LOADED MASH POTATO RECIPE RECIPES

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LOADED MASHED POTATO CASSEROLE RECIPE - FOOD.COM



Loaded Mashed Potato Casserole Recipe - Food.com image

I leave out the nutmeg and use the real bacos for recipes from Oscar Mayer. Prep time does not include time to prepare your mashed potatoes. For the prepared mashed potatoes, all I do is mash up the potatoes and add a tablespoon of butter then continue on with the recipe.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12 serving(s)

Number Of Ingredients 9

5 1/2 cups prepared mashed potatoes
1/2 cup milk
8 ounces cream cheese
1 cup sour cream
2 teaspoons parsley
1 teaspoon garlic salt
1/4 teaspoon nutmeg
3/4 cup shredded cheddar cheese
12 slices bacon, cooked and crumbled

Steps:

  • Beat first seven ingredients in a large bowl until smooth and creamy.
  • Spoon mixture into lightly greased 13x9 pan.
  • Sprinkle with bacon and cheese.
  • Cover and bake at 350º for 30 minutes or until thoroughly heated.

Nutrition Facts : Calories 254.4, FatContent 17.1, SaturatedFatContent 9.1, CholesterolContent 47, SodiumContent 482.6, CarbohydrateContent 19.1, FiberContent 1.5, SugarContent 2.8, ProteinContent 6.4

FULLY LOADED BAKED POTATO SOUP RECIPE | GUY FIERI | FOOD ...



Fully Loaded Baked Potato Soup Recipe | Guy Fieri | Food ... image

Craving comfort? Make Guy Fieri’s easy fully-loaded baked potato soup from Guy’s Big Bite, and top it with your favorite fixin’s – bacon, cheese, sour cream and chives.

Provided by Guy Fieri

Categories     main-dish

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 4 servings

Number Of Ingredients 8

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
  • Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
  • Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
  • Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
  • Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
  • Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

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