Tuesday, January 8, 2013

Twice Baked Mashed Potatoes

Can you believe that I've never made real twice baked potatoes before? I figure I don't have a need when we can enjoy mashed potatoes this way. I've been making these for awhile now, we don't have them with our meals too often because well, for one, they aren't exactly good for you. I'd say we enjoy them a few times throughout the year; since the dish makes quite a bit I like the prepare them when we have company.

A couple weekends ago I had my family over for dinner, I made pulled pork and served it with these mashed potatoes and various other sides. It was the ultimate comfort meal!

You can certainly cut the recipe in half if you're not feeding several people. Otherwise I highly encourage to give these fabulous potatoes a try, your family is bound to request them over and over again!

Twice Baked Mashed Potatoes

20 med-sized potatoes
8 oz. cream cheese
1 c sour cream
3/4 stick butter
Salt and pepper to taste
1 tsp garlic powder
2 c shredded cheddar cheese
6-8 slices cooked bacon

Peel and cut potatoes up into small chunks, place in a large pot of cold water and cook over medium-high heat. Cook until potatoes are fork tender. Drain potatoes and add to a large mixing bowl. Add in cream cheese, sour cream, butter, salt, pepper and garlic powder. With an electric mixer, blend all ingredients together until smooth. Stir in a few slices of crumbled bacon and 1/2-1 c of shredded cheese. Mix together and transfer to a lightly greased casserole dish (I generally use a 2 qt. dish). Sprinkle with remaining cheese and crumbled bacon. Bake at 375 for 25-30 mins. or until cheese is melted and potatoes are heated through.  Serves about 12.


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