Take your mashed potatoes to the next level with this delicious recipe for Loaded Mashed Potatoes. Crispy bacon, shredded cheese, sour cream, and chopped green onions throughout creamy mashed potatoes. What’s not to love? The ultimate side dish to serve any night of the week or to add to your Thanksgiving/Christmas menu!
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This loaded mashed potatoes recipe is a family favorite and can also be considered a copycat recipe to the Outback Loaded Mashed Potatoes everyone loves. Easy to make, this recipe takes classic mashed potatoes and puts them into casserole form with all sorts of yummy add in’s. The best part is that you can easily customize this to fit your tastes. Increase/decrease bacon, add in onions, jalapenos, more of one ingredient, less of another, etc. Also check out my Old-Fashioned Sweet Potato Casserole and Texas Roadhouse Copycat Loaded Sweet Potatoes for more potato options!
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Ingredient Notes for Mashed Loaded Potatoes
Using simple ingredients, this cheesy potato dish is oven ready in no time! To see the printable recipe card with exact ingredient amounts, scroll to the bottom of this post.
- Potatoes– you will need about 5 pounds russet potatoes. I use Russet potatoes, however, Yukon gold potatoes work great too. If using Yukon, you don’t need to peel the potatoes as it is delicious either way.
- Sour Cream– this is the key ingredient to having the creamiest potatoes! Any brand works.
- Milk– any type works, use whatever you have on hand.
- Butter– I love being able to control the amount of salt in each recipe, so I use unsalted butter. If you prefer salted butter, that works too, just adjust how much salt you add once you taste.
- Salt/ Black Pepper– this gives the potatoes their flavor. Adjust to fit preference.
- Cheese– freshly shredded sharp Cheddar cheese is best, try to avoid pre-shredded bags as the additive they add to prevent clumping results in cheese that doesn’t fully melt and doesn’t get the cheesy, ooey gooey texture. Feel free to change it up and use Colby Jack, Mozzarella, or Monterey Jack Cheese.
- Bacon– you will need ½ lb. fully cooked and crumbled bacon. Feel free to add more or less, and change up the flavor if desired. My family loves a little spice, so jalapeno bacon is a favorite!
- Green Onions– adds a nice little crunch and finishes off the casserole perfectly. Fresh chives are a great option too.
How to make Loaded Mashed Potatoes
- Cook the potatoes. Boil potatoes in a large pot/ Dutch oven for about 15-20 minutes, or until tender. Drain water and place potatoes in a large bowl.
- Season. Add the sour cream, milk, butter, salt, and pepper.
- Mash. Beat on medium speed with an electric hand mixer until fluffy. You can also use a potato mashed if you prefer the potatoes a little chunky.
- Load up the potatoes. Stir in 2 cups shredded cheddar cheese, bacon, and green onion. Transfer mixture to a greased 3 quart baking dish. Sprinkle remaining one cup of cheese and top.
- Bake in oven. Place casserole dish into preheated oven and bake for about 30 minutes.
- Serve and enjoy! *you can cut this recipe in half if serving less people.
Tips for the best Loaded Baked Potato Casserole
- If you like a little added texture into each bite, feel free to skip the peeling step for the potatoes. Whether you leave them on or choose to peel, the casserole will be delicious.
- This recipe makes enough to serve 12 people with large portions. Feel free to increase/decrease amounts depending on how many you are serving.
- For added flavor, cook the potatoes in chicken broth over the stove instead of water.
- If you need to keep these warm longer once cooked, feel free to transfer potatoes to your slow cooker and keep them on low for up to 3 hours. Add in a little chicken broth before serving so they stay creamy.
- This casserole is naturally gluten free, however, be sure to double check added ingredients to ensure.
Storing this Loaded Mashed Potato Recipe
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave, using the slow cooker, or the oven. You will want to add additional liquid if using the slow cooker to make sure they stay creamy. To reheat them in the oven, place the mashed potatoes in an oven-safe dish. Cover with foil and place in a 350°F oven for 15-20 minutes. Remove and stir in 2-4 tablespoons of milk before serving.
- This recipe can be prepared up to one day before you plan to serve it. Prepare the mashed potato mixture and place them in the baking dish with the cheese on top. Cover with aluminum foil and refrigerate until you’re ready to bake the casserole.
More Side Dish Recipes to try
Jiffy Cornbread Casserole– an easy and delicious casserole recipe perfect for any occasion! Made with simple ingredients, it’s a crowd-pleasing dish that everyone will love!
French Onion Rice– only 4 pantry staple ingredients needed to make this tasty side dish! It is a dump and bake recipe that is so easy, its fool proof!
Garlic Parmesan Spaghetti– comes together in no time and makes a great side dish! Add in some chicken or shrimp and make it a tasty meal option!
Crispy Parmesan Potatoes– enjoy them as is or serve them with your favorite dip! Crunchy, flavorful, and a crowd favorite!
Loaded Smashed Potatoes- an incredible side dish or appetizer option for any occasion! Tender potatoes loaded with cheddar cheese, sour cream, crumbled bacon, and chives!
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Loaded Mashed Potato Casserole
Ingredients
- 5 lbs potatoes, peeled and cubed Russet or Yukon
- 1 cup sour cream
- ¾ cup milk
- 8 tablespoon butter
- salt/pepper to taste
- 3 cups cheddar cheese, shredded, divided
- ½ lb bacon, cooked/crumbled
- 3 green onions, chopped
Instructions
- Boil potatoes in a large pot/dutch oven for about 15-20 minutes, or until fork tender.
- Drain water and place potatoes in a large bowl.
- Add the sour cream, milk, butter, salt, and pepper.
- Beat on medium speed with an electric hand mixer or potato masher until fluffy.
- Stir in 2 cups of shredded cheese, crumbled bacon, and chopped green onion.
- Transfer mixture to a greased 3 quart baking dish.
- Sprinkle remaining one cup of cheese on top.
- Place in a preheated oven, 350 degrees, and bake for 30 minutes.
Notes
Nutrition
Shelly says
Love it. Will make it again.
Kristin says
Yea! Glad you enjoyed it!
Miriam says
If you prepare in advance wouldn’t the bacon be soggy?
Kristin says
Nope, the bacon is precooked and stays great! Plus, once warmed, crisps right up again!
Karen says
Can you prepare this and bake it later?
Kristin says
Absolutely! You can prepare this up to 3 days in advance! Enjoy!
Che says
Looking for a new way to make Cajun seasoning potatoes.
Kristin says
Sounds yummy!! I have some Cajun seasoning, never thought to add it to potatoes, I will have to try that!!
Leslie says
Nice to see new ideals for every day cooking,and for the holidays!
Kristin says
🙂