Betty's Loaded Whipped Potatoes

Bettyskitchen's picture

Sep. 03, 2013

In this video, Betty demonstrates how to make Loaded Whipped Potatoes. The inspiration for this recipe comes from a trip to Malone's Restaurant in Lexington, KY for lunch, where Betty ordered a Loaded Baked Potato. With this dish, you may spoon it out to serve it, so that each individual gets as much or as little as they want.


To boil potatoes
Russet baking potatoes 2 Medium , peeled and cut into ½
Salt 1/2 Teaspoon
Butter 2 Tablespoon
Milk 1 1/2 Cup (24 tbs) (more or less as needed)
Other ingredients for whipped potato
Ground sea salt To Taste
Sour cream 1/2 Cup (8 tbs) (1/4
Freshly ground black peppercorn To Taste
Finely shredded cheddar cheese 1/2 Cup (8 tbs)
For garnish
Crisp bacon slices 3 , crumbled
Green onion tops 1/2 Cup (8 tbs) , chopped in 3/8
Fresh parsley 1 Tablespoon



1. In a large pot, place potato cubes, add salt and butter.

2. Pour milk, just enough to see at the edges. Bring to a boil over medium heat. Cover with a lid, reduce heat to low and cook for about 15 minutes, or until fork tender.

3. When potatoes are soft, drain them through a colander, saving the milk mixture used to cook the potatoes.

4. In a large bowl, place cooked drained potatoes and season with sea salt to taste.

5. Add butter and whip, using medium or high speed of electric mixer until potato mixture is smooth.

6. Add enough of the reserved milk from cooked potatoes, and whip to desired consistency.

7. Fold in sour cream, freshly grated black peppercorns and grated cheddar cheese.

8. Sprinkle chopped green onion and bacon on top.


9. Garnish with fresh parsley and serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 287Calories from Fat 175

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 499 mg20.79%

Total Carbohydrates 20 g6.7%

Dietary Fiber 1 g4%

Sugars 6 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet