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Loaded Mashed Potato Casserole

Loaded mashed potato casserole is baked with creamy mashed russet potatoes, crisp bacon, and sharp cheddar until the cheese melts and the edges bubble. Finish it with sliced scallions for a fresh, savory topping.
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Prep Time 20 minutes
Cook Time 49 minutes
resting 10 minutes
Total Time 1 hour 19 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 lb russet potatoes peeled and cut into 1 1/2-inch chunks
  • 3 qt water
  • 1 tbsp kosher salt divided
  • 1 tsp kosher salt remaining, divided
  • 0.5 cup unsalted butter cut into pieces
  • 1 cup sour cream
  • 0.5 cup whole milk warmed
  • 0.5 tsp ground black pepper
For the topping
  • 8 oz bacon chopped
  • 2 cup sharp cheddar cheese shredded
  • 4 scallions thinly sliced

Equipment

  • 1 9x13-inch baking dish
  • 1 8-quart pot
  • 1 12-inch skillet

Method
 

Make the potatoes
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. Put the potatoes in an 8-quart pot and add the water and 1 tablespoon of the salt.
  4. Bring to a boil over high heat, then simmer for 15–20 minutes, until the potatoes are fork-tender.
  5. Drain the potatoes well and return them to the pot.
  6. Add the butter, sour cream, warm milk, remaining 1 teaspoon salt, and pepper.
  7. Mash until mostly smooth.
Prepare the topping and bake
  1. Cook the bacon in a 12-inch skillet over medium heat for 8–10 minutes, stirring often, until crisp.
  2. Drain the bacon on paper towels and crumble.
  3. Spread the potatoes in the prepared dish.
  4. Sprinkle with the cheddar and bacon.
  5. Bake at 375°F for 20–25 minutes, until the cheese is melted and the edges are bubbling.
  6. Let the casserole rest for 10 minutes.
  7. Scatter the scallions over the top.

Notes

For the smoothest texture, mash the potatoes while they are hot. Refrigerate leftovers for 3–4 days; freezing is possible, though the potatoes may change texture after thawing. For a lighter version, replace the sour cream with plain Greek yogurt.