Tired of the same old side dish, I whipped up this new family favorite. We can't get enough of these loaded mashed potatoes at our house. Often, I'll prepare this casserole ahead and refrigerate it. Then I bake it just before serving. &mdash;Dawn Reuter, Oxford, Wisconsin


Loaded Mashed Potatoes

potatoes,

sour cream

milk

butter

Salt and pepper

cheddar cheese blend, divided

bacon,

green onions, sliced

I agree that this recipe is good and I have been using similar for years, however, I add about 4 oz. of cream cheese and it makes it GREAT.

Oh, this is so yummy!  I always make it for Christmas dinner to serve with ham.  I also make sure I make enough so there are leftovers. Then I can freeze individual portions to enjoy later.

This is amazingly good - great recipe will make time and time again - thanks

Served last night for dinner. Everyone-kids and adults alike-enjoyed. Going to be a new staple for company at our house!

I used light sour cream, reduced fat cheddar colby cheese. It was still fabulous!

I cook for church kids on Wednesday nights and making mashed potatoes for 40 is a lot of peeling and cooking.  I 'make' this recipe using instant mashed potatoes (big box at Sam's Club) and add the sour cream, butter, cheese, bacon, and green onions.  Everybody loves it and it sure makes instant potatoes taste great.  I too use the light sour cream and cheese.

These were very tasty and easy to take for a meal at a friend's house. I added garlic powder and onion powder to taste and probably added more sour cream because I like it.  I didn't have scallions, so that is why I added the additional flavors.  Yum!

I thought these potatoes were decent but nothing spectacular.  I felt that I could have winged it without a recipe and come up with something just as good.  They did have good flavor and were easy to make but I was looking for something special not average.  I do not think I would make these again but would still recommend them to someone who likes loaded mashed potatoes and is looking for a good recipe.

Oh, yes, I made this for a Potluck at our Church and it's a "Keeper".  Everybody loved it.

I gave these potatoes only 3 stars because the recipe as is lacks quite a bit of flavor. I added a full cup of sour cream, a whole stick of butter, and 1lb of bacon instead of 1/2. When you cook the bacon down you're really not left with a whole lot and my husband LOVES bacon. It's obviously not a lowfat dish but I only make it for Thanksgiving. I also added something called "21 seasoning salute" and it really made a difference (about 1 1/2 tsp.). Oh.. and I added at least a half cup more cheese to the top!! I love cheese!  At Thanksgiving old and young alike RAVE about this dish! Everyone loves it!!!

This is going to be my go-to potluck recipe!  I used only 2 lbs. of yukon gold potatoes (skin-on), and decreased the sour cream slightly and used a splash of cream instead of milk. I used 2 tbsp. of butter and hand mashed.  Threw in a little Fontina with the cheddar as well, though only used 1 1/2 c cheese. Tastes almost identical to a nationwide chain's version, but not near as salty.  This refrigerates and reheats well, so great for pot luck or treating a sick neighbor with a ready-made, reheat and serve side dish.

Very good, but a little too rich with the bacon.  I won't put the bacon in next time.

I have made this recipe at least 4 times and everyone loves it.  I can make a meal out this and be happy!

This made a decent meal, but it was tons of work! Maybe because it makes a ton (14 servings), haha. We enjoyed it, but each plate definitely needs a shake or two of salt and pepper before consumption. I will probably make it again! :)

i chopped up onions very fine and sauted in little bacon grease and added tbl butter. I also tasted this prior to adding the cheese on top/placing it in the oven. very good..next time i will add garlic! perfect change from the regular mashed potatoes.

loaded mashed potatoes

Prep Time: 35 minutes

Cook Time: 30 minutes

Total: 1 hours, 5 minutes

Servings: 14

Cost: $2.23 /serving

Author : Taste of Home

Ingredients

Instructions

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