Loaded Mashed Potatoes
These Loaded Mashed Potatoes are perfectly creamy and baked with a topping of shredded cheese and bacon. The best potato recipe EVER!
Servings: 10 servings
Ingredients
- 4 pounds Russet potatoes
- 1 stick Butter
- 1/2 cup Sour cream
- 1/4 cup Milk (more as needed)
- 1 teaspoon Seasoning salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Garlic powder
- 1 cup Shredded cheddar cheese
- 6 slices Bacon (cooked and crumbled)
- 1/4 cup Green onion (sliced)
Instructions
- Wash, peel, and dice potatoes. Place them in a large pot and cover potatoes with water.
- Boil for 8-10 minutes until potatoes are tender. Remove from heat and drain water and place back into the pot.
- Preheat oven to 350 degrees and prepare a 8x11 casserole dish with nonstick cooking spray then set aside.
- Use a potato masher to mash potatoes. Add in butter and sour cream and continue to mash. Add milk slowly until you get your desired texture.
- Add seasonings to your potatoes and mix in well. Add the potatoes to your casserole dish. Top with cheese and bacon. Bake for 5-8 minutes or until cheese is melted.
- Remove from oven then top with green onions and serve.
Notes
So mashed potatoes can be difficult to store. Once the potatoes are heated and cooked the starch starts to break down.
I really only recommend keeping mashed potatoes in the refrigerator for about 2-3 days once made.
Store in an airtight container and make sure they are fully cooled before packing up. To freeze, make sure they are in a freezer safe air-tight container. I would not top the mashed potatoes with the cheese and bacon until you are ready to serve them, but if you are giving them to someone it is ok to give them to them finished.
Nutrition
Calories: 352kcal | Carbohydrates: 34g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 492mg | Potassium: 824mg | Fiber: 2g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 10.9mg | Calcium: 129mg | Iron: 1.7mg