Twice-Baked Mashed Potatoes

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This recipe is hands down one of my favorites to make!! On a cold winter day, it’s one of those things that’ll warm you to the core. If you prefer a baked potato and would love to savor each and every single bite without being interrupted by the skin, then this recipe is for you.

Whether you just come home from a long day of work, and you need something to change the mood, this meal is certainly the way to go. The crispy bacon pieces mixed in with melted cheese, smothered all around with soft mashed potatoes are simply heavenly.

The best part about these potatoes is that they complement any and every type of season, from spring to summer and so on. That’s a winner in my book!

INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Potatoes – I usually keep plenty of russet potatoes around, but any potatoes will work including red potatoes, white potatoes, and Yukon gold.

Cheese – I like using cheddar cheese, but any cheese will work!

Butter  – I love using seasoned breadcrumbs, but plain breadcrumbs or even panko works just fine!

Bacon – thickly sliced pork bacon can be substituted with beef or turkey bacon

Half and half – Can be substituted with whole milk, low-fat, skim milk or vegetable stock.

Chives – I only use about 1/4 of a cup, but add as much as you like!

Sour cream – Full-fat sour cream can be substituted with reduced-fat or fat-free

HOW TO MAKE TWICE-BAKED MASHED POTATOES

Follow these simple steps to make this recipe:

1. Bake the potatoes: Clean and scrub the potatoes, then rub them with oil and place them on a lined baking sheet. Tint them foil and bake in a preheated oven at 350°F for 60 minutes or until fork tender. Remove from heat and allow to cool before peeling.
2. Cook the bacon: Drizzle a little oil in a frying pan, then add the diced bacon. Cook the bacon, then set it aside on a paper-towel-lined plate, reserving some of the cooked bacon to top the casserole with.
3. Mash the potatoes: Remove the skins from the potatoes, then mash in a large bowl until all of the large lumps have been removed. Then add the butter, half and half, and the sour cream.
4. Add the filling: Fold in the chives, 1/3 of the cheese, and bacon into the mashed potatoes. Season with salt and pepper.
5. Bake: Place the potatoes into a greased baking dish, then top with the rest of the cheese. Place the potatoes back in the oven for 30-35 minutes or until the filling is hot and the cheese is melted. Top with the reaming bacon and chives and serve hot.

PRO TIPS FOR MAKING THIS RECIPE

1. Don’t boil the potatoes. Boiling the potatoes will produce watery mashed potatoes. Since these are twice baked, I recommend baking the potatoes, however, if you do not want to bake them, steaming works too.
2. Grate the cheese. Pre-shredded cheese has additives in it that prevent the cheese from clumping together, allowing it to hold its shape, and preventing it from having a creamy melt. I recommend grating your cheese, if possible.
3. Cut Uniformly. Cut your potatoes into equal-sized pieces. This will ensure that they will cook evenly and won’t end up with overcooked or undercooked parts.
4. Sub the pork. If you don’t eat pork, beef brisket, diced chicken, or shredded turkey are all great replacements!

Did you make this recipe?

Great! Now let me know how you liked it. Are you a carb lover you are too? Follow me on YouTube, Pinterest, and Instagram. You can also sign up for my newsletter for the latest updates. Tag @sheaddsflavor on Instagram and hashtag it #sheaddsflavor to share your creations with me. I can’t wait to see your photos!

While I have you here… may I suggest a few for you to try next:

• Cheesy Asiago Rosemary Rolls
• Parmesan Mashed Potatoes
• Pan Roasted Brussels Sprouts With Bacon

Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.

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