Loaded Potato Casserole with Bacon & Cheese

A casserole dish filled with cheesy mashed potatoes, topped with crispy bacon bits and chopped chives. A serving has been scooped out, and a red plaid cloth napkin is beside the dish.

Loaded Potato Casserole with Bacon & Cheese

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.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 393kcal

Author Wendy Polisi

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.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to four days.

Nutrition