LOADED SMASHED RED POTATOES RECIPES
LOADED BAKED RED MASHED POTATOES RECIPE - FOOD.COM
My own recipe of loaded baked mashed red potatoes. I've found several wonderful mashed potato recipes, but I always found myself tweaking them for my own tastes. This serves enough for my family of six with plenty of leftovers. It's flavorful and savory without being overpowering! Enjoy!
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 7-10 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon until crispy, place on paper towel to soak up grease, wait until cool.
- Chop bacon into approximately 1/3 inch pieces and set aside for later.
- Clean and cut red potatoes into 1/2 inch to 2/3 inch cubes (leave skin on).
- Boil potatoes until cubes are easily mashed. (Test a couple cubes with a spoon or finger).
- Lightly mash in a large bowl (Avoid over mashing! Red potatoes can become gooey) and set aside for later.
- Preheat oven for 350.
- In a small mixing bowl put: sour cream, milk, parsley, garlic powder, black pepper, salt, and basil.
- Stir until smooth/blended well.
- Fold mixture into mashed potatoes.
- Spoon potatoes evenly into a glass baking dish.
- Take the strips of sharp cheddar and make a loose basket weave pattern on top of the potatoes.
- Sprinkle the chopped bacon on top of the potatoes with cheese.
- Sprinkle the sliced green onions on top.
- Bake for 15 minutes at 350.
Nutrition Facts : Calories 700.6, FatContent 45.8, SaturatedFatContent 24.1, CholesterolContent 109.3, SodiumContent 1675.3, CarbohydrateContent 55.6, FiberContent 6, SugarContent 5.8, ProteinContent 19.5
LOADED RED POTATO CASSEROLE RECIPE: HOW TO MAKE IT
This potato casserole has the same flavor of the potato skins you can order as a restaurant appetizer. It's an ideal dish for tailgating and potlucks. —Charlane Gathy, Lexington, Kentucky
Provided by Taste of Home
Categories Side Dishes
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot., Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-quart baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes.
Nutrition Facts : Calories 187 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 245mg sodium, CarbohydrateContent 15g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
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