Loaded Mashed Potato Casserole Recipe Easy Comfort Dinner Idea

The first time I pulled a bubbling dish of loaded mashed potato casserole from my oven, the scent of crispy bacon and cheese made my whole house feel like a cozy diner. You know that feeling—when you’re so hungry, and the anticipation just builds with every minute? This recipe isn’t just another mashed potato dish. It’s basically comfort food turned up to the max, stuffed with all the good things: creamy potatoes, gooey cheese, smoky bacon, and a hint of fresh green onion. Honestly, if you’re looking for a dinner that everyone will fight for seconds on, this is it.

I discovered loaded mashed potato casserole on a chilly weeknight when I wanted something heartwarming but didn’t have the energy for anything too complicated. My grandma used to make something similar, but I’ve tweaked the recipe over dozens of family gatherings—more cheese, better bacon, and a secret ingredient (hello, sour cream!) that makes it extra fluffy. It’s the kind of dish that gets requested for holidays, potlucks, and lazy Sundays alike.

Why do I keep coming back to this loaded mashed potato casserole? Well, it’s easy to make, endlessly customizable, and absolutely packed with flavor. Plus, it’s a genius way to use up leftover potatoes (or even sneak in some veggies if you’re feeling wild). Whether you’re feeding a crowd or just want to treat yourself, this casserole never disappoints. As someone who’s tested, tweaked, and taste-tested this recipe more times than I can count, I promise it delivers every single time. You’ll see—it’s the ultimate comfort dinner idea.

Why You’ll Love This Recipe

• Quick & Easy: You can whip this up in under an hour, which is perfect for busy weeknights when you want a comforting meal without a fuss.
• Simple Ingredients: Everything you need is probably sitting in your fridge or pantry right now. No fancy extras—just the classics.
• Perfect for Gatherings: Loaded mashed potato casserole is a hit at potlucks, family dinners, and holidays (think Thanksgiving, Christmas, or any time you’ve got more guests than usual!).
• Crowd-Pleaser: Kids love the cheesy, creamy texture. Adults go nuts for the bacon and chive topping. It’s a win-win for picky eaters and foodies alike.
• Unbelievably Delicious: The mix of cheddar, sour cream, and buttery mashed potatoes is just… next-level. Seriously, it’s the sort of dish people ask for the recipe after one bite.

So what makes my loaded mashed potato casserole different from the rest? For starters, I blend the potatoes with sour cream and cream cheese for that dreamy, creamy texture you just can’t get with milk alone. The bacon gets cooked crisp and layered both inside and on top, so every forkful has a little crunch. And let’s not forget the cheese—there’s a double layer, because more cheese is always better.

This recipe is comfort food with a twist—it’s got the soul-soothing vibe of classic mashed potatoes but with all the fun (and flavor) of a loaded baked potato. You can make it ahead, switch up the toppings, and even sneak in some extra veggies if you’re feeling adventurous. I’ve made this for everything from birthday parties to solo Friday nights, and it’s always a hit. Trust me, it’s the kind of dish you’ll crave on cold evenings or when you want something extra cozy.

What Ingredients You Will Need

Loaded mashed potato casserole is all about simple, hearty ingredients working together for maximum flavor. You probably have most of these in your kitchen already, and if not, every grocery store carries them. Here’s what you’ll need:

• For the mashed potato base:
  • 5 pounds (2.3 kg) russet potatoes, peeled and cut into chunks (Russets are my go-to for fluffiness)
  • 1/2 cup (115 g) unsalted butter, melted (adds richness)
  • 8 ounces (225 g) cream cheese, softened (for extra creaminess—don’t skip this!)
  • 1 cup (240 g) sour cream (makes the potatoes light and tangy)
  • 1/2 cup (120 ml) whole milk (you can sub with half-and-half for a richer flavor)
  • 2 teaspoons salt (plus more, to taste)
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional, but I always add it for a subtle kick)
• For the loaded toppings:
  • 2 cups (200 g) shredded sharp cheddar cheese, divided (I like Tillamook or Cabot for flavor)
  • 8 slices bacon, cooked and crumbled (about 1/2 cup—use thick-cut for more crunch)
  • 4 green onions, thinly sliced (these add color and a fresh bite)
  • 2 tablespoons chopped fresh parsley (optional, but adds a pop of green!)

Ingredient tips and swaps:

• Want a gluten-free casserole? All ingredients above are naturally gluten-free, just double-check your bacon and cream cheese labels.
• Looking for a lighter version? Swap full-fat sour cream for Greek yogurt, or use reduced-fat cream cheese. Honestly, though, the full-fat version is just more comforting.
• No russet potatoes? Yukon Golds work too—just know they’ll be a bit more buttery and less fluffy.
• Vegetarian option? Skip the bacon, and sprinkle on some crispy fried onions for crunch!
• Mix up the cheese—pepper jack or mozzarella are fun swaps if you want a different flavor.

These ingredients combine to create the ultimate loaded mashed potato casserole—hearty, creamy, and seriously satisfying.

Equipment Needed

• Large pot or Dutch oven: For boiling the potatoes. I’ve used everything from a big stockpot to a sturdy Dutch oven—just make sure it’s roomy enough for 5 pounds of potatoes.
• Potato masher or hand mixer: For mashing. A hand mixer gives the fluffiest texture, but an old-school masher works if you don’t mind a few lumps (sometimes, I like them!).
• Colander: For draining cooked potatoes. If you don’t have one, a slotted spoon and some careful draining will do.
• 9×13-inch (23×33 cm) baking dish: This is the classic casserole size. If you’re doubling the recipe, grab a larger pan or use two.
• Skillet: For cooking bacon. Nonstick or cast iron both work. I’ve tried baking bacon on a sheet pan too—less mess, more bacon at once!
• Mixing bowls: You’ll want at least one large bowl for combining ingredients.
• Rubber spatula or large spoon: For mixing and spreading the potato mixture into your casserole dish.
• Aluminum foil: Optional, but nice for covering the casserole if you want to keep moisture in before baking.

If you’re short on equipment, you can mash potatoes right in the pot, use a pie dish instead of a casserole pan, or crisp the bacon in the microwave. Just make sure to give everything a good stir for even cheese distribution. For budget options, I’ve had great results with basic store-brand tools—no need for anything fancy here!

Preparation Method

1. Prep the potatoes:
   Place the peeled and chunked russet potatoes into a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil over high heat (takes about 10 minutes). Boil until the potatoes are fork-tender, about 15-20 minutes. You’ll know they’re ready when they break apart easily when pierced.
2. Drain and mash:
   Drain the potatoes in a colander and return them to the pot (this helps evaporate excess moisture). Add melted butter, softened cream cheese, sour cream, milk, salt, pepper, and garlic powder. Mash with a potato masher or use a hand mixer for an extra fluffy texture—mix for about 2 minutes until smooth. Taste and adjust salt and pepper as needed.
3. Cook the bacon:
   While the potatoes are boiling, cook the bacon in a skillet over medium heat (about 8-10 minutes) until crisp. Drain on paper towels and crumble into pieces. If you prefer, bake bacon on a sheet pan at 400°F (200°C) for 15 minutes—less splatter, more bacon at once.
4. Assemble the casserole:
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish. Spread half the mashed potatoes into the dish, sprinkle with half the cheddar cheese and half the bacon. Top with remaining potatoes, then finish with the rest of the cheese and bacon. Sprinkle green onions and parsley over the top for color.
5. Bake:
   Bake uncovered for 25-30 minutes, or until the cheese is melted and the edges are bubbly. If you want a golden top, broil for 2-3 minutes at the end—just keep a close eye so nothing burns!
6. Serve:
   Let cool for 5-10 minutes before digging in (trust me, it’s molten hot straight from the oven!). Garnish with extra green onions or parsley if you like.

Troubleshooting tips:

• If your potatoes seem dry, add an extra splash of milk.
• Lumpy mash? Mash longer, or use a hand mixer for a smoother finish.
• Cheese not melting? Cover with foil for the first 15 minutes, then uncover to finish baking.

Personal tip: I always prep everything while the potatoes boil—bacon, cheese, green onions—so assembly is quick. And don’t forget to taste for salt before baking. The right amount makes all the difference!

Cooking Tips & Techniques

Loaded mashed potato casserole rewards a little extra effort with big comfort. Here’s what I’ve learned after making it more times than I can count:

• Use starchy potatoes: Russets are ideal, but Yukon Golds work if you want a creamier texture. Avoid waxy potatoes—they just don’t mash as well.
• Don’t over-mix: If you use a hand mixer, keep it brief. Over-mixing can make potatoes gluey instead of fluffy (I’ve made that mistake—once was enough!).
• Taste as you go: Potatoes can be bland if you under-season. Taste after mashing, then tweak salt and pepper before baking.
• Crispy bacon matters: Soggy bacon disappears into the casserole. Make sure it’s crisp so it stands out in every bite.
• Cheese layering: Sprinkle cheese and bacon between layers and on top for extra gooeyness.
• Make ahead: Assemble the casserole up to a day ahead and refrigerate. Add 10 minutes to the baking time if cold.
• Multitasking: Cook bacon and prep toppings while potatoes boil. It saves time and keeps everything moving.
• Personal fail: The first time I made this, I forgot to drain the potatoes well—hello, watery mash. Always let them steam off excess moisture in the pot for a minute before mashing!

Consistency is key—use the same amount of liquid ingredients each time and watch your bake time. If you want a crusty cheese top, finish with a broil, but don’t walk away (cheese burns fast!).

Variations & Adaptations

Loaded mashed potato casserole is super forgiving and fun to customize. Here are some of my favorite twists:

• Low-carb version: Swap half the potatoes for steamed cauliflower florets. Mash them together—you’ll barely notice the difference, and it’s lighter.
• Vegetarian adaptation: Skip bacon, and use sautéed mushrooms or crispy fried onions for a savory topping.
• Southwest flavor: Add 1/2 cup diced green chiles and swap cheddar for pepper jack. Top with chopped cilantro and a drizzle of hot sauce.
• Vegan option: Use vegan cream cheese, dairy-free sour cream, and plant-based cheddar. Coconut bacon works surprisingly well for crunch!
• Seasonal veggie boost: Stir in roasted garlic, steamed broccoli, or sautéed spinach for extra nutrition and color.

For different cooking methods, you can make this in a slow cooker (keep on low for 3-4 hours, then top with cheese and bacon before serving). I’ve tried replacing sour cream with plain Greek yogurt for a tangy twist—totally delicious. Allergens? All dairy can be swapped for plant-based versions, and bacon for veggie-friendly toppings. My personal favorite is adding caramelized onions—they bring a sweet depth that’s just so good.

Serving & Storage Suggestions

For serving, I like to spoon loaded mashed potato casserole straight from the baking dish—family style feels right for comfort food! It’s best served hot, just out of the oven, with a sprinkle of fresh green onions and parsley. If you’re feeling fancy, scoop it into individual ramekins for dinner parties.

This casserole pairs perfectly with roast chicken, meatloaf, or grilled veggies. For beverages, I love a crisp cider or a cold glass of milk (classic, I know). It’s also a star alongside a green salad or steamed broccoli.

To store, cover leftovers tightly and refrigerate for up to 4 days. The flavors get even better on day two! For longer storage, freeze in portions for up to 2 months—thaw overnight and reheat in the oven at 350°F (175°C) until warmed through (about 20-25 minutes). Microwave reheating works too, but the oven keeps it from getting rubbery.

Pro tip: Add a splash of milk and extra cheese before reheating to bring back that creamy, fresh-baked texture. Honestly, I think it tastes even better on day two!

Nutritional Information & Benefits

Loaded mashed potato casserole is hearty, but there are some health perks too. Each serving (about 1 cup) has roughly:

• Calories: 320
• Protein: 9g
• Carbs: 34g
• Fat: 17g

Potatoes provide potassium and vitamin C, while the dairy adds calcium and protein. If you use low-fat sour cream or swap in Greek yogurt, you’ll boost the protein and cut some fat. For gluten-free diets, this recipe is naturally safe (just check labels on bacon and cheese). Watch out for dairy and pork allergens—easy swaps exist for both!

From a wellness perspective, I love that this casserole is filling and satisfying—just don’t eat the whole pan (it’s tempting, trust me). Pair it with lean protein and veggies for a balanced meal. Comfort food can be nourishing when you use wholesome ingredients and mindful portions.

Conclusion

If you’re searching for the ultimate comfort dinner idea, this loaded mashed potato casserole should be at the top of your list. It’s easy, satisfying, and packed with all the flavors you love. Whether you’re cooking for family, friends, or just yourself, it’s a recipe that brings joy to the table every time.

Don’t be afraid to customize it—add extra veggies, swap in different cheeses, or tweak the toppings to suit your taste. That’s the beauty of comfort food; it’s meant to be personal. I love this casserole because it’s not just delicious—it’s a warm hug in a dish, and it always reminds me of those cozy nights at home.

Go ahead, give it a try! Leave a comment if you have any wild variations, or share your photos if you make it—nothing makes me happier than seeing this recipe bring comfort to other kitchens. Here’s to more cozy dinners and happy bellies!

Frequently Asked Questions

Can I make loaded mashed potato casserole ahead of time?

Absolutely! You can assemble it a day in advance, cover, and refrigerate. Just bake as directed, adding an extra 10 minutes if it’s cold from the fridge.

Can I use instant mashed potatoes for this recipe?

You can, but homemade mashed potatoes taste best. If you’re in a pinch, use instant and mix in the cream cheese, sour cream, and seasonings as directed.

What’s the best way to reheat leftovers?

Oven reheating gives the best texture—cover with foil and bake at 350°F (175°C) for 20–25 minutes. Microwave works for quick reheating, but add a splash of milk to keep it creamy.

Can I freeze loaded mashed potato casserole?

Yes! Portion leftovers into airtight containers and freeze for up to 2 months. Thaw overnight and reheat in the oven for best results.

How do I make this recipe vegetarian?

Just skip the bacon, or use crispy fried onions or sautéed mushrooms as a savory topping instead. The casserole will still be rich and comforting!

Loaded Mashed Potato Casserole

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• Author: Marigold Vance
• Total Time: 50 minutes
• Yield: 10 servings 1x

Print Recipe

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Description

This loaded mashed potato casserole is the ultimate comfort food, packed with creamy potatoes, gooey cheese, crispy bacon, and fresh green onions. Perfect for family dinners, holidays, or potlucks, it’s a crowd-pleasing dish that’s easy to make and endlessly customizable.

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Ingredients

Scale 1x2x3x

• 5 pounds russet potatoes, peeled and cut into chunks
• 1/2 cup unsalted butter, melted
• 8 ounces cream cheese, softened
• 1 cup sour cream
• 1/2 cup whole milk
• 2 teaspoons salt, plus more to taste
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)
• 2 cups shredded sharp cheddar cheese, divided
• 8 slices bacon, cooked and crumbled
• 4 green onions, thinly sliced
• 2 tablespoons chopped fresh parsley (optional)

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Instructions

1. Place peeled and chunked potatoes in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil over high heat (about 10 minutes). Boil until fork-tender, about 15-20 minutes.
2. Drain potatoes in a colander and return to the pot. Add melted butter, cream cheese, sour cream, milk, salt, pepper, and garlic powder. Mash with a potato masher or hand mixer until smooth (about 2 minutes). Taste and adjust seasoning.
3. While potatoes boil, cook bacon in a skillet over medium heat (8-10 minutes) until crisp. Drain on paper towels and crumble.
4. Preheat oven to 350°F. Grease a 9×13-inch baking dish. Spread half the mashed potatoes into the dish, sprinkle with half the cheddar cheese and half the bacon. Top with remaining potatoes, then the rest of the cheese and bacon. Sprinkle green onions and parsley over the top.
5. Bake uncovered for 25-30 minutes, or until cheese is melted and edges are bubbly. For a golden top, broil for 2-3 minutes at the end.
6. Let cool for 5-10 minutes before serving. Garnish with extra green onions or parsley if desired.

Notes

For a vegetarian version, skip the bacon and use crispy fried onions or sautéed mushrooms. You can assemble the casserole a day ahead and refrigerate; add 10 minutes to baking time if cold. For extra creaminess, add a splash of milk before reheating leftovers. Yukon Gold potatoes can be substituted for russets for a creamier texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Cuisine: American

Nutrition

• Serving Size: About 1 cup
• Calories: 320
• Sugar: 3
• Sodium: 650
• Fat: 17
• Saturated Fat: 9
• Carbohydrates: 34
• Fiber: 3
• Protein: 9

Keywords: loaded mashed potato casserole, comfort food, bacon, cheese, potatoes, casserole, holiday side, easy dinner, potluck, gluten-free