Baked Potato Casserole


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

Prep Time:
15 mins
Cook Time:
1 hr 35 mins
Total Time:
1 hr 50 mins
1 8-quart casserole


  • 10 pounds red potatoes

  • 2 pounds bacon

  • 8 cups shredded sharp Cheddar cheese

  • 4 cups processed cheese sauce

  • 2 cups sour cream

  • 2 cups mayonnaise

  • 2 large onions, finely chopped

  • 1 tablespoon minced chives

  • 2 teaspoons salt

  • 2 teaspoons ground black pepper


  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, occasionally turning until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.

  3. Preheat the 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 the preheated for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes.

Nutrition Facts (per serving)

354 Calories
24g Fat
22g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 45
Calories 354
% Daily Value *
Total Fat 24g 31%
Saturated Fat 11g 54%
Cholesterol 54mg 18%
Sodium 829mg 36%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 12g
Vitamin C 8mg 38%
Calcium 251mg 19%
Iron 1mg 3%
Potassium 438mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love