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.
¾cupwhite cheddar cheesefreshly grated extra sharp
½cupsharp cheddar cheesefreshly grated yellow
10slicesthick-sliced baconchopped and divided equally
1bunchgreen scallionsthinly 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.