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 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:
- 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.
- 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.
- 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.
- Add the filling: Fold in the chives, 1/3 of the cheese, and bacon into the mashed potatoes. Season with salt and pepper.
- 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
- 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.
- 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.
- 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.
- Sub the pork. If you don’t eat pork, beef brisket, diced chicken, or shredded turkey are all great replacements!
Twice Baked Mashed Potatoes
8
servings10
minutes1
hour30
minutesKeep the screen of your device on
Ingredients
3 lbs potatoes, any kind
1 cup shredded sharp cheddar cheese, divided
2 tbsp softened butter
1/2 cup half and half
4 slices thick bacon, diced
1/4 cup chives, minced, plus more for garnish
1/2 cup sour cream
salt and pepper to taste
oil for frying
Directions
- Preheat the oven to 350°F
- Scrub clean the potatoes, then rub them with oil and place them on a lined baking sheet. Bake the potatoes in the oven until fork tender. Then, remove from the oven and allow to cool slightly.
- Cook the bacon until golden, then drain the grease on a paper towel-lined plate. Set aside about 1 tbsp of the cooked bacon for garnish.
- Remove the potato skins and place the potatoes in a bowl, mash them then add the butter, half and half, and sour cream. Continue to mash the potatoes until smooth, then fold in the chives, 3/4 of the shredded cheese, and the cooked. Season with salt and pepper.
- Place the potato mixture into a greased baking dish, then top with the reserved cheese.
- Place the potatoes back into the oven for 30-35 minutes or until the filling is hot and the cheese is melted.
- Remove the potatoes from the oven, and top with reserved bacon and chives.
- Serve immediately.
Recipe Video
Notes
- If you don’t eat pork, beef brisket, diced chicken, or shredded turkey are all great replacements!
- The half-and-half can be substituted with whole milk, low-fat, skim milk, or vegetable stock.
- Steaming the potatoes will cut down on the cooking time tremendously.
Did you make this recipe?
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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.
