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Twice Baked Parmesan Potatoes

Jen Thompson
  • 65 minutes
  • Serves 12 to 16

INGREDIENTS

1/2 cup

Bacon bits, real

8

Russet potatoes

1

packet Parmesan peppercorn warm dip mix

2 tbsp

Vegetable oil

1

butter (1 stick)

8 oz

Cream cheese

1/2 cup

Milk

1 cup

Mozzarella cheese plus