Loaded Mashed Potatoes

Jennifer Bass


I wanted to try something "fancier" for a side dish of mashed potatoes. These were excellent and very flavorful.

★★★★★ 2 votes
10 Min
20 Min


3 large
idaho potatoes, peeled & rinsed
3 Tbsp
1/2 c
shredded sharp cheddar cheese, divided
3 slice
bacon, cooked & crumbled
4 large
cherry tomatoes, coarsely chopped
green onions, sliced into 1/4-inch slices (green part only)
salt & pepper, to taste


1Carefully cut potatoes into quarters. Place the potatoes in a medium-sized pot and fill with cold water until the potatoes are just covered with water. Place potatoes over medium-high heat and bring to a boil. Boil for about 10 minutes or until potatoes are fork tender.
2Preheat oven to 350 degrees. Drain the potatoes in a colander and return to the cooking pot. Add butter; add milk in increments of 1 tablespoon until just moist. Using a potato masher or a fork, mash potatoes until there are no lumps, adding milk as needed to make them fluffy and creamy. Season with salt and pepper. Add 1/4 cup of the sharp cheddar cheese, continue to mash unti cheese has melted.
3Place mashed potatoes in a small baking dish. Sprinkle remaining cheese over the potatoes. Sprinkle bacon over the cheese; top with chopped tomatoes. Place in the oven for about 10 minutes or until the cheese has melted on top. Remove from oven and sprinkle with green onions.

About this Recipe

Course/Dish: Potatoes