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Hearty Loaded Cowboy Mashed Potato Casserole

A generous serving of cowboy mashed potato casserole topped with crispy bacon, fried onions, and green onions.
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Make this easy loaded mashed potato bake for a comforting, crowd-pleasing side dish. It features creamy mashed potatoes mixed with bacon, cheese, and sour cream, topped with a crunchy onion layer.

Ingredients

Scale
  • 4 cups prepared mashed potatoes (leftover or freshly made)
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 4 slices bacon, cooked and crumbled
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 2 green onions, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup crispy fried onions (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the prepared mashed potatoes, shredded cheddar cheese, sour cream, cooked bacon, milk, melted butter, salt, and pepper. Mix until all ingredients are just combined. Do not overmix.
  3. Fold in half of the sliced green onions.
  4. Spread the potato mixture evenly into the prepared baking dish.
  5. Bake for 20 minutes, or until the casserole is heated through and slightly bubbly around the edges.
  6. Remove the dish from the oven. Sprinkle the remaining green onions and the entire cup of crispy fried onions evenly over the top.
  7. Return the casserole to the oven and bake for another 5 to 7 minutes, or until the topping is golden brown and crisp.
  8. Let the ultimate loaded potato casserole rest for 5 minutes before serving.

Notes

  • For the best flavor, use freshly made, warm mashed potatoes. If using leftovers, ensure they are fully thawed and warm before mixing.
  • You can substitute Monterey Jack cheese for some of the cheddar for a milder flavor.
  • This savory potato bake for a crowd freezes well before the final baking step. Thaw overnight and add 10-15 minutes to the initial bake time.

Nutrition

Find it online: https://kingscook.com/cowboy-mashed-potato-casserole-recipe/