Loaded Mashed Potato Bowls with Bacon, Cheese, and Chives Recipe
This recipe for Loaded Mashed Potato Bowls combines creamy mashed potatoes made from russet or Yukon Gold potatoes with classic toppings like crispy bacon, shredded cheddar cheese, sour cream, and fresh green onions or chives, creating a comforting and delicious side dish that’s perfect for any meal.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 4 Servings
- Category: Side Dishes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Mashed Potatoes
- 3 pounds russet or Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- ¾ cup warm milk or heavy cream
- Salt, to taste
- Black pepper, to taste
Classic Loaded Toppings
- 1½ cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- ¼ cup sour cream
- ¼ cup green onions or chives, chopped
Instructions
- Boil Potatoes: Place the peeled and cubed potatoes into a large pot and cover them with cold salted water. Bring the water to a boil over medium-high heat and cook the potatoes until they are fork-tender, which typically takes about 15 to 20 minutes. Drain the potatoes thoroughly once cooked.
- Mash Potatoes: Return the drained potatoes to the pot while still hot. Add the unsalted butter and mash the potatoes until smooth. Gradually pour in the warm milk or heavy cream while continuing to mash until the mixture is creamy and fluffy. Season with salt and black pepper to taste and stir until well combined.
- Prepare Toppings: Cook the bacon slices in a skillet over medium heat until crispy. Transfer to a paper towel to drain excess fat and crumble when cooled. If your cheddar cheese isn’t pre-shredded, shred it now. Chop the green onions or chives finely.
- Assemble Bowls: Spoon generous portions of the creamy mashed potatoes into individual serving bowls. Top each bowl with shredded cheddar cheese, crumbled bacon, a dollop of sour cream, and a sprinkle of chopped green onions or chives. Serve immediately while hot for the best taste and texture.
Notes
- Use warm milk or cream to keep the mashed potatoes hot and ensure smooth consistency.
- Adjust the amount of butter and cream for a richer or lighter texture based on preference.
- For a vegetarian version, omit the bacon and substitute with sautéed mushrooms or roasted vegetables.
- Make sure to cook the bacon until crispy for the perfect crunchy topping.
- Leftover mashed potatoes can be refrigerated and reheated with a splash of milk to restore creaminess.