Twice Baked Mashed Potatoes recipe

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Ingredients

6 Yukon Gold potatoes, peeled
¼ cup butter, softened
½ cup sour cream
½ (8 ounce) package cream cheese, softened
3 cups shredded Cheddar-Monterey Jack cheese blend, divided
2 tablespoons butter, cut into small pieces
1 tablespoon bacon bits, or more to taste

Nutrition Info

305.1 calories
carbohydrate: 15.2 g
cholesterol: 66.2 mg
fat: 23 g
fiber: 1.2 g
protein: 10.3 g
saturatedFat: 15.6 g
servingSize: -
sodium: 318.7 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth, mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish, sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits.

  4. Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.

Recipe Yield

10 servings

Recipe Note

A baked version of the favorite twice baked taters everyone loves. I also add in chopped onion and a bit of diced garlic sometimes, too. Great with ribs, chicken, or beef dishes.

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