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Loaded Mashed Potato Casserole


Rate this recipe 4/5 (5 Votes)


  • 5 pounds russet potatoes
  • 1/2 cup butter
  • 8 ounces cream cheese, cubed
  • 1 cup sour cream
  • 2 cups cheddar cheese, divided
  • 2.8-ounce jar real bacon pieces (or 10 slices bacon, cooked and crumbled)
  • 4 green onions, sliced thin
  • 2 teaspoons kosher salt


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 350 degrees F.

Step 2

Peel and chop potatoes, place into a large stockpot. Cover with water and bring to a boil over high heat. Once boiling, reduce heat to a simmer and cook for 20 minutes. Test a larger piece by piercing with a fork to make sure they're cooked through and tender. Remove pot from heat, drain potatoes and place back in pot.

Step 3

Smash potatoes with the back of a wooden spoon, it's ok if they’re are still chunks. Stir in butter and cubed cream cheese. Keep stirring until completely melted. Add in sour cream, 1 1/2 cups cheddar, 3 sliced green onions, salt, and bacon pieces (reserve 1/4 cup bacon pieces for topping).

Step 4

Spread into a greased 3-quart baking dish. Sprinkle remaining cheddar, bacon pieces, and sliced green onion over top. Bake for 15 minutes or until cheese is melted and potatoes are heated through.

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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