Loaded Mashed Potatoes Recipe with Bacon and Cheddar

The best Loaded Mashed Potatoes combine crispy bacon, melting cheddar, creamy sour cream and bright green onions for a crowd-pleasing side. This Outback Steakhouse-inspired copycat is rich and comforting, simple enough for a weeknight, and special enough for holiday dinners.

When I worked at Outback Steakhouse in high school, I fell in love with several of their side dishes and started recreating them at home. This loaded mashed potatoes recipe has been a staple in my kitchen for over 20 years. The approach uses a couple of simple techniques to boost flavor and texture—cooking the potatoes in broth and folding in sour cream instead of milk—plus plenty of cheddar and crisp bacon for that classic loaded potato experience.

These mashed potatoes are reliably creamy and flavorful thanks to those techniques, and they come together quickly. With a total time of about 20 minutes, they’re a fast and satisfying side any night of the week.

Ingredients

Below are the ingredients I recommend for these loaded mashed potatoes and why each one matters. For precise amounts, see the recipe card near the bottom of the page.

• Chicken broth – Cooking the potatoes in broth instead of plain water infuses them with extra savory flavor. If you prefer vegetarian, use vegetable broth.
• Russet potatoes – High-starch russets mash up light and fluffy. You can peel them or leave the skins on for more texture.
• Garlic – Boiling a couple of cloves with the potatoes softens the garlic and adds subtle depth to the mash.
• Unsalted butter – Unsalted butter lets you control the salt level. If you use salted butter, reduce the added salt slightly.
• Sour cream – Replacing milk with sour cream makes the potatoes extra creamy and gives a slight tang that balances the richness.
• Salt and black pepper – Adjust to taste to highlight the other ingredients.
• Cheddar cheese – Sharp cheddar shredded fresh melts best and creates delicious ribbons throughout the potatoes.
• Bacon – Crisp, crumbled bacon adds smoky crunch. About six strips yields roughly 1/2 cup chopped bacon.
• Green onions – Diced green onions finished on top give a bright, crunchy contrast to the rich mash.

Instructions

I include step-by-step photos above to help follow along. The directions below give a straightforward method for creamy, well-seasoned loaded mashed potatoes.

1. Bring the broth to a boil. In a large pot, bring 6 cups of chicken broth to a rolling boil over high heat.
2. Cook the potatoes and garlic. Add 3 pounds of russet potatoes cut into 1-inch cubes (skins on or off) and 2 garlic cloves to the boiling broth. Cook about 15 minutes, until the potatoes are fork-tender.
3. Reserve some broth. Before draining, ladle out 1/4 cup of the hot broth and set it aside. Then drain the remaining broth from the potatoes.
4. Season and mash. Return the drained potatoes to the pot or a large mixing bowl. Add 1/2 cup butter, 1/2 cup sour cream, the reserved 1/4 cup broth, 2 teaspoons salt and 1 teaspoon black pepper. Mash with a potato masher or an electric hand mixer until smooth and fluffy.
5. Fold in the toppings. Gently stir in 2 cups shredded cheddar, 1/2 cup cooked diced bacon, and 1/4 cup diced green onions until the cheese is melted and the ingredients are evenly distributed. Serve immediately while hot.

More side dish ideas

Other crowd-pleasing sides to round out the table:

Mac and Cheese

Roasted Carrots

Broccoli Cheese Casserole

Crock Pot Creamed Corn