There’s truly nothing like the warm, cheesy goodness of a loaded mashed potato casserole to make any meal feel cozy and satisfying. This recipe takes all the best parts of a loaded baked potato—creamy mashed potatoes, sharp cheddar cheese, crispy bacon, and fresh green onions—and transforms them into one irresistible, crowd-pleasing dish. Whether you’re planning easy weeknight dinners, looking for healthy comfort food, or need budget-friendly recipes to feed the whole family, this casserole has you covered with all the right flavors and textures.
It’s the perfect quick family meal for holidays or a comforting addition to your regular dinner rotation. Plus, it’s a wonderful recipe for those who follow high protein meal plans or want high protein pre made meals that reheat beautifully and keep their rich flavors intact.
Why You’ll Love This Recipe
This loaded mashed potato casserole is a celebration of everything you love about comfort food. The potatoes are mashed to creamy perfection with butter and sour cream, then baked with heaps of melted cheddar and crispy bacon, delivering that perfect balance of richness and savory goodness.
It’s a fantastic way to feed a crowd without fuss, making it ideal for gatherings, potlucks, or meal prep. You can even make it ahead of time, so dinner practically cooks itself when you’re ready.
If you love high carb high protein low fat meals that don’t skimp on flavor, this casserole is an easy winner. And with its customizable nature, you can tailor it to your taste or dietary needs—whether adding veggies, swapping cheeses, or making it vegetarian.
What Makes This Recipe Special?
What makes this casserole truly shine is the blend of creamy, fluffy mashed potatoes combined with layers of sharp cheddar cheese and crispy bacon that add texture and flavor contrast. The addition of green onions or chives on top adds a burst of fresh, oniony brightness that cuts through the richness.
The potatoes are boiled until fork-tender, then mashed with sour cream and milk for the creamiest, silkiest texture possible. Baking the casserole allows the cheese to melt into golden bubbly perfection, making every bite indulgent yet comforting.
It’s also naturally gluten-free, so it fits nicely into many healthy boxed meals or low calorie high nutrition meals plans, offering satisfying protein and carbs without unnecessary fillers.
Ingredients
- 4 pounds russet potatoes, peeled and cut into chunks
- ½ cup unsalted butter, softened
- 1 cup sour cream
- ½ cup whole milk or heavy cream
- 2 cups shredded sharp cheddar cheese, divided
- 6 slices cooked bacon, crumbled
- ¼ cup green onions or chives, sliced
- Salt and black pepper, to taste
How to Make It Step-by-Step
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Place the peeled and chopped potatoes in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil. Cook for 15–20 minutes until the potatoes are fork-tender.
- Drain the potatoes thoroughly and return them to the pot. Add softened butter and mash until smooth and creamy.
- Stir in the sour cream, milk (or cream), half of the shredded cheddar cheese, and season generously with salt and pepper.
- Fold in half of the crumbled bacon and green onions, saving the rest for topping.
- Spread the mashed potato mixture evenly into the prepared baking dish.
- Sprinkle the remaining cheddar cheese and bacon on top.
- Bake in the oven for 20–25 minutes, until the cheese is melted and bubbly.
- Remove from the oven and garnish with the remaining green onions or chives.
- Serve warm and enjoy every comforting bite.
Tips for Best Results
- Use russet potatoes for fluffy texture, or Yukon Gold for a creamier mash.
- Make sure to drain potatoes well after boiling to avoid watery casserole.
- For extra richness, add cream cheese or a splash of heavy cream to the mash.
- Don’t skip the topping of cheese and bacon—it gives a lovely golden, crispy finish.
- Cover the casserole with foil during the first part of baking if you want a moister dish, then uncover for the last 10 minutes to brown the cheese.
- Make the dish a day ahead and refrigerate; it reheats beautifully and flavors meld wonderfully overnight.
Ingredient Substitutions & Variations
- Swap sour cream for cream cheese for a tangier, thicker mash.
- Try mozzarella, Monterey Jack, or Colby Jack cheeses for a different cheese pull.
- Add chopped broccoli or sautéed mushrooms for added veggies and texture.
- Spice it up with jalapeños or a dash of hot sauce mixed in or as a topping.
- For a vegetarian version, simply omit the bacon and add roasted veggies or extra cheese.
Serving Suggestions
This casserole pairs beautifully with a crisp green salad dressed with lemon vinaigrette to balance the richness.
Serve alongside roasted chicken or turkey for a complete, hearty meal.
Try it with steamed green beans or sautéed asparagus for some fresh crunch.
Leftovers make excellent meal prep microwave lunches or ready made protein meals when reheated.
Pairing Ideas (Drinks, Sides, etc.)
A chilled glass of Chardonnay or a light pilsner complements the creamy, cheesy flavors.
For a non-alcoholic option, sparkling water with a squeeze of lime or iced tea works perfectly.
Serve with crusty bread rolls or garlic knots for a comforting, filling feast.
How to Store and Reheat Leftovers
Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
Reheat in a preheated 350°F oven, covered with foil, for 20–30 minutes until warmed through.
You can also freeze the casserole after baking—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead and Freezer Tips
This casserole is a dream for meal prep—assemble the mashed potatoes and toppings in your baking dish, cover, and refrigerate up to 1 day before baking.
Freeze fully assembled but unbaked casseroles for up to 2 months; thaw before baking.
Use foil to cover tightly during freezing to protect flavor and moisture.
Common Mistakes to Avoid
- Don’t undercook potatoes—they should be fork-tender to mash smoothly.
- Avoid adding too much liquid to the mash; it should be creamy, not runny.
- Skipping the cheese and bacon topping means missing out on the signature crispy, cheesy finish.
- Not seasoning enough can leave the casserole bland—taste and adjust salt and pepper.
- Not draining potatoes well after boiling can cause a watery casserole.
Frequently Asked Questions (FAQ)
What kind of potatoes work best?
Russet potatoes are ideal for fluffy mashed potatoes, but Yukon Golds add creaminess.
Can I prepare this ahead of time?
Yes! You can assemble and refrigerate for up to 2 days before baking.
Can I use instant mashed potatoes?
While possible, homemade mashed potatoes yield the best flavor and texture.
Can I make it vegetarian?
Absolutely, just omit bacon and add extra veggies or cheese.
Is this gluten-free?
Yes, all ingredients are naturally gluten-free if you check the labels on sour cream and bacon.
How do I keep the top from drying out?
Cover with foil during baking and uncover the last 10 minutes for a perfect golden top.
Can I add eggs for fluffiness?
Yes, adding one beaten egg to the mash before baking can help add structure.
Cooking Tools You’ll Need
- Large pot for boiling potatoes
- Potato masher or electric mixer
- 9×13-inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Oven mitts and cooling rack
This loaded mashed potato casserole is a timeless healthy comfort food and best dinner prep meal that fits beautifully into any protein meal plan or high macro meals routine. Whether you’re looking for cheap meal plans for 2 or prepared meals for two that taste like home, this casserole is a winner every time.
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Loaded Mashed Potato Casserole
Ingredients
- 4 pounds russet potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 1/2 cup whole milk or heavy cream
- 2 cups sharp cheddar cheese, shredded, divided
- 6 slices bacon, cooked and crumbled
- 1/4 cup green onions or chives, sliced
- to taste salt and black pepper
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain well.
- Return potatoes to pot. Add butter and mash until smooth.
- Stir in sour cream, milk, half of the shredded cheddar cheese, and season with salt and pepper.
- Fold in half of the bacon and green onions.
- Spread the mixture evenly in the prepared baking dish.
- Top with remaining cheddar cheese and bacon.
- Bake for 20–25 minutes, until cheese is melted and bubbly.
- Garnish with remaining green onions or chives before serving warm.
