Loaded Mashed Potato Skillet features bacon, cheddar, mashed potatoes, and over-easy eggs if desired. It can be served three ways: as a breakfast casserole, a dip, or a side dish for everyday or for special holidays and sports games.
Preheat oven to 425 F.
Either wash and cook peeled potatoes in a pot filled with cold water for about 15 minutes or until potatoes are soft or, alternatively, use potato mix (which shaves off 2/3 of the time required).
If using potatoes, after they are fully cooked, drain and mash well while they are still hot/warm.
If using potato mix (2 cups), follow instructions on the package, adding boiling water, salt, butter, and milk in the amounts stated on the package.
Mix either mashed potatoes or cooked potato mixture with cream cheese, sour cream, seasonings to taste, garlic powder, 1 cup cheddar, 3 slices of cooked chopped bacon, and most of chopped green onions. Stir well until obtaining a homogeneous mixture.
Spoon into a well greased 8- to 9-inch cast iron skillet. Bake on the middle rack for about 20 minutes. NOTE: If serving for breakfast, make 4 to 8 wells on top of the potato mixture and break one egg into each well before baking.
Remove from the oven and preheat broiler. Meanwhile, top baked potato mixture with remaining 1/3 cup cheddar cheese and 1 slice chopped cooked bacon.
Broil on top rack of the oven (about 5 inches away from broiler/heat) for 1-2 minutes or until cheese is melted.
Serve immediately, accompanied by toast, bruschetta, mini sweet peppers or jalapeno halves, or as a side for meats. Enjoy!