This dish takes all the enjoyable elements of a loaded baked potato and turns them into a shareable casserole. It features a base of creamy mashed potatoes blended with tangy sour cream, topped with savory bacon and plenty of melted cheese.
The recipe comes together in under an hour, making it a great choice for a weeknight side or a contribution to a potluck. It’s a warm, satisfying dish that consistently gets good reviews from family and friends.
Why You’ll Love Loaded Mashed Potato Casserole
- Boiling the potatoes until they are very tender makes them easy to mash into a smooth, lump-free base.
- Warming the milk and butter before adding them helps the potatoes absorb the liquid evenly for a creamier texture.
- Baking the casserole covered first allows it to heat through evenly, while uncovering it at the end lets the cheese brown.
Loaded Mashed Potato Casserole Ingredients
- Potatoes: Russet potatoes are recommended because their high starch content results in fluffy mashed potatoes. Yukon Golds are a good alternative for a slightly creamier, more buttery flavor.
- Cheese: Colby Jack melts very well. You can also use sharp cheddar for a stronger flavor or a Mexican cheese blend. Shredding cheese from a block is preferred as it melts more smoothly than pre-shredded varieties.
- Bacon: Standard-cut bacon works well for achieving a crispy texture. If you use thick-cut bacon, it may require a few extra minutes of cooking time.
- Sour Cream: Full-fat sour cream adds richness. In a pinch, plain full-fat Greek yogurt can be used as a substitute.
Exact quantities are in the recipe card below.
How to Make Loaded Mashed Potato Casserole
Step 1: Cook Potatoes and Bacon
First, boil the peeled and cubed potatoes in salted water until they are very soft and easily pierced with a fork. As the potatoes cook, fry the chopped bacon in a separate skillet over medium heat until it’s crisp. Transfer the cooked bacon to a plate lined with paper towels to drain.
Step 2: Prepare the Mashed Potatoes
Drain the cooked potatoes thoroughly and return them to the pot. Mash them until they are mostly smooth. Gently warm the milk and butter in a small pot, then pour this mixture along with the sour cream into the potatoes. Mix everything together until creamy, then stir in half the cheese and half the bacon.
Step 3: Assemble and Bake
Spoon the potato mixture into your baking dish and spread it into an even layer. Top with the remaining shredded cheese and crispy bacon. Bake it covered for about 25 minutes so it heats all the way through, then remove the cover and bake for another 10 minutes to get the cheese golden and bubbly. Garnish with green onions before you serve.
Storage Tips for Loaded Mashed Potato Casserole
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven until warmed through. You can also freeze the casserole for up to 2 months; thaw it in the refrigerator overnight before reheating.
Expert Tips for Loaded Mashed Potato Casserole
- For make-ahead, assemble the casserole without baking, cover, and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the covered baking time.
- If you have leftover mashed potatoes, you can use about 6 cups for this recipe. Warm them slightly before mixing with the sour cream, bacon, and cheese, then proceed with assembly and baking.
- Feel free to swap the Colby Jack cheese with sharp cheddar, Monterey Jack, or a Gruyère blend for a different flavor.
What to Serve with Loaded Mashed Potato Casserole?
This casserole is a hearty side dish. It pairs well with roasted chicken, meatloaf, or pan-seared pork chops.
Loaded Mashed Potato Casserole Recipe FAQs
Can I use leftover mashed potatoes for this recipe?
Yes, this is a great way to use them. You will need about 6 cups of prepared mashed potatoes. You may need to warm them slightly to make them easier to mix with the sour cream and other ingredients before assembling and baking.
What is the best way to mash the potatoes?
For the smoothest texture, a potato ricer or food mill is very effective. A standard handheld electric mixer or a simple potato masher also work well. Try to avoid using a blender or food processor, as they can overwork the starch and make the potatoes gummy.
Can this loaded mashed potato casserole be made vegetarian?
Certainly. To make a vegetarian version, simply omit the bacon. You can add extra flavor by mixing in a tablespoon of smoked paprika or some sauteed mushrooms with the potatoes.
Loaded Mashed Potato Casserole
Ingredients
- 2.5 lbs russet potatoes peeled and cut into 1-inch cubes, about 1.1 kg
- 1 tsp kosher salt plus more to taste, 5 g
- 8 oz bacon chopped, 225 g
- 3/4 cup whole milk 180 ml
- 1/2 cup unsalted butter 113 g
- 1/4 cup sour cream 60 g
- 2 cups shredded Colby Jack cheese 225 g
- 2 tbsp chopped green onions for garnish, 10 g
Instructions
- Preheat your oven to 375°F (190°C).
- Place the cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. Drain the potatoes well.
- While the potatoes are cooking, place the chopped bacon in a skillet over medium heat. Cook until the bacon is crisp, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
- In a small saucepan, warm the milk and butter over low heat just until the butter is melted. Do not let it boil.
- Return the drained potatoes to the hot pot. Mash them with a potato masher or an electric mixer. Pour in the warm milk mixture and the sour cream, then continue to mix until the potatoes are creamy. Stir in half of the shredded cheese and half of the cooked bacon. Season with salt and pepper to taste.
- Spread the mashed potato mixture evenly into a 9x13-inch baking dish.
- Sprinkle the remaining bacon and cheese over the top of the potatoes.
- Bake, covered with foil, for 25 minutes. Remove the foil and bake for another 10 minutes, or until the casserole is heated through and the cheese is melted and lightly browned.
- Let the casserole rest for a few minutes before garnishing with green onions and serving.
