Loaded Baked Mashed Potatoes

 Good morning my friends, it is good to have you.  Welcome to my website!  Make sure before you leave to click the JOIN button!  No spam, no ads, and only an email update when I post if you wish!  I have over 600 recipes, here!  It kind of jars me to think about that number!

I pray this finds you all doing well and being happy!

This recipe is brought to you courtesy of my hubby.  He asked me if I could make mashed potatoes in the oven with bacon and cheese and something on top.... here it is.  These are AMAZING, and I am grateful he is so supportive and technically, my most viewed and popular recipe here on my website is HIS recipe for Baked Spaghetti and Stuffed Meatballs!  He knows his food let me tell you and I am never amazed at what he comes up with next!

Let's get to the recipe, shall we?

MASHED POTATOES

• 4 med-large russet potatoes
• 3 TBSP melted butter
• 1/4 cup sour cream
• 1/4-1/3 cup milk (depends on the consistency you prefer)
• 1/2 cup chopped bacon pieces
• 1 cup shredded cheddar cheese (reserve approx 1/4 cup for topping)
• salt and pepper
• 1 green onion

For the TOPPING:

• shredded cheddar cheese (1/4 reserved from your 1 cup of cheese)
• 1/2 cup breadcrumbs of your choice
• 4 TBSP melted butter

Preheat your oven to 400 degrees F.  Get a pot of cold water, WELL salted, ready for you.  Peel your potatoes, and cut into about 1-inch pieces, they will cook much faster.  Keep them a pretty uniform size.  Bring your water to a boil and boil for about 10-15 minutes.  Check with a fork to see if they are done.  Drain and place potatoes into a mixing bowl.  Using a hand mixer, mash potatoes, adding in all of your ingredients, sour cream, milk, cheese, bacon, and pepper.  Mix until well combined.  Place into a buttered or sprayed (nonstick cooking spray) dish.  I used about a 9-inch round baking dish, use what you like.  Spread potatoes to cover.  Now, sprinkle your cheese on top evenly, sprinkle the breadcrumbs over the top, and drizzle it all with your melted butter.  Bake at 400 degrees for 25-30 minutes, until the top is golden brown!!!  When you remove from the oven, top with green onions and dig in!

Hope to hear from you if you try this recipe.  It is perfect next to a steak, a thick pork chop, a grilled chicken breast, and a salad!!

ENJOY!

Buttery Parmesan Potatoes

We meet again!  Finally, right?

You guys, I missed my website birthday!  WHAAT?  She turned 8 years old on August 20th!  Oh the vision I started out with has changed so much!  Those first ideas were laughable, my former 2 to 3 new recipes a week is now an unthinkable goal for me and I love it all.  All the dreams, all the changes, all of the everything.  Most I love all of you who have followed me, endured my losses, shared in my successes, and remained supportive friends through it all.  May God bless you abundantly, and forever, hold you in the palm of his hand. 

I have been missing my mom... what is new right?  Not in a bad way anymore though.  More happy missing.  Makes total sense right?  Anyway, she always boiled potatoes.  I am fairly sure we always had boiled potatoes, or she would mash them.  My dad was the fried potato master but I think my mom was the boiled potato lady.  I am not sure I remember ever eating a baked potato at home as a kid.  I do remember she would make me green beans daily just about.  (insert spoiled rotten brat grin)  I still love green beans like a fool to this day.  Anyway, these potatoes are just how she used to make them, minus all the good stuff.  Sorry ma, I mean, we both know seasonings and flavor weren't always your forte.  I appreciate every morsel you ever fed me.  Except show leather roast beast....EVERY. STINKIN. SUNDAY.

Let's do this!  If you are a visual kinda human, I have a video below you can watch!

1-2 lbs of potatoes (I used 1.5 lbs of a tricolor baby potato, feel free to use regular russets that you have cubed)
1T salt for water to cook potatoes in
6 T butter
1 tsp Italian Seasoning
Salt
Pepper
1 tsp Parsley
1/2 cup grated Parmesan cheese

In a pot big enough to hold your potatoes, add in water and 1 T salt.  Bring to a boil, add in rinsed potatoes and boil until the can easy get a fork to slide into the potato.  I used baby potatoes and it took about 20 minutes, yours may take less or more depending on size, so just keep checking.

When they are fork tender, drain and add right back to the hot pot so the rest of the water will evaporate.  Add in 2 T of butter and toss the potatoes.  Let them sit for a few minutes and begin to get a little color on them.  You will stir and almost "fry" them slightly.  That boiled buttery potato with a wee bit of surprise crust is amazing!  Do this until potatoes are just the way you want them.  You can let them go much longer to be full on fried on the outside.  Sprinkle in Italian seasoning, parsley, salt and pepper to taste and that glorious cheese!  Toss for a few seconds and immediately remove from heat.  This will go perfectly alongside steak, or anything else you choose.  I served mine with thick cut chops that were as good and tender and flavorful as you can imagine!

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