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Loaded Mashed Potato Casserole

Loaded mashed potato casserole bakes creamy potatoes with sharp cheddar and crisp bacon until the cheese melts and the center is steaming hot. Finish it with sliced scallions for a savory, colorful side dish.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 Nonstick cooking spray
  • 3 lb russet potatoes peeled and cut into 1 1/2-inch chunks
  • 4 tbsp unsalted butter
  • 1 block (8 oz) cream cheese softened and cut into pieces
  • 1 cup sour cream
  • 0.5 cup whole milk warmed
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the topping
  • 8 bacon slices
  • 2 cups sharp cheddar cheese shredded
For the garnish
  • 3 scallions thinly sliced

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Prepare the dish
  1. Heat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
Make the potato base
  1. Put the potatoes in a 6-quart pot and cover with cold water by 1 inch.
  2. Bring the potatoes to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  3. Drain the potatoes well and return them to the pot.
  4. Mash the potatoes with the butter, cream cheese, sour cream, milk, salt, and pepper until creamy.
Cook the topping
  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels and crumble it.
Assemble and bake
  1. Spread the mashed potatoes in the prepared baking dish.
  2. Sprinkle the cheddar and crumbled bacon over the potatoes.
  3. Bake for 20 to 25 minutes, until the cheese is melted and the center is steaming hot.
Finish the casserole
  1. Let the casserole rest for 5 minutes.
  2. Scatter the scallions over the top.

Notes

For the smoothest base, mash the potatoes while hot. Refrigerate leftovers in an airtight container for up to 4 days; freezing is possible for up to 2 months, though the texture may soften. For a dairy-free variation, use plant-based butter, cream cheese, sour cream, milk, and cheddar.