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Twice-Baked Mashed Potatoes

4

0 min

Twice-Baked Mashed Potatoes

Twice-Baked Mashed Potatoes Photo 1

Time

0 min

Serving

10 persons

Calories

305

Rating

4.00★ (26)

Cuisine

Author: Victoria Buriak
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

  • Yukon Gold potatoes: 6 piece (peeled)
  • butter: 0.25 cup (softened)
  • sour cream: 0.5 cup
  • cream cheese: 0.5 pack (8 ounce pack, softened)
  • Cheddar-Monterey Jack cheese blend: 3 cups (shredded)
  • butter: 2 Tbsp (cut into small pieces)
  • bacon bits: 1 Tbsp (to taste)

Metric Conversion

Stages of cooking

Twice-Baked Mashed Potatoes Photo 21
Twice-Baked Mashed Potatoes Photo 32
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  1. Preheat the oven to 350 degrees F (175 degrees C).
    Twice-Baked Mashed Potatoes Photo 2
  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.
    Twice-Baked Mashed Potatoes Photo 3
  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.
    Twice-Baked Mashed Potatoes Photo 4
  4. Bake in the preheated oven until bubbling, cheese is melted, and the edges are crisp, 20 to 25 minutes.
    Twice-Baked Mashed Potatoes Photo 5

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