Twice-Baked Mashed Potatoes

Double the baking, double the flavor! That's the motto of this recipe for Twice-Baked Mashed Potatoes, made with creamy Yukon Golds, gooey cheese, and crispy bacon.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 262kcal

Author FoodFaithFitness

Ingredients

2 1/2 lb. Yukon Gold Potatoes cut into 1-inch cubes
4 tbsp unsalted butter room temperature
1 tsp kosher salt
1/8 tsp freshly ground black pepper
1/3 cup whole milk
6 oz. sharp cheddar cheese shredded (divided)
4 slices bacon chopped and cooked until crisp
1/2 cup sour cream
1/4 cup fresh chives minced (plus more for garnish)

Instructions

Preheat your oven to 350°F and lightly butter a 2-quart rectangular baking dish.
Steam the potato cubes in a large steamer basket over boiling water until they are very tender (about 25 to 30 minutes).
In a large bowl, mash the steamed potatoes with butter, salt, and pepper until nearly smooth. Gradually mix in the milk, half of the shredded cheese, crisp bacon, sour cream, and chives until well combined.
Transfer the potato mixture into the prepared baking dish, spreading it evenly. Top with the remaining shredded cheese.
Bake in the preheated oven for 35-40 minutes. The cheese should be melted and the potatoes heated through. Garnish with additional chives before serving.
DEVOUR!

Nutrition