Loaded Mashed Potato Casserole Recipe

I’m sharing my Oven Baked Mashed Potatoes Recipe that hides a simple trick to get cheese threaded through the creamy layers under a crispy bacon topping.

I never believed a side could steal the show until I made Loaded Mashed Potato Casserole. Cream cheese folds into the mash, and crispy bacon on top gives every bite that addictive crunch.

Folks sometimes call it Double Baked Mashed Potato Casserole because the edges brown up and the top gets slightly crisp, but it still feels easy and not fussy. I tried a trick I saw in a Tasty Mashed Potatoes Recipe to make it extra silky, and yeah it worked.

Guests always go quiet for a minute, then start fighting over the last spoonful.

Ingredients

• Potatoes: Starchy russets give creamy texture, high in carbs and some fiber, not sweet.
• Butter: Adds richness and fat, lots of calories, boosts flavor and silky mouthfeel.
• Cream cheese: Smooth, tangy fat that makes mash creamy, adds protein and lots of richness.
• Sour cream: Bright tang, creamy texture, adds fat and slight acidity, balances heavy flavors.
• Cheddar: Sharp cheddar brings cheesy saltiness, protein and calcium, melts into pockets.
• Bacon: Crispy pork bits add smoky salt, extra fat, not healthy everyday though.
• Green onions: Fresh bite and color, low calorie, adds oniony brightness without overpowering.
• Crackers (topping): Buttery crackers give crunchy top, adds carbs and salt, totally optional.

Ingredient Quantities

• 4 lb russet potatoes (about 8 medium) peeled and cut into chunks
• 1/2 cup (1 stick) unsalted butter, divided
• 4 oz cream cheese, softened
• 1 cup sour cream
• 1/2 cup whole milk
• 2 cups (8 oz) shredded sharp cheddar cheese, divided
• 8 slices bacon, cooked crisp and crumbled
• 4 green onions, thinly sliced (white and green parts)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup crushed buttery crackers like Ritz, optional for topping
• 2 tbsp chopped fresh chives, optional garnish

How to Make this

1. Preheat oven to 350 F and grease a 9 by 13 inch baking dish with a little of the butter.

2. Cook the bacon in a skillet until very crisp, drain on paper towels and crumble. Reserve about 1/3 cup crumbled bacon for the topping and use the rest in the potatoes.

3. Peel and cut the potatoes into chunks, put them in a large pot, cover with cold water, add a big pinch of salt, bring to a boil and simmer until fork tender, about 15 to 20 minutes. Drain well and return to the hot pot for a minute to dry out any excess water.

4. Mash the potatoes with half the butter, the softened cream cheese, sour cream, milk, kosher salt, black pepper and garlic powder until creamy but not gluey. Tip: use a ricer or a potato masher, don’t overbeat or the potatoes get gummy.

5. Stir in about 1 1/2 cups of the shredded cheddar, most of the crumbled bacon and the white parts of the green onions. Taste and adjust salt or pepper.

6. Spread the mashed potatoes into the prepared baking dish and smooth the top with a spatula.

7. For the topping, melt the remaining butter and toss with the crushed buttery crackers, the remaining 1/2 cup cheddar and the reserved bacon crumbles. Sprinkle evenly over the potatoes. If you skip crackers just sprinkle the cheese and bacon on top.

8. Bake for 25 to 30 minutes until everything is bubbly and the topping is golden. If you want extra crunchy, put under the broiler for 1 to 2 minutes but watch it closely so it doesn’t burn.

9. Let the casserole rest 5 to 10 minutes so it sets up, then sprinkle with the green parts of the onions and the chopped chives as a garnish.

10. Serve warm, scoop generous portions and enjoy, this keeps well in the fridge for a few days and reheats great in the oven.

Equipment Needed

1. Youll need a 9 by 13 inch baking dish, greased with a little butter
2. Large pot for boiling the potato chunks
3. Heavy skillet for cooking the bacon until crisp
4. Colander for draining the potatoes
5. Potato ricer or a sturdy potato masher (to keep them fluffy)
6. Large mixing bowl and a wooden or sturdy spoon for stirring
7. Measuring cups and spoons for the dairy and seasonings
8. Rubber or offset spatula to spread and smooth the mash in the dish
9. Box grater (if you prefer to shred the cheddar fresh) and a small bowl for the cracker topping

FAQ

Loaded Mashed Potato Casserole Recipe Substitutions and Variations

• Sour cream: swap plain Greek yogurt 1:1 — it’s tangier and a bit thinner so use full fat or drain a little if you want the same creaminess.
• Bacon: use cooked turkey bacon or chopped ham instead; turkey bacon is leaner and less smoky, chopped ham adds meaty richness, just taste for salt.
• Unsalted butter: replace with ghee or extra virgin olive oil 1:1; ghee keeps that buttery flavor, olive oil will make it slightly different but still creamy.
• Crushed buttery crackers topping: use panko, crushed potato chips, or crushed cornflakes for crunch; panko gives light crispness, chips add salty, savory punch.

Pro Tips

– Warm your milk and the butter before you add them to the hot potatoes, this helps everything blend smooth without overworking the starches. dont mash too much or use a blender, a ricer or a hand masher is best to keep them fluffy.

– Save some of the cheddar and bacon for the top and dont over-salt the mash since bacon and cheese are already salty. Taste before you add more salt.

– For a seriously crunchy topping, mix crushed buttery crackers with a little panko and melted butter, then sprinkle on at the last 10 minutes of baking and broil for 30 to 90 seconds if you want extra color, but watch it cause it burns fast.

– Make ahead: you can assemble the casserole a day ahead, cover and refrigerate, then let it sit while the oven preheats so it bakes evenly. To reheat, cover loosely with foil to keep it moist, then uncover and finish under the broiler or in a hot oven to re-crisp the top.