There’s something deeply comforting about a bubbling dish of Loaded Mashed Potato Casserole coming out of the oven. It’s warm, cheesy, and full of crispy bacon and creamy goodness.
This dish brings the best of mashed potatoes and baked potatoes into one irresistible casserole.
I make it for holidays, potlucks, or any day that needs a little comfort—and it disappears every time.
Why I Love This Recipe
Creamy and rich – The sour cream, butter, and milk create the dreamiest mashed base.
Loaded with toppings – Bacon, cheese, and green onions bring serious flavor.
Make-ahead friendly – Easy to prep in advance and bake later.
Crowd-pleaser – Always one of the first dishes gone at gatherings.
One pan, full satisfaction – It’s indulgent, filling, and saves on dishes.
What You’ll Need (Ingredient Highlights)
Russet potatoes – Ideal for mashing, with fluffy, starchy interiors.
Bacon – Adds smoky crunch and irresistible richness.
Canola oil – Helps crisp the potato skins during baking.
Butter, sour cream, milk – The classic creamy trifecta.
Cheddar cheese – Melts perfectly and adds sharp, savory depth.
Seasoned salt & pepper – Simple seasonings that bring it all together.
Green onions – Fresh and zesty topping to cut the richness.
Pro Tips Before You Start
Don’t skip softening – Let butter, sour cream, and milk come to room temp before mixing. It blends better with warm potatoes.
Bake the potatoes – Baking, not boiling, keeps them fluffy and full-flavored.
Leave some skins on – Adds a rustic texture and boosts flavor.
Mash gently – A rough mash gives texture and avoids gumminess.
Taste as you go – Potatoes love salt; adjust to your preference.
How to Make Loaded Mashed Potato Casserole
Step 1: Prep the Oven and Ingredients
Preheat the oven to 400°F.
Set butter, sour cream, and milk out to warm up.
Step 2: Bake the Potatoes
Scrub the potatoes, dry them, and rub with canola oil.
Bake on a sheet pan for about 40 minutes, or until fork-tender.
Step 3: Cook the Bacon
While the potatoes bake, cook bacon in a skillet over low heat, flipping occasionally until crisp.
Transfer to a paper towel-lined plate.
Step 4: Lower the Heat
Remove potatoes from the oven and reduce the oven temperature to 350°F.
Step 5: Peel and Prep the Potatoes
Leave the skins on two potatoes. Peel the rest.
Cut all into chunks and place in a large bowl.
Step 6: Add Mix-ins and Mash
Crumble most of the bacon (reserve some for topping).
Add to bowl with butter, sour cream, 1 cup cheddar cheese, seasoned salt, salt, and pepper.
Mash roughly to combine.
Step 7: Add Milk Gradually
Pour in milk a bit at a time, mashing between additions until the texture is rich and creamy.
Step 8: Assemble the Casserole
Transfer the mashed mixture to a greased 9×13-inch baking dish.
Step 9: Top and Bake
Sprinkle with remaining bacon and extra cheese.
Bake uncovered at 350°F for 20–25 minutes.
Step 10: Garnish and Serve
Top with sliced green onions and serve warm.
What to Serve It With
Roasted chicken, pork chops, or grilled steak
Green bean casserole or roasted Brussels sprouts
A crisp side salad with tangy vinaigrette
Dinner rolls or garlic bread
Cranberry sauce or gravy on the side
Variations / Substitutions
Make it vegetarian – Skip the bacon or use veggie bacon bits.
Add more cheese – Mix in Monterey Jack or Gruyère for a twist.
Add garlic – Mash roasted garlic cloves into the potatoes for deeper flavor.
Spice it up – Add jalapeños or hot sauce to the mix.
Loaded breakfast version – Top with a fried egg and chives.
Storage & Leftovers
Fridge – Store in an airtight container for up to 4 days.
Reheat – Warm in the oven at 325°F or microwave in portions.
Freezer – Freeze cooled casserole for up to 2 months. Thaw and reheat in oven.
Repurpose – Form leftovers into patties and pan-fry for breakfast potato cakes.
FAQs
Can I boil the potatoes instead of baking?
Yes, but baking gives better flavor and a fluffier texture.
Can I make this ahead of time?
Definitely! Assemble the dish and refrigerate, then bake just before serving.
What kind of cheese works best?
Cheddar is classic, but you can also try colby jack, gouda, or pepper jack.
Can I leave the skins on all the potatoes?
Yes, if you like a more rustic texture and added fiber.
Is this dish freezer-friendly?
Yes! Let it cool completely, then wrap and freeze for up to 2 months.
Can I add extra toppings?
Absolutely—try crushed potato chips, crispy onions, or hot sauce.
How do I reheat leftovers without drying them out?
Add a splash of milk and cover with foil before reheating in the oven.
Final Thoughts
This Loaded Mashed Potato Casserole is the kind of side dish that steals the spotlight.
Creamy, cheesy, and generously topped with crispy bacon, it’s impossible to resist.
Whether you serve it for the holidays or just a cozy weekend meal, it’s sure to become a staple at your table—because comfort food this good never goes out of style.
Loaded Mashed Potato Casserole
Ingredients
- ½ pound bacon
- 8 medium russet potatoes about 6 pounds
- 3 tablespoons canola oil
- 2 sticks salted butter softened and cubed
- 1 cup sour cream
- 1 cup whole milk
- 1 cup grated cheddar cheese plus more for topping
- 2 teaspoons seasoned salt
- 3 green onions sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Set butter, sour cream, and milk aside to warm.
- Scrub and dry potatoes, rub with canola oil, and bake on a sheet pan for 40 minutes.
- While baking, cook bacon slowly in a skillet until crisp. Drain on paper towels.
- Reduce oven temperature to 350°F.
- Leave skins on two potatoes and peel the rest. Cut all into chunks and place in a large bowl.
- Crumble most of the bacon and add to the bowl with butter, sour cream, 1 cup cheddar, seasoned salt, salt, and pepper. Roughly mash.
- See full steps with tips & photos → https://wimpysdiner.net/loaded-mashed-potato-casserole/
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