Go Back
–+ servings

Loaded Potato Casserole

Discover the ultimate comfort food: Loaded Mashed Potato Casserole. Creamy, cheesy, and easy to make, perfect for family dinners and holidays.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 lbs russet potatoes, peeled and cubed
  • 1 tbsp salt for boiling water
  • 1/2 cup unsalted butter, melted
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1/2 tsp garlic powder
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1/2 cup cooked bacon bits
  • q.s. Fresh chives for garnish (optional)

Equipment

  • Large pot
  • Masher or potato ricer
  • 9x13-inch baking dish
  • Spatula
  • Oven

Method
 

  1. Start by peeling and cubing the potatoes. Place them in a large pot of salted water and bring to a boil. Cook until they're nice and tender, about 15-20 minutes. Drain the water and return the potatoes to the pot.
  2. Mash the potatoes until they’re smooth. Add the melted butter, sour cream, and milk. Stir in the garlic powder, salt, and pepper.
  3. Stir in 1 cup of shredded cheddar cheese and half of the cooked bacon bits. Mix everything together until the cheese starts to melt and the bacon bits are well distributed.
  4. Transfer the mashed potato mixture into a greased 9x13-inch baking dish. Sprinkle the remaining cheddar cheese and bacon bits over the top. Bake at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with fresh chives before serving.

Nutrition

Calories: 400kcalCarbohydrates: 45gProtein: 9gFat: 18gSaturated Fat: 10gCholesterol: 48mgSodium: 650mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 6mg

Notes

For a creamier texture, try using Yukon gold potatoes. Experiment with different types of cheese such as feta or goat cheese for a tangy twist, or use turkey bacon for a lighter option. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For long-term storage, freeze before baking.
Tried this recipe?Let us know how it was!