Dickey’s Potato Casserole
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. Creamy mashed potatoes, tons of cheese, and topped with crispy bacon!
Loaded baked potatoes are a side that everyone can enjoy. Full of shredded cheese, chopped green onions, bacon, and creamy mashed potatoes. They are always a great option for a side dish.
Even better by adding some sour cream and extra butter. You just can’t go wrong there. It’s 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.
If you love copycat recipes, check out my Cracker Barrel hashbrown casserole and my Pioneer Woman hamburger potato casserole.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Potatoes – I like to use Russet potatoes as they are the best for casseroles.
- Sour cream – Full fat, reduced fat, or fat free works. Plain Greek yogurt is great too.
Best Potatoes to Use
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.
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How To Make Dickey’s Potato Casserole
- In a large pot, bring water to a boil. Add peeled and diced potatoes. Cook until potatoes are fork tender and drain.
- Preheat oven to 350F. Spray a 2 quart or 8×8 baking dish with nonstick spray.
- In a large bowl, mash the potatoes and add butter, sour cream, milk, and spices.
- Spoon into the baking dish, top with cheddar cheese, bacon, and green onions.
- Bake uncovered for 15-20 minutes or until the cheese is melted. Remove and serve warm. Enjoy.
For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.
Store any leftovers in the fridge for up to 3 days. Just be sure to seal them tightly with either plastic wrap or an food storage container.
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. Reheat for 15 to 20 minutes in an oven at 350F, or in the microwave at 1 minute intervals, until warmed through.
Not all vegetable casseroles are great for freezing because they can release a lot of water when you thaw them. Luckily this one is great for freezing for up to 3 months.
Tips For The Best Casserole
- 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.
More Casseroles To Try
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!
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 serve it with this. Dickey’s is great, but homemade is always going to taste best!
Dickey’s Potato Casserole
Ingredients
- 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 and chopped
- 1 cup shredded sharp cheddar cheese
- 2 stalks green onions trimmed and sliced
Instructions
- In a large pot, bring water to a boil. Add peeled and diced potatoes.
- Cook until potatoes are fork tender and drain.
- Preheat oven to 350F.
- Spray a 2 quart or 8×8 baking dish with nonstick spray.
- In a large bowl, mash the potatoes and add butter, sour cream, milk, and spices.
- Spoon into the prepared baking dish, top with bacon, green onions, and cheese.
- Bake uncovered for 15-20 minutes or until the cheese is melted.
- Remove and serve warm.
- Enjoy.
Notes
- 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.
Nutrition
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Such an easy side dish and a hit with kids!
Delicious recipe, thanks!
This potato salad is seriously the best ever! I won’t make any other kind now that I have had this one!
So much comfort in every bite! Delicious!
This tasted so amazing! Thanks a lot for sharing this super easy to make recipe! Fam really loves it! Will surely have this again! Highly recommended!