Loaded Mashed Potato Bake
This Loaded Mashed Potato Bake delivers all the indulgent flavors of a classic twice-baked potato in a warm, scoopable dish that’s perfect for sharing. It’s one of my go-to sides for potluck-style dinners, holidays, or casual gatherings because it feels comforting and familiar, yet a little elevated. The potatoes are whipped until light and creamy, then layered with sharp cheddar that melts beautifully into every bite. Best of all, it can be fully assembled ahead of time, making it an easy, stress-free dish to bring along or serve when entertaining, the perfect make-ahead potato side dish!
What really sets this dish apart is the contrast of textures and flavors. The richness of the buttery mashed potatoes pairs perfectly with the bold bite of aged cheddar, while crispy pancetta adds that irresistible salty crunch that pulls everything together. Finished with a golden, bubbly top, this bake comes out of the oven looking as good as it tastes. Whether it’s sitting next to a holiday roast or anchoring a cozy weeknight meal, this is the kind of cheesy mashed potato side dish that disappears fast—and always earns requests for the recipe!
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Course
Side
Cuisine
American
Servings
4 servings
Ingredients
3 lbs. russet potatoes, peeled and quartered
2 Tbsp. kosher salt
4 oz. pancetta, diced
6 Tbsp. butter
½ cup sour cream
1 cup heavy cream
1 cup half and half
1 Tbsp. kosher salt
½ Tbsp. black pepper
2-1/2 cups fontina cheese, divided (2 cups for potato mixture and ½ cup before baking)
2-1/2 cups sharp cheddar cheese, divided (2 cups for potato mixture and ½ cup before baking)
1 Tbsp. fresh chives, chopped for garnish
Instructions
1. In a large pot of cold water, add peeled, quartered potatoes and salt, bring to a boil and reduce to a simmer. Simmer potatoes for about 20 mins. until cooked through.
2. Preheat oven to 400F.
3. While potatoes are cooking, heat a skillet to medium heat and add diced pancetta. Cook until golden brown, about 8 mins. Remove pancetta with a slotted spoon, to reserve. Wipe out the skillet with a paper towel to remove at least half of the pancetta drippings.
4. When the potatoes are done, strain them and put them through a ricer, back into the pot. Work in batches. If you don’t have a ricer, add the ingredients in step 5 (except the pancetta) and mash with a hand mixer, then fold in the pancetta and cheese.
5. To the potatoes, add butter, sour cream, heavy cream, half and half, salt and pepper. Mix all ingredients with a wooden spoon until incorporated. Add half of the cooked pancetta to the mixture, reserve the remaining for garnish. Add shredded cheese to the mixture and stir to combine.
6. Add the potatoes back to the skillet and smooth the surface. Top with remaining shredded cheese and bake, on the top rack at 400F for about 15 mins. until cheese is melted.
7. Remove from the oven, top with remaining pancetta and chopped chives.
Notes
Hope you enjoy making this Loaded Mashed Potato Bake for your family and friends! Let me know what you think.
Here are a few recipes you might like to try as well: Potatoes Dauphinoise and German Potato Salad