Creamy, cheesy, mashed potatoes baked into a bubbly casserole with bacon, cheese, and chives. This Loaded Potato Casserole is as good as it sounds. It's creamy, cheesy, and the perfect side.
If there's one dish I never have leftovers of, it's this one. Loaded Mashed Potato Casserole is the first thing folks scoop up and somehow the pan's scraped clean before anyone even thinks about seconds.
Can't say I blame them. It's creamy. It's cheesy. It's got bacon. What more do we need here?
We serve this for holidays, yes, but also random Tuesdays when we need something comforting. I love it next to my Ninja Foodi Whole Chicken (super hands-off), or if I'm feeling fancy, a Blackstone Filet Mignon. And if I need something green on the plate, these Roasted Shaved Brussels Sprouts balance everything out.
Whether you're making it for the holidays or just because it's been that kind of week, this loaded mashed potato casserole hits every time.
Ingredients and Substitutions
- Potatoes: I recommend using a mixture of russets and yukon gold, but you could use just one of them if you prefer. Make sure you peel the russets.
- Unsalted butter: I typically only buy unsalted butter so this is what I use when creating recipes. Salted is fine—just adjust seasoning.
- Half and half: Swap with whole milk for a lighter dish or heavy cream for extra richness. (Heavy cream makes this extra-luxurious when making this as a side dish for special occasions like Thanksgiving or Christmas.)
- Sour cream: I recommend full fat.
- Cream cheese: Mascarpone can be used. As with sour cream, full fat cream cheese will be best.
- Egg yolks: Can be omitted if preferred; it just helps with the texture.
- Seasonings: I used salt, pepper, and garlic powder. You could add in smoked paprika, onion powder and crushed red pepper flakes if you like.
- Cheese: I used a blend of cheddar cheese and parmesan, but use what you have on hand. Colby Jack, Monterey Jack, and mozzarella all work well.
- Bacon: Store-bought bacon bits work in a pinch but won't deliver the same flavor or texture.
- Chives: Green onions (scallions) or parsley can be used.
Tips & Tricks for Loaded Potato Casserole
Lumpy potatoes? That usually means they cooled down before you mashed 'em. Don't let them sit. Mash while they're hot and steamy. Also? Please, I'm begging you—skip the stand mixer. It turns everything gummy and sad.
Watery mess? Been there. Drain those potatoes really well. Then just let them hang out in the hot pot for a few minutes. That steam helps dry them out, so your mash isn't soupy.
Bland and boring? That's a crime. Salt the water. Then taste the mash before it hits the oven. Sharp cheddar gives you that big cheesy flavor, but a tiny shake of smoked paprika adds a little "what is that?" moment I love.
Soggy bacon situation? Yep, it happens. For crispy bacon, always add the bacon after baking. Want it ultra-crispy? Wait until the very end—right before serving—and then hit it with the crumbles.
Cheese getting too dark too soon? Throw a loose piece of aluminum foil over the top if it's browning before the middle's heated through. Then take it off at the end for that golden finish.
Step by Step Instructions
(For the full recipe, see the recipe card below.)
Place potatoes and salt in a large pot, cover with cold water by 1 inch.
Drain and mash with a masher or press through a ricer.
Sprinkle evenly with shredded cheese. Bake for 30 minutes.
Top with bacon and chives before serving warm.
My Go-To Tools
- A big sturdy baking dish (9x13 works great)
- Large pot for boiling
- Potato masher or ricer—either one works, we love the ricer here.
Loaded Potato Casserole with Bacon & Cheese
Ingredients
- 2 pounds russet potatoes peeled and cut into 2-inch pieces
- 2 pounds Yukon gold potatoes scrubbed and cut into 2-inch pieces
- 2 tablespoons sea salt divided
- ½ cup unsalted butter diced
- 1 cup half and half
- ½ cup sour cream
- 4 ounces cream cheese at room temperature and cubed
- 2 large egg yolks beaten
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 12 ounces shredded cheese I like a mixture of parmesan and cheddar
- 12 ounces bacon cooked and crumbled
- 2 tablespoons fresh chopped chives
Instructions
- Preheat the oven to 350°F. Spray a large casserole dish (approximately 13 x 9 inches) with cooking spray.
- Place the potatoes and 1 tablespoon plus 1 teaspoon of the salt in a large pot. Cover by 1 inch with water.
- Bring to a boil and cook for 15 to 20 minutes, until the potatoes are easily pierced with a knife.
- Mash the potatoes with a potato masher or process with a ricer. Transfer to a bowl and stir in the butter, half and half, sour cream, and cream cheese.
- Stir in the egg yolks, remaining 2 teaspoons salt, black pepper, and garlic powder.
- Transfer to the prepared casserole dish. Top with the cheddar and parmesan cheese.
- Bake for 30 minutes.
- Top with the crumbled chives and bacon and serve warm.
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