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Loaded Mashed Potato Casserole with Bacon and Cheddar

Loaded mashed potato casserole is baked with crisp bacon and sharp cheddar until the cheese melts and the center is hot. Creamy mashed russet potatoes make this an easy-to-serve side dish finished with fresh scallions.
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Prep Time 20 minutes
Cook Time 45 minutes
resting time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 nonstick cooking spray
  • 3 lb russet potatoes peeled and cut into 1 1/2-inch pieces
  • 1 tbsp kosher salt divided
  • 5 tbsp unsalted butter
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 0.5 tsp black pepper
  • 1 water cold, enough to cover the potatoes by 1 inch
For the topping
  • 8 oz bacon about 8 slices
  • 2 cups sharp cheddar cheese shredded
  • 3 scallions thinly sliced

Equipment

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

Method
 

Prepare the casserole
  1. Heat the oven to 350°F.
  2. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
Boil and mash the potatoes
  1. Put the potatoes in a 6-quart pot and cover with cold water by 1 inch.
  2. Stir in 2 teaspoons of the salt.
  3. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
  4. While the potatoes cook, warm the milk in a microwave-safe measuring cup for 30 to 45 seconds.
  5. Drain the potatoes well and return them to the pot.
  6. Mash the potatoes with the butter, sour cream, warm milk, pepper, and remaining 1 teaspoon salt until creamy.
  7. Spread the mashed potatoes in the prepared dish.
Prepare the topping
  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 12 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels and crumble it.
Assemble and bake
  1. Sprinkle the cheddar and crumbled bacon over the potatoes.
  2. Bake uncovered for 20 to 25 minutes, until the cheese is melted and the center is hot.
  3. Let the casserole rest for 10 minutes.
  4. Scatter the scallions over the top and serve.

Notes

For the creamiest texture, mash the potatoes while they are hot. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the dairy-based potatoes may become grainy. For a lighter option, use reduced-fat sour cream and cheddar.