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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.

Loaded Mashed Potatoes Recipe

Saffron Hodgson
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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.
Preparation 20 minutes
Cook 30 minutes
Ready in 50 minutes
Servings 6 Servings
CourseSide Dish
InfluenceGlobal
DifficultySeasoned
MethodBake

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

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.