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
Instructions
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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 9×13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese
- 2 tablespoons butter pieces
- and bacon bits.
- Bake in the preheated oven until bubbling
- cheese is melted
- and edges are crisp
- 20 to 25 minutes.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 10