Options

Format:
Include:
PRINT
See more
Twice-Baked Mashed Potatoes

Twice-Baked Mashed Potatoes

These twice-baked mashed potatoes are a fun way to serve a classic family side dish.  Cream cheese and sour cream make these potatoes extra creamy; top with crumbled bacon, shredded cheese, and chopped fresh chives.

Southern Living APRIL 2004

  • Yield: Makes 6 servings

Ingredients

  • 1 (22-ounce) package frozen mashed potatoes
  • 1/2 (8-ounce) package cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh chives
  • 4 bacon slices, cooked and crumbled
  • 1/2 teaspoon seasoned pepper
  • 1/4 teaspoon salt
  • 1/2 cup (2 ounces) shredded Cheddar cheese

Preparation

Prepare potatoes according to package directions.

Stir in cream cheese and next 5 ingredients. Divide mixture evenly between 6 (6-ounce) lightly greased ramekins or custard cups. Sprinkle evenly with Cheddar cheese.

Bake at 350° for 20 minutes or until thoroughly heated.

Note: For testing purposes only, we used Ore-Ida Frozen Mashed Potatoes.

advertisement

Go to full version of

Twice-Baked Mashed Potatoes recipe

advertisement