Print

Easy Loaded Bacon Mashed Potato Casserole

Easy Loaded Bacon Mashed Potato Casserole - featured image
Print Recipe

This Easy Loaded Bacon Mashed Potato Casserole takes everything you love about loaded baked potatoes and turns it into a one-dish wonder. Creamy mashed potatoes, crispy bacon, and melty cheese come together for the ultimate comfort food that’s perfect for busy weeknights.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and cut into 2-inch chunks (about 6 medium potatoes)
  • 1 cup whole milk (or 2%)
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup sour cream
  • 1 teaspoon salt (plus more for boiling water)
  • 1/2 teaspoon black pepper, freshly ground
  • 8 slices thick-cut bacon, cooked until crispy and crumbled
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 3 green onions, thinly sliced (white and green parts)
  • 1/4 cup chopped fresh parsley (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Place the peeled and cut potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt—about a tablespoon.
  2. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and cook for 15-20 minutes until fork-tender.
  3. While the potatoes are boiling, cook the bacon. Line a baking sheet with foil, lay the bacon strips in a single layer, and bake at 400°F for 15-18 minutes until crispy. Let cool on a paper towel-lined plate, then crumble into small pieces. Set aside about a quarter of the crumbled bacon for the topping.
  4. Drain the potatoes in a colander and let them sit for a minute or two to steam off excess moisture. Return to the pot or transfer to a large mixing bowl.
  5. Add the butter, milk, and sour cream to the hot potatoes. Mash with a potato masher until mostly smooth but still with a few small lumps. If using a hand mixer, keep on low speed and stop as soon as combined.
  6. Season the mashed potatoes with salt and pepper. Taste and adjust if needed.
  7. Fold in the shredded cheddar and mozzarella, reserving about 1/2 cup of cheddar for the top. Also fold in most of the crumbled bacon (save the quarter for topping). Stir gently until evenly distributed.
  8. Transfer the potato mixture to a greased 9×13-inch baking dish. Spread into an even layer. Sprinkle the reserved cheddar cheese and remaining crumbled bacon evenly over the top.
  9. Bake for 20-25 minutes until heated through and the cheese is melted and bubbly. For a deeper golden crust, switch to broil for the last 2-3 minutes, watching carefully.
  10. Remove from the oven and let rest for 5 minutes. Sprinkle sliced green onions (and parsley if using) over the top right before serving.

Notes

For best results, don’t overwork the potatoes—mash just until smooth. Use room temperature dairy for easier mixing. Cook bacon until very crispy as it will soften slightly in the casserole. Shred your own cheese for better melting. Let the casserole rest for 5 minutes before serving to set properly. If using leftover mashed potatoes, you’ll need about 6 cups; warm them slightly before mixing in other ingredients.

Nutrition

Keywords: loaded bacon mashed potato casserole, easy potato casserole, bacon cheese potato casserole, comfort food, weeknight dinner, side dish

Find it online: https://dahliadishes.com/easy-loaded-bacon-mashed-potato-casserole/