Loaded Smashed Potatoes

Name: Loaded Smashed Potatoes
Ingredients: 2 whole garlic bulbs; 1 tablespoon canola oil; 8 bacon strips; 3 green onions, chopped; 4 pounds small red potatoes; 2 cups sour cream; 1-1/2 cups shredded cheddar cheese, divided; 1/3 cup butter, softened; 1/4 cup 2% milk; 1/2 teaspoon salt; 1/4 teaspoon pepper; Minced chives, optional

12 ingredients

6 steps

Ingredients

2 whole garlic bulbs
1 tablespoon canola oil
8 bacon strips
3 green onions, chopped
4 pounds small red potatoes
2 cups sour cream
1-1/2 cups shredded cheddar cheese, divided
1/3 cup butter, softened
1/4 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
Minced chives, optional

Directions

1

Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil.
2

Bake at 425° for 30-35 minutes or until softened. Cool for 10 minutes.
3

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. In the same skillet, cook onions in reserved drippings for 2 minutes or until tender; set aside. Crumble bacon.
4

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and transfer to a large bowl.
5

Mash potatoes. Squeeze softened garlic over top. Stir in the bacon, onions with drippings, sour cream, 1 cup cheese, butter, milk, salt and pepper; combine. Spoon mixture into a greased 13x9-in. baking dish; top with remaining cheese.
6

Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Garnish with chives if desired.