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a plain bowl of pale loaded mashed potatoes with melted cheddar streaks, crisp bacon pieces, thin green scallion slices and a few short brown baked-potato-skin strips on top, with no whole stuffed potato halves or garnish sprigs
Andre Lewis

Loaded Mashed Potatoes

Bake the russets before making this loaded mash, then crisp a few pieces of their skins while the warm flesh meets sour cream, bacon and cheddar. The oven keeps extra water out of the potatoes, so add warm milk gradually instead of assuming they need every drop at once. Fold gently and leave a little texture; heavy mixing won't make a better bowl. The crisp skin pieces go on at serving, where they keep their bite against the creamy center instead of disappearing during a long hold.
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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 the oven to 425°F. Pierce potatoes several times, rub with 1 teaspoon oil and bake directly on the rack for 60 to 70 minutes until completely tender. Cool for 5 minutes.
  2. Meanwhile, cook bacon in a skillet over medium heat for 8 to 10 minutes until crisp. Drain and crumble.
  3. Split hot potatoes and scoop flesh into a warm bowl. Cut the skins from 2 potato halves into short strips, toss with remaining oil and bake on a rimmed sheet for 8 to 10 minutes until crisp; reserve other skins for another use.
  4. Mash the warm flesh with butter, then fold in warm milk gradually, sour cream, cheddar, salt, pepper and half the bacon until spoonable and the cheese softens. Avoid a mixer or food processor.
  5. Transfer to a warm serving bowl and add remaining bacon, the measured scallions and crisp skin pieces just before serving.