Crispy "Loaded" Mashed Potatoes

Adapted from Daniel Gritzer, Serious Eats, "Crispy Mashed Potato Casserole with Bacon, Cheese, & Scallions"

Made from excess mashed potatoes left over from 2022 Thanksgiving when I used n +4 = 13 russet potatoes--waaay too much for 9 people. Served 11/27/22 alongside Parsley, Sage, Rosemary, & Thyme Turkey Pot Pies to McInPenners for Post-Merced Thanksgiving.

3 C. mashed potatoes

1/2 C. sour cream

kosher salt

black pepper, freshly ground

5 slices bacon, sliced in half lengthwise, and diced into 1/2" pieces

2 C. Pepperidge Farm herbed stuffing mix

2 scallions or 1/2" munch of chives, sliced thinly

8 oz. Cabot sharp cheddar cheese, grated

Place mashed potatoes in a medium bowl. Add sour cream and gently mix until incorporated. Season to taste with kosher salt and freshly ground black pepper. Spread mashed potatoes in an even layer in ceramic or porcelain baker. (11/26/22 used LeCrueset 6"x8" rectangular baker which was a little small.) Cover with plastic wrap and chill until 2 hours before serving.

Remove mashed potatoes from refrigerator 2 hours before serving to rid of any chill.

Preheat oven to 350°F. In a large skillet, saute bacon pieces until fat is rendered and bacon has crisped up.

While bacon is crisping up, place stuffing mix in a medium stainless steel bowl and set aside. Slice scallions and grate cheddar cheese. When bacon is crisp, pour bacon bits and rendered fat over stuffing mix. Mix to distirbute. Add scallions and grated cheese. Spread over mashed potatoes. Bake until topping is browned and crisp, about 20-25 minutes.

Notes:

Extra mashed potatoes can be held under refrigeration for about 5 days. These mashed potatoes are "loaded" a la baked potatoes. Daniel Gritzer uses panko, but we used herbed stuffing mix leftover from Thanksgiving and think it is preferred over panko both for taste and looks. Now realize if we ever need and cannot find panko, we can just use stuffing mix.