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Mashed Loaded Baked Potato

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“I came up with this recipe on my own based on what I watched my mom do growing up. They're basically loaded baked potatoes, only mashed! The sour cream keeps the potatoes nice and creamy, so you can reheat them as leftovers - If you have any!!! (Measurements are approximate as they will vary according to taste).”

Ingredients Nutrition

  • 1 -2 lb yukon gold potato, peeled and cut into 1-inch cubes (or White potatoes)
  • 14 cup milk
  • 2 -3 tablespoons butter
  • 2 -3 tablespoons chives
  • 2 -3 tablespoons sour cream
  • 1 -1 12 cup shredded cheddar cheese
  • 6 -8 slices crispy cooked bacon, crumbled (Oscar Mayer Ready Bacon works great)
  • salt & fresh ground pepper, to taste


  1. Put potatoes in a pot of water, and bring to a boil over high heat. Continue to boil for 15-20 minutes.
  2. While potatoes are boiling, cook or microwave bacon until crisy.
  3. Drain potatoes, and return to pot over low heat.
  4. Mash potatoes until there are few or no lumps.
  5. Mix in remaining ingredients (Measurements are guidelines - use less or add more according to your taste).
  6. Serve immediately.

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