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Loaded Green Chile Whipped Potatoes

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2 cups shredded cheddar cheese
6 strips HORMEL® BLACK LABEL® jalapeno bacon, cooked and chopped
½ cup chopped green onion
3 pounds russet potatoes, peeled and diced
1 tablespoon HERB-OX® chicken flavored bouillon granules
1 fluid ounce sour cream
¼ cup butter, cubed
1 (4-ounce) can LA VICTORIA® diced green chilies, drained


  1. Heat oven to 350°F. In bowl, combine cheese, chopped bacon and green onion. Reserve ¾ cup.

  2. In large stock pot, place potatoes. Add enough cold water to cover. Add bouillon. Bring to a boil and cook 20 minutes or until tender. Drain.

  3. In saucepot, combine sour cream, butter and green chilies. Bring to a simmer. Add potatoes. With electric hand mixer on low speed, beat potatoes. Add cheese mixture. Beat until smooth. Place in 12-inch cast iron skillet. Top with reserved 3/4 cup cheese mixture. Bake 8 to 10 minutes or until cheese is golden brown. Serves 8.