Twice Baked Mashed Potatoes

Twice Baked Mashed Potatoes

by Lucy Roussel 1 year ago
4.8 (9)
40 minutes
305.1 kcal
15.2 g carbs
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Description

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.

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
Directions
  1. 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. 2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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. 4. Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.
Nutrition Facts
serving: 10 servings
calories: 305.1 kcal
carbohydrates: 15.2 g
protein: 10.3 g
saturated fat: 15.6 g
cholesterol: 66.2 mg
sodium: 318.7 mg
fiber: 1.2 g