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It has been a cold week in Arizona, the temperature is around 55 right now. But it feels cold to us. I had leftover mashed potatoes & beef tenderloin from dinner on Sunday so I decided to make some twice baked out of the leftover potatoes for dinner. Yum comfort food!
5 cups leftover mashed potatoes
1 3/4 teaspoons salt
1/2 teaspoon freshly ground white pepper
4 ounces bacon, chopped
2 cups shredded sharp cheddar cheese (8 ounces)
1 cup sour cream
4 tablespoons unsalted butter, at room temperature
2 tablespoons snipped chives
directions
Preheat the oven to 400°. spray a casserole dish with cooking spray. Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels.
Using a handheld masher, blend the mashed potatoes with, 1 cup of the cheese, the sour cream, butter, bacon, chives, and salt and pepper and mash until smooth. Spoon into casserole dish, top with the remaining cheese and bake until hot and the cheese is melted, about 15 minutes. Serve hot.
1/2 teaspoon freshly ground white pepper
4 ounces bacon, chopped
2 cups shredded sharp cheddar cheese (8 ounces)
1 cup sour cream
4 tablespoons unsalted butter, at room temperature
2 tablespoons snipped chives
directions
Preheat the oven to 400°. spray a casserole dish with cooking spray. Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels.
Using a handheld masher, blend the mashed potatoes with, 1 cup of the cheese, the sour cream, butter, bacon, chives, and salt and pepper and mash until smooth. Spoon into casserole dish, top with the remaining cheese and bake until hot and the cheese is melted, about 15 minutes. Serve hot.
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