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If you’re looking for the ultimate comfort food side dish, these Loaded Mashed Potatoes are it! They’re creamy, cheesy, and packed with savory flavors from ranch, bacon, and green onions. I love making this dish when I have leftover mashed potatoes in the fridge—it transforms them into something totally irresistible.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I didn’t have leftover mashed potatoes so I made fresh. My family loved it! Definitely making these again.” – Ned
“Best potatoes ever. Paired perfectly with my mom’s meatloaf recipe!” – Aimee
“We have to have these at least once a week! Thank you!” – Jessica
Why I Love These Potatoes
These Loaded Mashed Potatoes are total comfort food. They’re creamy from the sour cream, tangy from the ranch seasoning, and oh-so-satisfying thanks to plenty of bacon and cheese. I especially love how easy they are to prep ahead—just mix everything together and bake when you’re ready! It’s also one of the best ways to breathe new life into leftover mashed potatoes.
These potatoes are the perfect side dish to some of my favorite meals like Baked Lemon Chicken, Cast Iron Filet Mignon, Miso Glazed Salmon, and Smoked Baby Back Ribs.
🩷 Elise
Ingredients You’ll Need
- Mashed potatoes – Use leftovers or make fresh (try my perfect mashed potatoes for the creamiest fluffiest mashed potatoes ever).
- Sour cream – Makes them super creamy and flavorful.
- Ranch seasoning – Hidden Valley ranch mix adds the perfect savory kick.
- Cheddar cheese – I prefer sharp cheddar, but any melty cheese works.
- Bacon – Cooked and chopped. I like to chop before cooking to save time.
- Green onions – Optional, but highly recommended for freshness and crunch.
How to Make Loaded Mashed Potatoes
- In a large bowl, mix together the mashed potatoes, sour cream, ranch mix, 1 cup of cheese, bacon, and green onions.
- Spread the mixture into a 9×13-inch casserole dish and bake for 25 minutes at 350°F or until heated through.
- Top with remaining 1 cup of cheese and return to the oven for 5 more minutes, or until the cheese is melted and bubbly.
- Garnish with extra bacon and green onions, if desired.
Recipe Tips
- Choose the right potatoes – Russet or Yukon Gold potatoes work best. They’re starchy and create a fluffy, creamy texture when mashed. Use our perfect mashed potatoes recipe for a great base.
- Start potatoes in cold water – If you’re making mashed potatoes from scratch, place chopped potatoes in cold, salted water and bring to a boil. This helps them cook evenly.
- Mash like a pro – Use a potato ricer or hand masher for the smoothest texture. Avoid over-mixing to prevent gummy potatoes.
- Add butter first – Mixing in butter before any liquids coats the starches and results in creamier, fluffier potatoes.
- Use leftover mashed potatoes to save time—just warm them slightly before mixing.
- Cheese matters – Sharp cheddar gives the boldest flavor, but Monterey Jack or pepper jack are great options too.
- Soften onion flavor – Soak green onions (or red/white onions) in water for a few minutes if you want a milder taste.
- Prep bacon ahead – Chop and cook your bacon before starting so it’s ready to go.
Additions and Substitutions
- No ranch seasoning? Use garlic powder, onion powder, salt, and a little dill as a substitute.
- Want a vegetarian version? Skip the bacon and add sautéed mushrooms or roasted veggies instead.
- Need it creamier? Stir in a splash of milk or heavy cream if your mashed potatoes are too stiff.
- Make it spicy – Add diced jalapeños, crushed red pepper flakes, or swap in pepper jack cheese.
- Creative mix-ins – Stir in cream cheese, roasted garlic, chopped chives, sautéed mushrooms, or a splash of hot sauce for extra flavor.
Frequently Asked Questions
Yes! While I prefer homemade or leftover mashed potatoes for flavor, instant potatoes will work in a pinch. Just make sure they’re thick and creamy before mixing in the other ingredients.
Sharp cheddar is my go-to because it adds a nice tang, but you can use Monterey Jack, pepper jack, or a blend of cheeses for a twist. Just make sure it melts well.
Yes! This loaded mashed potatoes recipe is totally gluten-free. It’s a good idea to check seasonings for gluten, but fortunately, Hidden Valley Ranch seasoning (which is used in this recipe) is gluten-free.
Definitely. You can halve the recipe and bake it in an 8×8-inch dish for a smaller crowd. Reduce the bake time slightly—just keep an eye on it until it’s hot and bubbly.
Yes, you can! Let the casserole cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best results.
The casserole should be hot and steamy in the center. A thermometer inserted into the middle should read at least 165°F, and the cheese on top should be melted and slightly golden.
Make Ahead, Storing, and Reheating
Make Ahead:
You can easily prep these loaded mashed potatoes in advance. Mix everything together and spread it in the casserole dish, then cover and refrigerate for up to 24 hours. When you’re ready to bake, just uncover and pop it into the oven—no extra steps needed, though you may need to add a few minutes to the bake time.
Storing Leftovers:
Keep any leftovers in an airtight container in the fridge for 4–5 days. The flavors just keep getting better!
Reheating Tips:
- Pro Tip: If the potatoes seem a bit dry after sitting, just stir in a splash of milk or a dollop of sour cream before reheating to bring back that creamy texture.
- Microwave: Reheat individual portions in the microwave, stirring halfway through for even heating.
- Oven: For larger portions, cover with foil and reheat in a 350°F oven until warmed through.
More Tasty Potato Recipes
Much of our family resides in Idaho, so we know and love our potatoes! Here are a few of our most cherished potato recipes. Try them all and find your favorites!
Did you make these Loaded Mashed Potatoes? I’d love to hear what you thought or any variations you tried. Leave a comment below and let me know how it turned out! 💛
Loaded Mashed Potatoes
Video
Ingredients
- 6 cups prepared mashed potatoes, I prepare with butter and milk
- 1 cup sour cream
- 1 envelope ranch salad dressing mix, unprepared (I use Hidden Valley brand)
- 2 cups shredded cheddar cheese, divided
- 6 slices cooked bacon, chopped
- 6 green onions, thinly sliced (optional)
Instructions
- Preheat oven to 350 degrees. In a large bowl, combine mashed potatoes, sour cream, ranch dressing mix, 1 cup of cheese, bacon, and onions.
- Spread into a large casserole dish. Bake for 25 minutes or until heated.
- Remove from oven and sprinkle top with remaining 1 cup cheese. Return to oven and bake for an additional 5 minutes, or until the cheese on top is melted.
- Garnish if desired with extra bacon and green onions.
Notes
- Use leftover or freshly made mashed potatoes.
- Sharp cheddar gives bold flavor; any melty cheese will work.
- Chop bacon before cooking for faster prep.
- Soak onions in water for a milder taste.
- Add-ins like garlic or jalapeños can boost flavor.
- Store leftovers in the fridge for up to 5 days.
- Reheat with a splash of milk or sour cream for freshness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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OMG! Tastes great! Cooked this today and as I’m only 1 person I halved the recipe. I have leftovers which I will enjoy this week. I’m going to add this to our Easter menu. Since I’m preparing Mom’s Potato Salad I’ll use the already prepared Bob Evan’s mashed potatoes to make it this cheesy potato recipe easier. The bacon will definitely be appreciated by my guests. Who doesn’t like bacon? The flavors of the cheese, onion, and bacon will also increase its appeal. Can’t wait to serve it.
These potatoes were to die for!!!!! I wish I hadn’t seen the recipe because I was going to start my diet. They were so much better with the bacon and spring onion, plus I added some grated mozzarella. Will be making these on a regular basis. Goodbye to my diet, hello more fat clothes.
Can left overs be frozen? And how for how long?
By the way, they were absolutely DELICIOUS!!!!!!
Yes, you can freeze the leftovers! They freeze well for about a month. Thanks for asking!
I didn’t have leftover mashed potatoes so I made fresh. My family loved it! Definitely making these again. Looking forward to trying your other recipes!
Load it up and get in my belly!! This is one of my favorites.
This was really amazing!! I can’t wait to make it again!
We have to have these at least once a week! Thank you!
Best potatoes ever. Paired perfectly with my mom’s meatloaf recipe!
Delicious – my family loved it!
When it says prepared mashed potatoes does that mean boil then add milk/butter and have it 6 cups as mashed or 6 cups in potato cubes?
It means to have the potatoes already mashed with milk and butter. Thanks for asking!
How many potatoes should you cook for 6 cups
It depends on the size of potato. I usually eye-ball it. A cup is about the size of your fist. If you can find six potatoes about that size, six will work. If the potatoes are smaller, I would use 8-10 to get 6 cups of mashed potatoes.
My family makes this dish and it is wonderful. Can you make the night before and bake in the morning the next day?
You probably could but after it cools down that much you will probably have to bake it for at least 40 minutes so it gets hot all the way through. That is a total guess though– we haven’t done t that way before so I can’t tell you for sure.
Can you make a video while making this recipe?
We may be doing some videos in the future, thanks for asking!
I made this today for Christmas Dinner with a ham. The potatoes were a hit. The addition of the ranch dressing mix is what makes these loaded mashed potatoes.
Just made these with a marinated flank steak with creamed corn and lima beans. They were delicious.
Everything looks so yummy. Looking forward to trying the recipes.
Sound delicious for this recipe! It’s make me so hungry! i can’t wait to eat this 🙂 Thanks a lot for sharing with us.