Loaded Mashed Potatoes With Bacon Food

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.

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.

BACON CHEDDAR LOADED MASHED POTATOES

Steps:

• To a large stockpot, add the potatoes, cover with 1-inch water above them, and bring to a boil over medium heat. Boil for about 15 to 20 minutes, or until tender and done; don't overcook.
• Drain potatoes well and then return them back to the stockpot.
• Using a potato masher, mash them by hand until they're mostly smooth with a few lumps.
• Add all remaining ingredients, and stir to combine. Taste and if desired, add additional salt and pepper.
• Optionally garnish with chives or green onions and serve. Potatoes will keep airtight in the fridge for up to 1 week and in the freezer for up to 4 months. Reheat gently and you will likely need to add additional cream or milk when reheating if the potatoes have thickened up. *See Notes for Make Ahead and Casserole Style Directions.

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.

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 GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Place a cooling rack on top of a baking sheet lined with parchment paper.
• Spread the bacon over the cooling rack so that none of the slices are touching. Slice the top off the head of garlic so the cloves are exposed. Drizzle the exposed cloves with the olive oil and sprinkle with some salt and pepper, then wrap in aluminum foil to create a packet. Roast both until the bacon is crispy and the garlic is soft, about 30 minutes. Set aside to cool.
• Put the potatoes in a pot and cover with water. Add a generous pinch of salt. Bring to a simmer and simmer until the potatoes are tender, about 30 minutes.
• Drain the water from the pot and transfer the potatoes to a stand mixer. Add the cream, butter, sour cream, 6 cloves of the roasted garlic and 1 3/4 cups of the Cheddar to the mixer and whip until combined and smooth. Add additional salt and pepper to taste.
• Transfer the potatoes to a serving dish and top with the remaining Cheddar. Crumble the bacon over the top and sprinkle with the scallions. Serve immediately.

LOADED MASHED POTATO CUPS RECIPE BY TASTY

Steps:

• In a large bowl combine mashed potatoes, bacon, chives, parmesan cheese, garlic powder, salt, and pepper.
• Spray a 12-cup muffin pan with cooking spray.
• Divide the mashed potatoes evenly into each cup. Make a hole in the center of each mashed potato cup.
• Add shredded cheddar to the center of each cup.
• Bake mashed potato cups at 400ºF (200ºC) for 30-35 minutes or until outside is crispy and brown.
• Top with a dollop of sour cream, chives and bacon crumbs.
• Enjoy!

MAKE AHEAD LOADED MASHED POTATOES

Steps:

• Cook the potatoes in a pot of boiling water until fork tender. Drain.
• Beat the potatoes with the butter, milk, cooking creme (or cream cheese), sour cream, & spices until creamy.
• Scoop the potatoes into a baking dish, and spread evenly. Sprinkle with the cheese, bacon, & green onions.
• Cover & refrigerate up to 36 hours. Set it on the counter about 30 minutes prior to baking. When you are ready to eat, bake uncovered at 350 for 40 minutes.

CHEESY LOADED MASHED POTATOES

Steps:

• Mix all ingredients until well blended.

LOADED MASHED POTATOES WITH BACON AND CHEDDAR

Steps:

• Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
• Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, andcrumble into pieces.
• Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add theonion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper. Stir until well combined.
• Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

BACON-TOPPED LOADED POTATOES

Steps:

• Heat oven to 400°F. Spray 1 1/2-quart casserole with cooking spray. In casserole, stir sauce mix, water, milk, cream cheese and garlic powder with whisk until blended. Stir in potatoes.
• Bake uncovered 30 to 35 minutes or until potatoes are tender. Allow to stand 5 minutes to thicken. Stir; sprinkle with bacon and onions.

BACON MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Transfer to a large bowl. Add the milk, mayonnaise, chives, garlic powder and pepper; mash potatoes. Stir in cheese and bacon.