Recipe Details
Ingredients
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6Yukon Gold potatoes, peeled
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¼cupbutter, softened
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½cupsour cream
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½(8 ounce) packagecream cheese, softened
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3cupsshredded Cheddar-Monterey Jack cheese blend
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2tablespoonsbutter, cut into small pieces
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1tablespoonbacon bits, or more to taste
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer potatoes to a large bowl.
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Mash potatoes with 1/4 cup butter until well combined. Beat in sour cream and cream cheese until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread into a 9×13-inch baking dish. Sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter, and bacon bits.
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Bake in the preheated oven until bubbling, cheese is melted, and the edges are crisp, 20 to 25 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories305 | |
| % Daily Value * | |
| Total Fat 23g |
29% |
| Saturated Fat 16g |
78% |
| Cholesterol 66mg |
22% |
| Sodium 319mg |
14% |
| Total Carbohydrate 15g |
6% |
| Dietary Fiber 1g |
4% |
| Protein 10g |
21% |
| Vitamin C 0mg |
0% |
| Calcium 24mg |
2% |
| Iron 0mg |
1% |
| Potassium 32mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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