My dad grew up on meat-and-potatoes suppers in a little farmhouse kitchen, and to this day, anything that tastes like a loaded baked potato will bring him right back there. This oven baked 4-ingredient loaded baked potato pasta is the dish he asks for every single time he visits, and honestly, I understand why. It’s everything cozy Midwestern cooking should be: simple, hearty, and full of familiar flavors—cheesy potatoes, smoky bacon, and a creamy sauce that clings to every shell. I started making this years ago when the grandkids were small and money was tight; I wanted something that felt like a Sunday baked potato bar but used pantry staples and didn’t keep me tied to the stove. Now it’s our go-to “Grandpa’s coming” casserole, and it goes straight from the oven to the table in the same glass dish, bubbling, a little messy, and absolutely irresistible.
This casserole is rich and filling, so I like to keep the sides simple. A crisp green salad with a tangy vinaigrette or some steamed broccoli balances the creaminess nicely. Warm dinner rolls or buttered toast are perfect for scooping up any cheesy sauce left in the dish. If you want to round it out into a bigger Sunday-style meal, serve it alongside sliced ham, smoked sausage, or a simple roasted chicken. Sweet tea or a cold glass of milk fits right in with the old-fashioned comfort of this dish.
Oven Baked Loaded Baked Potato PastaServings: 6
Ingredients
12 oz small pasta shells (uncooked)
24 oz refrigerated sour cream and chive baked potato dip (or plain sour cream–based baked potato dip)
3 cups shredded sharp cheddar cheese, divided
8 oz thick-cut bacon, cooked crisp and crumbled
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass casserole dish so the pasta doesn’t stick.
Bring a large pot of salted water to a boil. Add the small pasta shells and cook just to al dente according to the package directions; you want them tender but still with a little bite, since they’ll continue cooking in the oven.
While the pasta cooks, cook the bacon in a skillet over medium heat until very crisp. Transfer to a paper towel–lined plate to drain and cool, then crumble it into small pieces. If you cooked the bacon ahead of time, just crumble or chop it now.
Drain the cooked pasta well, shaking off as much water as you can so the sauce doesn’t get thin.
In a large mixing bowl, stir together the sour cream and chive baked potato dip and 2 cups of the shredded sharp cheddar cheese until well combined. (It will be thick; that’s what you want.)
Add the hot, drained pasta shells to the dip and cheese mixture. Stir gently but thoroughly until every shell is coated in the creamy sauce.
Fold in about two-thirds of the crumbled bacon, reserving the rest for sprinkling on top. Taste a shell and, if you like, season lightly with salt and black pepper, keeping in mind the bacon and cheese are already salty.
Spoon the pasta mixture into the prepared 9x13-inch glass casserole dish and spread it into an even layer. It will look thick and a bit lumpy—that’s just right.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the pasta. Then scatter the reserved bacon crumbles over the cheese so there are crispy bits in every scoop.
Place the casserole dish on the center rack of the preheated oven and bake for 20–25 minutes, or until the cheese on top is fully melted, bubbly around the edges, and the pasta is heated through.
If you like extra color, you can switch the oven to broil for 1–2 minutes at the end, watching closely so the cheese turns lightly golden but doesn’t burn.
Remove the casserole from the oven and let it rest for about 5–10 minutes. This short rest helps the sauce thicken slightly so the shells scoop out in big, cheesy spoonfuls. Serve straight from the glass dish with a big serving spoon, making sure each portion gets plenty of bacon and melted cheddar on top.
Variations & Tips
For a little more vegetable content without changing the spirit of the recipe, you can stir in 1–2 cups of thawed frozen peas or small broccoli florets with the pasta and sauce before baking. If you prefer a stronger cheese flavor, swap part of the cheddar for smoked cheddar or Colby Jack. To lighten things up, use a lighter baked potato dip made with reduced-fat sour cream; just avoid fat-free, as it can separate and turn watery when baked. You can also turn this into a main dish by adding 2 cups of cooked, diced ham or shredded rotisserie chicken along with the bacon. For a milder dish for kids, use mild cheddar instead of sharp and go a little lighter on the bacon. Food safety tips: Always cook bacon until it is fully crisp and no pink remains, and drain off excess grease to avoid splattering and off flavors. Keep sour cream–based dip refrigerated until you’re ready to mix the casserole, and don’t leave the finished dish out at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers. Reheat leftovers thoroughly in the oven or microwave until steaming hot in the center before serving.
