This "side dish" could practically stand on its own! The original recipe calls for bacon pieces to be added as well but I typically leave them out. However, simply by adding a generous amount of bacon I could see this dish serving as a main dish.
I like to make a double batch and stick one in the freezer because it takes a little bit of preparation and time. In the end though, it is well worth it! The potatoes are creamy and smooth but with a little rustic texture still there. It is a delightfully pleasing combination.
Twice Baked Potatoes
Print Recipe
Yields: 6 servings
Ingredients:
4-6 potatoes (2lbs), diced
4 oz cream cheese
1 cup sour cream
2 cups shredded cheese
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
Directions:
1. Fill a medium size pot 2/3 full of water, bring to a boil. Add potatoes; bring back to a boil, then reduce to a simmer for 10-15 minutes, until potatoes are tender. Drain, return to pot and slightly mash potatoes.
2. Add cream cheese, sour cream, 1 cup cheese and seasonings. Stir until combined.
3. Transfer to a small casserole dish. Cover with remaining cup of cheese.
4. Bake at 350 for 15-20 minutes.
*This recipe can be frozen before baking. Increase baking time as necessary.
Source: Stolen Moments Cooking
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