Calling all potato lovers, especially those that can’t make up their mind of whether to make mashed potatoes or baked potatoes because they like both so much! (I’m talking about my daughter and myself here.) This is the best of both worlds because it takes creamy mashed potatoes to the max with loaded baked potato familiar additions. Yes!We are talking about the additions of cream, sour cream, cheddar cheese, bacon, and chopped green onions. All that yumminess in one dish!
Everyone loves baked potatoes, and there are times when you are having a gathering of friends or family over to the house, and need a potato dish that has it all together. All the goodies in one, which some may say sounds like Twice Baked Potatoes, but without the potato skins. Now this is an excuse for you and I to decide we are Not going to be afraid of the calories or fat grams, that we are going to just enjoy Life– the life of a skinny Eater (oh to be one of those!) and stop depriving ourselves for just one meal. Come on and let’s celebrate!
You know what, sometimes we just have to give ourselves permission to indulge in one seductive side dish, or one incredible meal, and that we will then “get back on the wagon!” We just have to be sure to climb back onto the wagon though. Let’s see, what famous character said, “Tomorrow I’ll think of some way…after all, tomorrow is another day.” Ah yes, dear Scarlett O’Hara. Eat something fantastic today and diet tomorrow.
So here is a delicious dilemma calling not only your name, but the names of all those lucky people that you invite to indulge with you, for one glorious meal! Because you, perhaps like me, will want to have something wonderfully yummy to go with it. Or maybe it’s the other way around–you have a special meat dish that begs for a special side dish to go with it.
I don’t need to tell you that this luscious side plays well with a host of its food buddies. Think steak with this potato casserole all dolled up with bacon, cheddar cheese and green onions. Oh, and think of meatloaf with this too, or Fried Chicken.
A few potato cautions:
- Now potatoes are easy to boil—just add water, but barely covered, so you don’t water-down the potato flavor.
- To kick up the overall flavor utilizing “Umami” benefits, cook it in chicken broth instead of water.
- When the potatoes come to a boil, turn the heat to simmer; don’t let them get dry and burned, like I did one time.
- Be sure to drain them as soon as they are tender or they will get soggy sitting in the water, and I did this too.
- How do you know when they are tender you ask? Answer—when you can stick a fork or knife blade in and it slides off.
- It doesn’t count as much on the going into the potato—the real test is if it slides off easily. And guess what—this is true for checking the “doneness” of almost anything!
- Potatoes are easy to mash—just don’t overdo it or they become a big sticky, globby mess.
Have your additions (milk, cream, sour cream, grated cheddar cheese, at around room temperature, so it will all blend or melt better.
If you make my Loaded Mashed Potato Casserole Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
6 slices Hickory Smoked Bacon, cut into ½ in pieces 2 pounds Yukon Gold potatoes, scrubbed clean and quartered ½ teaspoon salt ¼ cup unsalted butter, room temp. ½ cup sour cream, room temp. 1½ cups Cheddar cheese, grated–room temp. 2 green onions, thinly sliced 6 ounces heavy cream, room temp. ¼ teaspoon pepper Try out our Mashed Potato Casserole Recipe and post your results below in the comments…
How to make a Mashed Potato Casserole
6 slices Hickory Smoked Bacon, cut into ½ in pieces
2 pounds Yukon Gold potatoes, scrubbed clean and quartered
½ teaspoon salt
¼ cup unsalted butter, room temp.
½ cup sour cream, room temp.
1½ cups Cheddar cheese, grated–room temp.
2 green onions, thinly sliced
6 ounces heavy cream, room temp.
¼ teaspoon pepper
Try out our Mashed Potato Casserole Recipe and post your results below in the comments…