Twice Baked Smashed Potatoes
Servings 8 servings
Ingredients
- 8 large russet potatoes cleaned and dried
- 4 oz whipped cream cheese
- 1/2 cup plus 2 Tbsp butter softened and divided
- 1 8 oz bottle buttermilk Ranch dressing
- 1 8 oz sour cream
- 10 slices bacon cooked and crumbled
- 1/3 cup chopped chives or green onions chopped
- 2 cups shredded Colby-Jack cheese divided
- 1 tsp garlic salt
- 1 tsp black pepper
- 1 tsp onion powder
Instructions
- Preheat the oven to 450°F. Wrap clean unpeeled potatoes in aluminum foil. Pierce the potatoes a couple of times with a fork. Place onto a baking sheet baking for 1-1 1/2 hours or until fork tender.
- Remove the potatoes from the oven, unwrap and allow them to cool enough to handle. Lower the oven temperature to 350°F.
- Place potatoes into a large mixing bowl, skins intact. Mash with a potato masher leaving the potatoes chunky.
- Add cream cheese and 1/2 cup butter. Mix until both are melted.
- To the potatoes add buttermilk dressing, sour cream, bacon, chives, 1 1/4 cup cheese, garlic salt, pepper and onion powder. Mix well. Reserve 2 Tbsp bacon crumbles and 1 Tbsp chopped chives for the top. Mix well.
- Pour the potatoes into a buttered 12 x 8 inch baking dish. Sprinkle with remaining 3/4 cup cheese. Dot the top with 2 Tbsp butter.
- Bake for 30-35 minutes until the top is golden.
- Garnish with crumbled bacon and chives and serve.
Notes
A) If preparing in advance, assemble, cover and chill. Bring to room temperature before baking, and adjust the baking time increasing by 5-10 minutes.
B) If you prefer the potatoes without the skin, peel, rub with oil, wrap in foil then bake as directed.
B) If you prefer the potatoes without the skin, peel, rub with oil, wrap in foil then bake as directed.