Mashed Potatoes with Bacon and Cheddar Cheese – Modern Honey

Mashed Potatoes with Bacon and Cheddar Cheese – Modern Honey

These Loaded Cheddar Mashed Potatoes start with crunchy and buttery mashed potatoes topped with bacon, cheddar cheese, and scallions. These loaded mashed potatoes are the perfect side dish.

Loaded with bacon cheddar mashed potatoes.  These Loaded Cheddar Mashed Potatoes start with crunchy and buttery mashed potatoes topped with bacon, cheddar cheese, and scallions.  These loaded mashed potatoes are the perfect side dish.

I’m always looking for creative and delicious ways to use vegetables as side dishes. These loaded mashed potatoes with crispy bacon dipped in sour cheddar sauce might just be the best.

We served these dishes alongside tri-tip steak while watching college football, and to say they were a huge hit is a complete understatement. Everyone loves these bacon stuffed potatoes!

My classic mashed potato recipe has been very popular on Modern Honey for years. This is just an elevated version with the addition of delicious bacon and rich cheddar cheese.

Why you’ll love loaded mashed potatoes:

  • It has these crunchy mashed potatoes Creamy centers and crispy edges It is the perfect type of potato in my opinion.
  • Bacon and potatoes go together like p, b, and j.
  • the Cheddar dipping sauce with sour cream Just puts it all over the top.
Loaded with bacon cheddar mashed potatoes.  These Loaded Cheddar Mashed Potatoes start with crunchy and buttery mashed potatoes topped with bacon, cheddar cheese, and scallions.  These loaded mashed potatoes are the perfect side dish.

ingredients:

These loaded mashed potatoes are made with 7 simple ingredients.

  • Small Yukon gold potatoes or fingerlings -I like to use baby Yukon Gold potatoes because of their creamy texture.
  • Salted butter
  • Extra virgin olive oil
  • Salt and Pepper
  • bacon -I suggest using thick bacon but you can use your favorite brand of bacon.
  • Cheddar cheese -For easier melting, I suggest grating fresh cheddar cheese.
  • green onion

Ingredients for Garlic Cheddar Sour Cream Sauce:

  • sour cream – Use full-fat sour cream for a creamier sauce, but you can use low-fat sour cream as well.
  • Cheddar cheese (grated) – Colby Jack cheese can also be used instead.
  • garlic – Use fresh garlic or garlic powder.
  • Salt and Pepper – Gives extra flavor to sour cream.

Season your potatoes!

The potatoes absorb the seasoning and a simple salt and pepper will bring out the flavor of the potatoes so be generous.

Loaded Mashed Potatoes Instructions:

  • Start using Small golden potatoes or fingerlings. You want to use smaller potatoes to make it easier to smash them against the bottom of the cup. If it’s too big, it will collapse. I prefer Yukon Gold potatoes because of their creamy texture and thin skin.
  • Place the potatoes in a large bowl and fill it with water. Place on high heat until boiling. Boil for 20-25 minutes or until potatoes are fork tender. You want it to be soft enough to smash! The larger the potatoes, the longer the cooking time.
  • While the potatoes are cooking, preheat the oven to 400 degrees. Line a baking tray with two pieces of aluminum foil. Spread the bacon on the baking tray. Bake for 20-24 minutes, depending on desired degree of crispiness. We take it out of the oven and put it on a paper towel to drain. Increase the oven temperature to 425 degrees.
Mashed potatoes loaded with bacon and cheddar cheese and fried in butter
  • Once the potatoes are fork tender, fluff themDrain the water and place the potatoes in a colander to allow the steam to escape for about 5 minutes. Prepare a large baking tray. Place the potatoes on the baking sheet and tap each one with the bottom of a cup to “smash” them..
Loaded with mashed potatoes with bacon and cheddar cheese on a baking tray
  • Drizzle potatoes with melted salted butter and extra virgin olive oil. Sprinkle with salt and pepper.
  • Bake in a 425 degree oven for approximately 35-45 minutesDepending on desired level of crispness, flip halfway through baking.
Mashed potatoes on a baking sheet
  • With 5 minutes left to finish baking, remove from the oven and sprinkle with cheddar cheese. Return the baking sheet to the oven and leave until the cheese melts, about 5 minutes.
  • Remove from the oven and sprinkle with bacon and green onions.

Garlic Cheddar Sauce with Sour Cream:

  • In a small bowl, mix sour cream, cheddar cheese, garlic, and pepper. Dip potatoes or dip potatoes in dip.
Loaded with bacon cheddar mashed potatoes.  These Loaded Cheddar Mashed Potatoes start with crunchy and buttery mashed potatoes topped with bacon, cheddar cheese, and scallions.  These loaded mashed potatoes are the perfect side dish.

Alternatives and changes:

Instead of sour cream, you can substitute Greek yogurt.

Instead of classic bacon, you can substitute turkey bacon.

If you don’t like green onions, you can omit them.

Storage and advancement:

These mashed potatoes are best eaten warm but cannot be reheated in the oven.

You can store it in the refrigerator.

Frequently asked questions:

What type of potatoes should I use in this mashed potato recipe?

I suggest using Yukon Gold or baby yellow potatoes in this recipe because of their creamy texture. You can also use baby red potatoes or fingerling potatoes.

How do I know when my bacon mashed potatoes are cooked?

You want to look for those crisp, golden edges. If you want crispy mashed potatoes, you will need to bake them for a longer period of time.

Popular potato recipes:

These potato recipes are rated 5 stars and are the perfect side dish recipe.

What to serve with loaded mashed potatoes:

If you’re looking for a main dish that you can pair with mashed potatoes stuffed with bacon and cheddar cheese, check out these popular main dish recipes…

Loaded with bacon cheddar mashed potatoes.  These Loaded Cheddar Mashed Potatoes start with crunchy and buttery mashed potatoes topped with bacon, cheddar cheese, and scallions.  These loaded mashed potatoes are the perfect side dish.

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Garlic Cheddar Sauce with Sour Cream:

  • Start using Small golden potatoes or fingerlings. You want to use smaller potatoes to make it easier to smash them against the bottom of the cup. If it’s too big, it will collapse. I prefer Yukon Gold potatoes because of their creamy texture and thin skin.

  • Place the potatoes in a large bowl and fill it with water. Place on high heat until boiling. Boil for 20-25 minutes or until potatoes are fork tender. You want it to be soft enough to smash! The larger the potatoes, the longer the cooking time. While the potatoes are cooking, preheat the oven to 400 degrees. Line a baking tray with two pieces of aluminum foil.

  • Spread the bacon on the baking sheet. Bake for 20-24 minutes, depending on desired degree of crispiness. We take it out of the oven and put it on a paper towel to drain. Increase the oven temperature to 425 degrees.

  • Once the potatoes are fork tender, fluff themDrain the water and place the potatoes in a colander to allow the steam to escape for about 5 minutes. Prepare a large baking tray. Place the potatoes on the baking sheet and tap each one with the bottom of a cup to “smash” them..

  • Drizzle potatoes with melted salted butter and extra virgin olive oil. Sprinkle with salt and pepper.

  • Bake in a 425 degree oven for approximately 35-45 minutesDepending on desired level of crispness, flip halfway through baking.

  • With 5 minutes left to finish baking, remove from the oven and sprinkle with cheddar cheese. Return the baking sheet to the oven and leave until the cheese melts, about 5 minutes. Remove from the oven and sprinkle with bacon and green onions.

Garlic Cheddar Sauce with Sour Cream:

  • In a small bowl, mix sour cream, cheddar cheese, garlic, and pepper. Dip potatoes or dip potatoes in dip.

What type of potatoes should I use in loaded mashed potatoes?
I suggest using Yukon Gold or baby yellow potatoes in this recipe because of their creamy texture. You can also use baby red potatoes or fingerling potatoes.

Calories: 424Calories, Carbohydrates: 18g, protein: 15g, fat: 33g, Saturated fat: 15g, Unsaturated fats: 3g, Monounsaturated fats: 11g, Unsaturated fats: 0.2g, Cholesterol: 75mg, sodium: 753mg, Potassium: 504mg, Fiber: 2g, sugar: 1g, Vitamin A: 654international unit, Vitamin C: 18mg, Calcium: 330mg, iron: 1mg

Nutritional information is automatically calculated and should only be used as an estimate.

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