These Loaded Mashed Potatoes are rich and creamy, packed with cheddar, crispy bacon and spring onions, then baked with even more cheese until golden and bubbling.
These are everything you love about a fully loaded baked potato, but in the form of a bubbly, golden mashed potato casserole. I tested this recipe more times than I’d like to admit, just to make sure the potatoes themselves were loaded with flavour, not just the topping. The result is a seriously delicious side dish that’s perfect for everything from weeknight dinners to special occasions.
Ingredient Notes
The full quantities are down in the recipe card, but I just wanted to quickly touch on a few to ensure the best results:
- Potatoes – You’ll want a floury/starchy variety such as a Maris Piper (UK) or Russet (US). These give you that lovely light and fluffy mash we’re after.
- Cheese – Mature/sharp cheddar adds a good punch of flavour in the centre, while Red Leicester creates a gorgeous golden topping (you can use more cheddar if you can’t find it). I also like a good helping of cream cheese for extra richness and creaminess.
- Sour Cream – This is important to balance out the richness; it also adds a subtle tang.
How to make Loaded Mashed Potatoes
The process is pretty straightforward, but there are a couple of things I found during testing that really make a difference to the final result:
- Steam drying – When you drain the potatoes, let them sit in the colander for 1 minute. This will help the steam escape and prevent excess moisture from making the mash watery.
- Adding the toppings to the mash – The bacon, spring onion and cheese aren’t just for the topping; stirring them through the mashed potatoes ensures the entire dish is loaded with flavour, not just the top.
- Season properly – Potatoes suck in salt like no other. Whilst there are salty ingredients stirred through the mash already, don’t forget to season generously to bring out the best in the mash.
Process shots: add the peeled and diced potatoes to cold, salted water (photo 1), boil then drain and steam dry (photo 2), add back to the pot with butter and milk (photo 3), mash (photo 4), stir in cream cheese and sour cream (photo 5), stir in bacon, spring onion and cheddar (photo 6).
Baked Loaded Mashed Potatoes
Some recipes leave the potatoes unbaked, but where’s the fun in that? That gorgeous, golden cheesy crust on top is WAY too good to miss out on. Seriously though, baking everything ensures the cheese melts through the centre of the mashed potatoes, resulting in the most glorious, cheesy mashed potatoes.
Process shots: scrape mash into a baking dish (photo 1), top with cheese (photo 2), bake (photo 3), serve with spring onion and bacon (photo 4).
Recipe Tip
If for whatever reason the mash comes out quite loose, just let it rest for 5 minutes or so. It’ll stay hot for longer than you think, and thickens up considerably as it rests.
Serving Suggestions
Honestly? It’s hard for these to not steal the show. They’re perfect as part of a big spread, like Thanksgiving; they also work perfectly as a side for so many different dinners.
For more mashed potato twists, check out my full collection of Mashed Potato Recipes!
Alrighty, let’s tuck into the full recipe for this loaded mashed potato shall we?!
Full Recipe and Video
Loaded Mashed Potatoes
Equipment
- Sharp Knife & Chopping Board
- Potato Peeler
- Large Pot & Colander
- Frying Pan or Baking Tray & Paper Towels (for bacon)
- Potato Masher
- Cheese Grater
- Suitably Sized Baking Dish (mine was an 11" x 8" x 2" oval dish)
- Serving Spoon
Ingredients
- 2.6lb / 1.2kg Baking Potatoes, peeled & diced into chunks (Maris Pipers/Russets)
- 5.3oz / 150g Streaky Bacon (see notes)
- 4 tbsp / 60g Butter, sliced into small cubes (leave at room temp)
- 1/4 cup / 60ml Whole Milk, leave at room temp
- 4oz / 120g full-fat Cream Cheese, leave at room temp
- 1/3 cup / 80ml Sour Cream, leave at room temp
- 1 1/4 cup / 125g freshly grated Cheddar
- 3 Spring Onions (Scallions), thinly sliced with the white/light-green parts kept separate from the dark-green tops
- 3/4 cup / 75g freshly grated Red Leicester (sub more Cheddar – see notes)
- Salt & Black Pepper, as needed
Instructions
- Preheat the oven to 400F/200C.
- Add the potatoes to a large pot of cold water with 2 teaspoons of salt and bring to a boil. Cook for 12–15 minutes, or until knife tender, then drain. Leave them to sit and steam in the colander for 1 minute to allow some steam to escape.
- During this time, you can pan-fry or bake the bacon until crisp. Rest on paper towels to soak up excess fat, then dice when needed.
- Tip the potatoes back into the pot and mash with the butter and milk until smooth. Stir in the cream cheese and sour cream until well combined, mashing a little more if needed. Stir in all of the cheddar, half of the bacon and at least half of the spring onions, using the white/light-green parts first and topping up with the dark-green parts as needed. Season well with salt and black pepper; I typically do 3/4 tsp salt and 1/4 tsp black pepper, but work to taste (just don't leave it bland!)
- Scrape everything into the baking dish, then top with the Red Leicester and bake for 20 minutes, until golden and crisp on top and bubbly around the edges. It might be a little loose fresh out of the oven, but it firms up more as it rests.
- Sprinkle over the rest of the bacon and spring onion, then serve and enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
For more loaded potato recipes check out these beauties:
- Loaded Smashed Potatoes
- Loaded Baked Potato Soup
- Loaded Waffle Fries
- Jalapeno Loaded Baked Potatoes
- Loaded Smashed Tater Tots
