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–+ servings

Loaded Baked Mashed Potato Casserole

A plate showcasing sliced ham alongside loaded mashed potatoes, topped with cheese, bacon bits, sour cream, and chopped green onions. A dish of shredded cheese is in the background. This hearty meal highlights the irresistible charm of Loaded Baked Mashed Potato delight.
There’s something incredibly comforting about a big, hearty serving of mashed potatoes. But when you elevate it to a Loaded Baked Mashed Potato Casserole, you’re transforming a familiar side dish into the star of the show.
Inna
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 4 ½ Cups Instant Mashed Potato Flakes
  • 3 ½ Cups Water
  • 2 Cups Whole Milk
  • 1 Cup Shredded Colby Jack Cheese
  • 1 Stick Salted Butter ½ cup
  • ¼ Cup Sour Cream
  • 2 Teaspoons Salt
  • 6 Slices Thickly Sliced Bacon fried and crumbled
  • 2 Sprigs Fresh Green Onions chopped

Instructions

  • Preheat the oven to 375 degrees fahrenheit.
  • In a large boiling pot, add the water, salt, and butter. Bring to a boil and remove from the stove.
  • Add the milk and potato flakes. Stir well.
  • Add the sour cream and stir well again. At this point, taste the mashed potatoes and add more milk, sour cream, or seasoning to adjust the mashed potatoes to your preferred consistency.
  • Spread the mashed potatoes in a 9x13 pan and make sure they’re even.
  • Sprinkle the potatoes with the shredded cheese and then follow it with the crumbled bacon.
  • Bake for 10 minutes or until the cheese has fully melted.
  • Remove and add the chopped green onions.
  • Serve immediately and enjoy!

Notes

  • To store, place in an airtight container and refrigerate for up to 5 days. I do not recommend freezing as the cheese comes out a little wonky, in my personal opinion.
  • If you want to use homemade mashed potatoes instead of instant, you’ll want to wash, peel, and chop 4 pounds of russet potatoes. Place them in a large boiling pot and cover with water. Boil until fork tender. Cut the butter into smaller pieces. Add the butter, salt, and milk to the potatoes and use a hand mixer to mix the ingredients until creamy. Add the sour cream and stir. Then, follow steps 5-9 as usual. Add more milk, as needed, to reach the creamy consistency you prefer.
  • Do not overbake, or the cheese will come out hard, and that’s not fun to eat.
  • If you prefer other toppings on your usual baked potatoes, add those at the proper time, if desired.
  • Do not add the green onions until after it’s baked, or they will turn out gross.