An incredibly decadent side dish, loaded mashed potatoes includes bacon, cream, and three kinds of cheese all baked in a camp oven. This side dish is so hearty, that it can be turned into a meal. Add a green salad on the side and double on the portions, and you’ll be full and satisfied.

The recipe uses dehydrated potatoes which is a great option for the outdoors as it is easy to transport and store while camping. If desired you can make the mashed potatoes from fresh potatoes. This recipe was cooked on an Aquaforno as an example of the wide range of meals that can be cooked on it.

The three kinds of cheese each add an element to the dish. The mozzarella adds gooeyness, the cheddar adds depth, and the Parmesan adds a salty element. Variations of the cheeses are the quickest way to change the flavor profile.

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A skillet sitting on an Aquaforno sautéing bacon and onions.

The onions are cooked until translucent. If it is your preference they can bee cooked further until crispy and brown.

A square baking pan of loaded mashed potatoes being removed from the Aquoforno which was being used as a camp oven.

The loaded mashed potato is cooked when the cheese on top is melted.

Water being added to a tray of dehydrated mashed potatoes.

Add just enough water to mix the instant mashed potatoes until think and moist.

A square baking pan filled with mashed potatoes and sprinkled with cheese sits in a camp oven.

Bake the loaded mashed potatoes until the cheese on top is melted and the potatoes are warmed through.

The Aquaforno barbecue with bacon and onions cooking in a skillet on the top while water from the bottom is being added to a tray of dehydrated mashed potatoes.

The Aquaforno is a great unit for this recipes as you can sauté the bacon and onions, use the boiling water, and the main body as a camp oven.

The cooked loaded mashed potatoes in a square baking dish are having a spoonful being removed with many cheese strings back to the main dish.

The three cheeses in the mashed potato are added before baking so are soft and gooey but not stirred through to make a cheese sauce.

Loaded Mashed Potatoes Recipe

Saffron Hodgson

reviews

This recipe is provided by Aquaforno.

An incredibly decadent side dish, Loaded Mashed Potatoes includes bacon, cream, and three kinds of cheese all baked in a camp oven.

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Preparation 20

Cook 30

Ready in 50

Servings Servings

CourseSide Dish

InfluenceGlobal

DifficultySeasoned

MethodBake

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Ingredients

6 slices bacon diced
1 yellow onion diced
2 cups dehydrated potato flakes
boiling water as required
1/2 cup cream
salt and pepper to taste
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Equipment

skillet
square baking tray
Aquaforno Cooking Unit or barbecue

Directions

Light the Aquaforno, or prepare equipment to fry in a skillet, boil water, and preheat a camp oven to 350 degrees F (180 degrees C).
Heat a skillet over medium heat then add the diced bacon and onions. Cook until the onions are translucent and the bacon is crisp, this takes about 7 minutes Put aside until needed.
In a large bowl add the dehydrated potato then start to add the hot water until a thick but smooth mashed potato is created.
Add to the mashed potatoes the cream, salt, and pepper, then stir to well combine.
Add three quarters of the cooked bacon and onions, as well as three quarters of the cheddar, mozzarella, and Parmesan cheese to the mashed potatoes. Lightly fold through then transfer to the square baking tray.
Evenly spread the remaining bacon, onions, cheddar, mozzarella, and Parmesan across the top of the potatoes.
Bake the loaded mashed potatoes for 20 minutes or until all the cheeses on the top are melted. Serve immediately.

Nutritional Information

Calories: 360kcalCarbohydrates: 20gProtein: 13gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 67mgSodium: 427mgPotassium: 338mgFiber: 2gSugar: 2gVitamin A: 590IUVitamin C: 18mgCalcium: 241mgIron: 1mg