Cheesy Bacon-Onion Mashed Potato Bake (Make Ahead Option)
Another favorite tater dish!… russets or Yukon gold potatoes only for this, this may be completely prepared and refrigerated up to 1 day, I sometimes top with Swiss cheese after baking instead of cheddar cheese
Servings 8-10
Ingredients:
5 pounds russet potatoes, peeled
3/4 cup sour cream
1/2 cup light cream (can use milk)
1/2 cup butter
1/2 to 1 teaspoon onion powder
1 teaspoon salt, or to taste (I use seasoned salt)
3 cups shredded cheddar cheese, divided
1/2 pound bacon, cooked and crumbled
3 green onions, chopped
fresh ground black pepper, to taste
Instructions:—————————————
Cook the potatoes in boiling water until fork tender (about 20 minutes) drain then transfer to a mixing bowl.
Add in sour cream, light cream, butter, onion powder and 1 teaspoon salt; beat using an electric mixer on medium speed until smooth and fluffy.
Stir in 2 cups shredded cheddar cheese, chopped bacon and green onions.
Season with black pepper.
Transfer/spread into casserole dish.
At this point you may cool and refrigerate up to 1 day.
Bake in a preheated 350 degree F oven for 30 minutes or until hot.
Top with remaining 1 cup cheddar chees and allow to melt.
Related posts:
- Mashed Potato and Spinach Bake (Make Ahead Option)
Cheddar Ranch & Bacon Mashed Potato Bake
Cheesy Green Onion and Bacon Potato Skins
Easy Loaded Mashed Potato Bake
Kitten’s Fluffy Mashed Potatoes (Make Ahead)
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I liked the idea of making this ahead and so it was a breeze that I put it in the oven after returning from church and it was finished in less than one hour. I omitted the onion per families request but also added about 2 t. of dry ranch dressing to the mix. Great taste…the family loved the added bacon. A great recipe Carol.