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.
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