Creamy, buttery, and packed with smoky bacon, cheddar cheese, and fresh green onions. These Loaded Mashed Potatoes are the ultimate comfort food side dish that brings all the flavors of a loaded baked potato.
If you've tried my Twice Baked Potatoes, you already know those flavors are a permanent request at our house, especially from my husband Nick! I love making this version that doesn't require the extra steps of baking and scooping the potatoes. You still get all that cheesy, bacony goodness in a fraction of the time, and they are every bit as delicious!
Table of contents
They are a fantastic, easy side dish that pairs perfectly with hearty mains like my Country Style Ribs and Crispy Roasted Chicken Thighs.
Key Ingredients & Substitutions
- Potatoes - I prefer using Russets for that classic fluffy texture, but Yukon Golds and Red Potatoes work as great substitutes.
- Bacon - I use freshly cooked and chopped bacon here, but you can totally substitute with bacon bits if needed.
- Cheddar - Always shred your own cheese from the block! It melts so much smoother than the pre-shredded bags.
- Sour Cream - Perfect for getting that loaded baked potato flavor!
- Green Onions - For added flavor. Fresh chives are a great substitute for a milder onion flavor.
See the recipe card below for the full list of ingredients and measurements.
How To Make Loaded Mashed Potatoes
Making these from scratch is simple, and the best part is that you can customize the texture to exactly how your family likes them, whether that's perfectly smooth or a little chunky!
- Mash your cooked potatoes with a potato masher and mix in the butter, milk, and sour cream until creamy.
- Fold in the shredded cheese, chopped bacon, and sliced green onions. Save a little of each for the top.
- Spread them into a baking dish, top with extra cheese, and bake for 30 minutes.
- Top with bacon and sliced onions. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Don't overwork the potatoes. Use a hand masher or ricer for the best texture.
- Make ahead for potlucks and holidays. You can make them a day in advance, keep them in the baking dish in the fridge, and just pop them in the oven 40 minutes before serving.
Storage
Store leftovers in an airtight container in the fridge for 3-4 days. Add a splash of milk, if needed, when reheating.
Frequently Asked Questions
Russets are the standard for fluffy mashed potatoes.
Not at all! You can serve these straight out of the pot as soon as you mix in the toppings. The oven step is just for that extra creamy finish or if you are making them ahead of time.
I hope these Loaded Mashed Potatoes become as big of a hit in your house as they are in mine! They really are the perfect "shortcut" to my twice baked potatoes.
-Sky🩷
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📖 Recipe
Loaded Mashed Potatoes
Ingredients
- 2 pounds potatoes peeled and cut into equal pieces
- 5 strips bacon cooked and chopped
- 4 tablespoons unsalted butter
- ¼ cup milk
- ¼ cup sour cream
- ½ cup cheddar cheese shredded
- 2 green onions thinly sliced
Instructions
- Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and cook until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Mash using a potato masher until you reach your desired consistency.
- Add in the butter, milk, and sour cream. Mix until well combined.
- Add more milk or butter if needed to reach your desired consistency.
- Now stir in the shredded cheese, chopped bacon, and sliced green onions. Reserve some of the cheese, bacon, and onions for garnish if desired.
- Season with salt and pepper to taste. Pour into a 9x13 baking dish, sprinkle over more cheese if desired, cover with foil and bake for 30 minutes. Garnish with additional bacon and sliced green onions if desired. Enjoy!
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