Loaded Buttered Potatoes
Creamy, buttery potatoes loaded with cheddar, bacon, sour cream, and green onions. The perfect comfort food side dish.
Equipment
- Large Pot
- Colander
- Large Spoon or Spatula
- Knife
- Cutting board
Ingredients
- 2 Lbs Yukon Gold or New Potatoes Cubed
- 6 Tbsp Butter
- 1 C Shredded Cheddar Cheese
- 6 Slices Bacon, Cooked and Crumbled (Roughly 2-3 Ounces of Bacon Bits)
- 3 Green Onions Or Chives Sliced
- 1/4-1/2 C Sour Cream
- 2 Cloves Garlic, Minced (Optional)
- Kosher Salt For Water
- Black Pepper To Taste
Instructions
- Fill a large pot with water and season heavily with kosher salt. Use about 1 Tbsp salt per quart of water.
- Add the cubed potatoes and boil until fork tender but not falling apart, about 15-20 minutes.
- Drain the potatoes well.
- Return the potatoes to the hot pot and let them steam dry for 1-2 minutes.
- Add butter, (optional) garlic, and salt and black pepper (I use about 1/2 tsp of each and check for more at the end).
- Gently fold the potatoes until glossy and coated in the butter mixture.
- Cut the heat and fold in most of the cheddar cheese, bacon, and green onions.
- Lightly swirl in the sour cream. Do not fully mix. Allow small pockets of sour cream.
- Taste for seasoning and top with the remaining cheese, bacon, and green onions. Enjoy!
Notes
Steam drying the potatoes is a huge flavor step. Don’t skip it.
Yukon Gold potatoes create the creamiest texture.
Keep some texture in the potatoes for the best loaded potato feel.
Great with steak, smoked meats, burgers, or holiday meals.
Leftovers reheat well with a splash of milk or butter.
Yukon Gold potatoes create the creamiest texture.
Keep some texture in the potatoes for the best loaded potato feel.
Great with steak, smoked meats, burgers, or holiday meals.
Leftovers reheat well with a splash of milk or butter.