Baked Potato Casserole with Sour Cream and Chives

Hi, I’m Chef Emma! There is something universally comforting about a loaded baked potato, but making them for a crowd can be a logistical challenge. My solution? This Baked Potato Casserole with Sour Cream and Chives. It delivers all that fluffy, creamy, cheesy goodness you crave, but in a simple, scoopable dish that stays warm on the table.​

“Looking for more holiday side dish ideas? Check out our complete guide: 10 Best Seasonal and Holiday Side Dishes“

This recipe is a true crowd-pleaser. It starts with tender cubed potatoes that are folded into a rich sauce made of sour cream, melted butter, and plenty of sharp cheddar cheese. Baked until bubbly and golden, it’s finished with a generous sprinkle of fresh chives for that classic “baked potato” flavor. It’s the perfect side dish for everything from holiday hams to weekend steaks.​

Baked Potato Casserole with Sour Cream and Chives

All the flavors of a loaded baked potato in an easy, crowd-pleasing casserole! Tender potatoes baked in a rich sour cream and cheddar cheese sauce, topped with fresh chives.

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Ingredients Equipment Method Notes

Ingredients

  

• 3 lbs Russet potatoes peeled and cut into 1-inch cubes
• 1 cup Sour cream
• 1/2 cup Unsalted butter melted
• 1/2 cup Whole milk or heavy cream
• 2 cups Sharp cheddar cheese shredded (divided)
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 cup Fresh chives chopped (divided)
• Optional: 6 slices cooked bacon crumbled

See also  Quick One-Pan Italian Sausage and Roasted Potatoes

Equipment

• 9×13 inch Casserole Dish
• – Large pot
• – Colander
• – Mixing bowl

Method

 

1. Boil Potatoes: Place potato cubes in a large pot of salted water. Bring to a boil and cook for 12-15 minutes, until fork-tender but not falling apart. Drain well and let steam dry for 5 minutes.
2. Make Sauce: In a large bowl, whisk together the sour cream, melted butter, milk, garlic powder, onion powder, salt, pepper, and half of the chives.
3. Combine: Add the cooked potatoes to the bowl along with 1.5 cups of the shredded cheese (and bacon if using). Gently toss to coat the potatoes in the creamy mixture.
4. Bake: Transfer the mixture to a greased 9×13 inch casserole dish. Spread evenly. Top with the remaining 1/2 cup of cheddar cheese.
5. Finish: Bake at 375°F (190°C) for 20-25 minutes, until the cheese is melted, bubbly, and golden brown on the edges.
6. Serve: Garnish with the remaining fresh chives before serving warm.

Notes

For a crispy top, you can broil the casserole for 2-3 minutes at the end.
Calories: 390
Protein: 10

Nutrition Facts

Tips and Variations for Baked Potato Casserole

• Make it “Loaded”: Want to take it up a notch? Stir in crispy crumbled bacon bits along with the cheese, or sprinkle them on top for extra crunch and savory flavor.​
• Potato Choice: Russet potatoes are best here because their high starch content makes them fluffy when baked. Yukon Golds will work too, but the texture will be creamier and more dense.​
• Prep Ahead Friendly: You can assemble the entire casserole up to 2 days in advance. Keep it covered in the fridge, then just pop it in the oven when you’re ready (add about 10-15 minutes to the baking time if it’s cold).​
• Extra Creaminess: For an ultra-rich version, substitute half of the sour cream with softened cream cheese. It adds a tangy depth and makes the sauce incredibly velvety.​

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