Loaded Potatoes Romanoff — The Cure for Boring Holiday Mashed Potatoes

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides a similar creaminess with more protein.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese offers lower calories while processed cheese is often cheaper.

Scrub the potatoes clean and leave the skins on.

Plan on one large potato per person.

Pierce each potato so they don't explode in the oven.

Bake at 200°C / 400°F directly on the rack or a sheet tray for 45-60 minutes until the skins feel leathery and the inside is tender.

Cool the potatoes completely.

Grate the cooled potatoes using a large hole grater or food processor, leaving fine bits for texture.

Finely mince 2 shallots.

Chop the pancetta into small bits, about one slice per person.

Heat a little olive oil in a pan and cook the pancetta over medium heat until crispy.

Keep the rendered pancetta fat in the pan and add the minced shallots to sauté.

Add a couple tablespoons of butter to the pan.

In a bowl, combine the cold shredded potatoes, crispy pancetta, sautéed shallots, minced chives, sour cream, and shredded cheese.

Mix gently with two forks, folding in the ingredients without mashing.

Season with salt (1 and 1/2 teaspoons total) and black pepper to taste.

Keep the mixture loose and aerated as you fill your baking dish.

Bake at 180°C / 350°F for 30-40 minutes.

Finish under the grill for one to two minutes to brown the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens