Loaded Mashed Potatoes from Outback Steakhouse feature creamy mashed potatoes blended with melted cheddar cheese, smoky bacon bits, chopped green onions, and a dollop of buttery sour cream, topped with a sprinkle of fresh parsley for a rich and savory comfort food experience.
Equipments
- Potato peeler
- Chef’s knife
- Cutting board
- Large pot
- Colander
- Potato masher or electric mixer
- Large mixing bowl
- Wooden spoon or spatula
- Cheese grater
- Frying pan or skillet
- Slotted spoon
- Measuring cups
- Measuring spoons
- Serving bowl
- Spoon (for serving and dolloping)
Ingredients
- 3 lbs (1.36 kg) russet potatoes
- 4 tablespoons unsalted butter
- 3/4 cup sour cream
- 1/2 cup whole milk
- 1 1/2 cups shredded cheddar cheese
- 6 slices bacon
- 1/2 cup green onions
- 2 tablespoons fresh parsley
- Salt
- Black pepper
Russet potatoes are ideal for creamy mashed potatoes due to their starchy texture, which ensures a smooth consistency. Using unsalted butter allows you to control the seasoning precisely, enhancing the overall flavor without overpowering the dish. Freshly shredded cheddar cheese melts better and provides a richer taste compared to pre-shredded varieties. Crispy bacon bits add a smoky depth, so cook bacon evenly to achieve the perfect crunch without burning. For your Loaded Mashed Potatoes from Outback Steakhouse copycat menu, focus on balancing the sour cream and milk to maintain a creamy, rich texture.
Instructions
- Peel potatoes with potato peeler.
- Cut potatoes into chunks with chef’s knife on cutting board.
- Place potatoes in large pot; cover with water and add salt.
- Bring to a boil, then simmer until potatoes are fork-tender (about 15-20 minutes).
- While potatoes cook, fry bacon in frying pan or skillet until crispy.
- Remove bacon, drain on paper towels, and crumble using slotted spoon.
- Chop green onions and parsley with chef’s knife.
- Grate cheddar cheese with cheese grater.
- Drain cooked potatoes in colander.
- Return potatoes to large mixing bowl.
- Add butter and mash potatoes using potato masher or electric mixer.
- Mix in sour cream and milk until creamy.
- Stir in half the shredded cheddar cheese, half the bacon bits, and half the green onions.
- Season with salt and black pepper to taste.
- Transfer mashed potatoes to serving bowl.
- Top with remaining cheddar cheese, bacon bits, green onions, and a dollop of sour cream.
- Sprinkle with fresh parsley for garnish.
- Serve hot with serving spoon.
Substitution
Loaded Mashed Potatoes from Outback Steakhouse copycat menu delivers a creamy, cheesy, and smoky flavor profile that elevates traditional mashed potatoes into a rich comfort dish. If you lack sour cream on hand, Greek yogurt can serve as a tangy substitute without compromising texture. Should you want a vegetarian version, omit the bacon and replace it with caramelized onions or smoked paprika for a similar depth of flavor. When shredding cheddar cheese, pre-shredded cheese works but may not melt as smoothly as freshly grated. Your potatoes should be evenly cooked and drained well to achieve the perfect fluffy consistency before mixing in the ingredients.
Tips
Ensure potatoes are cut into evenly sized chunks to promote uniform cooking and avoid mushy or undercooked pieces. When mashing, add sour cream and milk gradually to reach your desired creamy texture without overmixing, which can cause the potatoes to become gluey. Fry bacon until crisp, then drain well on paper towels to remove excess grease, ensuring a balanced flavor without sogginess. Taste and adjust seasoning with salt and black pepper before serving to complement the rich cheddar and smoky bacon flavors perfectly.
Nutritions
Loaded Mashed Potatoes from Outback Steakhouse deliver a hearty blend of nutrients, with russet potatoes providing a rich source of potassium and dietary fiber. Cheddar cheese adds protein and calcium, while bacon contributes protein and fats, enhancing the dish's savory flavor profile. Sour cream and whole milk incorporate additional fats and calcium, contributing to the creamy texture. Your serving will also benefit from fresh green onions and parsley, which supply vitamins A and C along with antioxidants for added nutritional value.
Storage
Store your loaded mashed potatoes in an airtight container to maintain freshness and prevent moisture loss. Refrigerate promptly and consume within 3 to 4 days for optimal taste and safety. When reheating, use a microwave or stovetop, stirring occasionally to ensure even warming and creamy texture.
Variation or Alternatives
You can substitute smoked gouda or Monterey Jack cheese for cheddar to introduce a different smoky or mild flavor profile. For a lighter option, swap sour cream with Greek yogurt, which adds tanginess and extra protein. Incorporate roasted garlic or caramelized onions into the mash to deepen the savory notes. Crispy pancetta or chorizo can replace bacon for a unique and flavorful twist on the traditional topping.
Allergies
Loaded Mashed Potatoes from Outback Steakhouse contain common allergens such as dairy from cheddar cheese, sour cream, and butter, as well as potential sensitivities to bacon for those with pork allergies. The dish includes russet potatoes and green onions, which are generally safe but may cause reactions in individuals with specific vegetable allergies. You should notify the restaurant or check ingredient details if you have allergies to dairy, pork, or any other components listed.
Why this recipe?
Loaded Mashed Potatoes from Outback Steakhouse are beloved for their creamy texture, rich cheddar cheese, crispy bacon, and fresh green onions that create a perfect blend of savory flavors. The dish offers a comforting, indulgent side that pairs well with a variety of main courses, enhancing your dining experience. Making a copycat version at home allows you to customize ingredients to suit your taste while enjoying this restaurant favorite without the wait or cost. Your copycat Loaded Mashed Potatoes can deliver the same satisfying taste and texture, making it a worthwhile recipe to master.