Name: Loaded Smashed Potato Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 people
Ingredients: 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)

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!

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Classic Farm Family Food

Meat and potatoes are staples on the farmhouse table for many families across the United States, our family included.

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 Potato Recipes from the Farm

Printable Loaded Smashed Potato Casserole Recipe