Sunday, November 20, 2011

Twice Baked Mashed Potatoes

This was the winner of last weeks poll and I was really excited to try it! I LOVE mashed potatoes they always have a comfort feeling for me. These are LOADED w/ flavor! I don't think I'll ever make boring regular mashed taters again! However, I don't think I made enough potatoes, once I added in the sour cream they became almost soupy. I would recommend adding the sour cream in a little at a time to make sure it doesn't get this way. Even soupy looking they tasted amazing!


  • 2 1/2 lbs medium potatoes, peeled 
  • 1 cup (8 oz) sour cream
  • 1/4 cup milk
  • 2 tbsp butter, melted
  • 1 1/2 cups (6 oz) shredded cheddar cheese, divided
  • 1/2 cup chopped onion
  • 5 bacon strips, cooked and crumbled (I used 2/3 cup of REAL bacon bits)
  • 1/2 tsp salt
  • 1/8 tsp pepper

Place potatoes in a large saucepan and cover w/ water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes or until tender. Drain.

In a large bowl, mash potatoes. Add the sour cream (I recommend adding a little at a time to insure they don't come out too soupy), milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt baking dish. Sprinkle w/ remaining cheese (I used more).

Bake, uncovered at 350 for 30-35 minutes or until headed through.


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