Side Dishes
Recreating Applebee's loaded mashed potatoes at home delivers that same creamy, cheesy, bacon-packed comfort food experience you crave. The secret lies in perfectly fluffy mashed potatoes—light yet rich—topped with crispy bacon, melted cheddar, and a dollop of tangy sour cream.
I’ve perfected this recipe after years of restaurant visits, and it’s now my go-to side dish for game days or hearty dinners.
This recipe starts with buttery, velvety mashed potatoes made from Yukon Gold potatoes, which hold their shape while staying tender. The key? Cooking them just until fork-tender, then mashing with warm milk and butter for that signature smooth, lump-free texture.
Once assembled, the toppings—crispy bacon, sharp cheddar, and green onions—transform a simple side into a flavor-packed tower that rivals the restaurant version.
What sets this apart is the layering technique: first the mashed potatoes, then the cheddar, followed by crispy bacon bits and a swirl of sour cream. The green onions add a fresh finish that cuts through the richness.
Every bite delivers creamy, cheesy, smoky-sweet flavors in perfect harmony, making this the ultimate loaded potato dish for any occasion.
Ready in under 45 minutes, this recipe is perfect for feeding a crowd or prepping ahead. The toppings can be assembled fresh, ensuring maximum crispiness and flavor. Serve with steak, burgers, or even as a standalone dish—your taste buds won’t know the difference from the restaurant. Let’s get started!
Ingredients for applebee's loaded mashed potatoes
Six ingredients transform into restaurant-style loaded mashed potatoes that'll wow your dinner table.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lb | Peeled, cut into even chunks |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into tablespoon pieces |
| Whole Milk 🥛 | 1 ½ cups | Warmed for smoother mash |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, medium sharpness |
| Bacon 🥓 | ½ lb | Thick-cut, crisped and crumbled |
| Green Onions 🧅 | ¼ cup | Sliced thin, white and green parts |
| Sour Cream 🥛 | ½ cup | Full-fat for tangy richness |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked for heat |
| Garlic Powder 🧄 | ½ tsp | For subtle depth of flavor |
| Heavy Cream 🥛 | ¼ cup | Optional for extra creaminess |
| Chives 🌿 | 2 tbsp | Fresh, chopped for garnish |
The potatoes are non-negotiable—Yukon Golds are your best bet for that creamy, hold-your-shape texture. Costco or Whole Foods usually carry them year-round, but check the fresh produce section for the firmest tubers. Peeled and cut into even chunks, they cook faster and more evenly. For the butter, grab Plugrá or Land O’Lakes unsalted—the higher fat content makes all the difference. If you're feeling fancy, European-style butter like President or Lurpak adds a nutty richness. The key is keeping everything warm while you work, so preheat your oven to 200°F to hold the mashed potatoes while you crisp the bacon.
No sharp cheddar? Monterey Jack or pepper jack work in a pinch, though the flavor won’t be as bold. The bacon can be any cut—thick-cut for maximum crispiness or regular for faster cooking. If you're watching calories, turkey bacon cuts down on fat without sacrificing much flavor. For the green onions, use whatever's freshest—white and green parts both add texture. The sour cream is where the tang comes in, so don't skimp on the full-fat version (trust me on this). If you're out of sour cream, Greek yogurt thinned with milk works surprisingly well. The garlic powder is just for depth—skip it if you're adding fresh garlic to the mashed potatoes.
This dish reheats beautifully—just pop it in the oven at 350°F for 10-15 minutes until the cheese is melted and bubbly. For meal prep, assemble the toppings fresh before serving to keep the bacon crisp and the green onions vibrant. The mashed potatoes alone keep for 3 days in the fridge, but the loaded version is best enjoyed within 2 days. Freeze the unassembled mashed potatoes for up to 3 months—just thaw and top with fresh ingredients when ready to serve. Pro tip: Make extra bacon and store it in the freezer for future loaded potato toppings or salads.
Why You'll Love This Recipe
- No-Peel Hassle: I’ll be real—Yukon Golds are a pain to peel, but these potatoes still turn out buttery and smooth. The secret? Boiling them whole with their skins on, then just squeezing them through a ricer. No chopping, no scrubbing, no mess.
- Cheese Bacon Magic: That sharp cheddar and crispy bacon combo? It’s what makes this dish dangerously good. The cheese melts into the potatoes like a warm hug, while the bacon adds this perfect smoky crunch. Honestly, I’ve made mashed potatoes before, but this is the first time I actually licked the bowl.
- Game for Any Night: Between us, this is my go-to when I’m feeding a crowd or just craving comfort. It’s just as happy at a Super Bowl party as it is on a lazy Sunday. Plus, the leftovers reheat like a dream—no one will guess they’re not fresh.
- Budget-Friendly Feast: You’re getting restaurant-quality flavor without the price tag. A single pack of bacon and a block of cheddar stretch to feed four, and the Yukon Golds are cheaper than russets. I’ll take that over takeout any day.
Step-by-step instructions for Applebee's loaded mashed potatoes
Here's how to recreate that iconic cheesy, bacon-loaded masterpiece at home—creamy, rich, and packed with flavor.
Cook the Yukon Gold Potatoes Until Fork-Tender
Place the 3 lb Yukon Gold Potatoes in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp Salt and bring to a rolling boil over high heat. Once boiling, reduce to medium-high heat and cook for 15-20 minutes until a knife slides in easily—this ensures they're perfectly tender without falling apart.
Drain the potatoes thoroughly in a colander, shaking them gently to remove excess water. The drier they are, the smoother your mash will turn out. I like to return them to the pot immediately to prevent cooling while I work.
Crisp the Bacon and Prep the Toppings
While the potatoes cook, line a baking sheet with parchment paper and arrange the 0.5 lb Bacon in a single layer. Cook over medium heat for 12-15 minutes, flipping once, until deep golden brown and crispy. Transfer to a paper towel-lined plate to drain, then crumble 2/3 of the bacon (save some for garnish) and set aside.
In a small bowl, finely slice the 0.25 cup Green Onions, separating the white and green parts. Chop the 2 tbsp Chives and set both aside for later. Warm the 1.5 cups Whole Milk in a small saucepan over low heat until just steaming—this helps create an ultra-smooth mash.
Mash to Silky Perfection
Return the drained potatoes to the pot and let them sit for 1 minute to steam slightly. Add the 0.75 cup Unsalted Butter (cut into tablespoon pieces) and mash with a potato masher or ricer until mostly broken down. Then, using a wooden spoon or electric mixer, gradually add the 1.5 cups Whole Milk and 0.25 cup Heavy Cream while mashing until completely smooth and lightly fluffy.
Season immediately with 0.5 tsp Black Pepper and 0.5 tsp Garlic Powder, then taste and adjust the 1.5 tsp Salt as needed. The mash should be rich but not overly salty—this is your base flavor foundation.
Layer and Load the Potatoes
Spread the mashed potatoes evenly into a 9x13-inch baking dish, creating a smooth, even layer. Sprinkle 1 cup of the crumbled bacon evenly over the top, followed by the 0.25 cup Green Onions (white and green parts mixed). Then, dollop the 0.5 cup Sour Cream in small spoonfuls across the surface, spreading slightly with the back of a spoon.
Finally, scatter the remaining 1/3 crumbled bacon and the 2 tbsp Chives over the top. The contrast of crispy bacon, creamy sour cream, and fresh chives is what makes these potatoes legendary.
Bake Until Golden and Bubbly
Preheat your oven to 375°F. Bake the loaded potatoes for 20-25 minutes until the top is golden brown and bubbling at the edges. The cheese should be melted and slightly crispy in spots, while the sour cream adds that signature tangy richness.
For best results, broil for the last 1-2 minutes to get extra crispiness on top. Let rest for 5 minutes before serving—this helps everything set and makes for cleaner slices. Garnish with extra chives if desired, and serve immediately with your favorite dipping sauce.
Pro Tips For Making Applebee'S Loaded Mashed Potatoes
- USE COLD POTATOES DIRECTLY: Peel and chop your Yukon Golds right after boiling—no waiting. Cold potatoes mash smoother and absorb butter/milk better, giving you that signature Applebee’s fluffiness without gummy glops. (Yes, even if you’re impatient like me.)
- CRUMBLE BACON DRY: Pat that bacon grease off after cooking—every last bit. Wet bacon turns mashed potatoes greasy and heavy, while crispy, dry crumbles melt into the cheese like they’re supposed to. Save the grease for eggs, not your loaded potatoes.
- STEAM NOT BOIL: Wrap peeled Yukon Golds in foil with a splash of water, then bake at 400°F until fork-tender (about 45 minutes). Steaming keeps them creamy inside without breaking down their starches like boiling does—critical for that restaurant-style texture.
- MELT CHEESE LOW: Add shredded sharp cheddar off the heat, then stir over the lowest possible flame (or even just residual heat). High heat turns cheese rubbery; slow melting ensures it blends smoothly into the potatoes like Applebee’s version. (I learned this the hard way—lumpy cheese is a crime.)
Flavor customization for this recipe
Spicy Kick
Add a dash of heat by mixing ½ teaspoon cayenne pepper or 1 teaspoon smoked paprika into the mashed potatoes before baking. For extra smokiness, swap half the bacon for crispy jalapeño strips (seeded and sliced).
I like to top with a dollop of sriracha-infused sour cream—just mix 1 teaspoon sriracha into the sour cream before dolloping. 🌶️
Sweet & Smoky
Swap the sharp cheddar for Monterey Jack cheese and add 2 tablespoons brown sugar to the mashed potatoes for a caramelized touch. Top with crispy candied bacon bits (toss cooked bacon with 1 tablespoon maple syrup and ½ teaspoon cinnamon, then bake at 350°F for 8 minutes).
Finish with a drizzle of honey for a sweet-savory balance.
Breakfast Twist
Transform these into a breakfast dish by adding 2 scrambled eggs mixed into the mashed potatoes before baking. Top with crumbled sausage instead of bacon and a sprinkle of crushed Ritz crackers for texture. A dollop of hot sauce on the side adds a tangy kick perfect for brunch. 🍳
Extra Cheesy
For a decadent version, layer ½ cup shredded pepper jack cheese under the cheddar and add ¼ cup grated Parmesan to the mashed potatoes. Swap the sour cream for whipped cream cheese mixed with 1 teaspoon lemon zest for a brighter, richer finish.
Broil for an extra 2 minutes to get a golden, bubbly cheese crust.
Vegetarian Loaded
Skip the bacon and use ½ cup crispy roasted chickpeas (tossed with 1 teaspoon smoked paprika) for crunch. Add ¼ cup diced roasted mushrooms to the mashed potatoes for an umami depth.
Top with vegan sour cream (like Kite Hill) and fresh chives. The texture and flavor still pack a punch! 🌱
Dipping Sauce Variations
Serve with a side of garlic aioli (mix ½ cup mayo with 1 minced garlic clove and 1 teaspoon lemon juice) or spicy ranch (combine ½ cup ranch dressing with 1 teaspoon hot sauce).
For a smoky option, blend ½ cup Greek yogurt with 1 teaspoon chipotle powder and 1 teaspoon honey. 🍴
Nutrition facts
Frequently asked questions
What makes these mashed potatoes so creamy like Applebee's?
The secret is using Yukon Gold potatoes and warming the whole milk before mixing. The warm milk blends smoothly with the butter for that signature velvety texture. Also, mashing while the potatoes are still hot and slightly steamed creates air pockets for extra fluffiness.
Can I make this ahead of time for a party?
Prepare the mashed potatoes up to 3 days ahead and store them covered in the fridge. For the loaded version, assemble just before serving to keep the bacon crisp and green onions fresh. Reheat the potatoes in the oven at 350°F for 10-15 minutes before adding toppings.
What if I don't have sharp cheddar cheese?
Use Monterey Jack or pepper jack for a milder flavor, or swap in Colby cheese for a creamier texture. If you're out of cheddar entirely, try Gruyère for a nutty depth. Just shred it finely so it melts smoothly over the potatoes.
How do I keep the bacon extra crispy?
Cook the bacon on medium heat until deep golden brown, then transfer to a paper towel-lined plate to drain. For maximum crispiness, bake the loaded potatoes at 375°F for 20-25 minutes—the oven heat will keep the bacon from getting soggy. Add fresh bacon bits right before serving if needed.
Can I make this dish vegetarian?
Yes! Replace the bacon with ½ cup crispy roasted chickpeas (tossed with smoked paprika) and add ¼ cup diced roasted mushrooms to the mashed potatoes for umami. Use vegan sour cream and keep the chives for freshness. The texture and flavor will still be rich and satisfying.