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Mashed potatoes topped with cheese and bacon in a white casserole.
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5 from 9 votes

Loaded Mashed Potatoes

Ultimate homemade mashed potatoes, loaded with cheese and bacon! This easy casserole will be a perfect side dish to celebrate the Holiday season or for a simple family dinner.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dinner, Side Dish
Cuisine: American
Servings: 10 servings
Calories: 349kcal

Ingredients

  • 4 pounds Russet potatoes peeled, cut in chunks
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1/2 cup sour cream
  • 1 cup milk
  • 2 cups sharp cheddar cheese shredded
  • 4 slices bacon
  • 1/4 cup green onion or chive chopped

Instructions

  • Preheat the oven to 400°F. Place the bacon on a baking sheet with a wire rack and bake for about 18 minutes or until cooked. When done, transfer to a paper towel, degrease, and chop.
    Process photos of how to make loaded mashed potatoes.
  • Peel and cube the potatoes, then put them in a pot. Cover with water, about 1-inch over and put on the stove over high heat. Bring it to boil, then reduce the heat to medium and cook until the tender. When done, drain the liquid.
    Process photos of how to make loaded mashed potatoes.
  • Mash the potatoes, add butter, sour cream, and salt, and mix again. Gradually add milk until the desired consistency and continue mixing until smooth and silky.
    Process photos of how to make loaded mashed potatoes.
  • Add half of the grated cheese and fold it in.
    Process photos of how to make loaded mashed potatoes.
  • Transfer the mixture to a baking dish. Top with the remaining cheese and chopped bacon.
    Process photos of how to make loaded mashed potatoes.
  • Cover with foil and bake at 350°F for about 20 minutes. Then uncover and bake for another 10-15 minutes or until the cheese is melted and bubbly. Take the dish out of the oven and sprinkle some chopped green onion or chives on top.
    Mashed potatoes topped with cheese and bacon in a white casserole.

Notes

What potatoes are better to use? I like to use Russet potatoes, but you can also use Yukon gold variety.
Can I make it ahead of time? Yes! You can cook and assemble everything a day before, then bake before you are ready to serve. Because the filling is cold, baking time might take a bit longer to reheat.
How to store? If you have any leftovers, you can cover the pan with plastic wrap or transfer to an air-tight container, then refrigerate for 2-3 days.

Nutrition

Serving: 1serving | Calories: 349kcal | Carbohydrates: 35g | Protein: 12g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 461mg | Potassium: 851mg | Fiber: 2g | Sugar: 3g | Vitamin A: 502IU | Vitamin C: 11mg | Calcium: 230mg | Iron: 2mg