to bake, so I usually have it ready in about 50 minutes total.

Variations

Sometimes I mix in steamed broccoli or roasted mushrooms to add a veggie twist. I’ve used plain Greek yogurt instead of sour cream when I want a lighter version. For extra spice, I stir in chopped pickled jalapeños or a pinch of cayenne.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F until warmed through, or microwave single portions. It also freezes well—I just make sure to wrap it tightly and thaw before reheating.

FAQs

Do I need to peel the potatoes?

Nope! I love leaving the skins on red potatoes—they add flavor, texture, and color. Just scrub them well before chopping.

Can I make this ahead of time?

Yes, I often assemble the casserole in advance and store it in the fridge (unbaked) for up to 24 hours. When I’m ready, I bake it as usual.

What kind of cheese works best?

I stick with cheddar for flavor and meltiness, but I’ve used a blend of cheeses like gouda, mozzarella, or Monterey Jack with great results.

Is this gluten-free?

Yes, all the ingredients are naturally gluten-free—but I always double-check any packaged items like cheese or seasonings to be sure.

Can I use another type of potato?

Yes, Yukon golds work well for a similar texture. I avoid russets, though—they can break down too much and turn mushy.

Conclusion

Loaded red potato casserole is a warm, cheesy, satisfying dish that brings all the comfort of baked potatoes in a creamy, oven-baked form. It’s easy to prep, flexible with add-ins, and always a hit at the table—perfect for any meal where I want something rich, cozy, and totally delicious.

Loaded red potato casserole

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Loaded red potato casserole is a creamy, cheesy, and comforting side dish that combines all the flavors of a loaded baked potato in an easy-to-make, crowd-pleasing casserole.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6–8 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

2.5 lbs red potatoes, scrubbed and cubed
1 cup sour cream
4 oz cream cheese (optional)
1 1/2 cups shredded cheddar cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
4 green onions or chives, chopped
2 tbsp butter
1 cup shredded mozzarella or Monterey Jack cheese (for topping)

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Instructions

Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
Boil the red potatoes in salted water until fork-tender, about 10–12 minutes. Drain and let cool slightly.
In a large bowl, mix warm potatoes with butter, sour cream, and cream cheese (if using) until just combined, keeping some chunks for texture.
Stir in shredded cheddar, garlic powder, onion powder, salt, pepper, and half of the chopped green onions.
Spoon the mixture into the prepared casserole dish and top with mozzarella or Monterey Jack cheese.
Bake for 25–30 minutes, or until bubbly and golden on top.
Garnish with remaining green onions before serving.