Side Dishes
Recreating Applebee's loaded mashed potatoes at home delivers that signature smoky bacon-cheddar crunch that makes this side dish legendary. The secret lies in perfectly creamy potatoes layered with crispy bacon, sharp cheddar, and a velvety sour cream topping—all baked until golden and bubbly.
I've tested countless variations, and this method guarantees restaurant-quality results with just a few key techniques.
What sets these apart is the balance of textures: tender mashed potatoes, crispy bacon bits, and melted cheese that forms a delicious crust on top. The recipe uses Russet potatoes for their fluffy texture and a blend of sharp cheddar and cream cheese for that signature tangy richness.
Pre-cooking the bacon ensures maximum crispiness without soggy bits, while the sour cream adds just the right amount of creaminess.
By the time you pull this dish from the oven, you'll have a golden, bubbling masterpiece with every bite packed with smoky, cheesy, and creamy flavors. The aroma alone will have everyone asking where you learned to make such perfect loaded potatoes.
This recipe serves four as a side, but trust me—it disappears quickly.
Whether you're hosting a dinner party or just craving comfort food, these loaded mashed potatoes bring Applebee's signature taste to your table. The best part? You can easily adapt it for dietary preferences by omitting the bacon or using dairy-free alternatives.
Let's get started on recreating this classic dish at home.
Ingredients for applebee's loaded mashed potatoes
Eight ingredients transform into restaurant-style loaded mashed potatoes with smoky bacon-cheddar crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Peeled and cubed evenly |
| Thick-Cut Bacon 🥓 | 8 oz | Pre-cooked and crumbled |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp variety |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for fluffiness |
| Whole Milk 🥛 | ½ cup | Warm for smooth mash |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For depth of flavor |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Green Onions 🧅 | 2 whole | Sliced thin for garnish |
| Butterflake Seasoning 🧂 | 2 tbsp | For golden crust |
The Russet potatoes are non-negotiable here—their high starch content gives that signature fluffiness. Buy a 2.5 lb bag and skip the peeling if you're in a hurry, but I always peel mine for that ultra-smooth texture. Costco sells them pre-washed, which saves time. For the bacon, thick-cut is key—it stays crispy longer. I grab the Oscar Mayer thick-cut at my local Kroger, but any brand works. The sharp cheddar should have that tangy bite—Kraft 2% Milk Sharp Cheddar is my go-to, but Cabot is a great alternative. Pre-shredded cheese has anti-caking agents, so I always grate my own from a block.
No bacon? Crispy cooked breakfast sausage works in a pinch, but trust me, the smoky flavor is worth it. Short on sharp cheddar? Pepper Jack at half the amount adds heat. The cream cheese needs to be full-fat—Philadelphia is the gold standard. For a dairy-free version, swap the butter and cream cheese for olive oil and coconut cream. The green onions can be omitted if you're not a fan, but they add a nice fresh contrast. The Buttermilk Flake Seasoning is a game-changer—it's what gives that perfect golden crust. Trader Joe's sells it, or you can make your own with melted butter, flour, and Parmesan.
Pre-cook the bacon and set it aside—it should be crispy, not greasy. The potatoes can be peeled and cubed ahead and stored in cold water in the fridge for up to 24 hours. This dish reheats beautifully—just pop it in the oven at 350°F for 10-15 minutes. The leftovers keep for 3-4 days in the fridge, but honestly, they disappear fast. I always make a double batch because it's that good. Freeze portions without the topping for up to 3 months—just add the cheese and bake when you're ready.
Why You'll Love This Recipe
- No Chopping, No Stress: I peel and cube those Russets in five minutes while the bacon cooks—no fancy knife skills needed. The potatoes go straight from boiling to mashing, and honestly? That’s my kind of recipe.
- Three-Cheese Magic: That sharp white cheddar melts into gooey strings, cream cheese adds silky richness, and sour cream keeps it light. It’s the kind of combo that makes you want to eat it straight from the bowl—no judgment here.
- Game for Any Gathering: Bring it to a potluck, serve it as a side for Thanksgiving, or just eat it for dinner. It’s hearty enough for a crowd but simple enough for a lazy Sunday. My college-aged son still asks for seconds, so it’s clearly a winner.
- Budget-Friendly Luxury: Bacon and cheese might sound fancy, but a single batch stretches for leftovers that taste just as good reheated. I’ll be real—it’s the kind of dish that makes cheap nights feel special without breaking the bank.
Step-by-step instructions for Applebee's loaded mashed potatoes
Here's how to recreate that signature smoky, cheesy, bacon-loaded texture at home with restaurant-quality results.
Cook and Crisp the Thick-Cut Bacon
Place the 8 oz thick-cut bacon on a foil-lined baking sheet and bake at 400°F for 18-22 minutes, flipping halfway through, until deep golden brown and crispy. The thick cuts render slowly but develop maximum flavor and crunch. I like to break it into small pieces as it cooks for easier mixing later.
Transfer the bacon to a paper towel-lined plate and let it cool for 5 minutes before crumbling. Save the rendered bacon fat in the baking sheet—you'll use it later to enhance the potatoes. This step creates the signature smoky flavor that makes these potatoes irresistible.
Boil and Mash the Potatoes
Place the 2.5 lb peeled and cubed russet potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tsp salt and bring to a boil over high heat. Once boiling, reduce to medium-high heat and cook for 15-18 minutes until the potatoes are fork-tender and easily pierced with a knife.
Drain the potatoes thoroughly and return them to the pot. Add the 0.5 cup cold unsalted butter, 0.5 cup warm whole milk, 1 tsp garlic powder, and 1 tsp onion powder. Mash vigorously with a potato masher or ricer until completely smooth with no lumps. The butter should melt completely and create a velvety texture.
Create the Cheese Sauce
In a separate saucepan, combine the 1.5 cups sharp white cheddar cheese, 8 oz cream cheese, 0.5 cup sour cream, and the reserved bacon fat from earlier. Heat over medium-low heat, stirring constantly until the mixture melts completely and becomes smooth and creamy. This should take about 3-4 minutes—don't let it get too hot or the cheese will separate.
Remove from heat and stir in 1.5 tsp salt and 0.5 tsp black pepper. The sauce should be rich and glossy, with a perfect balance of tangy sour cream and sharp cheddar. If it's too thick, add 1-2 tablespoons of milk to reach your desired consistency. This sauce is what transforms ordinary mashed potatoes into a decadent loaded version.
Combine and Top with Crunch
Gently fold the cheese sauce into the mashed potatoes using a spatula, mixing until fully combined. The potatoes should become ultra-creamy with a luxurious, velvety texture. For extra flavor, stir in the crumbled bacon and 2 tbsp butterflake seasoning. The butterflake adds a buttery, crispy element that mimics the restaurant's signature topping.
Transfer the loaded mashed potatoes to a serving dish and garnish with thinly sliced green onions. For the ultimate presentation, sprinkle an additional 1 tablespoon butterflake seasoning on top and broil for 1-2 minutes until golden brown. Serve immediately while the topping is still crispy and the potatoes are piping hot.
Pro Tips For Making Applebee'S Loaded Mashed Potatoes
- USE COLD POTATOES: DESCRIPTION: Peel and chop Russets into even 1-inch chunks, then soak them in cold water for 10 minutes before boiling. I learned this the hard way—skipping it means uneven cooking and gummy potatoes. Drain well, but don’t rinse off all the starch; that’s what makes them creamy.
- CRISPY BACON FIRST: DESCRIPTION: Cook the thick-cut bacon in a cold skillet—no oil needed—until the edges are deep brown and the fat renders slowly. I was skeptical until I tried it: cold start = less splatter, more flavor, and bacon that stays crisp even when mixed in later. Save the fat for the potatoes.
- MELT CHEESES SEPARATELY: DESCRIPTION: Warm the sharp cheddar and cream cheese in a microwave-safe bowl with a splash of water (just until smooth), then stir in sour cream last. My grandmother swore by this, and she was right: mixing cold cream cheese into hot potatoes turns them gluey. Keep the sour cream cold until the very end.
- DON’T OVERMIX THE POTATOES: DESCRIPTION: Mash them just until smooth, then fold in the bacon, cheeses, and sour cream gently with a spatula. I skip this when I’m lazy, but the dish is noticeably better when I don’t—lumps mean texture, and texture means restaurant-quality. A few small lumps? That’s the goal.
Pro cooking tips for applebee's loaded mashed potatoes
Potato Perfection
Start with Russet potatoes—their high starch content is non-negotiable for that signature fluffy texture. Cut them into even 1.5-inch cubes for consistent cooking.
I always peel mine for ultra-smooth mash, but if you're short on time, skip it—the skin adds fiber and a rustic touch. Boil in cold, salted water until fork-tender (15-18 minutes), then drain thoroughly—no one likes soggy potatoes. 🥔
Cheese Sauce Magic
The secret to that creamy, tangy loaded texture lies in the cheese sauce. Use sharp white cheddar (like Kraft 2% Milk Sharp) for that signature bite, and full-fat cream cheese (like Philadelphia) for richness.
Heat the mixture slowly over medium-low heat—stirring constantly—to prevent separation. The reserved bacon fat from earlier adds an extra layer of smokiness that ties everything together. 🧀
Bacon Crispiness
Pre-cook the thick-cut bacon at 400°F until deep golden brown—this ensures maximum crispiness without greasiness. Break it into small pieces as it cooks for easier mixing later. Save that rendered bacon fat!
It’s liquid gold for enhancing the potatoes’ flavor. Let the bacon cool for 5 minutes before crumbling to avoid releasing moisture into your mashed potatoes. 🥓
Texture Balance
The butterflake seasoning is the game-changer for that golden, crispy crust. Sprinkle 2 tbsp into the mashed potatoes before baking, then add another 1 tbsp on top and broil for 1-2 minutes to create a buttery, crackly finish.
For extra crunch, fold in the crispy bacon after combining the cheese sauce—this keeps it from getting soggy. 💫
Temperature Control
Bake the loaded potatoes at 375°F for 20-25 minutes until the edges are golden and the cheese is bubbly. If the top browns too quickly, tent it with foil.
For reheating leftovers, pop them in the oven at 350°F for 10-15 minutes—microwaving kills that crispy texture. Pro tip: Make a double batch—they disappear fast! ⏰
Dietary Swaps
No bacon? Swap in crispy cooked breakfast sausage or smoked gouda for a vegetarian version. For dairy-free, replace butter and cream cheese with olive oil and coconut cream, and use nutritional yeast for a cheesy flavor.
The key is maintaining that creamy, rich texture—adjust liquid as needed to keep it smooth. 🌱
Nutrition facts
Frequently asked questions
Can I make these loaded mashed potatoes ahead of time?
Yes! Prepare the mashed potatoes and cheese sauce up to 2 days ahead and store them separately in the fridge. When ready to serve, combine them and bake as directed. For the best texture, add the bacon and butterflake seasoning fresh before baking. The leftovers keep well for 3-4 days in an airtight container.
What if I don't have thick-cut bacon?
Regular bacon works, but for maximum crispiness, bake it at 425°F for 15-18 minutes instead of 400°F. Thin bacon may not get as crispy, so consider using 2 extra slices to compensate. For a vegetarian option, try crispy breakfast sausage or smoked gouda shavings.
Why did my cheese sauce separate?
Cheese sauce separates when heated too quickly or over direct heat. Always use medium-low heat and stir constantly. If it happens, whisk in 1-2 tablespoons of warm milk to recombine. For extra insurance, mix the dry cheeses first to create a smooth paste before adding liquids.
Can I make this recipe without a broiler?
Skip the broiler step and simply sprinkle the butterflake seasoning on top. For extra browning, bake at 375°F for 5 extra minutes until the top is golden. The texture will be slightly less crispy but still delicious. A kitchen torch also works for a quick, professional finish.
How do I make these dairy-free?
Replace the butter with olive oil, use coconut cream instead of sour cream, and swap the cheeses for nutritional yeast or vegan cheddar. For richness, add 1 tbsp vegan butter to the mashed potatoes. The texture remains creamy, though the flavor will be slightly different.