I was perusing Pinterest again last week (did I say perusing? I mean obsessing over!) and of course I ended up ogling a million different yummy recipes. But one in particular jumped out at me – Loaded Mashed Potaotes. By loaded, I mean really loaded, with cheese, bacon, more cheese, sour cream, more cheese… you get the idea right? Well I decided right there I simply must make it …even better I must adapt it into my own (originally I thought I’d adapt them to be a little bit healthier, but who am I kidding?).
Since I have a gathering at my house this month, which is brilliantly called “Friend’s Thanksgiving” I knew I needed to wow my friends with some new recipes – and this is my first choice! Every year my friends and I try to cook up some new dishes we wouldn’t ordinarily have seen at our family’s Thanksgiving, it’s fun I recommend it!
Anyway, back to the potato recipe. I decided to adapt the recipe I found from Taste of Home, with my own additions and alterations. So without further delay, give this Fully Loaded Mashed Potato Casserole a try this holiday season:
Recipe: Fully Loaded Mashed Potato Casserole
Ingredients
- 5 pounds potatoes, peeled and quartered
- 3/4 cup low-fat sour cream
- 1/2 cup low-fat cream cheese
- 1/2 cup milk
- 2 to 4 tablespoons butter
- 1 teaspoon of salt
- pepper to taste
- 1/2 teaspoon of dill
- 2 1/2 cups shredded cheddar cheese blend, divided
- 1/2 pound sliced bacon, cooked and crumbled
- 3 green onions, sliced
- 1/4 cup fresh parsley, chopped
- 2 to 3 cloves garlic, minced
- 1/4 cup bread crumbs (to sprinkle over top)
Instructions
- Preheat oven to 350 degrees F.
- Place potatoes in a Dutch oven or large pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl.
- Add the sour cream, cream cheese, milk, butter, 1/2 cup of shredded cheddar, salt, dill, pepper, garlic and fresh parsley. Beat on medium-low speed until light and fluffy and fully mixed. Stir in 1 1/2 cups cheese, bacon and the onions.
- Transfer to a greased 3-quart baking dish. Top with remaining cheese and bread crumbs.
- Bake, uncovered for 30 minutes or until heated through and cheese is melted.
Cooking time: 45 minute(s)
Number of servings (yield): 12
PRINT (to print, please see first button (print) under Share and Enjoy at the bottom of this post).
Not too hard right?! I hope you enjoy this recipe!
Have I tempted you yet? If for some reason you’re still not salivating, how about checking out these other potato casseroles in 12 Easy Potato and Tater Tot Casserole Recipes.
- Delicious Desserts through the Decades - December 1, 2020
- Quick and Easy Dinner Idea: Four-Ingredient OMG Chicken - November 25, 2020
- 4 Turkey Leftover Recipes That Aren’t Turkey Sandwiches - November 20, 2020
Wow, great recipe, I love this.
enjoy
I printed out 9 pages and page 3 is blank, the most important???
I would like the recipe, but can’t find the print button
would love to print this recipe but, for the life of me..can’t figure out how..no print button..HELP
This makes me so hungry,I must make it soon,thanks for posting this.
I could not find print button either so I just highlighted the recipe(you can do picture too if you want it) right mouse click find your print. Make sure you click selection then print.
THERE IS NO SHARE AND ENJOY AT THE BOTTOM OF THE POST AND I HAD TO WRITE THIS DOWN INSTEAD OF PRINTING IT AND I DIDN’T LIKE THAT.I THINK SOMEONE NEEDS TO HAVE THIS CORRECTED.
I didn’t see the print button, either however the Print page option on my browser worked just fine. Can’t wait to try it for tailgating this weekend!!!!
I am just gonna copy and paste this recipe and then print it.