Loaded Smashed Potato Casserole
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Do you crave smashed potatoes with all the fixings, but need a quicker way to make them? We’re obsessed with this Loaded Smashed Potato Casserole!
The bacon, cheese, sour cream, garlic and green onions make this potato casserole irresistible!
Loaded Smashed Potato Casserole
Meat and potatoes are staples on the farmhouse table for many families across the United States, our family included. While a basic mashed potato or garlic mashed potatoes is our most commonly served side dish sometimes you just want to bring more excitement to the dinner table. This Loaded Smashed Potato Casserole or the similar Loaded Mashed Potato Casserole will bring flavor and fun to the table!
Our Bacon & Cheese Loaded French Fries and Twice Baked Potato Casserole are very popular, so we wanted to put a spin on those fantastic recipes. The layers and mixture of flavors is so memorable.
So, we tried making this version with layers and quickly realized that quickly whipping all of the ingredients together makes the best blend of flavors. Here is a very similar version in the slow cooker, Crock Pot Twice Baked Potato Casserole.
Sometimes we crave a more decadent side dish and that’s where bacon and dairy products make almost any meal better! I like to use a combination of sharp cheddar and mozzarella cheese. I even added some grated parmesan cheese to this dish and I loved it!
My Bible study friends first evaluated this recipe and said it needed more cheese. When people tell me more cheese will make your dish better I know we’ll be friends for life!
I also love knowing that the pigs and cows utilize the corn and soybeans that our family grows to make bacon, cheese and sour cream.
Tips For Making Smashed Potato Casserole
This potato casserole recipe works well for us because the potatoes are unpeeled. All of the flavors blend together to make a memorable dish that doesn’t waste precious time peeling potatoes. Here are some other tips for making a great smashed potato casserole:
- Mix minced garlic into the sour cream to maximize flavor and spread evenly throughout the casserole, but know that a little goes a long way.
- Feel free to omit garlic.
- Quickly smash potatoes with an electric mixer or by hand to get the best blend of flavors.
- I used bacon bits to save time, but chopped bacon would also be excellent.
- Adjust your ratio of yummy toppings to potatoes based on your preferences. We love a high ratio of bacon and dairy products in this casserole!
- Bake time is only 15 minutes as long as the potatoes are warm. If using potatoes that are cold or room temperature bake time will be longer.
- We love our basic Pyrex baking dish with a lid. We always hope there will be leftovers and the lid makes life so much easier!
How to Make Smashed Potato Casserole
- Wash potatoes and cut into 1 to 2-inch cubes. Do NOT peel. Boil until soft, but not mushy.
- Preheat oven to 350 degrees F. Stir in minced garlic into sour cream.
- Place cooked potatoes in a bowl and add cheeses to the sour cream mixture.
- Use an electric mixer for a couple seconds to quickly mash potatoes or mix firmly by hand. There should still be chunks of potatoes.
- Mix in half of bacon.
- If necessary stir by hand before placing in a greased 9 x 13 pan.
- Sprinkle remaining bacon on top.
- Bake for 15 – 20 minutes until the cheese is melted.
- Sprinkle with chopped green onions and enjoy.
Other Delicious Casserole Recipes from the Farm
- Chicken Penne Pasta Bake
- Red Potato Ranch Casserole
- Farmhouse Loaded Potatoes
- Easy Creamy Mashed Potatoes
- Easy Cheesy Potato Casserole
Printable Loaded Smashed Potato Casserole Recipe
Loaded Smashed Potato Casserole
Author: JenniferIngredients
- 3 pounds red potatoes cubed with skin on
- 1 to 2 cloves garlic minced
- 2 cups sour cream
- 1/2 cup parmesan cheese grated or shredded is fine
- 1 3/4 cup shredded cheddar cheese I prefer sharp cheddar
- 1 3/4 cup shredded mozzarella
- 5 ounces bacon pieces
- 3 green onions chopped
Instructions
- Wash potatoes and cut into 1 to 2-inch cubes. Do NOT peel. Boil until soft, but not mushy.
- Preheat oven to 350 degrees F. Stir in minced garlic into sour cream.
- Place cooked potatoes in a bowl and add cheeses to the sour cream mixture. Use an electric mixer for a couple seconds to quickly mash potatoes or mix firmly by hand.
- Mix in half of the bacon.
- There should still be chunks of potatoes. If necessary stir by hand before placing in a greased 9 x 13 pan.
- Sprinkle remaining half of bacon on top of casserole.
- Bake for 15 – 20 minutes until the cheese is melted.
- Sprinkle chopped green onion on top and enjoy!
Notes
- Mix minced garlic into the sour cream to maximize flavor and spread evenly throughout the casserole, but know that a little goes a long way.
- Feel free to omit garlic.
- Quickly smash potatoes with an electric mixer or by hand to get the best blend of flavors.
- I used bacon bits to save time, but chopped bacon would also be excellent.
- Adjust your ratio of yummy toppings to potatoes based on your preferences. We love a high ratio of bacon and dairy products in this casserole!
- Bake time is only 15 minutes as long as the potatoes are warm. If using potatoes that are cold or room temperature bake time will be longer.
- We love our basic Pyrex baking dish with a lid. We always hope there will be leftovers and the lid makes life so much easier!
When do I add the bacon and onion?
Thanks for asking! Mix half of the bacon in the casserole and sprinkle the other half on top before baking. Then sprinkle green onions on top after baking. I hope you enjoy the recipe!
Recipe does not say where the sour cream with garlic goes. Do you mix that with the potatoes or what?
Hey There! Sorry for the inconvenience. If you scroll down to the bottom there’s a recipe card with the full instructions. Hope you enjoy!