So if you recall back when I shared with you how to make perfect homemade potato skins I promised to share with you some ways to use up the tater filling (don’t worry, I’ll share with a proper stuffed potato skins recipe soon). I had every intention in making something elaborate and fancy with it extra potato centers but honestly when I smelled those warm potatoes and saw how light and fluffy they looked I wanted mashed potatoes. It was like I was craving them like a pregnant lady craves foot long hot dogs with pickles at 3am (my Mom ate that for 3 months straight). Before you even ask, no I’m not pregnant either.
Potatoes are one of my all time favorite veggies. Maybe it’s because it’s one of those things Mom always made – it’s a comfort food, it’s super inexpensive and can feed a crowd. It keeps you satiated for hours and just is.. it’s just um… I don’t know, I’m at a loss for words. Mashed taters just rock. LOL
Now working with roasted potato filling is really different than regular boiled potatoes. One, the texture is completely different. Second, is the taste. The potatoes have that true roasted baked potato taste. The texture of the potatoes are flakier, drier, stiffer but more richer (if that makes sense). They have such a great depth of flavor.
To make these Buttery Oven Roasted Loaded Mashed Potatoes, I wanted to go full on decadent. I wanted it to taste like a loaded baked potato but still with that mashed potato creaminess. Now when I think loaded baked potato I think roasted potatoes, chives, crispy bacon, cheddar cheese, tons of butter and of course, sour cream. I mean we’re going loaded so why not?!
The trick to these is to not add a lot of milk or cream. Because you’re adding the sour cream it’ll act as the creamy factor needed for that mashed potato texture. Now for these, I didn’t use a rice mill or even electric beaters; there was no need too. The potatoes were already tender and fluffy from being baked that any standard potato masher would work. Heck even a fork would work. All you’re doing is mashing the ingredients together. Even I, who was in a sling for weeks, was able to mash these one-armed without using any effort.
Since I wanted to see pieces of scallions, bacon and cheese, I folded those ingredients in. I wanted these potatoes to have texture. I wanted them to be more rustic and rugged. If you wanted you don’t even have to really mash the potatoes if you wanted a more chunky texture. I would simply mix together the butter and sour cream first before folding them into the potatoes with the other ingredients.
And before you ask, yes, you can eat these as-is. HOWEVER you can take this a step further and turn it into a baked potato casserole. All you need to add a Tbl more of butter, another 1/2 cup of cheddar and maybe 3 more strips of crispy bacon. Simply place all the ingredients per the recipe below into a buttered casserole dish. Bake at 350 for 20-25 minutes, remove from the oven, top with the additional cheese and bacon and bacon and bake for another 5. The mixture will then be more thick and firm verses like traditional mashed potatoes.
- 4 cups potato filling from Homemade Potato Skins (from about 3–5 large russet potatoes), warmed
- 5 tbl butter, softened and unsalted
- 2/3 cup sour cream (may add 2–3 Tbl more if necessary)
- 3– 4 Tbl heavy cream (plus additional if needed)
- 2/3 cup shredded cheddar
- 4 strips crispy bacon, crumbled
- 1 tsp kosher salt
- 1 tsp fresh ground black pepper
- 2 scallions or green onions, minced
- Place the warmed potato filling in a large bowl with the softened butter, sour cream and 2 Tbl heavy cream
- Mash the potatoes until they are creamy. If they appear a bit thick add in a few Tbl cream until desired consistency.
- Fold in the salt, pepper, cheese, bacon crumbles and chopped scallions.
- Taste for seasoning and creaminess.