Loaded Mashed Potato Casserole
This loaded mashed potato casserole is easy, cheesy, and delicious! It's packed with mashed potatoes, cream cheese, bacon, and more!
Ingredients
- 3 pounds potatoes (Russet or Yukon Gold potatoes work best), peeled and cubed
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1/2 cup milk (add more if needed for a creamier consistency)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 6-8 slices bacon, cooked until crispy and crumbled
- 1/4 cup green onions, chopped
- 1/4 cup shredded Parmesan cheese (optional, for extra richness)
Directions
- 1
Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or non-stick spray.
- 2
Place the cubed potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes or until the potatoes are fork-tender.
- 3
Drain the potatoes and return them to the pot. Mash using a potato masher or hand mixer until smooth.
- 4
Add the cream cheese, sour cream, melted butter, milk, garlic powder, and onion powder. Season with salt and pepper to taste. Mix until the potatoes are creamy and well combined.
- 5
Stir in 1 cup of shredded cheddar cheese, half of the crumbled bacon, and half of the chopped green onions. Adjust seasoning if needed.
- 6
Spread the mashed potato mixture into the prepared baking dish. Top with the remaining 1/2 cup of cheddar cheese and Parmesan cheese (if using). Sprinkle the remaining bacon on top of the cheese layer.
- 7
Bake uncovered for 20-25 minutes or until the cheese is melted and bubbly. For a golden, crispy top, broil for the last 3-5 minutes, watching carefully to prevent the bacon from burning.
- 8
Remove from the oven and top with the remaining green onions. Let sit for a few minutes before serving. Enjoy!