This Loaded Mashed Potato Casserole is stuffed with mashed potatoes, gooey cheddar cheese, crisp bacon, and topped with zesty green onions. It’s a side dish you can’t go wrong with and is fabulous on Thanksgiving or Football Sunday.
Start off by using our Whipped Potato Recipe. A few potatoes, some butter, heavy whipping cream and sour cream make for a delicious mashed potato base.
We really like using this recipe for the base of this dish because the light, whipped potatoes pair really well with the heavier toppings (cheddar, bacon and green onions).
You can make this loaded potato casserole up to 24 hours in advance–
Complete the recipe but do not bake. Cover and store in the refrigerator. When ready to bake let it warm up on the counter for about 15 minutes. This will help it cook faster and more evenly.
After making the whipped potato base, I add a layer of shredded cheddar cheese. I like to use sharp cheddar, and I shred my own. PRO TIP: Pre-shredded cheese has a layer of this stuff on it that helps it not clump, and in return, it doesn’t melt as fast. So…shred your own. It tastes much better!
After adding shredded cheese, add in crispy bacon. I went heavy on the bacon for this recipe- my husband loves it, and I like to use the thick, hearty bacon. I get mine at Stater Brothers but any thick cut bacon would work just fine.
This is a pretty simple dish once you make the mashed potatoes- just add cheese, pre cooked bacon, warm it up to make it melty, then top it with green onions. That’s all you gotta do to load ‘er up.
If you are a potato fiend like we are- check out our other favorite potato dishes:
- 30 Minute Whipped Potatoes
- Fondant Potatoes
- Cheesy Potatoes Au Gratin
- Twice Baked Potato Bites
- Baked Parmesan and Garlic Wedges
Cheers to ‘taters! – Rachel
Loaded Mashed Potato Casserole
- Stand Mixer or Electric Hand Mixer Required
- 4 large russet potatoes each potato should be at least 8 ounces
- 3 tbsp butter
- 3/4 cup heavy whipping cream
- 1 cup sour cream
- salt and pepper to taste white pepper works best but is not required
- 1.5 cups shredded cheddar cheese shred your own for best restults
- 1 cup cooked, chopped bacon we like to use thick cut
- 1/3 cup choppedgreen onions chives work well too
- Preheat ovcen to 350 degrees farenheit. Peel potatoes and cut into 1 1/2 inch rounds.
- Place potatoes in large pot, and fill with cold water. Bring to boil. When potatoes are fork tender and soft throughout, drain potatoes into a colander.
- Add potatoes to a stand mixer, and while still warm, mix with whisk attachment on medium for 2-3 minutes, or until no more large chunks are present.
- While still warm, add in butter, allowing it to slightly melt before mixing for 2 minutes, or until fully incorporated and melted.
- Add in heavy whipping cream, continue to mix for another minute, or until fully incorporated.
- Add sour cream, salt and pepper to taste, and give a final mix for 2 minutes. Scrape sides to ensure everything is fully mixed together.
- Add whipped potatoes to greased casserole dish.
- Top potatoes with cheese and bacon. Bake for 10-15 minutes or until melted and bubbly.
- Top with green onions or chives; serve and enjoy!
- We used Russet Potatoes, but you could modify this recipe with ANY type of potato, just be conscious of using the same amount of potato for ingredient ratio sake. Sweet potatoes would be killer served this way!
- Well, these are an indulging side dish, but you could certainly lighten them up by using low fat greek yogurt instead of sour cream, and cutting the amount of butter in half. You could also use low fat milk instead of heavy whipping cream.
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