Last week, I was looking for a side something-another to go with dinner and came across this recipe. I had all of the ingredients except the frozen mashed potatoes. Um, okay, I didn’t even know they made frozen mashed potatoes. I have always made mine from scratch.
As luck had it, I had to go to the store anyway. I made my way down to the frozen hash brown aisle and lo and behold there they were – frozen steam n’ mash potatoes. Who knew?
I made this side dish that night and knew right away I had to make these again soon, so I could share them here. Since I had made these last week, I knew that the next time I made them; I would make one change. The recipe called for the crispy, crumbled bacon to be stirred into the potatoes. By doing this, I lost all of that wonderful crispiness as these baked. Ugh…anyone who knows me knows that I detest flimsy, floppy, chewy bacon. As I chewed and chewed and chewed, I became increasingly frustrated with myself for NOT making my adjustment prior to making the potatoes. I know. The sad thing is I even thought about it. Also, the next time I have homemade mashed potatoes left over I’ll use them for this.
This time when I made them I did not stir the bacon into the potatoes. I used it as a topping over the potatoes along with the cheese. Much better!
These are perfect for making in individual servings. I used a variety of ramekins and makeshift ramekins (aka Ball jelly jars).
You will need 1 (24 oz.) package frozen mashed potatoes, 1/2 (8 oz.) cream cheese, 1/2 cup sour cream, 1/4 cup chopped fresh chives, 4 bacon slices, cooked and crumbled, 1/2 teaspoon pepper, 1/4 teaspoon salt, 1/2 cup shredded Cheddar cheese.
Prepare the potatoes according to package directions and add all ingredients, except the bacon (unless you prefer yours chewy) and the cheese.
Stir everything; mixing well and making sure the cheese is blended throughout.
Divide potatoes into 6 (6 oz.) lightly greased ramekins or custard cups.
Bake at 350 degrees for 20 minutes or until thoroughly heated.
Twice Baked Mashed Potatoes
- 1 22 oz. package frozen mashed potatoes
- 1/2 8 oz. package cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup fresh chives, chopped
- 4 slices bacon, cooked and crumbled
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 cup Cheddar cheese, shredded
- Prepare potatoes according to package directions. Add and stir in all ingredients, except bacon and cheese. Divide mixture evenly into 6 (6 oz.) ramekins or custard cups. Sprinkle evenly with bacon and cheese. Bake at 350 degrees for 20 minutes or until thoroughly heated.