This loaded mashed potato casserole is beyond delicious! Take classic mashed potatoes and kick them up a notch with this easy recipe.
Use it for special occasions like Sunday family dinners, dinner parties, and holidays or just because. It’s a great way to transform leftover mashed potatoes too. Just add some sour cream and then follow the rest of the recipe instructions. YUM!
Try these scalloped potatoes au gratin too!
Loaded Mashed Potato Casserole
Serves 6
Ingredients
3 lbs potatoes, peeled and cut into bite-size pieces
8 oz Bacon, cooked and crumbled
1 Onion, medium, chopped
1 teaspoon garlic, minced
¼ cup butter
1 cup Sour Cream
4 oz Cheddar cheese, shredded
¼ cup Green Onion/Scallions, sliced
As desired, salt and pepper
1 tsp Oil for frying
Directions
Begin by preheating the oven to 350 degrees F.
1. Boil the potatoes until a fork goes through the potatoes easily. Drain and transfer back into the pot.
2. Add the ¼ cup butter and sour cream. Mash the potatoes.
3. Add the oil for frying to a skillet, then add the chopped onions and garlic. **Optional step, lightly salt the onions to help draw out the natural sugars to help with sautéing.
4. Add ½ of the bacon crumbles and heat through. Add the skillet mixture to the mashed potatoes and mix all together.
5. Transfer the potatoes to a lightly sprayed 9 x 7 baking dish.
6. Cover the potatoes with the shredded cheese.
7. Sprinkle the remaining bacon crumbles over the top.
8. Bake in the oven for about 10 minutes or until the cheese is nicely melted and the bacon is crisped.
9. Remove from the oven and let sit for a couple of minutes.
10. Garnish with the sliced green onions and enjoy.
Notes:
1. Russet Potatoes are nice to use because of the starch content that makes a creamy mashed potato dish.
2. To save calories, omit the ¼ cup of butter that’s added before mashing.
3. Alternative baking dish sizes can be 9 x 9, 8 x 8, and 9 x 13. Depending on the size of the dish you use will depend on how deep/thick the mashed potato casserole will be.
Variations:
You can add any of the following to this recipe:
- Cream cheese (stir in with the sour cream)
- French fried onions (use as a topping)
- Jalapeno peppers
- Mashed cauliflower (add in or replace some of the potatoes with this)
- Leftover diced ham (in place of or along with the bacon)
- Other types of cheese mixed with the cheddar: Swiss, mozzarella, Parmesan, for example
LOADED MASHED POTATO CASSEROLE
Ingredients
- 3 lbs potatoes peeled and cut into bite size pieces
- 8 oz Bacon cooked and crumbled
- 1 Onion medium, chopped
- 1 teaspoon garlic minced
- ¼ cup butter
- 1 cup Sour Cream
- 4 oz Cheddar cheese shredded
- ¼ cup Green Onion/Scallions sliced
- As desired salt and pepper
- 1 tsp Oil for frying.
Instructions
- Begin by preheating the oven to 350 degrees F
- Boil the potatoes until a fork goes through the potatoes easily. Drain and transfer back into the pot.
- Add the ¼ cup butter and sour cream. Mash the potatoes.
- Add the oil for frying to a skillet, then and add the chopped onions and garlic. **Optional step, lightly salt the onions to help draw out the natural sugars to help with sautéing.
- Add ½ of the bacon crumbles and heat through. Add the skillet mixture to the mashed potatoes and mix all together.
- Transfer the potatoes to a lightly sprayed 9 x 7 baking dish.
- Cover the potatoes with the shredded cheese.
- Sprinkle the remaining bacon crumbles over the top.
- Bake in the oven for about 10 minutes or until the cheese is nicely melted and the bacon is crisped.
- Remove from the oven and let sit for a couple minutes.
- Garnish with the sliced green onions and enjoy.
Notes
2. To save calories, omit the ¼ cup of butter that’s added before mashing.
3. Alternative baking dish sizes can be 9 x 9, 8 x 8, and 9 x 13. Depending on the size of dish you use will depend on how deep/thick the mashed potato casserole will be.
Nutrition
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