Homemade Loaded Mashed Potatoes Food

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 MASHED POTATOES

Steps:

• Heat oven to 350°.
• Mix first six ingredients in mixer on medium speed until smooth and creamy.
• Spoon into a greased 9x13-inch pan or casserole dish and sprinkle with cheese and bacon.
• Cover with foil and bake for 30 minutes.

CREAMY LOADED MASHED POTATOES

Steps:

• Preheat oven to 375 degrees. Spray 2-quart shallow baking dish with nonstick cooking spray; set aside.
• Cover potatoes with water in 4-quart saucepot; bring to a boil over high heat. Reduce heat to low and cook 10 minutes or until potatoes are tender; drain and mash.
• Stir in 1 cup cheese, Hellmann's® or Best Foods® Real Mayonnaise, sour cream, green onions and 4 strips crumbled bacon. Turn into prepared baking dish and bake 30 minutes or until bubbling.
• Top with remaining 1/2 cup cheese and bacon. Bake an additional 5 minutes or until cheese is melted. Garnish, if desired, with additional chopped green onions.

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.

LOADED MASHED POTATOES

Steps:

• 1. Prepare Hungry Jack potatoes as directed on the back of the box.
• 2. Once done, remove from heat. (Pour in a bowl if you would like).
• 3. Mix in sour cream, butter, salt and pepper until well blended.
• 4. Stir in 2 cups of cheese, bacon, and green onion.
• 5. Transfer to a greased baking dish and top with remaining cup of cheese.
• 6. Bake until heated through or cheese is melted.
• 7. Enjoy.

LOADED MASHED POTATOES

Steps:

• Peel the potatoes.
• Dice.
• In a large saucepan filled with water, put the potatoes inches.
• Bring to a boil.
• Reduce the heat to a simmer and cover.
• Cook until tender.
• Drain the potatoes.
• Return to the saucepan and mash potatoes and milk together with a potato masher.
• Stir in onion dip, salt, pepper, Parmesan cheese, and bacon.
• Serve hot.

LOADED MASHED POTATOES

Steps:

• Place potatoes in a pot and cover with water; bring to boil. Reduce heat; cover and simmer until tender. Drain and place in a mixing bowl. Add 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-quart baking dish. Top with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes or until heated through and cheese is melted.

HOMEMADE LOADED MASHED POTATOES

Steps:

• Wash the potatoes & green onions thoroughly, taking note to any and all darker spots on the potatoes (you don't want to serve "black eyes", they really taste awful!).
• Put the potatoes into a pot of water to boil, occasionally checking the potatoes for tenderness.
• While the potatoes boil, cook the bacon to your liking (try to avoid crispy bacon at all costs!), dry the bacon, chop into small pieces and set it to the side.
• Chop the green onions into small pieces - DO NOT MINCE!
• When the potatoes are near being done, gently heat the Heavy Cream/Chicken Broth mixture (cold broth/cream mixture delays the entire cooking process).
• When the potatoes are done, drain potatoes into a colander and start to flake away the skin, setting the skinned potatoes into a bowl.
• Mash potatoes, adding the warm Cream/Broth mixture in slowly, followed by the onions, bacon, cheese, butter, garlic powder, and salt.
• Stir thoroughly and enjoy!

SUPER LOADED MASHED POTATOES

Steps:

• Spray 1 1/2 quart casserole dish with some nonstick cooking spray.
• Get your bacon ready, fried or baked, however you like to do it.
• Heat water to a boil in a medium saucepan. Remove from heat and mix in milk, garlic salt, sour cream. Add the potato flakes and combine well, blend in the chives and cooked bacon, crumbled.
• Preheat the broiler.
• Spoon potatoes into prepared casserole dish, sprinkle with cheddar french fried onions and parmesan cheese, broil 4 to 6 inches from heat for 60 seconds or until golden brown.
• You should have 8 1/2 cup servings. Chow down and enjoy!

FARMHOUSE LOADED MASHED POTATOES

Steps:

• Place potatoes in large pot, cover with water; boil until fork-tender.
• While that is cooking, fry bacon; drain & crumble; slice onions; set aside.
• Preheat oven to 350; grease a 3-quart casserole dish; set aside.
• Drain the potatoes, dump into mixing bowl, add sour cream, milk, butter, salt & pepper; beat on medium-low until light and fluffy.
• Stir in TWO cups cheese, bacon crumbles, and onion slices.
• Transfer mixture to prepared dish, sprinkle remaining cheese over the top.
• Bake (UNCOVERED) for 30 minutes OR heated through--cheese will be melted & bubbly.

CHEESY LOADED MASHED POTATOES

Steps:

• Mix all ingredients until well blended.