Loaded Mashed Potato Casserole recipe
5 pounds russet potatoes
1/2 cup butter
8 ounces cream cheese, cubed
1 cup sour cream
2 cups cheddar cheese, divided
2.8-ounce jar real bacon pieces (or 10 slices bacon, cooked and crumbled)
4 green onions, sliced thin
2 teaspoons kosher salt1. Preheat oven to 350 degrees F.
2. Peel and chop potatoes, place into a large stockpot. Cover with water and bring to a boil over high heat. Once boiling, reduce heat to a simmer and cook for 20 minutes. Test a larger piece by piercing with a fork to make sure they’re cooked through and tender. Remove pot from heat, drain potatoes and place back in pot.
3. Smash potatoes with the back of a wooden spoon, it’s ok if they’re are still chunks. Stir in butter and cubed cream cheese. Keep stirring until completely melted. Add in sour cream, 1 1/2 cups cheddar, 3 sliced green onions, salt, and bacon pieces (reserve 1/4 cup bacon pieces for topping).
4. Spread into a greased 3-quart baking dish. Sprinkle remaining cheddar, bacon pieces, and sliced green onion over top. Bake for 15 minutes or until cheese is melted and potatoes are heated through.
