Loaded Baked Red Mashed Potatoes Recipes

LOADED MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl. Add the sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions., Transfer to a greased 3-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.

LOADED RED POTATO CASSEROLE

Steps:

• Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot., Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-quart baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes.

TWICE BAKED MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits.
• Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.

LOADED BAKED RED MASHED POTATOES

Steps:

• Cook bacon until crispy, place on paper towel to soak up grease, wait until cool.
• Chop bacon into approximately 1/3 inch pieces and set aside for later.
• Clean and cut red potatoes into 1/2 inch to 2/3 inch cubes (leave skin on).
• Boil potatoes until cubes are easily mashed. (Test a couple cubes with a spoon or finger).
• Lightly mash in a large bowl (Avoid over mashing! Red potatoes can become gooey) and set aside for later.
• Preheat oven for 350.
• In a small mixing bowl put: sour cream, milk, parsley, garlic powder, black pepper, salt, and basil.
• Stir until smooth/blended well.
• Fold mixture into mashed potatoes.
• Spoon potatoes evenly into a glass baking dish.
• Take the strips of sharp cheddar and make a loose basket weave pattern on top of the potatoes.
• Sprinkle the chopped bacon on top of the potatoes with cheese.
• Sprinkle the sliced green onions on top.
• Bake for 15 minutes at 350.

LOADED MASHED POTATOES

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
• Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.