Fully Loaded Mashed Potatoes

For this week we are going to talk about stepping up plain Jane mashed potatoes. These Fully Loaded Mashed Potatoes are a mix between Garlic Mashed Potatoes and Potato Skins. 

What you'll need: 

10 Large sized Potatoes (washed and chopped)

2 Cloves of Garlic 

1 Cup of Sour Cream

1/2 Cup of  Heavy Cream

1/2 a Stick of Butter

2 Pounds of Bacon (cooked and chopped)

1 Cup of Shredded Cheese (plus some for topping)

1 Bundle of Green Onions (to top)

Salt and Pepper (to taste)

Step One: 

These potatoes start the same way any regular mashed potatoes do. You want to wash and chop your potatoes, set them to cook in a pot of water until fork tender. Or you can use leftover cooked potatoes or already mashed potatoes. Once the potatoes are drained you want to add two cloves of grated garlic, the sour cream, the heavy cream, and the butter. Mash or mix them together (if you are using a mixer), and set aside. If you are using leftover mashed potatoes you will want to add whatever ingredients that were not already added.

Cook the bacon (either pan-fried, in the microwave or in the oven, whichever way you prefer), or used leftover cooked bacon. Chop the bacon into pieces. 

Add the bacon and shredded cheese to the mashed potatoes and mix well. Place in a casserole dish, top with cheese and bake. Bake in a 400-degree oven until cheese is melted and golden brown (you may need to change the oven to broil). 

Top with green onions (chopped) and serve.