Directions:
Prepare the Potatoes:
Place the cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the butter, sour cream, milk, salt, and pepper. Mash the potatoes until smooth and creamy.
Assemble the Dish:
Preheat your oven to 375°F (190°C).
Transfer the mashed potatoes to a greased baking dish and spread them out evenly.
Sprinkle the shredded cheddar cheese over the mashed potatoes, followed by the crispy crumbled bacon.
Bake and Serve:
Drizzle the barbecue sauce over the top of the cheese and bacon.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped green onions, if desired, before serving.
Recipe Variations:
For added flavor, mix chopped jalapeños or diced green chilies into the mashed potatoes.
Substitute different types of cheese, such as pepper jack or smoked gouda, for a unique twist on the dish.
Swap the barbecue sauce for hot sauce or ranch dressing for a different flavor profile.
Kitchen Equipment Needed:
Large pot
Potato masher or electric mixer
Baking dish
Mixing bowls
Storing Leftovers:
If you happen to have any leftovers (although it’s unlikely with a dish this delicious!), store them in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or oven until warmed through before serving.
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