“This has been a Holiday hit since I made this about ten years ago. I got the idea from several sources including soups, and instant potato packets. And while the history of the dish might send one into a coma, the dish itself is sure to please and everyone will ask for more! Remember to use FRESH ingredients for this to maximize the return trip! For the potatoes, I use Russet...but that's because the skin comes off so easily after they're boiled. If you want the more "Homemade" or "Rustic" look, use a smaller Red potato and mash it with the skin intact (but you'll have to add five pounds of the Red Potatoes due to the smaller size). The Cheese part is slightly flexible because not everyone likes Cheddar (my wife prefers Mozzarella more than anything and I'm a Colby-Jack fan), but try to stay with a Yellow Cheese since it's usually served traditionally on Loaded Baked Potatoes”
READY IN:
50mins
SERVES:
36
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash the potatoes & green onions thoroughly, taking note to any and all darker spots on the potatoes (you don't want to serve "black eyes", they really taste awful!).
  2. Put the potatoes into a pot of water to boil, occasionally checking the potatoes for tenderness.
  3. While the potatoes boil, cook the bacon to your liking (try to avoid crispy bacon at all costs!), dry the bacon, chop into small pieces and set it to the side.
  4. Chop the green onions into small pieces - DO NOT MINCE!
  5. When the potatoes are near being done, gently heat the Heavy Cream/Chicken Broth mixture (cold broth/cream mixture delays the entire cooking process).
  6. When the potatoes are done, drain potatoes into a colander and start to flake away the skin, setting the skinned potatoes into a bowl.
  7. Mash potatoes, adding the warm Cream/Broth mixture in slowly, followed by the onions, bacon, cheese, butter, garlic powder, and salt.
  8. Stir thoroughly and enjoy!

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