Make Ahead Loaded Mashed Potatoes – Tastes Like Loaded Baked Potatoes!

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Happy Thanksgiving from My Yellow Farmhouse

These potatoes can served immediately or they can be made a day ahead.  

You have two choices for heating them the next day.

Potato mixture can be warmed in a slow cooker for 3 – 3 1/2 hours before serving –  OR  –  baked in a 3 quart COVERED casserole at 350F for about an hour. 

Sometimes we make a Happy Mistake, as I just did.  The recipe I was adapting called for 1/2 cup shredded Cheddar cheese and 1/2 cup Monterey Jack cheese. But.. I put in THREE cups of cheese.  Guess what? It’s tastes AWESOME – just like loaded baked potatoes.

So now you have two ways to prepare this. The original version, with one cup shredded cheese-  OR –  the ‘Tastes Like Loaded Baked Potatoes’ version with three cups shredded cheese!  And two ways to heat the potatoes the next day!

small red heart

Ingredients & Method

  • 3 ½ – 4  lbs. white peeled potatoes, cut into small pieces  (About 10 good-sized potatoes.)      OR –  3 packages  (20 oz. each) precooked, diced potatoes like “Simply Potatoes”  ++  I used these for the first time and loved the convenience – no peeling… no cutting!
  • 8 oz. cream cheese, softened and cut into chunks
  • 1 cup (8 oz) sour cream
  • ½ cup butter, softened and cut into chunks
  • 1/2 cup milk
  • ½ lb. bacon, cooked and crumbled   ++ Reserve 2 Tbs.bacon crumbles for serving      ++  I cut the bacon into pieces using kitchen shears before cooking it  ; o )
  • ½ cup shredded Cheddar cheese
  • ½ cup shredded Monterey Jack cheese  ++ I purchased a mixture of both cheeses
  • ++ Add 3 cups shredded cheese for the ‘Tastes Like Loaded Baked Potatoes’ version
  • 3 green onions, sliced thin  ++ Use the green part as well
  • 1/4 tsp. garlic salt
  • 1 tsp salt
  • 1/4 pepper

Place  peeled and diced potatoes in a Dutch Oven.  Cover potatoes with water. Bring to a boil. Reduce heat to a simmer.  Cook potatoes, uncovered, until tender – between 10 to 15 minutes. ++ The more well-cooked the potatoes, the less the likely-hood of having lumpy potatoes.

Dutch Oven - Walmart

Drain potatoes and return to pan. Mash with cream cheese, sour cream, butter and milk. Add bacon crumbles (Reserve 2 Tbs.bacon crumbles for serving.), ½ cup shredded Cheddar cheese, ½ cup shredded Monterey Jack cheese, 3 green onions, 1/4 tsp. garlic salt, 1 tsp salt and 1/4 pepper.

++ Add a total of 3 cups shredded cheese for the ‘Tastes Just Like Baked Potatoes’ version.  

If serving immediately, made sure potato mixture is heated through.  Sprinkle on 2 Tbs bacon bits and serve.  OR – cover and refrigerator overnight.  

You have two choices for heating the potatoes the next day:

 1.  Potato mixture can be warmed in a slow cooker for 3 – 3 1/2 hours.  Sprinkle on 2 Tbs. crumbled bacon right before serving.  

2.  Bake in a 3 quart COVERED casserole at 350F for about an hour – or until heated through.  ++ Stir potatoes midway through cooking. Sprinkle on 2 Tbs. crumbled bacon right before serving.  ++ I suggest taking the prepared potato mixture out of the fridge about an hour before reheating in the oven.

 

 

Savory Cheese and Scallion Scones

My recipe for Maple Pecan Scones was one of several featured on the blog Fig Jam & Lime Cordial’s International Scone Week 2013, which made me happy as a little kid eating an ice cream cone!! Fig Jam and Lime Cordial is written by Celia, who happens to be from Australia. Drop by her blog because it’s jam-packed with excellent recipes!

Click here to see all the wonderful scone recipes from ‘International Scone Week 2013’.

For International Scone Week 2014 I’m submitting this recipe for Savory Cheese and Scallion Scones. (Savoury – for the rest of English speaking world.) I believe you’re going to like these scones!

Oven at 375F     Bake for 20 – 23 minutes

  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 Tbs. baking powder   (Yes – a tablespoon!)
  • 6 Tbs. cold butter, cut into small pieces
  • 1 cup grated sharp cheddar cheese
  • 1/3 cup chopped scallions a.k.a. green onions   (Use both white and green parts.)
  • 2 large eggs
  • 1/3 cup milk
  • 1 tsp. Dijon mustard (You can add up to 1 Tbs. if you like.)
  • several shakes of hot sauce

Savory Cheese and Scallion Scones - My Yellow Farmhouse.com

In a medium-sized bowl mix 2 cups flour, 1/2 tsp. salt and 1 Tbs. baking powder.  Work in the cut-up 6 Tbs. of butter with your fingers until there’s an evenly crumbly mixture and you don’t see any pieces of butter.

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Add 1 cup grated cheese and 1/3 cup chopped scallions.

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In a small bowl whisk 2 large eggs, 1/3 cup milk, 1 tsp. Dijon mustard (You can add up to 1 Tbs. of mustard if you like.) and several shakes of hot sauce. Add the liquid to the dry mixture. Stir with a large spoon ONLY UNTIL the dough is moistened. (The dough will be very sticky…)

++ UPDATE  My friend Liz, who blogs on “My Favorite Pastime” recently posted a recipe very much like mine, and Liz recommends “Knead the dough very briefly and lightly, folding it back over itself and pressing down (about 10 seconds). It should just lose its stickiness.” THANKS LIZ !! To see Liz’s recipe for Cheese and Chive Scones, click here!

Scrape dough onto a well-floured area of the counter top. OR (and I recommend this) use either a well-floured sheet of waxed paper or parchment. (I usually use a well-floured dishtowel BUT this dough was so sticky that ended up not being a good idea…)

Flour your hands – and flour them often. Also, feel free to sprinkle on a bit of flour while working with the dough. Pat dough into a 10″ by 3″ rectangle.

Cut into five squares. (I found cutting every 2″ worked out perfectly.) Then cut each square diagonally to form 10 triangles

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++ This dough can be a bit hard to work with. If you like, scoop out large dollops of dough to make 9 – 10 ‘free form’ scones. If you do choose to have triangular scones, don’t worry too much about them getting out of shape when you’re transferring the scones to the baking sheet. You can always ‘fix them up’ a bit with your hands.

Place scones on a greased baking sheet a least 1″ apart – OR – (I recommend this) place a sheet of parchment paper on the baking sheet.

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Bake scones for 20 – 23 minutes, until they’re nicely browned. (I’d ‘err’ on the side of ‘less brown’ rather than ‘more brown’ because you don’t want your scones to dry out.)

Remove scones from oven and sprinkle each with a bit of shredded. Return scones to oven for 10 seconds, which is just long enough to slightly melt the sprinkled cheese!

These Cheddar Cheese and Scallion Scones are best eaten right out of the oven and slathered with lots of butter. Any leftovers should be placed in a plastic food storage bag.    Enjoy!!

Savory Cheese and Scallion Scones - My Yellow Farmhouse.comOriginal Recipe from “King Arthur Flour’ – click here to see it.