These double-baked mashed potatoes are a version of the favorite twice-baked taters everyone loves. Sometimes I add chopped onion and a bit of diced garlic. Great with ribs, chicken, or beef dishes.
Ingredients
- 6 Yukons Gold potatoes , peeled
- 0.25 cups butter , softened
- 0.5 cups sour cream
- 0.5 packages cream cheese , 8 ounce
- 3 cups shredded Cheddar-Monterey Jack cheese blend
- 2 tablespoons butter , cut into small pieces
- 1 tablespoon bacon bits , or more to taste
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
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 potatoes to a large bowl.
-
3
Mash potatoes with 1/4 cup butter until well combined. Beat in sour cream and cream cheese until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread into a 9x13-inch baking dish. Sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter, and bacon bits.
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4
Bake in the preheated oven until bubbling, cheese is melted, and the edges are crisp, 20 to 25 minutes.
Nutrition Facts
Per serving
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