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

Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
45
Yield:
45 servings
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Ingredients

45
Original recipe yields 45 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 325 degrees F (160 degrees C). Lightly grease an 8-quart baking dish.

  • 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.

  • Bake in preheated for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes.

Nutrition Facts

354 calories; protein 12.3g 25% DV; carbohydrates 22.1g 7% DV; fat 24.3g 37% DV; cholesterol 54.1mg 18% DV; sodium 828.6mg 33% DV. Full Nutrition

Reviews (20)

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Most helpful positive review

Rating: 4 stars
08/28/2012
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!) Read More
(30)
25 Ratings
  • 5 star values: 18
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/28/2012
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!) Read More
(30)
Rating: 4 stars
06/18/2012
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. Read More
(29)
Rating: 4 stars
01/06/2013
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. Read More
(29)
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Rating: 5 stars
12/05/2012
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. Read More
(16)
Rating: 5 stars
05/28/2013
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. Read More
(11)
Rating: 5 stars
01/02/2014
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) Read More
(5)
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Rating: 5 stars
01/28/2013
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. Read More
(3)
Rating: 5 stars
03/05/2014
This turned out AMAZING. Both me and my husband loved it. Made a few simple changes. I used a bag of the real bag bits instead because I HATE cooking bacon. I used Velveeta cheese in place of the cheese sauce and added more sour cream and chives. Will definitely be making this again. Read More
(2)
Rating: 5 stars
03/19/2014
These are awesome! Read More
(2)