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Loaded Mashed Potato Casserole with Bacon and Cheddar

Loaded mashed potato casserole with bacon and cheddar combines creamy mashed russet potatoes with crisp bacon and bubbling cheese. Baked in a 9x13-inch dish and finished with green onions, it makes a hearty, savory side dish.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • Nonstick cooking spray
  • 3 lb russet potatoes peeled and cut into 1-inch pieces
  • 1 tbsp kosher salt divided
  • 0.5 cup unsalted butter
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 0.5 tsp black pepper
For the topping
  • 8 slices bacon
  • 2 cup sharp cheddar cheese shredded
  • 3 green onions thinly sliced

Equipment

  • 1 9x13-inch baking dish
  • 1 6-quart pot
  • 1 12-inch skillet

Method
 

Make the potatoes
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Put the potatoes in a 6-quart pot and add cold water to cover by 1 inch.
  4. Stir in 2 teaspoons of the salt and bring the water to a boil.
  5. Simmer for 15–20 minutes, until the potatoes are very tender when pierced with a fork.
  6. Drain the potatoes and return them to the pot.
  7. Mash with the butter, sour cream, milk, remaining 1 teaspoon salt, and black pepper until creamy.
Cook the bacon and bake
  1. Cook the bacon in a 12-inch skillet over medium heat for 8–12 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels and crumble.
  3. Spread the mashed potatoes in the prepared dish.
  4. Sprinkle evenly with the cheddar and crumbled bacon.
  5. Bake for 20–25 minutes, until the cheese is melted and the edges are bubbling.
  6. Let the casserole rest for 10 minutes.
  7. Sprinkle with the green onions.

Notes

For the smoothest texture, mash the potatoes while hot. Refrigerate leftovers for 3–4 days or freeze for up to 2 months. For a dairy-free variation, use dairy-free butter, sour cream, milk, and cheddar.