Time 40m Yield 8 servings. Number Of Ingredients 12 Steps:
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender., Drain; return to pan. Lightly mash potatoes, gradually adding milk, cream cheese and butter to reach desired consistency. Stir in bacon, cheeses, green onions, tomatoes, parsley, salt and pepper.
Time 45m Yield 8 Number Of Ingredients 7 Steps:
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot. Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.
More about “loaded smashed taters recipes”
Time 45m Yield 12 Number Of Ingredients 7 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Spray the cups of a 12-cup muffin pan with nonstick cooking spray. Place 4 to 5 frozen potato nuggets into each muffin cup. Bake in the preheated oven for 10 minutes. Remove muffin pan from the oven. Using a small glass (e.g. a small juice glass or shot glass) twist and press the tots downward in each muffin cup to create a potato cup. Return to the oven and bake until deep golden brown, about 15 more minutes. Remove the pan from the oven and distribute pulled pork evenly between the cups. Add 1 tablespoon of shredded cheese to each potato cup, being careful to try and keep it on top of the pulled pork (not down the sides of the muffin cups). Return to the oven and bake until the cheese has melted, 4 to 5 minutes. Remove from the oven and transfer the potato cups to a serving platter. Drizzle with BBQ sauce, add a small dollop of sour cream, and sprinkle with green onions before serving.
