Loaded Mashed Potato Casserole

Name: Loaded Mashed Potato Casserole with Bacon & Cheese
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 5 lbs potatoes, peeled and cubed; 8 oz cream cheese, softened; 1/2 cup butter; 1 cup milk; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp dried parsley; 3 cups shredded cheddar blend cheese, divided; 1 cup cooked bacon, crumbled and divided; 1/4 cup green onions, sliced

This loaded mashed potato casserole combines creamy mashed potatoes with melted cheddar, crispy bacon, and a golden baked finish, making it a crowd-pleasing side dish that can be prepped ahead for holiday meals.

🌍American 🏷️Mashed potatoes 🏷️Casserole 🏷️Loaded potatoes 🏷️Bacon Cheese

🏷️

🏷️Comfort food

-0:00

cookinginthemidwestonTikTok

Total

1h 15m

Servings

8

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

5 lbs potatoes, peeled and cubed
8 oz cream cheese, softened
1/2 cup butter
1 cup milk
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp dried parsley
3 cups shredded cheddar blend cheese, divided
1 cup cooked bacon, crumbled and divided
1/4 cup green onions, slicedoptional

11 Ingredients

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Instructions

1
Peel and cube 5 pounds of potatoes.
2
Boil the potatoes in salted water until fork-tender, then drain.
3
In a large bowl, combine the hot, drained potatoes with cream cheese, butter, milk, and seasonings.
4
Mash the ingredients together until smooth and well combined.
5
Spread half of the mashed potato mixture into a greased baking dish.
6
Top with half of the shredded cheese and half of the crumbled bacon.
7
Spread the remaining mashed potatoes over the first layer.
8
Top with the remaining shredded cheese and crumbled bacon.
9
Bake in a preheated oven at 350°F for 25-30 minutes, or until the cheese is melted and the casserole is heated through.
10
Garnish with sliced green onions and serve hot.

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Tips & Notes

Pro tips

Boil potatoes until just fork-tender—overcooking releases excess starch and creates a gluey texture rather than creamy.
Reserve 1/2 cup shredded cheese and 1/4 cup bacon for topping before layering to ensure a golden, crispy top layer.
Bake at 350°F uncovered for the last 10 minutes if the top isn't browning; cover with foil if edges brown too quickly.
Cool the casserole for 5 minutes after baking before serving—this allows the layers to set and makes serving cleaner.

Substitutions

Cream cheese → sour cream or Greek yogurt (use 1 cup total for same richness; slightly tangier flavor)
Cheddar blend → sharp cheddar or Gruyère (stronger cheese flavor; use same amount)
Bacon → crispy pancetta or smoked ham (same amount; adjust salt if using salted varieties)
Butter → ghee or olive oil (use 1/2 cup; results in slightly less rich texture)

Storage & make-ahead

Store covered in the refrigerator for up to 4 days. Reheat covered at 350°F for 20-25 minutes until warmed through, or microwave individual portions for 1-2 minutes.

Equipment

9x13" casserole dish · potato peeler · large pot for boiling

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole, cover with foil, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to bake time if cooking from cold.

Can I use fresh potatoes instead of frozen?

This recipe calls for fresh potatoes. Peel, cube, and boil 5 lbs until fork-tender (about 15-20 minutes), then drain and proceed.

How do I prevent the casserole from being watery?

Drain boiled potatoes thoroughly and avoid over-mashing. Use softened cream cheese and mix gently to prevent breaking down potatoes into a gluey texture.

Can I scale this recipe down?

Yes. Divide all ingredients by half or two-thirds and bake in an 8x8" dish instead. Reduce bake time by 5-10 minutes.

What cheese blend works best?

Shredded cheddar blends (sharp or mild) melt smoothly. You can substitute with sharp cheddar, Gruyère, or a cheddar-Monterey Jack mix for deeper flavor.