Mashed potatoes that could be a meal. Hardy, filling, and savory. I started making mashed potatoes this way mainly for my daughter who loves loaded baked potatoes. The first time I tried this was because we were having company for dinner and I was running low on potatoes. It was the hit of the dinner. About a year after I started making them this way, we went to a restaurant that had a similar offering. My daughter said mine was still better.


Recipe Summary

25 mins
1 hr 10 mins
1 hr 35 mins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

  • Lay bacon strips in a single layer on the prepared baking sheet.

  • Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon slices on paper towels. Leave oven on.

  • While the bacon is cooking, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, place in a large mixing bowl, and mash with a fork or potato masher.

  • Chop bacon and add to potatoes. Stir in sour cream, Cheddar cheese, green onions, salt, and pepper until well mixed. Transfer to a large casserole dish.

  • Bake until potatoes are heated through and cheese is melted, about 45 minutes. Re-mix to blend cheese throughout and serve hot.

Cook's Note:

I use turkey bacon to cut back the fat and sodium.

Nutrition Facts

473 calories; protein 18.3g; carbohydrates 27.7g; fat 33.2g; cholesterol 96.2mg; sodium 619.6mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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Rating: 5 stars
I added a tbs of butter just because I like my potatoes buttery. I used regular bacon rather than turkey bacon and I really didn't measure anything, I just added everything to taste. Very good and I will make these again. Thanks for the recipe. Read More