Loaded Mashed Potatoes
User Reviews
5
Loaded Mashed Potatoes
Description
This recipe for Loaded Mashed Potatoes starts by boiling cubed russet potatoes in salted water until tender. After draining, the potatoes are mashed with butter and sour cream to produce a creamy, smooth base. Seasoning with kosher salt and black pepper brings out the flavors.
The mashed potatoes are then transferred to a casserole dish, topped generously with shredded cheddar cheese and cooked bacon pieces. The dish is baked briefly covered with foil until the cheese melts thoroughly, creating a gooey cheesy layer over the mash.
A final garnish of sliced green onions adds mild sharpness and color contrast. The resulting dish is a rich, comforting side suitable for holiday meals or daily dinners where creamy potatoes with smoky, cheesy toppings complement the main course.
For making ahead, the assembly can be paused before baking. Refrigerate until ready to cook, then bake covered for about 15-20 minutes to reheat thoroughly. This ensures freshly melted cheese and warm potatoes when served.
Ingredients
- 8 ounces Bacon , or more to taste
- 3 pounds russet potato peeled and cut into 1" cubes
- 1 tick butter unsalted
- 1 container (16 oz) sour cream
- 4 teaspoons kosher salt , divided
- 1/2 teaspoon black pepper coarse ground
- 8 ounces cheddar cheese shredded
- 1/4 cup green onions , sliced
Instructions
- Preheat the oven to 375 degrees.
- Put the potatoes into a large pot and cover with water and 2 teaspoons of the salt.
- Bring to a boil then reduce to a simmer and cook for 20 minutes.
- Drain the potatoes and put them back into the pot with the butter and sour cream.
- Mash them well and add in the remaining salt and the pepper.
- Scoop the potatoes into a 9x13 casserole dish and top with the cheese and bacon.
- Cook the potatoes for 5-10 minutes covered with foil, or until the cheese is fully melted.
- Garnish with green onions before serving.
Notes
- For make-ahead convenience, assemble potatoes and toppings before baking and refrigerate covered.
- When reheating refrigerated casserole, bake covered for 15-20 minutes to heat evenly and melt the cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 469kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 14g | 28% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 78mg | 26% |
| Sodium | 1636mg | 68% |
| Potassium | 801mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 680IU | 14% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 234mg | 23% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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