Twice Baked Smashed Potatoes

Course Side Dish

Cuisine American

Keyword easy-potato-casseroles, twice-baked-potatoes, twice-baked-smashed-potatoes

Prep Time 15 minutes

Cook Time 1 hour 35 minutes

Total Time 1 hour 50 minutes

Servings servings

Calories 689kcal

Author Melissa Sperka

Ingredients

8 large russet potatoes cleaned and dried
4 oz whipped cream cheese
½ cup plus 2 tablespoon butter softened and divided
1 8 oz bottle buttermilk Ranch dressing
1 8 oz sour cream
10 slices bacon cooked and crumbled
⅓ cup chopped chives or green onions chopped
2 cups shredded Colby-Jack cheese divided
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon 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 ½ 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 ½ cup butter. Mix until both are melted.
To the potatoes add buttermilk dressing, sour cream, bacon, chives, 1 ¼ cup cheese, garlic salt, pepper and onion powder. Mix well. Reserve 2 tablespoon bacon crumbles and 1 tablespoon chopped chives for the top. Mix well.
Pour the potatoes into a buttered 12 x 8 inch baking dish. Sprinkle with remaining ¾ cup cheese. Dot the top with 2 tablespoon 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.

Nutrition