Description
Loaded Mashed Potatoes are a creamy, comforting side dish perfect for any meal. This recipe combines fluffy mashed potatoes with cream cheese, sour cream, garlic, nutmeg, cheddar cheese, and crispy bacon, then bakes it all to perfection for a rich and flavorful dish that’s ideal for family dinners or holiday gatherings.
Ingredients
Units
Scale
Mashed Potatoes Base
- 5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
- 1 (8 ounce) package cream cheese, softened
- 1 cup (8 ounces) sour cream
- 1/2 cup milk
- 1/4 cup butter, softened
- 1 teaspoon garlic salt
- 1/4 teaspoon ground nutmeg
Toppings
- 1 cup shredded cheddar cheese
- 8 slices bacon, crispy cooked and crumbled
- (optional) sliced green onions for garnish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit and spray a 9×13 inch baking dish with non-stick spray to prevent sticking during baking.
- Cook Potatoes: Peel and quarter your baking potatoes. Boil them in water for 15-20 minutes or until they are soft and easily pierced with a fork. Drain well to remove excess water.
- Mash and Mix: Slightly mash the cooked potatoes. Then add softened cream cheese, sour cream, milk, butter, garlic salt, and ground nutmeg. Beat the mixture at medium-high speed until creamy and smooth, being careful not to overwhip to avoid a gummy texture. Season with salt and pepper to taste, considering that bacon and cheese will add saltiness later.
- Assemble in Baking Dish: Spoon the creamy mashed potato mixture evenly into the prepared baking dish.
- Add Toppings: Sprinkle the shredded cheddar cheese evenly over the potatoes. Top with crumbled crispy bacon. You may add sliced green onions for garnish if desired.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes or until the cheddar cheese is fully melted and bubbly.
- Serve: Remove from oven and serve warm, garnished with green onions if using. Perfect for serving about 12 people.
Notes
- You can prepare the mashed potatoes mixture ahead of time up to the point of transferring into the casserole dish. Store covered in the refrigerator for up to 3 days.
- To reheat, bring the potato mixture to room temperature for about 30 minutes, then add the cheese and bacon on top before baking as directed.
Nutrition
- Serving Size: 1/12th of recipe (~180g)
- Calories: 280
- Sugar: 2g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.4g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
