Easy Loaded Mashed Potatoes with Bacon and Cheese
These loaded mashed potatoes are creamy yet chunky, packed with sour cream, cheese, and bacon, then baked until hot and melty.
There are mashed potatoes, and then there are loaded mashed potatoes.
I started this recipe with the same basic method I use for my Rustic Mashed Potatoes: russet potatoes that are only partially peeled, then boiled and hand-mashed with plenty of butter and milk. The result is creamy but still a little chunky, with bits of potato skin throughout.
But this time I decided to take those potatoes in a completely different direction.
I added sour cream, cheese, and bacon, piled the whole thing into my cast-iron skillet, and covered the top with even more cheese and bacon. A few minutes in the oven was all it took to turn an already-delicious batch of mashed potatoes into a loaded, cheesy side dish worthy of any backyard barbecue.
I enjoyed mine as lunch all by itself, then took the rest of the skillet to a family the following evening. Let's just say they were pretty excited to see it coming!
You will find a full printable recipe card at the bottom of this post.
Loaded Mashed Potatoes at a Glance
This recipe is:
- Creamy and chunky
- Made with russet potatoes
- Loaded with butter and sour cream
- Packed with bacon and cheese
- Made in a cast-iron skillet
- Easy enough for a weeknight meal
- Hearty enough for a barbecue or holiday table
- A great make-ahead side dish
Loaded Baked Potato Flavor in Mashed Potato Form
If you love a loaded baked potato with butter, sour cream, cheddar, and bacon, you'll understand exactly where we're going with this recipe.
But instead of baking individual potatoes, scooping them out, filling them, and baking them again, we're taking the easier route.
The potatoes are boiled until tender, mashed by hand, and loaded with all of those same good things.
And I intentionally don't mash them until they're perfectly smooth.
These are rustic loaded mashed potatoes. I want a few chunks. I want to see some of the potato skins. And I definitely want to know I'm eating a potato and not a bowl of potato purée!
Ingredients
You will find a full printable recipe card at the bottom of this post but here's a look at what you'll need to make a big skillet of loaded mashed potatoes:
- 7 medium russet potatoes
- ½ cup (1 stick) butter
- ¾ cup whole milk
- ¾ cup sour cream
- 1½ cups shredded cheese, divided
- 6–8 slices bacon, cooked and crumbled, divided
- Salt, to taste
- Black pepper, to taste
- Water, for boiling
Optional garnish: sliced green onions, chives, or chopped parsley
A Note About the Cheese
You can use sharp cheddar if that's what you have on hand, but a cheddar or mixed cheese blend works beautifully.
The blend I used gave the top of my casserole different shades of golden, melty cheese, which looked particularly nice against the bacon.
Monterey Jack, Colby Jack, cheddar, or a combination would all work.
How to Make Loaded Mashed Potatoes
1. Prepare the potatoes
Scrub the russet potatoes thoroughly.
I like to partially peel mine, removing the skin in strips but deliberately leaving some behind.
This gives you bits of potato skin throughout the finished dish without overwhelming the potatoes with the thicker russet skins.
Cut the potatoes into approximately 1½-inch chunks.
2. Cook the potatoes
Place the potato chunks in a large pot and cover with cold water by about one inch.
Salt the water and bring it to a boil.
Reduce to a steady simmer and cook for about 12 minutes, or until the largest potato pieces are very fork-tender.
3. Drain well
Drain the potatoes thoroughly and return them to the warm pot.
Let them sit for a minute or two so excess moisture can steam away.
4. Add the butter and milk
Add one stick of butter to the hot potatoes and begin mashing with a hand masher.
Add the ¾ cup milk, along with salt and black pepper to taste.
Continue mashing until the potatoes are creamy but still have some small chunks and bits of potato skin.
Don't overwork them. We're going for rustic, not whipped.
5. Load them up!
Now for the fun part.
Fold in:
- ¾ cup sour cream
- About 1 cup of the shredded cheese
- Most of the crumbled bacon
Taste the mixture and adjust the salt and pepper as necessary.
Remember that both bacon and cheese add salt, so it's better to taste before adding more.
6. Transfer to cast iron
Preheat your oven to 350°F.
Transfer the loaded potato mixture to a cast-iron skillet and spread it out evenly.
You don't have to smooth the surface perfectly. Those little peaks and valleys are part of the rustic charm.
Sprinkle the remaining bacon and cheese on top.
7. Bake
Place the skillet in the preheated oven.
Because my potatoes were still hot when they went into the skillet, mine only needed about 25 minutes at 350°F for the cheese to melt and everything to become hot and bubbly.
If your potato mixture has cooled significantly—or you're baking a refrigerated casserole—it might take a bit longer.
Once the cheese is completely melted and the edges are hot and bubbling, you're done. No broiler required!
Serve and Enjoy!
Take a big scoop! And even at that you'll probably still go back for seconds. That's how good these loaded potatoes are, my friend!
What to Serve with Loaded Mashed Potatoes
These potatoes are substantial enough that I happily ate them as lunch. With potatoes, bacon, cheese, butter, milk, and sour cream, I certainly didn't feel like I was missing anything!
But they also make a terrific side dish for grilled, smoked, and roasted meats.
Brisket
Oh, yes. A few slices of smoky Texas brisket beside a helping of cheesy bacon-loaded potatoes would make one incredible plate. The potatoes are rich enough to stand up to all that smoky beef flavor.
Prime Rib or Steak
Think of your favorite steakhouse dinner: beef and a fully loaded baked potato.
This gives you the same flavor combination in casserole form. Serve these potatoes alongside prime rib, ribeye, sirloin, or another favorite steak.
Marinated Chicken breast
A simple marinated and grilled chicken is a nice contrast to such a rich potato dish.
Drunken Chicken
Serve a scoop alongside your favorite grilled or smoked chicken for an easy backyard meal.
Pork Tenderloin
Sliced pork tenderloin and loaded mashed potatoes make a hearty family dinner without requiring a lot of additional sides.
Holiday Turkey
These would also be delicious on a Thanksgiving or Christmas table if you'd like something a little more indulgent than traditional mashed potatoes. And if you're in the mood to go all-in on the bacon-cheddar goodness, serve these with Bacon Cheddar Ranch Sourdough Focaccia. That's a lot of comfort food on one plate, but I'm certainly not going to complain!
Variations on Loaded Mashed Potatoes
This recipe is incredibly easy to customize.
Bacon Cheddar Ranch Potatoes
Add 1–2 tablespoons dry ranch seasoning to the potatoes along with the sour cream.
Start with one tablespoon and taste before adding more. Ranch seasoning, bacon, and cheese all contain salt, so you'll want to be conservative with additional salt.
Southwest Loaded Mashed Potatoes
This one could turn the potatoes into dinner!
Leave out the bacon and fold seasoned cooked taco meat into the potatoes. Replace the cheddar with Pepper Jack, Monterey Jack, or a Mexican cheese blend.
After baking, you could serve the casserole with salsa, diced tomatoes, avocado, green onions, or another dollop of sour cream.
Italian Sausage Loaded Potatoes
Swap the bacon for cooked crumbled Italian sausage.
Use mozzarella and Parmesan in place of the cheddar and season the potatoes with a little garlic powder and Italian seasoning.
Top with additional mozzarella and Parmesan before baking.
Ham and Cheese
Replace the bacon with diced cooked ham and use cheddar, Colby Jack, or Swiss cheese.
This would be a great way to use leftover holiday ham.
Three-Cheese Potatoes
Skip the meat entirely and use a combination of cheddar, Monterey Jack, and Parmesan for a rich meatless version.
BBQ Brisket Loaded Potatoes
Now we're really speaking the Backyard Texas Grill language!
Fold chopped leftover brisket into the potatoes or scatter it over the potatoes before adding the final layer of cheese.
You could even offer barbecue sauce at the table for anyone who wants a little drizzle on top.
Frankly, this version might deserve a recipe of its own someday.
Frequently Asked Questions
Not at all. The cast iron works beautifully and makes a terrific presentation, but you can use a greased casserole or baking dish instead.
No. You can completely peel your potatoes if you prefer. I partially peel mine because I love the rustic appearance and texture. It also gives the dish more of that loaded-baked-potato feel.
Because they're supposed to be! This isn't a recipe for silky whipped potatoes. I mash the russets by hand and intentionally leave a few small chunks along with bits of potato skin. The finished potatoes are creamy yet chunky, which makes them hearty enough to stand up to all those loaded toppings.
Yes, and this would be a great make-ahead dish. Assemble the casserole, cover, and refrigerate. When you're ready to serve it, bake until the center is thoroughly heated and the cheese is melted and bubbling. A cold casserole straight from the refrigerator will take considerably longer than the 7–10 minutes needed for freshly prepared, hot potatoes.
Absolutely. In fact, loaded mashed potatoes are a terrific way to repurpose leftovers. You may need to add a splash of milk if your refrigerated mashed potatoes have become particularly thick.
Allow the potatoes to cool, then transfer them to an airtight container or cover the skillet well. Refrigerate for up to 3–4 days. Reheat individual servings in the microwave or warm a larger portion in the oven.
A Simple Side Dish Made Even Better
I loved the simple Rustic Mashed Potatoes that inspired this recipe, especially covered in gravy. But these? These don't need gravy at all.
The butter and milk make the potatoes rich and creamy. Sour cream adds another layer of flavor, and then you've got all that melted cheese and smoky bacon on top.
Best of all, there's nothing complicated about making them. Boil, mash, load, and bake.
Whether you're serving them beside brisket at a backyard barbecue, pairing them with chicken or pork for a family dinner, or simply grabbing a bowl and calling them lunch like I did, these Easy Loaded Mashed Potatoes are pure comfort food.
Thanks for Stopping By!
If you make these loaded mashed potatoes and love them please leave a comment or review. And before you go, why not pin some photos to your Pinterest boards?
Easy Loaded Mashed Potatoes with Bacon and Cheese
Creamy yet chunky russet mashed potatoes loaded with sour cream, cheese, and bacon, then baked in cast iron until hot, bubbly, and melty.
Ingredients
- 7 medium russet potatoes
- ½ cup (1 stick) butter
- ¾ cup whole milk
- ¾ cup sour cream
- 1½ cups shredded cheddar or cheese blend, divided
- 6–8 slices bacon, cooked and crumbled, divided
- Salt, to taste
- Black pepper, to taste
- Water, for boiling
- Optional: sliced green onions, chives, or parsley for garnish
Instructions
- Preheat oven to 350°F.
- Scrub potatoes thoroughly and partially peel them, leaving strips of skin intact.
- Cut into approximately 1½-inch chunks.
- Place potatoes in a large pot and cover with cold water by about one inch. Salt the water.
- Bring to a boil, then reduce to a steady simmer. Cook for 12 minutes, or until very fork-tender.
- Drain thoroughly and return potatoes to the warm pot for 1–2 minutes.
- Add butter and mash by hand.
- Add milk, salt, and black pepper. Continue mashing until creamy but still slightly chunky.
- Fold in sour cream, 1 cup cheese, and most of the bacon.
- Transfer to a cast-iron skillet or baking dish.
- Top with remaining ½ cup cheese and reserved bacon.
- Bake for approximately 25 minutes, or until the cheese is melted and the casserole is hot and bubbling around the edges.
- Garnish if desired and serve warm.
Notes
The short oven time assumes the potato mixture is still hot when the casserole is assembled. If made ahead and refrigerated, allow additional baking time until the center is thoroughly heated. For the best rustic texture, mash by hand rather than using an electric mixer. Don't worry about eliminating every lump.
