Twice Baked Smashed Potatoes

Twice Baked Smashed Potatoes 8 medium-large russet potatoes 4 oz whipped cream cheese 1/2 cup [1 stick] butter, softened [plus add’l for the top] 1 cup prepared buttermilk dressing 8 oz sour cream 10 slices bacon, cooked & crumbled 1/3 cup chopped chives or green onions, chopped 1 1/2 cups shredded Colby-Jack cheese divided 1 tsp salt 1 tsp black pepper 1 Tbsp dried parsley 1/4 tsp garlic powder 1/4 tsp onion powder Preheat the oven to 450°F. Clean the potatoes removing any blemishes. Wrap in aluminum foil. Pierce the potatoes a couple of times with a fork, then place them onto a baking sheet and bake for 1-1 1/2 hours, until fork tender. Remove the potatoes from the oven, unwrap and allow them to cool enough to handle. Lower the oven temperature to 350°F. Place the potatoes into a mixing bowl, skins intact. [see cook’s note if you would like to remove the skins] Mash with a potato masher leaving the potatoes chunky. Add the cream cheese and mix through gently until it’s completely melted. Next, add 1 stick [1/2 cup] of softened butter. What’s a potato without butter, right? This dish will serve 6-8 people, depending on your appetites, of course. ☺ Lastly, add the buttermilk dressing, sour cream, bacon, chives, shredded cheese and seasonings. Reserve 3/4 cup of shredded cheese, 2 Tbsp bacon crumbles and 1 Tbsp chopped chives for the top. Stir together until blended trying not to break up the potatoes too much. Pour the potatoes into a buttered 8 x 12 inch baking dish. [tip: or 6-8 [4 oz] individual ramekins.] Dot the top with butter before baking. Place into the oven and bake for 25 minutes. Remove from the oven, sprinkle with the remaining shredded cheese. Return to the oven for an additional 10 minutes. Garnish with crumbled bacon and chives. Serve hot