Simple Way to Twice Baked Stilton Souffle

Twice Baked Mashed Potatoes

Lightly butter an 18cm (7in) soufflé dish and sprinkle evenly with parmesan, turning the dish to coat the sides.

Recipe Summary Twice Baked Mashed Potatoes

A baked version of the favorite twice baked taters everyone loves. I also add in chopped onion and a bit of diced garlic sometimes, too. Great with ribs, chicken, or beef dishes.

Ingredients | Twice Baked Stilton Souffle

6 Yukon Gold potatoes, peeled

¼ cup butter, softened

½ cup sour cream

½ (8 ounce) package cream cheese, softened

3 cups shredded Cheddar-Monterey Jack cheese blend, divided

2 tablespoons butter, cut into small pieces

1 tablespoon bacon bits, or more to taste

Directions

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.

Info | Twice Baked Stilton Souffle

prep: 15 mins cook: 40 mins total: 55 mins Servings: 10 Yield: 10 servings

TAG : Twice Baked Mashed Potatoes

Side Dish, Potato Side Dish Recipes, Twice Baked Potato Recipes,