Ingredients55 m servings 305 cals
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits.
- Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.
Per Serving: 305 calories; 23 g fat; 15.2 g carbohydrates; 10.3 g protein; 66 mg cholesterol; 319 mg sodium. Full nutrition
ReviewsRead all reviews 12
I think this is a recipe for loaded mashed potatoes, not twice-baked potatoes as the picture suggests. Sounds good though, but I want to make what is in the picture - which also has green onions.
Absolutely delicious! I threw it in the crock pot on low for a dinner party & they stayed nice & creamy even after a couple of hours. Will definitely make this again!
My mom requested this for today and I found this recipe. I followed the directions and I loved the outcome! I will definitely make again...