Loaded Mashed Potato Casserole

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Are you looking for a crowd-pleasing side dish? This loaded mashed potato casserole is sure to be a hit! It’s packed with creamy mashed potatoes, crispy bacon, and melty cheese for the ultimate comfort food experience.

You can whip up this tasty casserole in about an hour. With simple ingredients like potatoes, cream cheese, and bacon, it’s easy to make but tastes like you spent all day in the kitchen. The crispy cheese topping takes it over the top. Your family and friends will love digging into this rich, hearty dish.

Exact Ingredients List

Here’s what you’ll need to make this yummy loaded mashed potato casserole:

• 3 pounds potatoes (Russet or Yukon Gold), peeled and cubed
• 8 ounces cream cheese, softened
• 1 cup sour cream
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• 1 1/2 cups shredded sharp cheddar cheese
• 6-8 slices bacon, cooked and crumbled
• 1/4 cup green onions, chopped
• 1/4 cup shredded Parmesan cheese (optional)

Make sure to have these ingredients ready before you start cooking. You’ll love how they come together to create a creamy, cheesy, and bacon-filled dish!

Remember, you can adjust the milk amount for a creamier texture. The Parmesan cheese is optional, but it adds extra richness if you want it.

Instructions

Preheat your oven to 375°F and grease a 9×13-inch baking dish. Peel and cube 3 pounds of potatoes.

Place the potato cubes in a large pot and cover with water. Add a pinch of salt. Boil for 15-20 minutes until fork-tender.

Drain the potatoes and return them to the pot. Mash until smooth.

Mix in softened cream cheese, sour cream, melted butter, milk, garlic powder, and onion powder. Season with salt and pepper to taste.

Stir in 1 cup of cheddar cheese, half the bacon, and half the green onions. Spread the mixture into your baking dish.

Top with remaining cheddar and Parmesan cheese. Sprinkle the rest of the bacon on top.

Bake uncovered for 20-25 minutes until cheese is melty. For a crispy top, broil for 3-5 minutes, watching closely.

Take the dish out and sprinkle with leftover green onions. Let it cool for a few minutes before serving.

Enjoy your cheesy, bacon-loaded potato casserole!

Possible Substitutes List

You can make some tasty swaps in this loaded mashed potato casserole. Here are some ideas:

• Potatoes: Try sweet potatoes or cauliflower for a twist
• Cream cheese: Greek yogurt works well too
• Sour cream: Plain yogurt is a good stand-in
• Milk: Use almond milk or chicken broth instead

For the cheese, feel free to mix it up:

• Cheddar → Gouda, Gruyère, or Monterey Jack
• Parmesan → Pecorino Romano or Asiago

No bacon? No problem! Try these:

• Turkey bacon
• Chopped ham
• Crispy fried onions

You can swap green onions for chives or parsley. For extra flavor, add some minced garlic or herbs like thyme or rosemary.

Remember, these substitutes may change the taste and texture a bit. But they’ll still give you a yummy potato casserole to enjoy!

How To Make It Diabetes-Friendly

To make this loaded mashed potato casserole more diabetes-friendly, you can try a few easy swaps. Start by using cauliflower instead of potatoes. Steam and mash 3 pounds of cauliflower for a low-carb base.

Replace the full-fat dairy with lighter options. Use light cream cheese, Greek yogurt instead of sour cream, and reduced-fat milk. Cut the butter amount in half.

For the cheese, opt for a strong-flavored variety like extra sharp cheddar. This way, you can use less while still getting great flavor. Try using just 1 cup total instead of 1 1/2 cups.

Cut back on the bacon to 4 slices for less fat and sodium. Add extra veggies like diced bell peppers or spinach for more nutrients and fiber.

Keep the seasonings the same for lots of flavor without extra calories. The garlic powder, onion powder, and green onions add tons of taste.

When serving, use smaller portion sizes. Pair it with a large side salad or steamed veggies to fill your plate with low-carb options.

Remember to check with your doctor or dietitian about how this dish fits into your meal plan. They can give you personalized advice on portion sizes and ingredients.

Tips, Tricks & Storing

For extra creamy potatoes, use a mix of Russet and Yukon Gold. The Russets give fluffiness while Yukon Golds add buttery flavor.

Don’t overmix your potatoes. This can make them gluey. Mix just until ingredients are combined.

For a time-saver, cook and crumble the bacon ahead of time. Store it in the fridge until you’re ready to use it.

You can prep this casserole a day ahead. Just cover and refrigerate before baking. When ready to cook, let it sit at room temp for 30 minutes first.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 20 minutes.

To freeze, wrap the unbaked casserole tightly in plastic wrap and foil. It’ll keep for up to 3 months. Thaw overnight in the fridge before baking.

Try these tasty add-ins:

• Diced jalapeños for a spicy kick
• Chopped herbs like chives or parsley
• Crumbled blue cheese for tangy flavor

For a lighter version, use low-fat dairy products and turkey bacon. It’ll still be yummy!