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Twice Baked Mashed Potatoes

Twice Baked Mashed Potatoes

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Kimber E

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 {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 319 mg
  • 13%

Based on a 2,000 calorie diet

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.
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Reviews

Juan Nunez
1
11/8/2014

Loved it