Loaded Baked Potato Pasta

This baked potato pasta casserole brings together the coziness of loaded baked potatoes and the creamy comfort of pasta in every spoonful. It is my go-to when I am craving something hearty but still want a little flair for family dinners or potlucks. With crisp bacon on top and a cheese sauce coating every bite, this casserole never fails to grab requests for seconds.

I remember the first time I made this pasta my kids could not decide if it was more like mac and cheese or an actual loaded potato—so now it is a favorite hybrid in our dinner rotation.

Ingredients

• Short pasta such as penne or shells: choose shapes that will hold sauce well and opt for bronze-cut if available for better texture
• Salt: this flavors both the pasta water and the potatoes so the whole dish is seasoned deeply
• Unsalted butter: creates a creamy base for the cheese sauce and allows you to control the salt level
• All-purpose flour: thickens the sauce choose unbleached for the best flavor
• Whole milk: gives a rich mouthfeel and avoid skim milk for best results
• Sour cream: brings just enough tangy flavor to keep things from becoming too heavy choose full-fat for velvetiness
• Shredded cheddar cheese: is essential for that classic loaded potato taste use extra-sharp if you want fuller flavor
• Shredded mozzarella cheese: melts smoothly for an extra stretchy casserole choose low-moisture part-skim
• Garlic powder: adds a background warmth and a little punch
• Onion powder: rounds out the flavor so you do not actually need to sauté onions
• Black pepper and salt: enhance and balance the creamy cheese notes
• Bacon: cooked until crispy and crumbled adds deep savory crunch—if going vegetarian use your favorite meatless version
• Russet potatoes: peeled and diced small so they cook quickly and mimic classic baked potato cubes pick firm ones with no green patches
• Scallions: sliced thinly for oniony brightness and fresh color
• Extra cheddar cheese: for sprinkling on top to make that bubbly crust your fork will love breaking through
• Chopped fresh chives: optional but they give fresh bite and visual pop if you have them

Instructions

Prepare to Bake:

Grease your baking dish well with butter or nonstick spray. Preheat the oven to a true 200 degrees Celsius so you get perfect bubbling and browning.

Cook the Pasta:

Fill a large pot with water and stir in a generous spoonful of salt. Boil your pasta until just al dente so it stands up in the cheese sauce. Drain but do not rinse so the sauce will stick.

Boil the Potatoes:

Dice potatoes into small half inch cubes so they cook quickly. Place in a saucepan and cover with water. Bring to a boil then reduce heat and simmer 8 to 10 minutes testing with a fork for tenderness. Drain well and let them steam for a minute or two.

Make the Cheese Sauce:

Melt butter in a medium saucepan over medium heat and stir in flour to form a paste. Whisk constantly for about one minute until it smells toasty but shows no color. Gradually add milk whisking out lumps and simmer for 3 to 4 minutes until thick enough to coat a spoon.

Finish the Sauce:

Remove the pan from the heat so the cheese does not break. Whisk in sour cream until smooth then add cheddar mozzarella garlic powder onion powder salt and black pepper. Stir until cheese has melted into a velvety sauce.

Mix it All Together:

In a big mixing bowl combine the cooked pasta drained potatoes half the crumbled bacon half the scallions and pour all the cheese sauce over. Stir gently so you do not break the potatoes.

Assemble the Casserole:

Spoon the pasta mixture into your prepared baking dish and spread it evenly. Sprinkle extra cheddar cheese over the top then scatter on remaining bacon.

Bake to Perfection:

Bake uncovered for 18 to 20 minutes watching for bubbling edges and a spotty golden crust. For extra crisp edges you can broil for the last two minutes but watch closely.

Garnish and Serve:

Right before serving sprinkle with reserved scallions and fresh chives. Let it rest for five minutes so the cheese sets lightly.

My personal favorite is the crispy bacon on top because I always sneak a few pieces before it even hits the casserole. The first time I made this my family hovered in the kitchen the smell of bubbling bacon and cheese drew them in long before I called them to the table.

Storage Tips

Let the casserole cool completely before storing leftovers in an airtight container in the fridge. It stays creamy and flavorful for up to three days. To reheat cover loosely and warm in the oven or microwave with a little extra milk added to refresh the sauce.

Ingredient Substitutions

You can swap in turkey bacon or a vegetarian bacon if you need to skip pork. Whole wheat or gluten free pasta works just as well but cook just to al dente. Plain Greek yogurt replaces sour cream if you want to cut a bit of fat. For extra veggies stir in sautéed mushrooms or steamed broccoli.

Serving Suggestions

I love serving this casserole with a crisp green salad and a bright vinaigrette or even fruit salad. On chilly days it also pairs well with a mug of tomato soup. For parties serve it as a side to simple grilled meats.

Cultural and Seasonal Context

This dish has roots in the American classic baked potato but transforms it with a comforting pasta casserole twist. It is perfect for fall and winter when you want that cozy baked potato experience but heartier.

Seasonal Adaptations

Add steamed broccoli as a spring vegetable accent. Use smoked cheddar for a hint of summer cookout flavor. Try roasted sweet potatoes in autumn for a festive twist.

Success Stories

I have had friends text me for this recipe as soon as potluck leftovers disappear. It has rescued more than one weeknight when everyone craved something indulgent but easy. Even picky eaters ask for thirds and take any bits of crispy cheese off the edges.

Freezer Meal Conversion

To convert into a freezer meal prepare casserole up to the baking stage then chill and wrap tightly. When ready to cook bake straight from frozen at 180 degrees Celsius covered for 35 minutes then uncover and bake until bubbly. This makes the casserole just as comforting as fresh.

Make this once and you will understand why it disappears so fast. It is equal parts comfort and crowd-pleaser!

Common Recipe Questions

→ Can I make this meatless?

Yes! Simply omit the bacon or use vegetarian bacon alternatives for a satisfying vegetarian dish.

→ Which pasta shapes work best?

Short, sturdy shapes like penne, rotini, or shells hold the creamy sauce well and bake evenly.

→ How do I store leftovers?

Cool completely, cover tightly, and refrigerate for up to 3 days. Reheat in the oven or microwave until hot.

→ Can I add more vegetables?

Absolutely! Stir in cooked broccoli, sautéed mushrooms, or spinach for extra nutrition and flavor.

→ Is there a gluten-free option?

Use your favorite gluten-free pasta and ensure all other ingredients, like flour, are gluten-free.

→ What’s the best cheese to use?

Sharp cheddar gives bold flavor, while mozzarella adds stretch. Feel free to mix in Colby or Monterey Jack if desired.