Loaded Mashed Potatoes
Loaded Mashed Potatoes are the ultimate comfort food side dish recipe. This homemade casserole is extra indulgent with loads of cheese, bacon and sour cream.
Loaded Mashed Potatoes are a side dish recipe you’ll be thinking about long after you eat it. It’s cheesy. It’s savory, It’s rich. It’s oh soooo good! If you’ve never made them before, stop what you’re doing and make a list of the ingredients you need to prepare this easy casserole.
I’ve also heard it called Bacon and Cheddar Mashed Potatoes. I prefer the name Loaded Mashed Potatoes personally. Whatever you call it, it doesn’t really matter. Same recipe. Different name.
What are Loaded Mashed Potatoes
Loaded Mashed Potatoes are a homemade baked potato casserole filled with cream (from sour cream or cream cheese), butter, bacon, green onions and cheese. They are great to make-ahead for a party, dinner party or potluck.
- Potatoes – I used a 5lb bag of potatoes
- Butter – I used salted butter because it’s what I had at home
- Green onions
- Sour cream – I prefer to use the full-fat sour cream
- Cheddar cheese – I like to use old cheddar cheese
How to Make
1. Add potatoes to a large pot. Fill with cold water to cover slightly over potatoes. Boil until tender, about 15 to 20 minutes depending on the size of your potatoes. Drain. Return potatoes to the pot.
2. Mash potatoes, butter, sour cream and salt. Stir in half the cheese and 1/2 cup of green onions.
3. Spread mixture in a 9×13 baking dish.
4. Sprinkle remaining cheese and bacon on top.
5. Bake at 400F for 15 minutes or until cheese melts. Sprinkle with remaining green onions.
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What are the best potatoes for mashed potatoes
The answer to this question will depend on who you talk to! My grocery store actually sells 5 pound bags of potatoes that are labelled “Mashing Potatoes” and “Roasting Potatoes”. Yellow potatoes (Yukon Gold potatoes) and Russet potatoes are good for mashing because of the higher starch content in the potato. Either type would be fine for this recipe.
How many potatoes are in a 5 pound bag?
Obviously this answer will depend on the size of the potato. It’s usually about 3 potatoes per pound. The 5 pound bag I bought had about 15 potatoes. That’s a lot of potatoes! We had leftovers for a couple days here.
Can this recipe be made the day before
Yes, you can make this recipe ahead of time! Follow all the recipe steps up until the point you are ready to put it into the oven. Cover the unbaked casserole dish and refrigerate as directed. Bake as directed the next day when you want to serve it.
How to Store
Cover any uneaten portions and store in the fridge for up to three day.
You can also freeze this recipe thanks to the addition of the sour cream. Potatoes on their own don’t freeze well, but when you add some fat (like the dairy), it makes them freezer-friendly. Store in a freezer safe container for up to 3 months.
Make a few tweaks to the recipe to create your own unique version!
- Instead of bacon, try cooked ham.
- Instead of cheddar cheese, try mozzarella or Swiss cheese.
- Instead of sour cream, try softened cream cheese.
Other add-in ingredients could be green pepper, onion, mushrooms or garlic. Load ’em the way you like them!
What is good served with mashed potatoes
This is the kind of question my grandma would answer as “everything!”. She sure loved her mashed potatoes. Meat and potatoes was dinner at grandma’s house.
Some options I like:
More delicious potato recipes for you to try!
- Twice Baked Potato Casserole
- Irish Potatoes
- Smothered Potatoes
- Party Potatoes
- German Potato Soup
- Swedish Potatoes
- Slow Cooker Rosemary Garlic Mashed Potatoes
- 5 pound bag of potatoes, peeled and cut into chunks
- 1/4 cup butter
- 1 tsp salt
- 2/3 cup green onions, sliced
- 8 slices bacon, cooked and chopped
- 2 cups sour cream
- 2 cups cheddar cheese, shredded
- Add potatoes to a large pot. Fill with cold water to cover slightly over potatoes. Boil until tender, about 15 to 20 minutes depending on the size of your potatoes. Drain. Return potatoes to pot.
- Mash potatoes, butter, sour cream and salt. Stir in half the cheese and 1/2 cup of green onions. Spread mixture in a 9x13 baking dish.
- Sprinkle remaining cheese and bacon on top.
- Bake at 400F for 15 minutes or until cheese melts. Sprinkle with remaining green onions.
Make-Ahead: Prepare as directed until just ready to bake. Cover and refrigerate for up to 1 day. Bake as directed.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 30gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 89mgSodium: 736mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 13g