Loaded Mashed Potatoes– Easy Outback Steakhouse Copycat

This is a simple, homemade version of Outback’s loaded mashed potatoes — buttery, cheesy, and packed with bacon and chives. They’re easy to make, great for feeding a crowd, and honestly? They can hold their own as a main if you’re just not in a steak mood.

Quick Summary

Prep time: 15–20 mins
Cook time: 25–35 mins
Flavor: creamy, savory, cheesy
Great for: reset meals, cozy nights, side dish show-stealers

Why I Like This Recipe

I wasn’t aiming for anything wild, just wanted something warm with dinner. But wow, these hit different. They’re rich, cheesy, and yeah — way better than boxed. Definitely keeping this in rotation.

Ingredients

• 3 lbs russet potatoes, peeled + chopped
• 6 slices bacon
• ½ cup whole milk
• 6 tbsp unsalted butter
• 1 tsp kosher salt
• ¼ tsp black pepper
• 8 oz sharp cheddar cheese, shredded
• 1 cup sour cream
• ¼ cup fresh chives, chopped (save some for garnish)

How To Make Loaded Mashed Potatoes

1. Boil the potatoes: Peel and chop them into chunks. Add to a large pot of cold water. Bring to a boil, then simmer until soft — about 7–10 mins. Drain and let steam off a little.
2. Cook the bacon: In a pan over medium heat, crisp up your bacon. Drain it on paper towels, then crumble it.
3. Warm the milk mix: In a small saucepan, heat the milk, butter, salt, and pepper. Just until the butter’s melted. Don’t let it boil.
4. Mash the potatoes: Put the drained potatoes back in the pot. Mash ’em up. A few lumps are fine.
5. Load them up: Add the warm milk mixture, bacon, cheese, sour cream, and most of the chives. Stir it together gently until smooth and combined. Not everything has to melt fully — little cheese pockets are a win.
6. Serve hot: Spoon into a big bowl. Top with extra chives and maybe some more bacon. Serve right away.

Tips for Success

• Use russet potatoes — they’re fluffy and hold butter well.
• Don’t overmash — they’ll get gluey.
• Warm milk = smoother mash.
• Save some bacon and chives for topping. It’s worth it.

Storage and Reheating

• Fridge: Up to 4 days in an airtight container.
• Reheat: Microwave with a splash of milk, or warm on the stove over low heat. Stir often.

Frequently Asked Questions

• Can I use Yukon Golds instead of russets?
  Sure — they’re a little creamier and slightly sweeter. Still good.
• Do I have to peel the potatoes?
  Not really. If you like a more rustic mash, leave the skins on.
• Can I make this ahead?
  Yep. Just reheat gently and maybe freshen it with a bit more milk or butter.
• Can I use pre-shredded cheese?
  It works, but block cheese melts better and tastes sharper.
• Can I skip the sour cream?
  You can sub with Greek yogurt or even cream cheese if that’s what you have.

Common Mistakes and How to Dodge Them

• Overcooking the potatoes: If they get waterlogged, the texture turns off. Simmer until fork-tender — not falling apart.
• Adding cold milk or butter: It makes the mash stiff and sad. Warm them first.
• Going too hard with the masher: You’re not kneading dough. Mash gently, just until smooth.
• Not tasting as you go: Mashed potatoes need salt. Don’t just guess — try it.
• Melting all the cheese: Let some stay a little gooey. That’s half the fun.

Nutrition Facts (Per Serving)

• Calories: 350 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 55mg
• Sodium: 460mg
• Potassium: 620mg
• Total Carbohydrate: 28g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 9g

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• Garlic Mashed Potatoes– Easy Outback Steakhouse Copycat
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• Broccoli and Cheese– Easy Outback Steakhouse Copycat