Loaded Mashed Potato Crunch

Loaded Mashed Potato Crunch

The best recipe ideas come to me out of the blue. Sometimes when I’m sleeping an idea will wake me up just the same way a nightmare would with the idea already formed in my head like a dream. All I have to do is acknowledge it and I fall right back to sleep dreaming of it. That’s precisely what happened with these potatoes. Even the name came to me.

The next morning I went straight to the kitchen and made cheddar mashed potatoes. I spread them out on a baking sheet, sprinkled more cheese on top and baked it until the bottom and edges turned golden brown and crispy. Like a giant potato pancake.

To finish it off I crumbled a few slices of crispy bacon on top along with snipped green onions and dollops of sour cream on the side for serving. It couldn’t of gone any better if I planned it. Just like my dream.

My family, upon first seeing it, thought it was some new kind of pizza I had invented, leading me to the realization that it would make a great gluten-free pizza crust. It’s not doughy and you’d have to eat it with a fork but it’d be delicious all the same.

Bacon & Cheddar Mashed Potato Crunch

I needed this success after two failed desserts in one week. Boo.

If only I could have dreams like this every night. . .Maybe the cookbook I’ve been sporadically and {secretly} working on for way too long would get finished. And maybe not.


Every good thing I make I want to share with you right away {I get excited! Still. After all these years.} leaving nothing for the cookbook.

I don’t mind if you don’t mind.

Mashed Potato Crunch

Loaded Mashed Potato Crunch

Rating: 51

Prep Time: 20 minutes

Cook Time: 50 minutes

Yield: 8 servings as a side

Loaded Mashed Potato Crunch


2.5 pounds russet potatoes
4 tablespoons butter
1/2 cup milk
sea salt and fresh black pepper
1 + 1/2 cups shredded sharp cheddar cheese
olive oil, for greasing the pan
4 slices cooked and crumbled bacon
2 green onions, snipped with kitchen scissors
sour cream, for serving


  1. Peel and cube the potatoes. Add to a large saucepan and cover with water. Bring to a boil and simmer until fork tender about 20 minutes.
  2. Drain and add them back to the pan set over medium heat to cook off any excess water, stir for about 2 minutes then remove from heat.
  3. Add the butter, milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Mash with a potato masher. Mix in 3/4 cup cheddar cheese.
  4. Preheat oven to 400 degrees F. Grease a non-stick 15 x 10-inch (or similar size) baking sheet with olive oil from edge to edge making sure to get the sides too.
  5. Spoon the potatoes out onto the pan and spread them evenly from edge to edge. Sprinkle the remaining cheese over the top.
  6. Bake about 45 - 50 minutes until the bottom and edges are browned and crispy. Sprinkle the bacon and onions over top.
  7. Cut into squares and serve with sour cream.


Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


Loaded Potato Crunch

Bacon & Cheddar Mashed Potato Crunch


  1. Jan says

    Hi. Can this be prepared ahead of time? I have it ready for oven but would prefer to bake it later in the day so it’s fresh for our get-together. Thanks!

  2. B says

    Made these last night for a staff Christmas pot-luck and I was asked for the recipe no less than 5 times! Delicious and easy! Thank you!

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