This Loaded Mashed Potato Bake is the perfect side dish AND it can be made in advance!
Can you believe that Thanksgiving is just around the corner? It’s definitely time to start planning menu items whether you’re hosting or bringing a dish as a guest. As part of my commitment this year to make hosting a more enjoyable process, I am planning on making several dishes in advance. I want to be able to enjoy my company – not resent them!
In an effort to come up with a dish that wouldn’t require a lot of hands on attention while my guests are here I decided to go with a Loaded Mashed Potato Bake. Creamy and delicious – your guests will have no clue that this dish was made ahead of time.
I just love all the fantastic flavor in this creamy mashed potato bake! You can never go wrong with potatoes, bacon, and cheese 🙂 That’s a whole lot of love right there!
Complete Your Holiday Feast with These Favorites
- The Best Turkey Gravy
- Twice Baked Potato Casserole
- Broccoli Salad (a must make for the holidays)
- Crockpot Turkey Breast (the BEST turkey I’ve ever had)
- Creamed Corn (two ways!)
- Baked Sweet Potato (How To Bake Sweet Potatoes)
- The BEST Dinner Rolls
- Nana’s Famous Green Bean recipe
- Cranberry Sauce
Loaded Mashed Potato Bake
- 9-10 medium potatoes
- 8 slices bacon
- 2 cups shredded cheddar cheese I like sharp!
- 8 oz light cream cheese
- 1/2 cup butter softened
- 1/2 cup light sour cream
- 1/4 cup milk
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 2-3 tbsp chopped chives
- Bake bacon and chop into small pieces.
- Peel and cube potatoes. Place potatoes in a large pot and fill with cold water. Bring to a boil, reduce heat, and let simmer for 15 minutes or until the potatoes are tender. Drain the water and return potatoes to pot. Mash potatoes with butter, cream cheese, sour cream, milk, onion powder and garlic powder.
- Stir in 1 cup of cheese and 2/3 of the chopped bacon.
- Spray a 9 in x 13 in baking dish with non-stick spray and transfer mashed potatoes to the dish. Sprinkle with remaining cheese and bacon.
- Place dish in a preheated oven and bake for 15 minutes until cheese is melted and the potatoes are heated through. Sprinkle with chopped chives before serving.
- If preparing in advance, cover with plastic wrap and stick in the refrigerator. Removed 30 minutes before baking. Bake for 45 minutes at 350 degrees or until heated through. Sprinkle with chopped chives before serving.