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 are definitely going to 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 are extremely health conscience on any occasion.
I 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 there ever been 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.
Amazingly enough, you can pretty much 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 delicious as well, except I really am in love with my recipe for Loaded Mashed Potatoes. I guess maybe I have become a little biased over the years to 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.
3 pounds of red skin potatoes
1 cup sour cream, your brand
1/4 of a cup heavy cream
2 tablespoons of unsalted butter
2 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
10 slices of Hickory smoked thick-sliced bacon, chopped and divided equally
1 small bunch of green scallions, thinly sliced
Loaded Mashed Potatoes
- 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.