Easy Copycat Dickey’s Baked Potato Casserole Recipe

Since 1941, Dickey’s Barbecue Pit has been perfecting the art of slow-smoked meats and incredible sides that complement their legendary barbecue. Their baked potato casserole transforms everything you love about a loaded baked potato into a crowd-pleasing casserole that’s become just as famous as their brisket. This creamy, bacon-studded comfort food brings together fluffy russet potatoes, tangy sour cream, melted cheddar, and crispy bacon bits into one irresistible dish perfect for feeding a crowd.

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Why this recipe works

The magic happens when you bake whole russet potatoes first, creating that perfect fluffy texture that holds up beautifully in casserole form. Unlike recipes that start with raw potatoes, this method ensures each bite has that authentic baked potato taste and texture. The combination of butter, sour cream, and milk creates the ideal creamy base, while the layered toppings provide textural contrast and concentrated flavor in every serving.

Ingredients you will need

For the Potato Base:

• Russet potatoes – High starch content creates the fluffiest, most authentic baked potato texture
• Butter – Adds richness and helps create the creamy consistency
• Sour cream – Provides a tangy flavor and the texture that defines loaded potato dishes
• Milk – Helps achieve the perfect consistency without making the casserole too heavy
• Salt – Enhances all the flavors and balances the richness
• Ground black pepper – Adds subtle warmth and depth

For the Loaded Toppings:

• Real bacon bits – Provides smoky, salty crunch throughout and on top
• Shredded Cheddar cheese – Melts beautifully and adds sharp, tangy flavor
• Green onion – Fresh, mild onion flavor and bright color contrast

How to Make Baked Potato Casserole

1. Scrub the potatoes clean and bake them at 425 degrees for 1 hour.
2. Reduce oven temperature to 350 degrees.
3. When the potatoes have cooled enough to handle, scoop out the white flesh and place it in a bowl. Discard skins.
4. Using an electric mixer, mash the potatoes until smooth.
5. Add butter, sour cream, and milk. Mix until combined.
6. Add salt, pepper, and bacon bits. Mix until combined.
7. Spoon the potato mixture into a 2-quart casserole dish that has been sprayed with cooking spray.
   
8. Sprinkle bacon bits, shredded cheese, and green onion on top.
9. Bake at 350 degrees oven for 15 minutes or until the cheese begins to melt.

Storage & reheating instructions

• Refrigerator Storage: Store in a covered, airtight container for up to 4 days. The flavors improve after a day as they meld together.
• Reheating Method: Reheat in a 350°F oven for 15-20 minutes, or until heated through and the cheese is bubbly. Add a splash of milk if the mixture seems dry. Microwave individual portions for 1-2 minutes, stirring halfway through.
• Freezer storage: Freeze assembled, unbaked casserole for up to 2 months. Thaw overnight in the refrigerator before baking. Add 5-10 minutes to the baking time if baking from a chilled state.

More potato recipes to try

• Air Fryer Baked Potato
• Air Fryer Potato Wedges
• Cheesy Hashbrowns
• Crockpot Cheesy Potatoes Recipe
• Greek Roasted Potatoes
• Lipton Roasted Potatoes
• Roasted Red Potatoes
• Scalloped Potatoes and Ham

Our favorite side dishes

• Broccoli Rice Casserole Recipe
• Cheesy Asparagus Casserole
• Hasbrown Casserole Cracker Barrel
• Boston Market Sweet Potato Casserole

Check out my potato side dish recipes and the best casserole recipes here on CopyKat!