Who doesn’t swoon over a cheesy potato casserole during the holidays? This one is fully loaded with all the things you crave on a baked tater. Seriously, it’s so grand.

We’re back to my favorite time of year, fall / early winter. I mean, isn’t this everyone’s favorite time of year? Or just me? I feel that a lot of memories are made right now… family coming over to trick-or-treat with the kiddos, gathering for Thanksgiving, hanging out to watch football together on random Sundays, and being grateful for each other on Christmas. This potato recipe will bring cheer to any holiday spread… go ahead and serve it alongside this Roasted Pork Loin with Apples, on Thanksgiving with my No-Fuss Golden Sage Turkey, or as a base for Dutch Oven Pot Roast.

WATCH US MAKE THIS ON THE GRAM!

INGREDIENTS FOR THIS RECIPE:

I bet you already have most of these ingredients on hand during the holidays. Here’s what I used:

Russet Potatoes
Olive Oil + Sprinkle of Salt
Unsalted Butter
Cream Cheese
Sour Cream
Heavy Cream
Garlic Powder
Seasoned Salt
Sharp Cheddar
Chives
Bacon
Italian Parsley
Black Pepper

Per the usual I got most of my ingredients during my weekly trip to my local Earth Fare. They only provide the highest-quality, natural, and organic ingredients to prepare your meals… so you a feel good about what you’re feeding your family.

COMMON QUESTIONS & ANSWERS:

Do you have to bake the potatoes in the oven or can you microwave them? I prefer to bake the potatoes because I like to keep the skin on when assembling. By baking them, you’ll get a crispy skin that I like to include in the mix. This is what creates the “smashed” potato effect. However, if you prefer a smoother consistency then go ahead and oven-bake or microwave, then disregard the skins (or save them to make potato skins!). If microwaving, skip the oil and salt, and make sure to poke the potatoes with a knife or fork before microwaving.

Can you make this ahead of time? You ‘betcha! The potatoes can be baked and the casserole assembled up to two days in advance. Sprinkle with the remaining bacon and cheese in step five… then keep it in the fridge, covered, and when you’re ready to heat, go ahead and uncover. Keep in mind you’ll need to add an extra 10 – 15 minutes to the baking time.

Do you have ideas to make this spicy? Craving a kick of heat? Switch the cheddar for Pepper Jack or Habanero Cheddar (or any melty cheese you prefer, really). You could also add fresh or pickled jalapeños to the mix.

MORE RECIPES YOU’LL LOVE:

Ross Gellar’s Leftover Thanksgiving Sandwich

Brie & Apple Sandwich Crostini

Cream Cheese Veggie Dip with Fresh Herbs

Toasty Meatloaf Sandwich Appetizers

How To Make Boxed Mac & Cheese Better

Brown Sugar Brussels Sprouts

The Ultimate Yukon Gold Mashed Potatoes

Mind-Blowing Southern Baked Macaroni and Cheese

Golden Sage Thanksgiving Turkey

Leftover Thanksgiving Turkey Salad

Grandma June’s Fully Loaded Mashed Potato Casserole

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Twice-Baked Jam-Packed Cheesy Potato Casserole

Who doesn't swoon over a cheesy potato casserole during the holidays? Fully loaded with all the things you crave on a baked tater.

SERVINGS

Prep Time 1 15

Cook Time 25

Total Time 1 40

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Ingredients

4 Russet Potatoes, scrubbed and dried (about 3 - 4 lbs)
2 tbsp. Olive Oil + Sprinkle of Salt
4 tbsp. Unsalted Butter
4 oz. Cream Cheese
1 cup Sour Cream
1/2 cup Heavy Cream
1/2 tsp. Garlic Powder
1 tsp. Seasoned Salt
8 oz. Sharp Cheddar, shredded (2 cups)
1 Small Bunch Chives, thinly sliced (about 1/4 cup)
1 lb. Bacon, cooked and crumbled
Fresh Italian Parsley, for garnish
Freshly Cracked Black Pepper, optional to taste

Instructions

Preheat the oven to 400F with the rack in the middle.
Place the potatoes on a baking sheet, massage each with olive oil and then sprinkle each with a little salt. Bake for 1 hour and 15 minutes, or until the potatoes can easily be pierced with a knife.
Meanwhile, cook the bacon, crumble, and set aside. Also set out the butter and cream cheese to soften to room temperature while the potatoes bake.
Remove the potatoes from the oven and set on a cutting board. When they are cool enough to handle, cut the potatoes into 1-inch chunks, leaving the skin on. Transfer to a bowl with butter, cream cheese, sour cream, heavy cream, garlic powder, seasoned salt, 1.5 cups of cheddar, chives, and most of the bacon (saving a little to sprinkle on top). Mix everything together until well combined. If mixture is too thick, add a splash of milk or more heavy cream.
Transfer everything to a large baking dish. Sprinkle with remaining bacon and cheese. Bake in 400F oven, uncovered, until heated through. About 25 minutes. When you’re ready to serve, sprinkle with Italian parsley and optional black pepper.

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NOTES ON THIS RECIPE:

Often I’ll swap the sour cream for Greek yogurt. Tastes the same and adds some protein. Wanna get fancy? Use Crème Fraîche instead of sour cream.
Depending on what type of baking dish you use, you may have to butter or “prepare” it before adding the mixed potatoes for baking. Mine didn’t stick to the sides, but if you’re using cast iron or another material, it might. So keep this in mind when making this recipe.
To make this in advance, see notes above within the blog post. As for leftovers… theyshould be kept in a sealed container, refrigerated, and consumed within the next 2 – 3 days.

This post is sponsored in partnership with Earth Fare. Per the usual, all opinions here are mine alone and I would never recommend a product or grocery store that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!