Loaded Mashed Potato Casserole

Loaded Mashed Potato Casserole is the ultimate comfort food side dish, combining creamy mashed potatoes with melty cheddar cheese, crispy bacon, and fresh green onions. It’s hearty, flavorful, and perfect for holidays or weeknight dinners.

Why You’ll Love This Recipe

• Combines the best parts of loaded baked potatoes into one easy dish
• Great for feeding a crowd and can be made ahead of time
• Rich, creamy, cheesy, and packed with flavor
• Easy to customize with your favorite add-ins or toppings

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Russet or Yukon Gold potatoes
• Whole milk or heavy cream
• Unsalted butter
• Sour cream
• Garlic powder
• Onion powder
• Salt and black pepper
• Sharp cheddar cheese, shredded
• Cooked bacon, crumbled
• Green onions or chives

directions

1. Peel and chop the potatoes, then boil in salted water until fork-tender (about 15–20 minutes).
2. Drain and mash the potatoes. Add butter, milk, sour cream, garlic powder, onion powder, salt, and pepper. Mix until smooth.
3. Stir in most of the shredded cheese and some of the bacon, reserving a bit of each for topping.
4. Spread the mixture into a greased baking dish. Top with remaining cheese and bacon.
5. Bake at 350°F (175°C) for 20–25 minutes until heated through and the cheese is bubbly.
6. Garnish with chopped green onions or chives before serving.

Servings and timing

• Servings: 6–8
• Prep time: 20 minutes
• Cook time: 30–40 minutes
• Total time: Approximately 1 hour

Variations

• Use cream cheese instead of sour cream for extra creaminess
• Try different cheeses like mozzarella, Colby Jack, or Monterey Jack
• Add chopped broccoli or sautéed mushrooms for a veggie twist
• Spice it up with jalapenos or a dash of hot sauce

storage/reheating

• Store leftovers in an airtight container in the fridge for up to 4 days
• Reheat in the oven at 350°F, covered with foil, until hot (about 20–30 minutes)
• To freeze, cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge before reheating

FAQs

What kind of potatoes are best?

Russet potatoes are light and fluffy, while Yukon Golds are creamy and rich—both work well.

Can I make it ahead of time?

Yes! Assemble and refrigerate up to 2 days in advance. Bake when ready to serve.

Can I use pre-cooked or instant mashed potatoes?

Yes, but homemade mashed potatoes give the best flavor and texture.

What cheeses work best?

Sharp cheddar is classic, but you can mix in mozzarella, Monterey Jack, or pepper jack for variation.

How do I make it vegetarian?

Skip the bacon and add roasted vegetables or sautéed mushrooms for depth.

Can I double the recipe?

Absolutely. Use a larger baking dish and adjust baking time as needed.

Is this gluten-free?

Yes, if you ensure that all ingredients (especially bacon and sour cream) are gluten-free.

How do I keep the top from drying out?

Cover with foil during the first part of baking, and remove it in the last 10 minutes for a golden top.

Can I add eggs to the mash for fluffiness?

Yes, one beaten egg mixed into the mash before baking can add structure and richness.

Can I serve it as a main dish?

Definitely! Add cooked chicken, ham, or veggies for a one-dish meal.

Conclusion

Loaded Mashed Potato Casserole is a must-make dish for any comfort food lover. With its rich, cheesy texture and crowd-pleasing flavors, it’s perfect for family dinners, potlucks, and holiday tables alike. Simple to prepare and endlessly customizable, it’s a side that everyone will come back for seconds.

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