4 lbs russet potatoes, peeled and cut into quarters
¾ cup sour cream
¼ cup milk, or heavy cream
1 tsp salt
1 tsp black pepper, freshly ground
1 tsp chicken bouillon powder
1 tsp garlic powder
½ tsp onion powder
½ cup Parmesan cheese
1 ½ cup cheddar cheese, grated
12 slices cooked bacon, crumbled
¼ cup green onions, finely sliced
Preheat oven to 350 degrees F.
In a large pot, boil the potatoes until fork-tender.
Drain and return the potatoes back to the pot. Use a potato masher and begin to mash the potaotes.
Gently mix in the sour cream, butter, milk, salt, pepper, bouillon, garlic powder, and onion powder to the potatoes. Mix until well combined.
Add in the parmesan cheese, 1 cup of cheddar cheese, and half of the crumbled bacon.
Place the potatoes into a lightly greased 9x13 glass baking dish.
Bake for 25 minutes.
Remove potatoes and sprinkle with leftover cheddar cheese and crumbled bacon.
Bake for a few more minutes just until the cheese has melted.
Garnish with green onions and serve truly loaded Mashed Potatoes!
Sugar: 2g
:
Calcium: 234mg
Calories: 317kcal
Carbohydrates: 35g
Cholesterol: 40mg
Fat: 14g
Fiber: 3g
Iron: 2mg
Potassium: 869mg
Protein: 14g
Saturated Fat: 8g
Sodium: 657mg
Vitamin A: 351IU
Vitamin C: 11mg
