Buttery Oven Roasted Loaded Mashed Potatoes

  • Author: The Kitchen Whisperer

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Roasted Loaded Mashed Potatoes
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  • 4 cups potato filling from Homemade Potato Skins (from about 35 large russet potatoes), warmed
  • 5 tablespoon butter, softened and unsalted
  • 2/3 cup sour cream (may add 23 tablespoon more if necessary)
  • 34 tablespoon heavy cream (plus additional if needed)
  • 2/3 cup shredded cheddar
  • 4 strips crispy bacon, crumbled
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 2 scallions or green onions, minced


  1. Place the warmed potato filling in a large bowl with the softened butter, sour cream and 2 tablespoon heavy cream
  2. Mash the potatoes until they are creamy. If they appear a bit thick add in a few tablespoon cream until desired consistency.
  3. Fold in the salt, pepper, cheese, bacon crumbles and chopped scallions.
  4. Taste for seasoning and creaminess.
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