Bake 'em not once, but twice for double the deliciousness with our Twice Baked Mashed Potatoes recipe. Enjoy these Twice Baked Mashed Potatoes today!
What You Need
Original recipe yields 10 servings
2 lb. baking potato es (about 6)
6 slices OSCAR MAYER Bacon
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup milk
2 Tbsp. chopped fresh chives
1 cup KRAFT Shredded Cheddar Cheese, divided
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Let's Make It
Heat oven to 400°F.
Bake potatoes 50 min. to 1 hour or until tender; cool 15 min. Reduce oven temperature to 350°F. Meanwhile, cook bacon in large skillet until crisp; drain on paper towels. Crumble bacon.
Cut potatoes lengthwise in half, scoop out centers into medium bowl; discard skins. Mash potatoes; stir in sour cream, milk, chives and half each of the cheese and crumbled bacon. Spoon into 1-1/2-qt. casserole sprayed with cooking spray.
Bake 30 min.; sprinkle with remaining cheese and bacon. Bake 5 min. or until cheese is melted and potatoes are heated through.
Substitute 1/4 cup sliced green onions for the fresh chives.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Cheddar Cheese.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.