Eating at Chili’s always feels special, especially because of the sides. The loaded mashed potatoes are creamy, cheesy, and full of bacon, making them hard to forget. I often ordered them with a burger or ribs and enjoyed every warm, rich bite. That’s what inspired me to try making them at home.
I love this recipe because it turns simple potatoes into something really comforting and delicious. The soft mashed potatoes, melted cheese, crispy bacon, and green onions come together perfectly. It’s an easy side dish that works great for family meals or relaxed dinners.
Now let’s get started so you can make them yourself and enjoy that Chili’s-style flavor at home.
Why People Love This Chili’s Loaded Mashed Potatoes Recipe
This recipe wins hearts for its rich, comforting appeal that mimics the restaurant favorite without fuss. The creamy potatoes provide a hearty base, while the toppings add a satisfying crunch and cheesiness that elevates it beyond plain mash. It’s a crowd-pleaser at barbecues or holiday meals, offering familiar flavors with a touch of indulgence.
Home cooks appreciate how forgiving it is—perfect for beginners yet customizable for seasoned chefs. You can prep it ahead, making it ideal for busy days, and it pairs seamlessly with grilled meats or veggies. The balance of savory bacon, sharp cheese, and mild onions keeps it exciting, turning a simple side into the star of the plate.
Ingredients You’ll Need
Gather these everyday items to serve about 6-8 as a side:
- 2.5 pounds russet potatoes, peeled and cubed (about 5-6 medium)
- 1/4 cup unsalted butter, softened
- 1/2 cup whole milk, warmed
- 1/4 cup sour cream
- 1 teaspoon salt, plus more for boiling
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
- 3 green onions, thinly sliced (green parts mainly)
- Optional: 1/2 teaspoon garlic powder for extra flavor
These create a smooth mash with tangy notes from the sour cream and bold toppings for that loaded effect.
Tools Needed for Preparation
Keep it simple with these kitchen essentials:
- Large pot for boiling
- Colander for draining
- Potato masher or ricer
- Mixing bowl
- Measuring cups and spoons
- Baking dish (8×8 inch or similar)
- Oven mitts
- Knife and cutting board
- Frying pan for bacon
With these, the process flows easily, from boiling to baking in under an hour.
Step-by-Step Instructions to Make the Dish
Prepare the Potatoes
Place the peeled and cubed potatoes in a large pot and cover with cold water, adding a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the pieces are fork-tender but not falling apart. Drain them well in a colander to remove excess water, which helps keep the mash fluffy rather than watery.
Mash the Potatoes
Return the drained potatoes to the warm pot and add the butter, warmed milk, sour cream, salt, pepper, and garlic powder if using. Use a potato masher to break them down, working in a gentle motion to incorporate the dairy until smooth with a few small lumps for texture. Avoid over-mashing to prevent a gummy consistency, and taste to adjust seasoning as needed.
Add the Toppings
Transfer the mashed potatoes to a greased baking dish, spreading them evenly with a spatula. Sprinkle the shredded cheddar cheese over the top, followed by the crumbled bacon for even distribution. This layering ensures every bite gets a mix of creamy mash and crunchy, cheesy elements without overwhelming the base.
Bake and Garnish
Preheat your oven to 375°F and place the dish inside for 10-12 minutes, just until the cheese melts and bubbles slightly around the edges. Remove from the oven and let it cool for a couple of minutes to set. Scatter the sliced green onions on top right before serving to add a fresh, mild onion kick that brightens the rich flavors.
Nutritional Information
Based on 8 servings, here’s an approximate breakdown per portion. Values can vary with ingredient swaps or portion sizes.
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 280 | 14% |
| Total Fat | 15g | 19% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 550mg | 24% |
| Total Carbohydrates | 28g | 10% |
| Dietary Fiber | 3g | 11% |
| Sugars | 2g | – |
| Protein | 9g | 18% |
This dish is hearty, with protein from cheese and bacon, but portion control helps if watching calories or sodium.
Tips for Perfecting Your Loaded Mashed Potatoes
- Choose russet potatoes for their starchiness, which yields fluffier results than waxy varieties.
- Warm the milk before adding to prevent cooling the potatoes and ensure smoother mixing.
- Cook bacon until just crisp; it will continue to firm up in the oven without burning.
- For a make-ahead option, assemble everything except green onions and refrigerate up to 24 hours before baking.
- Add a dash of smoked paprika to the mash for a subtle smoky twist that complements the bacon.
- If reheating leftovers, stir in a splash of milk to restore creaminess without drying out.
These pointers make the recipe adaptable and foolproof for any occasion.
Serving Suggestions
- Pair with grilled steak or chicken for a classic Chili’s-style meal that feels complete.
- Serve alongside roasted vegetables like broccoli or carrots to balance the richness.
- Use as a base for shepherd’s pie by topping with ground beef and veggies.
- Offer at potlucks with extra toppings on the side for guests to customize.
- Complement burgers or sandwiches for a upgraded backyard barbecue spread.
- Enjoy with a fresh salad to lighten up the indulgent potatoes.
These ideas highlight its versatility as a side that enhances mains without stealing the spotlight.
Conclusion
Bringing the Chili’s Loaded Mashed Potatoes Recipe into your home cooking routine adds a layer of comfort and flavor that’s hard to beat. This creamy, topped side dish captures the essence of restaurant indulgence with simple steps and ingredients. Give it a try for your next meal, and you’ll see why it becomes a repeat favorite.
FAQ
What potatoes work best for this recipe?
Russet potatoes are ideal due to their high starch content, creating a light and fluffy mash. Yukon Golds offer a buttery alternative if you prefer a creamier texture without extra effort.
Can I make this dish dairy-free?
Yes, substitute butter with a plant-based version, use almond or oat milk, and opt for dairy-free cheese and sour cream alternatives. The flavor remains close, though slightly less rich.
How do I store leftovers?
Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in the microwave with a bit of milk or in the oven at 350°F covered with foil to keep it moist.
Is baking necessary, or can I skip it?
Baking melts the cheese beautifully, but for a quicker version, mix half the cheese into the hot mash and top with the rest plus bacon and onions without oven time.
What if I want to add more flavors?
Incorporate minced garlic or herbs like chives into the mash for depth. For heat, mix in chopped jalapeños or a sprinkle of cayenne before baking to personalize the dish.
Chili’s Loaded Mashed Potatoes Recipe
Equipment
- Large pot for boiling
- Colander for draining
- Potato masher or ricer
- Mixing bowl
- Measuring cups and spoons
- Baking dish (8×8 inch or similar)
- Oven Mitts
- Knife and cutting board
Ingredients
- 2.5 pounds russet potatoes peeled and cubed (about 5-6 medium)
- 1/4 cup unsalted butter softened
- 1/2 cup whole milk warmed
- 1/4 cup sour cream
- 1 teaspoon salt plus more for boiling
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 6 slices bacon cooked and crumbled
- 3 green onions thinly sliced (green parts mainly)
- Optional: 1/2 teaspoon garlic powder for extra flavor
Instructions
Prepare the Potatoes
- Place the peeled and cubed potatoes in a large pot and cover with cold water, adding a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the pieces are fork-tender but not falling apart. Drain them well in a colander to remove excess water, which helps keep the mash fluffy rather than watery.
Mash the Potatoes
- Return the drained potatoes to the warm pot and add the butter, warmed milk, sour cream, salt, pepper, and garlic powder if using. Use a potato masher to break them down, working in a gentle motion to incorporate the dairy until smooth with a few small lumps for texture. Avoid over-mashing to prevent a gummy consistency, and taste to adjust seasoning as needed.
Add the Toppings
- Transfer the mashed potatoes to a greased baking dish, spreading them evenly with a spatula. Sprinkle the shredded cheddar cheese over the top, followed by the crumbled bacon for even distribution. This layering ensures every bite gets a mix of creamy mash and crunchy, cheesy elements without overwhelming the base.
Bake and Garnish
- Preheat your oven to 375°F and place the dish inside for 10-12 minutes, just until the cheese melts and bubbles slightly around the edges. Remove from the oven and let it cool for a couple of minutes to set. Scatter the sliced green onions on top right before serving to add a fresh, mild onion kick that brightens the rich flavors.
