Stuffed Potato Mounds
Description
These are an idea that we used to feed a crowd for ‘Thanksgiving Ribs’ but they could be adjusted any which way for any event. Below is my outline…if you want the potatoes to stay in actual mounds, I would cut back on the add-ins…or honestly, just leave out the sour cream and serve it on the side as a garnish – enjoy!
Ingredients
5 lbs. Russet potatoes, peeled, cut into similar-sized chunks, boiled in generously salted water until fork tender, and then drained really well
1 package (250 g) cream cheese, room temperature
1 c. (240 g) sour cream, room temperature
1 c. chopped green onion + more for garnish if you wish
~3 c. grated old cheddar
~2 c. very crispy crumbled bacon – this can also be used as an optional garnish
~1/2 c. butter, cut into thin square slices for topping before baking
Instructions
Return the drained potatoes to the pot or to a large bowl, add the cream cheese and sour cream (if using) and mash well until as smooth as possible. Add in the green onion, grated cheese and bacon (if using) and stir well.
Line a large half sheet with parchment and use your largest cookie scoop (I think mine is a half cup) to fill the sheet with potato mounds. These amounts made 28 perfect mounds for me. Top all with a small square of butter and give each a press so the butter stays. At this point you can cover and chill until you wish to bake and serve.
Preheat the oven to 400 and if the mounds are at room temperature, bake for 20 to 30 minutes until they’re hot right through and (hopefully) crispy on the outside. Serve immediately with any and all garnishes and trimmings!
