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Loaded Mashed Potato Bake Recipe
Loaded Mashed Potato Bake Recipe photo by Taste of Home

Loaded Mashed Potato Bake Recipe

Publisher Photo
These comforting and creamy mashed potatoes from the Test Kitchen will warm up guests on a cold winter evening. Loaded with all the right ”stuff,” this side is an instant pleaser.
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 4 servings

Ingredients

  • 1 pound red potatoes (about 3 medium), cut into chunks
  • 1/2 cup evaporated milk
  • 2 tablespoons butter
  • 1/2 cup plus 2 tablespoons shredded cheddar cheese, divided
  • 1/3 cup real bacon bits, divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon thinly sliced green onion

Nutritional Facts

1/2 cup equals 268 calories, 15 g fat (9 g saturated fat), 51 mg cholesterol, 647 mg sodium, 22 g carbohydrate, 2 g fiber, 12 g protein.

Directions

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
  2. In a small bowl, beat the potatoes, milk and butter until blended. Stir in 1/2 cup cheese, 3 tablespoons bacon bits, garlic powder and salt.
  3. Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Top with onion and remaining bacon. Bake, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted. Yield: 4 servings.
Originally published as Loaded Mashed Potato Bake in Cooking for 2 Winter 2007, p7

Nutritional Facts

1/2 cup equals 268 calories, 15 g fat (9 g saturated fat), 51 mg cholesterol, 647 mg sodium, 22 g carbohydrate, 2 g fiber, 12 g protein.

Reviews for Loaded Mashed Potato Bake

AVERAGE RATING
   (2)
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5 Star
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MY REVIEW
Reviewed Nov. 20, 2012

My last post should read: Can all or part of this recipe be made ahead of time? Sorry about the last one.

MY REVIEW
Reviewed Nov. 20, 2012

Question: Call all of part of this recipe be made ahead of time? Has anyone prepared it this way?

MY REVIEW
Reviewed May. 19, 2012

Easy and delicious. I made it for Easter dinner and it is now a favorite with all.

MY REVIEW
Reviewed Apr. 8, 2012

loved it. Will have to double it for a dinner party. It's a keeper

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