twice baked mashed potatoes recipe

Written BySheba G Updated On
twice baked mashed potatoes recipe
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The Best twice baked mashed potatoes recipe

I have been making these twice baked mashed potatoes for years and they always disappear fast at our dinner table. My kids love the crispy cheese topping and the creamy filling underneath. This recipe is perfect for holidays like Thanksgiving or Christmas but also works great for a regular Sunday dinner. The best part is you can make them ahead of time and just pop them in the oven when you are ready. Plus potatoes have vitamin C and potassium so they are not just delicious but also good for you. I like that this dish feels fancy but is really simple to put together with basic ingredients.

Twice Baked Mashed Potatoes

Twice Baked Mashed Potatoes

4.9 from 1244 votes

Creamy mashed potatoes are piped back into potato skins and baked with cheese and bacon for a crispy top. This make ahead dish is perfect for holidays or family dinners.

Prep Time20 mins
Cook Time1 hour 20 mins
Resting Time0 mins
Total Time1 hour 40 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Potatoes

6 medium russet potatoes
2 tablespoons olive oil
1 teaspoon salt

For the Filling

1/2 cup sour cream
1/4 cup milk
4 tablespoons butter
1 cup shredded cheddar cheese
4 slices bacon cooked and crumbled
2 green onions sliced
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

For the Topping

1/2 cup shredded cheddar cheese
2 slices bacon cooked and crumbled
1 green onion sliced

👨‍🍳Directions

1Preheat oven to 400 degrees F. Scrub potatoes and poke each one several times with a fork. Rub with olive oil and salt.
2Bake potatoes directly on oven rack for 50 to 60 minutes until tender. Let cool slightly until safe to handle.
3Cut each potato in half lengthwise. Scoop out the flesh into a large bowl leaving a thin layer of potato inside the skins.
4Place potato skins cut side up on a baking sheet. Return to oven and bake for 10 minutes to crisp them up.
5Mash the potato flesh with sour cream milk butter garlic powder and pepper until smooth. Fold in 1 cup cheese bacon and green onions.
6Spoon or pipe the filling back into the potato skins. Top with remaining cheese and bacon.
7Bake for 15 to 20 minutes until cheese is melted and bubbly. Garnish with extra green onion and serve hot.

🔧Equipment

Baking sheet
Mixing bowl
Potato masher or electric mixer
Piping bag or zip top bag
Fork
Knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 11g❤️Cholesterol: 55mg🧂Sodium: 720mg🌾Total Carbs: 32g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 14g

📝Notes

You can prepare these up to a day ahead. Assemble the potatoes then cover and refrigerate. Add 5 to 10 minutes to the final bake time if cooking from cold.

Watch Video Of How Twice Baked Mashed Potatoes Works

These twice baked mashed potatoes are always a hit at my family gatherings and they are so easy to customize with your favorite toppings. They look impressive on the table but take very little effort to put together. I guarantee you will get asked for the recipe every time you make them.

❓ Frequently Asked Questions About Twice Baked Mashed Potatoes

1. Can I make twice baked mashed potatoes ahead of time?

Yes you can assemble them completely then cover and refrigerate for up to 24 hours. When ready to bake add 5 to 10 minutes to the cooking time.

2. Can I freeze twice baked mashed potatoes?

Absolutely. Assemble the potatoes but do not bake them. Wrap each one tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the fridge overnight before baking.

3. What type of potatoes work best for this recipe?

Russet potatoes are the best choice. They have thick skins that hold up well to being scooped and refilled. Yukon golds also work but their skins are thinner.

4. How do I reheat leftover twice baked mashed potatoes?

Place them on a baking sheet and warm in a 350 degree oven for 10 to 15 minutes. You can also microwave individual potatoes for 1 to 2 minutes but the topping will not be as crispy.

5. Can I make this recipe dairy free?

Use dairy free butter sour cream and milk alternatives. Nutritional yeast or dairy free cheese can replace the cheddar. The texture will be slightly different but still tasty.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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