Loaded Mashed Potato Casserole

Mashed Potatoes - in casserole form! This Loaded Mashed Potato Casserole is deliciously creamy and packed with the flavors of melted cheddar, crispy bacon and fresh chives. The perfect side dish for any meal!

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Prep Time: 15

Cook Time: 28

Servings:

Calories: 277kcal

Author: Cathy Trochelman

Ingredients

6 cups mashed potatoes
3/4 cup sour cream
1/2 cup milk OR half & half OR heavy cream
2 cups cheddar cheese shredded
1/2 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
6 ounces bacon cooked & crumbled
2 Tablespoons fresh chives minced

Instructions

Preheat oven to 400°F.
In a large mixing bowl, combine the mashed potatoes, milk, sour cream, 1/2 cup shredded cheese, salt & pepper. Mix well, then transfer to a 2 quart casserole dish.
Top with remaining 1 1/2 cups shredded cheese and crumbled bacon.
Cover with a lid or foil and bake at 400° for 20 minutes. Uncover and bake for an additional 10-15 minutes, until cheese is golden brown and bubbly around the edges.
Remove from oven; garnish with fresh chives and any additional garnishes of your choice.

Notes

Recipe Variations

Substitute hashbrown or diced potatoes for mashed potatoes
Add cream cheese for extra creaminess
Use mozzarella, Colby Jack, Pepper Jack, or any of your favorite cheeses
Add butter for extra flavor and richness
Substitute half & half or heavy cream for the milk
Add sauteed or caramelized onions
Add dry ranch dressing mix or any of your favorite seasonings
Top with minced jalapeños for a spicy kick
Top with pulled pork to make it a hearty main dish
Top with extra sour cream for that loaded baked potato feel!

Storing & Reheating

Leftover casserole can be stored, covered, in the refrigerator for up to 4 days. To reheat, transfer desired amount to an oven-safe container, cover with foil, and reheat at 350° for 20-40 minutes (depending on the amount) or until heated through.

You can also make this casserole in advance and freeze it. Simply prepare the recipe according to instructions, cover it tightly with heavy duty foil and freeze for up to 3 months. To reheat, keep it covered and bake at 350° for 1 - 1.5 hours or until completely heated through.

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