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Mashed Potatoes with Bacon & Cheddar

Gluten free • 1 hr to make • Serves 10

Meat

1 Bacon

Produce

1 Chives
1 Russet potatoes

Baking & Spices

1 Kosher salt
1 Pepper

Dairy

1 Butter, unsalted
1 Cheddar cheese, grated
1 Cream cheese
1 Sour cream
  • Heather Haase

    Mashed Potatoes with Bacon & Cheddar - Reminiscent of twice baked potatoes, this take on mashed potatoes includes bacon and cheddar. Prep time: 1 hour Yield:1 () Ingredients: 5 lb russet potatoes 10 sli bacon 8 oz cream cheese 0.5 c unsalted butter, melted 1 c sour cream 0.25 c chives, minced 2.5 c cheddar cheese, grated 2 t kosher salt 0.5 t pepper Summary Yield Servings 10 Prep time 1 hour Ingredients: sour cream potato cream cheese chives cheddar cheese butter bacon Directions 1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside. 2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces. 3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined. 4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

  • Shannon Miezin

    cheesy bacon potatoes - these were fantastic. Not making hash brown cheesy potatoes anymore, I'll make these instead - so much tastier.

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