Loaded Cheesy Bacon Mashed Potato Bowl
A creamy, cheesy delight topped with crispy bacon, perfect for family dinners or gatherings.
Ingrédients
For the Mashed Potatoes
- 2 lbs potatoes (Yukon Gold or Russet) Peel and cut into chunks.
- 4 tablespoons butter For mashing.
- ½–1 cup warm milk or cream Adjust for desired creaminess.
- Salt & pepper to taste
- ½ teaspoon garlic powder (optional) For additional flavor.
For Toppings
- 1 ½ cups shredded cheddar cheese For grate over the top.
- 6–8 slices bacon, cooked & crumbled For topping.
- 2 tablespoons butter (for topping melt pool) To create a melt pool.
- Fresh chives, finely chopped For garnish.
- Optional: sour cream, green onions For added toppings.
Instructions
Preparation
- Peel the potatoes and cut them into chunks.
- Place the potato chunks into a pot of salted boiling water and cook until fork-tender, about 12–15 minutes.
- Drain the potatoes well.
- In a bowl, mash the potatoes while they are still hot and add 4 tablespoons of butter.
- Gradually pour in the warm milk or cream, mixing until smooth.
- Season the mashed potatoes with salt, pepper, and garlic powder.
Serving
- Transfer the mashed potatoes into a serving bowl and smooth out the top.
- Make a well in the center and add 2 tablespoons of butter to melt.
- Sprinkle shredded cheddar cheese over the top and add crispy bacon.
- Microwave for 20–30 seconds or broil until the cheese melts.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat with a splash of milk.