Loaded Pork Potato Casserole

Loaded Pork Potato Casserole

A simple, hearty way to feed a crowd (or a houseful of teenagers)

This loaded pork potato casserole recipe was born out of my quest to do two things at once: feed a houseful of teenagers and use up leftover smoked pork from the fridge.

We had three extra visiting friends for the weekend, which meant big appetites and little tolerance for anything fussy. This Loaded Pork Potato Casserole turned out to be the perfect answer. It was an instant hit, has been requested regularly ever since, and our visiting friends even asked for the recipe afterwards.

When my oldest son takes leftovers to work for lunch, his coworkers are openly jealous—and honestly, I consider that a win.

This is comfort food in the truest sense: filling, flexible, and built for real life. No fancy techniques, no precision required, and best of all—no peeling potatoes.

Why This Pork Potato Casserole Recipe Works

• It’s a perfect way to use leftover pork of any kind
• It feeds a crowd easily
• Every ingredient is flexible
• It stores and reheats beautifully
• It’s simple enough for busy days and hungry kids

This is not a recipe that demands perfection. It just works.

Ingredients (Use What You Have)

Every ingredient is flexible. A little more or a little less won’t make or break the recipe. Use whatever type of potato, cheese, or pork you have on hand.

• Potatoes: Any type works—red, russet, or gold. No peeling necessary. Just wash, chop, and cook.
• Cream Cheese: Adds richness and creaminess. I like Tillamook cream cheese, but I’m always on the lookout for a good non-pasteurized option.
• Butter: I usually use unsalted butter and add my own salt, but salted butter works just fine—just adjust seasoning as needed.
• Bacon: I use our homegrown bacon, of course, and recommend sourcing the most local, pasture-raised option you can find. You can leave it out…but I don’t recommend it.
• Cheddar Cheese: We buy a fantastic raw cheddar at our local Wegmans and grate it by hand. Monterey Jack or Colby Jack also work well.
• Green Onions: Thinly sliced. Most go into the casserole; save a few for topping after baking.
• Pulled Pork: Smoked, barbecued, slow-cooked, or roasted all work beautifully. I recommend sourcing local, pasture-raised pork.
  • Some of our favorite ways to prepare pork for this recipe:
    • Slow-Smoked Pastured Pork
    • Slow Cooker Pork Roast with Ranch and Banana Peppers
• Unrefined Sea Salt: Essential for bringing everything together. I use an unrefined sea salt I really love. (Use code KEEPITREAL for 15% off your order of my favorite unrefined sea salt, including this tasty organic season salt, and no-junk electrolytes.)
• Ground Black Pepper: Just a little goes a long way. Freshly ground is ideal but use what you have.

How to Make Loaded Pork Potato Casserole

(Simple, one-pot style)

1. Wash and chop the potatoes
   Roughly chop the potatoes into chunks. No peeling needed.
2. Boil the potatoes
   Place them in a pot of generously salted water and boil until tender.
3. Drain—but don’t overdo it
   Drain the potatoes, but leave a tiny bit of water in the pot to prevent dryness.
4. Mash the potatoes
   Mash directly in the pot using a potato masher.
5. Add the “loaded” ingredients
   Add the cream cheese, butter, bacon, most of the green onions, and most of the shredded cheese. Mash and stir until everything is well combined and creamy.
6. Taste and adjust seasoning
   Taste the potato mixture and adjust as needed with unrefined sea salt and a little ground black pepper.
7. Transfer to baking dish
   Spread the mashed potato mixture into a 9×13 glass baking dish.
8. Add the pork and cheese
   Spread the pulled pork evenly over the top. Sprinkle with about 4 ounces of shredded cheese.
9. Bake
   Bake at 350°F for 15–20 minutes, until heated through and lightly melted on top.
10. Finish and serve
    Top with the remaining 2–3 sliced green onions just before serving.

Serving & Storage Notes

This casserole stores well in the fridge and reheats beautifully. It’s an excellent make-ahead option and a great way to stretch leftovers into another full meal.

Most importantly, it’s a reliable way to serve a hearty, satisfying dinner to a crowd—or a houseful of teenagers who are absolutely convinced they’re starving.

Simple ingredients, no waste, and full bellies. That’s a win every time.

Loaded Pork Potato Casserole

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• Author: Kathleen | Roots & Boots

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Description

A hearty pork potato casserole made with leftover pork, no-peel potatoes, cheese, and bacon—perfect for feeding a hungry crowd.

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Ingredients

Scale 1x2x3x

• 3 pounds potatoes
• 8 ounces cream cheese
• 4 tablespoons butter
• 8 ounces bacon, cooked and chopped
• 1.5 cup cheddar cheese, shredded (divided)
• 6-8 green onions, thinly sliced (divided)
• 6 cups pulled pork

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Instructions

1. Wash and chop the potatoes: Roughly chop the potatoes into chunks. No peeling needed.

2. Boil the potatoes: Place them in a pot of generously salted water and boil until tender.

3. Drain: but leave a tiny bit of water in the pot to prevent dryness.

4. Mash the potatoes: Mash directly in the pot using a potato masher.

5. Add the “loaded” ingredients: cream cheese, butter, bacon, 6 green onions, and 1 cup shredded cheese. Mash and stir until everything is well combined and creamy.

6. Taste and adjust seasoning: Taste the potato mixture and adjust as needed with unrefined sea salt and a little ground black pepper.

7. Transfer to baking dish: Spread the mashed potato mixture into a 9×13 glass baking dish.

8. Add the pork and cheese: Spread the pulled pork evenly over the top. Sprinkle with about 1/2 cup shredded cheese.

9. Bake
   Bake at 350°F for 15–20 minutes, until heated through and lightly melted on top.

10. Finish and serve
    Top with the remaining 2–3 sliced green onions just before serving.

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Notes

Use code KEEPITREAL for 15% off your order of my favorite unrefined sea salt, including this tasty organic season salt, and no-junk electrolytes.