Baked Mashed Potatoes

Our Baked Mashed Potatoes have layers of mashed potatoes and cheese all topped with bacon. This potato casserole is perfect for dinner and holiday meals!

We love potatoes!! In the past, we’ve always had classic Mashed Potatoes, but over the years we’ve tried other recipes like our Twice Baked Potato Casserole or our Parmesan Sweet Potatoes. If you love potatoes, you’ll also enjoy these recipes along with today’s baked version!

BAked + Stuffed with So much Goodness!

It’s no secret that our family loves potatoes. That would be easy to confirm if you just searched “potato” here on the site and saw the dozens of recipes that showed up. 😉

We also like to try out new potato recipes so we can share out favorites with all of you. Today’s recipe for Baked Mashed Potatoes happens to be a new favorite and one I think you will enjoy too. With bacon and cheese on top and a layer of cheese in the middle, these potatoes are sure to be a hit! You can see from the picture above all the cheesy goodness which makes this recipe a winner in our books!

With the holidays fast approaching, we love to have yummy potato recipes for Thanksgiving AND Christmas, and I know many of you do too. This year, we will be making these BAKED and STUFFED Mashed Potatoes again because they were simple and so delicious. We’re hoping you give them a try and let us know what you think as well. We hope you enjoy them as much as we do. 😀

How to Make baked Mashed Potatoes

To make these potatoes, you begin like any classic mashed potatoes recipe – you boil the potatoes in a large pot of water. Once the water is drained, you add the potatoes back to the pot, along with butter, sour cream, garlic salt and pepper. Mash the potatoes until they are smooth.

Then, you will spoon half the potatoes into a greased pan, cover with half the cheese and bacon (An easy and favorite way to cook is bacon in the oven), and then add the remaining potatoes. Sprinkle on the rest of the cheese and bacon.

Bake this for 30-35 minutes to have delicious baked mashed potatoes. You won’t believe how delicious they are.

We also have a similar version for our Cheesy Mashed Potato Casserole which is just as delicious, and even has cream cheese. 😉

Variations + Making Ahead

Want to change up this recipe? Here are a few ways to do that…

• Loaded Cauliflower Mash – sub half of the potatoes or even all of the potatoes, with an equal amount of mashed cauliflower.
• Cheese: Our favorite cheese to use is cheddar, however you can use your favorite cheese. Some ideas include Mexican four cheese blend, Monterrey jack, mozzarella, colby jack or a combination of any of these. I do want to note that freshly grated cheese melts better than the pre shredded kind from a bag.
• Add some heat: if you want to add a little kick to your baked potatoes you can include diced jalapenos, sprinkle on red chili flakes, or top with hot sauce.
• Other toppings: Chives, green onions and chopped parsley are our go-to’s for these!

Can you make this dish ahead of time? Indeed. Just keep refrigerated and covered for up to 48 hours in advance. Bake for an additional 5-10 minutes.

So cheesy and delicious!! Can’t wait to make them for Thanksgiving. 😀

For more mashed potato recipes:

• Crock Pot Mashed Potatoes
• Classic Mashed Potatoes
• Garlic Red Mashed Potatoes
• Mashed Parmesan Potatoes
• Garlic Mashed Potatoes
• Cheesy Mashed Potato Casserole

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5 from 13 votes

Baked Mashed Potatoes

By: Lil’ Luna

Our baked mashed potatoes are FULLY loaded – an easy potato casserole perfect for weeknight dinner and holidays!!

Servings: 6

Prep: 5 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 5 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ▢ 6 yukon gold potatoes, peeled and quartered
• ▢ 3 tablespoons butter
• ▢ ½ cup sour cream
• ▢ garlic salt and pepper, to taste
• ▢ 1 cup shredded cheddar cheese, divided
• ▢ 6 slices bacon, cooked and crumbled (divided)
• ▢ fresh parsley, chopped

Instructions 

• Add 8 cups water to a large pot, add potatoes, and bring to a boil. Cook for 20 minutes or until tender.
• Drain water and return the potatoes to the pot.
• Preheat oven to 350°F.
• Add butter, sour cream, garlic salt, and pepper to the pot and mash until smooth.
• Spoon half of the potatoes into a greased 8×8 pan. Cover with half cup of cheese and half of bacon crumbles.
• Add the rest of the potatoes to the pan and top with the remaining cheese and bacon crumbles.
• Bake for 30-35 minutes. Add fresh parsley if desired. ENJOY!

Notes

Avoid gluey potatoes. Overboiling and overmixing the potatoes can cause them to become thick and sticky. 

Prep ahead. Assemble the dish the day before, but don’t bake. Instead, allow it to cool and then wrap it with plastic and refrigerate, or wrap it again with foil and freeze for 4-6 weeks.

Store. Store leftover baked potatoes in an airtight container(s) in the fridge for 2-3 days or in the freezer for up to 3 months. 

Nutrition

Calories: 354kcal, Carbohydrates: 22g, Protein: 12g, Fat: 24g, Saturated Fat: 12g, Cholesterol: 59mg, Sodium: 345mg, Potassium: 791mg, Fiber: 4g, Vitamin A: 485IU, Vitamin C: 19.6mg, Calcium: 210mg, Iron: 5.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe adapted from Kraft recipes.