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Dickey’s Potato Casserole

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Dickey’s Potato Casserole is a popular item on the Dickey’s BBQ menu, so of course I want to share a copycat version of this delicious side dish!

heaping serving of Dickey's bbq copycat potato casserole on a serving spoon

Dickey’s Baked Potato Casserole

Loaded baked potatoes are a side that everyone can enjoy. Full of shredded cheese, chopped green onions, and bacon, with a lightly mashed potato interior. They never fail to please.

Even better, adding some sour cream and extra butter. You just can’t go wrong there.

With the Dickey’s copycat loaded potato casserole, you create a a loaded baked potato but in casserole dish.

So it is also easy to serve as well as to save leftovers for later too. In fact, you can even enjoy it right out of the fridge like a potato salad too.

There isn’t too much prep involved, just boil your potatoes ahead of time and use a potato masher to break them up a bit before adding to the casserole dish.

Layer in the other ingredients on the seasoned potato mixture, then into the oven for about 30 minutes. Serve when the cheese has a nice light crust on top.

If you love copycat recipes, check out my Cracker Barrel Hashbrown Casserole and my Pioneer Woman Hamburger Potato Casserole.

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ingredients for a Dickey's potato casserole

Ingredients Needed

  • Russet potatoes – These are the best for this casserole.
  • Butter – Use unsalted to control the salt level.
  • Milk – Whole milk is best but you can use your favorite.
  • Sour cream Full fat, reduced fat, or fat free works. Plain Greek yogurt is great too.
  • Bacon – Cooked and chopped
  • Cheese – I like shredded sharp cheddar for this recipe.
  • Green onions for toppings.
  • Spices – garlic powder, onion powder, salt, and black pepper.

How to make Dickey’s Potato Casserole

  1. In a large pot, bring water to a boil. Add peeled and diced potatoes. Cook until potatoes are fork tender and drain.
  2. Preheat oven to 350F. Spray a 2 quart or 8×8 baking dish with nonstick spray.
  1. In a large bowl, mash the potatoes and add butter, sour cream, milk, and spices.
  2. Spoon into the prepared baking dish, top with cheddar cheese, bacon, and green onions.
  1. Bake uncovered for 15-20 minutes or until the cheese is melted.
  2. Remove and serve warm. Enjoy.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

cooked copycat Dickey's potato casserole beside extra green onions ready to serve

Best Potatoes to Use For Potato Casserole

Use any type of potato, but if you want the best results, use Russets. Russet potatoes have excellent flavor and the high starch content results in a light and fluffy texture.

Russets are great because you find them literally everywhere too.

If you see “Idaho” potatoes then those are russets too. Idaho just happens to grow quite a bit of them.

Can you make this ahead of time?

Making Dickey’s potato casserole ahead of time works great. You can even store it easily for 3 or 4 days before you plan to serve it.

If you make it ahead of time:

  • Make sure to keep it tightly sealed. Using a casserole dish with a lid is best.
  • Reheat for 15 to 20 minutes at 350 degrees until warmed through.

Can you freeze this?

Freezing your potato casserole also works well. With some vegetable casseroles, that is not always the case. But a potato casserole works well even after being frozen up to 3 months.

  • Keep it tightly sealed. The only thing you need worry about is air causing freezer burn. Tightly sealed you won’t have any issues.
  • If you plan to reheat it from being fully frozen, then start at about 250 degrees for 15 minutes to thaw first, then give it another 30 minutes to cook fully.
fork full of potato casserole with melted cheese on top

Best Casserole Tips

  • The size of the potatoes can vary. You will need about 5 cups of peeled diced potatoes.
  • Add a tablespoon of Ranch seasoning mix for a kick in flavor.
  • Cook until the cheese melts and the internal temperature reaches 165F.
  • Feel free to try other cheeses too. I love a pepper jack!
  • I love to serve this with some delicious barbecue chicken or brisket and a green bean casserole.

Craving More Casseroles?

Check out my Twice Baked Potato or Cheesy Mashed Potato Casserole. Want something that’s a main dish? My beefy potato taco casserole in a crockpot is perfect!

If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!

Dickey's copycat potato casserole recipe pin title banner

You don’t have to go to Dickey’s BBQ to enjoy this copycat baked potato casserole, so why not make your own bbq at home and create this casserole for a wonderful side dish? Dickey’s is great, but homemade is always going to taste best!

Dickey's Potato Casserole

Dickey's Potato Casserole

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Dickey's Potato Casserole is a copycat recipe based on a Dickey's BBQ side dish.


  • 5 large Russet potatoes, peeled and chopped
  • 1/4 cup butter
  • ⅔ cup sour cream
  • ⅓ cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 slices bacon, cooked chopped
  • 1 cup shredded sharp cheddar cheese
  • 2 stalks green onions, trimmed and sliced


  1. In a large pot, bring water to a boil. Add peeled and diced potatoes.
  2. Cook until potatoes are fork tender and drain.
  3. Preheat oven to 350F.
  4. Spray a 2 quart or 8x8 baking dish with nonstick spray.
  5. In a large bowl, mash the potatoes and add butter, sour cream, milk, and spices.
  6. Spoon into the prepared baking dish, top with bacon, green onions, and cheese.
  7. Bake uncovered for 15-20 minutes or until the cheese is melted.
  8. Remove and serve warm.
  9. Enjoy.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 563Total Fat: 29gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 82mgSodium: 836mgCarbohydrates: 57gFiber: 6gSugar: 5gProtein: 20g

This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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