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Loaded Mashed Potatoes on a plate
Andre Lewis

Loaded Mashed Potatoes

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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 lbs russet potatoes about 4 large potatoes, scrubbed and dried
  • 2 tsp olive oil divided
  • 6 slices bacon
  • 4 tbsp unsalted butter
  • 3/4 cup whole milk warmed
  • 1/2 cup sour cream
  • 6 oz sharp cheddar grated
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper
  • 2 scallions thinly sliced

Method
 

  1. Heat oven to 425°F. Pierce potatoes several times; rub with 1 teaspoon oil. Bake directly on rack 60 to 70 minutes until completely tender. Cool 5 minutes.
  2. Meanwhile, cook bacon over medium 8 to 10 minutes until crisp; drain and crumble.
  3. Split hot potatoes; scoop flesh into a warm bowl. Cut skins from 2 halves into short strips; toss with remaining oil. Bake on a rimmed sheet 8 to 10 minutes until crisp; reserve other skins for another use.
  4. Mash warm flesh with butter; gradually fold in warm milk, sour cream, cheddar, salt, pepper, and half bacon until spoonable and cheese softens. Do not use a mixer or food processor.
  5. Transfer to a warm serving bowl; add remaining bacon, measured scallions, and crisp skins just before serving.