This Loaded Mashed Potatoes Casserole is the perfect side dish! Rich, creamy, and loaded with crispy bacon, gooey cheese, and scallions.
I have the perfect side dish for you!! We love loaded potato skins, but sometimes I don’t love how long they can take.
I feel this loaded potato casserole is a little easier than the traditional twice baked potatoes or potato skins because you don’t have to scoop out the pulp and try to keep the skin together. For some
I realize this dish is pretty decadent and not so light on the calories but…….it’s not something you are going to eat every day.
It’s one of those, what I like to call, special occasion dishes, lol!
Looking for some more sides?? Try Lemon Parmesan Roasted Broccoli, Honey Garlic Roasted Carrots, or Skillet Garlic Green Beans.
Why You’ll Love This Loaded Potato Casserole
- Easy & delicious
- Great for potlucks and entertaining
- Makes a large batch and is great for crowds
- Simple prep & cleanup
- Can be meal prepped
- Russet or Yukon Gold potatoes
- Cream cheese
- Sour cream
- Garlic Powder
- Cheeses (Cheddar and Parmesan)
- Bacon, of course!!
- Green onions
Tell me you can’t read that ingredient list and NOT think this is going to be good!
How To Make Loaded Potato Casserole
Step 1: Cook the potatoes
Cook the potatoes, drain, and mash. Once mashed, add in cheese, sour cream, milk, and seasonings. Mash a little bit more, then stir in more cheese and bacon.
Step 2: Bake & Serve
Place the cheesy mashed potatoes in a casserole dish and bake. Top with some fresh green onions, serve, and enjoy!
Tips & Tricks
- Skip bagged cheese and go for freshly grated cheese. The results are much creamier and it melts much better.
- Cut the potatoes into small chunks that are uniform in size so they will cook evenly.
- Mash the potatoes with a potato masher until they reach the desired texture. You can leave some chunks or make it super smooth depending on your preference.
- Adjust the add-ins for some variety! You can exchange green onions for chives or swap out different flavors of cheese. Feel free to add extra cheese or bacon if you’d like!
Yes, absolutely! You’ll need a larger pan or two 9×13 casserole dishes. If you use a larger pan you may need to add a little bit of extra baking time. Once the cheese is melted and it’s hot all the way through it is ready to serve.
Simply make the loaded mashed potato casserole the night before, cover, and place it in the fridge. Just be sure to remove it from the refrigerator at least 30 minutes before baking it. And you will need to add on a little more baking time to make sure it’s heated through.
Yes, simply skip step #2 and let the loaded mashed potatoes cool completely. Place in a freezer bag and freeze for up to 6 months. Thaw completely, then continue with step #2.
So as you can see this Loaded Mashed Potato Casserole is the Ultimate make-ahead dish and the best comfort food!
Looking For More Great Side Dishes?
- Garlic Herb Potatoes Au Gratin
- Corn Casserole
- Easy Mushroom Risotto
- Slow Cooker Mashed Potatoes
- Simple Roasted Green Beans
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This Loaded Mashed Potatoes Casserole is the perfect side dish! It's filled with bacon and cheese, and can easily be made ahead!
- 4.5 pound (2kg) russet or Yukon gold potatoes, peeled and cut into small chunks
- 1 cup (225g) sour cream
- 6-8 ounces (225g) cream cheese, soft
- ¾-1 cup (235ml) milk
- 1-2 teaspoons garlic powder
- salt and pepper to taste
- 2½ cups (195g) shredded cheddar cheese
- ¼ cup (30g) grated Parmesan cheese
- 10-12 slices bacon, cooked and crumbled
- 2 green onions, chopped
Place potatoes in a large pot and cover with water. Bring to a boil then reduce to a simmer and cook until potatoes are tender. Drain well. Add sour cream, cream cheese, milk, garlic powder, salt, and pepper. Mash until creamy. Stir in 1½ cups cheddar, Parmesan cheese, and ½ of the bacon.
Transfer to a lightly greased 9×13 baking pan. Sprinkle with remaining cheese and bacon. Bake uncovered at 350 degrees F for 25-30 minutes or until heated through and cheese is melted. Top with green onions before serving.
- Make ahead option: Can make this the night before, cover, and refrigerate. Be sure to remove from the refrigerator at least 30 minutes before baking. May need to add on more baking time to completely heat the potatoes through.
- Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.