Loaded Mashed Potatoes
January 03, 2012
"I made this a couple times over the holiday season with leftover mashed potatoes, and innards removed from potato skins I made. I am hooked! I haven't had cow cheese in a while, I suppose you would substitute white cheddar for the Manchego. Tell me what kind you used!"
- Serving Size: 1 (289.1 g)
- Calories 331.1
- Total Fat - 15.8 g
- Saturated Fat - 8.9 g
- Cholesterol - 51.7 mg
- Sodium - 761.3 mg
- Total Carbohydrate - 29.3 g
- Dietary Fiber - 4.1 g
- Sugars - 5.3 g
- Protein - 19 g
- Calcium - 393.4 mg
- Iron - 1.4 mg
- Vitamin C - 17.6 mg
- Thiamin - 0.4 mg
Heat oven to 350°. Saute 1 1/2 cups diced onions in 1 tablespoon butter until soft and translucent.
Add second tablespoon of butter to pan, and throw in diced ham and garlic. Saute until you like how brown it is. I like my onions and ham a little crispy in this dish, but it's not necessary.
Set the pan to the side to cool down while you mix the other ingredients. In a small bowl, whisk together egg white, mustard, horseradish and yogurt.
In a large bowl, combine mashed potatoes with 2/3 of sliced scallions, one cup of Manchego shredded cheese and yogurt mixture. (Reserve 1/3 of scallions and 1/4 cup of cheese for garnish.)
When onions and ham have cooled a bit, fold into mashed potato mixture. If potatoes seem too dry, add milk 2 tablespoons at a time until smooth and creamy.
Spray a 1 1/2 quart casserole dish with non-stick cooking spray and spoon mixture into dish. Cover with lid or foil.
Cook at 350° for 45 minutes, or until heated through and cheese has melted. Uncover last 15 minutes and sprinkle last 1/4 cup of shredded cheese on top.
Garnish with reserved scallions and chopped bacon or plain yogurt (sour cream) if desired.
Tips & Variations
No special items needed.