Bacon Cheddar Loaded Mashed Potatoes
User Reviews
4.9
30 reviews
Excellent
Bacon Cheddar Loaded Mashed Potatoes
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If you like loaded baked potatoes, you’ll LOVE these mashed potatoes loaded with bacon, cheddar cheese, butter, sour cream, and more! A family-favorite side dish that’s perfect for weeknight dinners or holiday celebrations. Irresistible, EASY comfort food!
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Ingredients
- 3 pounds red or baby red potatoes sliced into 1.5-inch chunks (I do not peel them)
- ½ cup salted butter
- ½ cup heavy cream
- 3 to 5 cloves garlic finely chopped
- 1 cup sour cream
- ½ pound Bacon cooked and diced small
- 1 cup shredded cheddar cheese
- 1 teaspoon salt plus more to taste
- 1 teaspoon freshly ground black pepper plus more to taste
- 2 teaspoons Minced chives or green onions plus more for garnishing
Instructions
- To a large stockpot, add the potatoes, cover with 1-inch water above them, and bring to a boil over medium heat. Boil for about 15 to 20 minutes, or until tender and done; don't overcook.
- Drain potatoes well and then return them back to the stockpot.
- Using a potato masher, mash them by hand until they’re mostly smooth with a few lumps.
- Add all remaining ingredients, and stir to combine. Taste and if desired, add additional salt and pepper.
- Optionally garnish with chives or green onions and serve. Potatoes will keep airtight in the fridge for up to 1 week and in the freezer for up to 4 months. Reheat gently and you will likely need to add additional cream or milk when reheating if the potatoes have thickened up. *See Notes for Make Ahead and Casserole Style Directions.
Notes
- You can make the recipe exactly as written, up to 48 hours in advance. Store airtight in the fridge. Add additional cream or milk when reheating them, as necessary.
- Addtionally, rather than making the recipe exactly as written, you can make the loaded mashed potatoes in a casserole dish, with cheese sprinkled on top.
- Bake in a 350F oven until the cheese melts or becomes as lightly golden browned as desired. Anywhere from 10 to 20 minutes is my suggestion, but keep an eye on your cheese if you opt for this route.
- This route is especially helpful if you want to prep the potatoes in advance. Make the recipe as indicated, minus the cheese incorporated. Place the mashed potatoes in a casserole dish, sprinkle the cheese over the top, cover tightly with foil, and you can refrigerate for up to 2 days before baking them off.
- Make sure to set the potatoes out at room temp for a half hour or so to make sure that they will warm through completely in the oven since all you’re really doing with the oven is melting the cheese which will happen quite quickly. Melted cheese on top but with cold potatoes underneath wouldn’t be good!
Nutrition Information
Show Details
Serving
1
Calories
554kcal
(28%)
Carbohydrates
37g
(12%)
Protein
18g
(36%)
Fat
37g
(57%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
14g
Trans Fat
1g
Cholesterol
106mg
(35%)
Sodium
959mg
(40%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 554kcal | 28% |
| Carbohydrates | 37g | 12% |
| Protein | 18g | 36% |
| Fat | 37g | 57% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 14g | 82% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 959mg | 40% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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