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Twice-Baked Mash

Source of Recipe


Internet



List of Ingredients



• ¼ pound bacon
  
• 3 pounds russet potatoes (about 6 large baking potatoes)
  
• ½ cup (1 stick) unsalted butter, melted
  
• 1 cup (8 ounces) sour cream
  
• 2 ounces cream cheese, room temperature
  
• 2 cups shredded sharp Cheddar cheese (about 8 ounces)
  
• ¾ cup sliced green onions (about 5)
  
• Salt and pepper to taste
  
• Snipped fresh chives for garnish
  






Instructions



1. Fry bacon until crisp; drain on paper towels, and set aside. Butter a 2-quart glass or ceramic baking dish. Preheat oven to 400° F.
   
   
2. Peel potatoes and cut them into 1-inch cubes. Bring water to a boil in a large pan, and boil potatoes until tender when pierced with a fork, 15 to 20 minutes. Drain potatoes and mash them. Stir butter, sour cream and cream cheese into potatoes until combined. Stir in Cheddar cheese and green onions. Crumble bacon over potatoes, and stir in. Season with salt and pepper.
   
   
3. Scrape potatoes into prepared dish, and smooth the top or make a decorative scallop across the top with a large spoon. Bake on center rack of preheated oven 30 minutes, or until top is browned and potatoes are heated through. Top with snipped chives, and serve.
   
   Makes 8 servings.
   
   






Final Comments


"Twice-baked" alludes to the flavorings of twice-baked potatoes; these potatoes really are baked only once.