These aren’t your typical mashed potatoes. This Loaded Mashed Potato Casserole is packed with BACON and CHEESE! It’s creamy, salty, cheesy, and it tastes so good!
My family used to call me “Potato Girl”. Not the most flattering of labels, that’s for sure! But it was deserved. Because I love potatoes as much as I love cheese. Both are right up there at the top of my all time favorite foods. Just as I have never met a cheese I don’t love, I have never come across a form of potato that I don’t want to inhale.
I’m a Carb Monster through and through.
I still remember that Christmas when every single person in my family gave me a potato recipe book. They did it as a joke, and thought it was even more hilarious when I actually really loved it – ba ha ha!!!
With Thanksgiving and Christmas just around the corner (where did 2016 go???), I thought it was high time to share this Loaded Mashed Potato Casserole which is basically one of my all-time favorite easy casserole recipes for large gatherings. Not only is it ridiculously lip smackingly delicious, it’s actually really practical because it can be made ahead then reheated on the day.
I even cook the extra bacon to scatter on top, then on the day of, just pop it in the microwave to reheat. Because cold bacon – meh. Not one of my favorite things in this world. 🙂
One of my friends loves to add chopped up dill pickle into this. It’s great because it cuts through the richness.
And of course, as the French say, butter makes EVERYTHING better. Just like bacon. So while I am more generous with the butter (and cream!) in this than my every day mashed potato, feel free to be even more generous if you want. 😉
- 3 lb russet potatoes, peeled and cut into 1 ½ " pieces
- ¾ cup heavy cream
- 1 cup sour cream
- 1/2 stick butter
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 cups shredded cheddar cheese
- 8 oz bacon, chopped and cooked
- 3 scallions, finely chopped
- Cook potatoes in a large pot of boiling water for 15 minutes or until soft.
- Drain potatoes then return to pot. Add cream, butter, sour cream, garlic and onion powder, salt and pepper. Mash until smooth, or to taste.
- Stir through 1 1/2 cups cheese, most of the bacon and scallions, reserving some for topping.
- Transfer into small baking dish. Top with remaining cheese.
- Bake at 350F for 20 minutes or until cheese is melted and golden. Top with remaining bacon and scallions. Serve with extra sour cream and serve immediately.