Kitchen notes · a little help before you start
Loaded Mashed Potato Bowls
A bowl of mashed potatoes becomes a generous dinner with beans, corn and a little barbecue sauce over the top. The cheddar melts into the warm potatoes, while green onion keeps each bite lively. Build yourself a bowl and add jalapeno if a little extra bite sounds good.
- Prep
- 20 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch · Main course
- Primary protein
- Beans & lentils
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: 30 minutes or less
A few quick notes
1. Warm the corn for eating now
Thaw the corn, or heat it through if you're assembling bowls to serve immediately.
2. Season the drained beans
Rinse and drain the black beans, then stir them with chili powder until they're coated.
3. Start each bowl with potatoes
Spoon in the prepared mashed potatoes before layering over corn, beans, cheese and the other toppings.
Get to know the ingredients
Prepared mashed potatoes
Have the mashed potatoes already made; they're the base of each bowl when you begin assembly.
Mild chili powder
Use a mild American chili seasoning blend here, rather than a spicy red chile powder.
Shredded cheddar
Use shredded cheddar over the corn and beans so it's ready to melt when a refrigerated bowl is reheated.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Loaded Mashed Potato Bowls
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Add the fresh toppings
Finish the bowls with barbecue sauce, sliced green onion and optional thinly sliced jalapeno before serving.
A little more help as you go
Refrigerate for later
The assembled bowls can go into the refrigerator until you're ready to eat, as the directions allow.
A smoky corn choice
Fire-roasted frozen corn is an option for adding a smoky flavor to the bowls.
A few questions you might have
How do I reheat a refrigerated bowl?
Microwave until the mashed potatoes are hot and the cheese has melted, following the reheating direction.
Does the barbecue sauce go into the potatoes?
Layer it on top with the other bowl toppings after adding potatoes, corn, beans and cheddar.
Is the jalapeno required?
It's optional; thinly slice it if using and sprinkle it over the bowl with the green onions.
Do the beans need a separate cooking stage?
The directions have you rinse, drain and coat canned beans in chili powder before adding them to the bowls.
Can the bowls be served straight after assembling?
Yes, serve immediately if ready to eat, with the corn heated through during its preparation step.
Any more cooking tips?
I used “fire roasted” frozen corn kernels from Trader Joes, which are more expensive but lend a wonderfully smoky flavor. **This is not spicy red chile powder, but a mild, earthy blend of spices used to season American chili.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: budgetbytes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
