Loaded Mashed Potato Casserole
This Loaded Mashed Potato Casserole is the ultimate cozy side dish. It starts with baked russet potatoes, then gets mashed with butter, sour cream, milk, and plenty of cheddar. Crumbled bacon adds a smoky crunch, while green onions give a fresh finish. It’s rich, cheesy, and always a crowd favorite—perfect for holidays or just because.
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/
Notes
• Don’t overmash—leave some chunks for texture.
• Let butter, sour cream, and milk sit out to come to room temp.
• For more flavor, add roasted garlic or caramelized onions.