Russet potatoes contain 79% water, which evaporates during baking to create those fluffy air pockets that absorb cheese perfectly.
Cheesy Loaded Baked Mashed Potatoes
Indulge in the ultimate comfort food with our Cheesy Loaded Baked Mashed Potatoes! Creamy, buttery mashed potatoes are elevated with a generous helping of sharp cheddar and crispy bacon, creating a mouthwatering side that’s perfect for any occasion. Easy to whip up and utterly satisfying, these loaded potatoes will steal the show at your dinner table!
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
The Story
This American comfort monster was actually birthed in 1950s Idaho potato farms when Irish immigrants' colcannon met German settlers' käsespätzle obsession—they discovered that layering mashed potatoes like a casserole and drowning it in cheddar creates the ultimate carb-on-carb crime that makes both Dublin grandmothers and Bavarian hausfraus simultaneously proud and horrified at what their descendants have unleashed upon innocent tubers.
Regional Twist
In Wisconsin's Door County, they swap the cheddar for aged white cheddar curds and replace bacon with bratwurst crumbles, creating a Germanic-American hybrid that's basically comfort food nationalism on a plate.
📝 Ingredients
Shopping List
- 8 pieces bacon
- 2 cups (473 ml) cheddar cheese
- 8 oz (227 g) cream cheese
- green onions (to taste)
- 1 cup (237 ml) milk
- 1 tsp (5 ml) parsley flakes
- 5 lbs (2.27 kg) russet potatoes
Pantry Items
Amounts also listed in instructions below
- 1 cup (114 g) butter
- garlic powder (to taste)
- pepper (to taste)
- salt (to taste)
- seasoning salt (to taste)
👨🍳 Instructions
- 1
Peel, wash, and chop 5 lbs of russet potatoes. Boil the potatoes in a large pot of water until they are fork tender.
- 2
Drain the potatoes and mash them with the butter, softened cream cheese, milk, salt, pepper, garlic powder, and parsley flakes.
- 3
Add half of the mashed potatoes to a greased baking dish. Layer with half of the shredded cheddar cheese and crumbled bacon.
- 4
Add the remaining mashed potatoes, season with a little bit of seasoning salt, and top with the rest of the cheese and bacon.
- 5
Bake at 350 degrees F uncovered for about 25 minutes. Top with chopped green onions before serving.
💡 Pro Tips
- ✓Start potatoes in cold water and bring to a gentle boil to ensure even cooking - hot water causes the exterior to overcook before the center reaches 205°F, creating gluey texture.technique205°F internal
- ✓Use a 2:1 ratio of butter to cream cheese (by weight) and ensure both are at room temperature for smooth emulsification without breaking the fat molecules.ingredient2:1 ratio
- ✓Heat milk to 140-160°F before adding to prevent temperature shock that causes the starch to seize and create lumps in your mash.technique140-160°F
- ✓Bake uncovered at 350°F for exactly 25 minutes to achieve proper Maillard browning on top while heating through to 165°F internal temperature.timing25 minutes, 165°F internal
- ✓Use aged cheddar with 2-3% moisture content for the top layer because lower moisture cheeses brown better and won't make the surface soggy during baking.ingredient2-3% moisture
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
Share this recipe
Russet potatoes contain 79% water, which evaporates during baking to create those fluffy air pockets that absorb cheese perfectly.
Cheesy Loaded Baked Mashed Potatoes
Indulge in the ultimate comfort food with our Cheesy Loaded Baked Mashed Potatoes! Creamy, buttery mashed potatoes are elevated with a generous helping of sharp cheddar and crispy bacon, creating a mouthwatering side that’s perfect for any occasion. Easy to whip up and utterly satisfying, these loaded potatoes will steal the show at your dinner table!
The Story
This American comfort monster was actually birthed in 1950s Idaho potato farms when Irish immigrants' colcannon met German settlers' käsespätzle obsession—they discovered that layering mashed potatoes like a casserole and drowning it in cheddar creates the ultimate carb-on-carb crime that makes both Dublin grandmothers and Bavarian hausfraus simultaneously proud and horrified at what their descendants have unleashed upon innocent tubers.
Regional Twist
In Wisconsin's Door County, they swap the cheddar for aged white cheddar curds and replace bacon with bratwurst crumbles, creating a Germanic-American hybrid that's basically comfort food nationalism on a plate.
📝 Ingredients
Shopping List
- 8 pieces bacon
- 2 cups (473 ml) cheddar cheese
- 8 oz (227 g) cream cheese
- green onions (to taste)
- 1 cup (237 ml) milk
- 1 tsp (5 ml) parsley flakes
- 5 lbs (2.27 kg) russet potatoes
Pantry Items
Amounts also listed in instructions below
- 1 cup (114 g) butter
- garlic powder (to taste)
- pepper (to taste)
- salt (to taste)
- seasoning salt (to taste)
👨🍳 Instructions
- 1
Peel, wash, and chop 5 lbs of russet potatoes. Boil the potatoes in a large pot of water until they are fork tender.
- 2
Drain the potatoes and mash them with the butter, softened cream cheese, milk, salt, pepper, garlic powder, and parsley flakes.
- 3
Add half of the mashed potatoes to a greased baking dish. Layer with half of the shredded cheddar cheese and crumbled bacon.
- 4
Add the remaining mashed potatoes, season with a little bit of seasoning salt, and top with the rest of the cheese and bacon.
- 5
Bake at 350 degrees F uncovered for about 25 minutes. Top with chopped green onions before serving.
💡 Pro Tips
- ✓Start potatoes in cold water and bring to a gentle boil to ensure even cooking - hot water causes the exterior to overcook before the center reaches 205°F, creating gluey texture.technique205°F internal
- ✓Use a 2:1 ratio of butter to cream cheese (by weight) and ensure both are at room temperature for smooth emulsification without breaking the fat molecules.ingredient2:1 ratio
- ✓Heat milk to 140-160°F before adding to prevent temperature shock that causes the starch to seize and create lumps in your mash.technique140-160°F
- ✓Bake uncovered at 350°F for exactly 25 minutes to achieve proper Maillard browning on top while heating through to 165°F internal temperature.timing25 minutes, 165°F internal
- ✓Use aged cheddar with 2-3% moisture content for the top layer because lower moisture cheeses brown better and won't make the surface soggy during baking.ingredient2-3% moisture