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
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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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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Bake in the preheated oven until bubbling, cheese is melted, and the edges are crisp, 20 to 25 minutes.
