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.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
305 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 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.
Step 4
Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.
Ingredients
½ cup sour cream
¼ cup butter, softened
½ (8 ounce) package cream cheese, softened
2 tablespoons butter, cut into small pieces
6 Yukon Gold potatoes, peeled
3 cups shredded Cheddar-Monterey Jack cheese blend, divided
