2 1/2 lbs. medium potatoes, peeled (about 6 potatoes)
1 c. sour cream
1/4 c. milk
2 T. butter, melted
1 1/2 c. (6 oz.) cheddar cheese, shredded
1/2 c. onion, chopped
5 bacon strips, cooked and crumbled
1/2 t. salt
1/8 t. pepper
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash potatoes. In a large bowl, combine 1 cup of cheese and remaining ingredients; mix well. Stir in mashed potatoes. Spoon into a greased 2-quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.
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Tips: This was a great potato side dish. Not the lowest in fat, but plain yogurt can be substituted for part of the sour cream. My husband found this in our magazine and promptly tore it out and set it on the counter. I also shared this recipe at Kitchen Stewardship's Carnival of Super Foods.
Recipe from Country Extra (Sept 2009)
6 comments:
Mmmm, butter, cheese and bacon - and I'm a potato freak. This is a winner!
Thanks for linking into the October Fest carnival,
Katie
I'm here from the giveaway post. Great recipe.
Yum, this recipe sounds outstanding. Bacon, cheese, sour cream -- how can you go wrong? :)
Twice-Baked Mashed Potatoes is one of the premium recipes of my mom.It is one of the best recipe the potatoes get a fabulous flavor!!
Your title says twice baked mashed potatoes. Can you tell me where it has been baked twice,
They are called twice-baked because first, you cook the whole potato. Then, second, you mash the potatoes, add in the extra ingredients and bake it in the oven.
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