Serves: 10
This dish can be served for brunch or with any meat dish. I served it with my individual beef wellington. It’s like having a double baked, baked potato without the skin. Light and fluffy, with tons of flavour.
Ingredients
4 large russet potatoes
1 tbsp kosher salt
½ cup melted butter
1 ½ cup whipped chive Philadelphia cream cheese
1 cup sour cream
¾ cup finely chopped bacon bits (omit to make vegetarian)
1 ½ cup shredded white and orange cheddar cheese
Cooking spray
Directions
Preheat oven 390°F
Peel and slice potatoes ½ inch thick
Place into large sauce pan with water to cover and salt
Boil until you can easily fork the potatoes
Strain potatoes and mash with potato masher or ricer
Add butter, cream cheese, sour cream, bacon bits and 1 cup of cheddar cheese
Combine everything well
Spray baking dish with cooking spray and spoon in potato mixture
Sprinkle the remaining cheddar cheese and bake for 40 minutes
Let sit for five minutes before serving
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