These delightful Fully Loaded mashed potatoes are not only a delicious filling alternative side dish to compliment your meal, but they are also so simple and super easy to make, combining mashed potatoes, hickory smoked bacon, sharp cheddar cheese, green scallions, and sour cream. If you love Loaded Baked Potatoes, you will fall in love with this recipe for Loaded Mashed Potatoes.

I have been making this delicious recipe for Fully Loaded Mashed Potatoes for some time now, and everyone seems to love them. Usually, they never seem to be called Fully Loaded Mashed Potatoes at our house. My husband and his friend jokingly refer to them as “Heart Attack Potatoes,” which usually gives me a good chuckle being neither one of them is extremely health conscience on any occasion.



Fully Loaded Mashed PotatoesI usually only make them a few times a year, but when I do they fly off the table, and never in the History of The McCallum Household has any leftovers. Even if I have doubled and tripled the recipe over the years to maybe have a small amount left for lunch the next day, which always saddens me,  I love them so much.


You can order these at most food chains, such as Chili’s, Bob Evans, Boston Market, TGI Fridays, etc. I am emotionally attached to mine, so I rarely order them when we eat out. I am sure they are also delicious, except I love my recipe for Loaded Mashed Potatoes. Maybe I have become a little biased over the years in my recipes.


Below you will find my beloved recipe for Loaded Mashed Potatoes, AKA The Heart Attack Potatoes, with simple and easy-to-understand instructions to make your own delicious alternative to plain old Mashed potatoes.





Fully Loaded Mashed Potatoes


Ingredients needed for Fully Loaded Mashed Potatoes

  • Three pounds of red skin potatoes

  • One cup of sour cream, your brand

  • 1/4 of a cup of heavy cream

  • Two tablespoons of unsalted butter

  • Two tablespoons fresh parsley chopped

  • kosher salt, to taste

  • freshly ground pepper, to taste

  • 3/4 of a cup freshly grated extra sharp white cheddar cheese

  • 1/2 of a cup freshly grated yellow sharp cheddar cheese

  • Ten slices of Hickory smoked thick-sliced bacon, chopped and divided equally

  • One small bunch of green scallions, thinly sliced



Fully Loaded Mashed Potatoes

Fully Loaded Mashed Potatoes

Heidy McCallum
These delightful Fully Loaded mashed potatoes are not only a delicious filling alternative side dish to compliment your meal, but they are also so simple and super easy to make.
5 from 8 votes
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 6
Calories 647 kcal


  • 3 pounds red skin potatoes
  • 1 cup sour cream your brand
  • ¼ cup heavy cream
  • 2 tablespoons Unsalted butter
  • 2 tablespoons parsley chopped
  • Kosher salt to taste
  • black pepper to taste
  • ¾ cup white cheddar cheese freshly grated extra sharp
  • ½ cup sharp cheddar cheese freshly grated yellow
  • 10 slices thick-sliced bacon chopped and divided equally
  • 1 bunch green scallions thinly sliced


  • Wash and scrub red skin potatoes. Remove as much or little of the red skin with a potato peeler as desired (I sometimes don’t remove it to add a pretty color)
  • Cut potatoes into small pieces, place in a large enough saucepan to hold 3 pounds of potatoes and cover with water. Place on medium-high heat till potatoes become fork tender, drain in a colander to remove all water.
  • Preheat oven to 350 degrees
  • Place drained potatoes back in a large saucepan, add 1 cup of your brand of sour cream, 1/4 of a cup heavy cream, 2 tablespoons of unsalted butter, 2 tablespoons of fresh parsley, and season with kosher salt and pepper to your own taste.
  • Using a potato masher, begin mashing potatoes and incorporating the mentioned ingredients together. (I like my mashed potatoes to be a little chunky to add additional texture.) Once you have the desired consistency, add ¾ of a cup of white cheddar to potatoes and ½ of equally divided chopped bacon and stir ingredients in.
  • Place in glass oven-safe baking dish large enough to retain ingredients, about 3 quarts or 9×14 in size. (I do not use cooking spray and have never had an issue with mine sticking, you may add if desired) top with ½ cup of freshly grated yellow sharp cheese and remained of bacon.
  • Bake in a 350-degree oven for 10 minutes, remove from oven and top with sliced green scallions before placing on the dinner table.


Serving: 01Calories: 647kcalCarbohydrates: 39gProtein: 19gFat: 47gSaturated Fat: 22gCholesterol: 108mgSodium: 621mgPotassium: 1254mgFiber: 4gSugar: 4gVitamin A: 927IUVitamin C: 22mgCalcium: 249mgIron: 2mg
Keyword bacon, Cheese, Loaded Mashed Potatoes, Potatoes
Tried this recipe?Let us know how it was!



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  1. 5 stars
    These look delicious. I love the idea of combining heavy cream and sour cream. I’ve never tried that when making my version of these. I’m going to next time! Pinning so I’ll remember this one.

  2. 5 stars
    Oh I definitely need to make these Heidy! They look awesome! Sharing them on my Facebook page right now! Thanks for linking them up at Foodie Fridays…I am always in awe of your recipes! Everything always looks so good!!

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