Twice Baked Mashed Potato Recipe
Twice Baked Mashed Potatoes are always a crowd pleaser, and this recipe takes them to the next level, combining the flavors of mashed potatoes and loaded baked potatoes! The perfect side dish to a holiday meal or really any time of year!
Ingredients
- 8-10 Large Russet Potatoes peeled and cubed
- 2 ⅓ cups Grated Sharp Cheddar Cheese divided in half
- 2 cups Milk
- 5 tbsp Butter
- ¾ cup Sour cream
- 8 strips bacon, cooked until crispy, roughly chopped
- 4 Stalks green onions chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes in a large pot of water until they are tender with a fork. Drain the potatoes from the water.
- Preheat the oven to 375 degrees.
- In a mixing bowl add in the potatoes, 1 ¼ cup of the grated sharp cheddar cheese, milk, butter and sour cream. Mix until you have a creamy mashed potato mixture.
- Taste the mixture and add the amount of salt and pepper you prefer. You can roughly start with ½ teaspoon of pepper and 1 teaspoon of salt.
- Add the mashed potato mixture to a 9x13 baking dish. Spread it out evenly.
- Top with the remaining cheese and crumbled bacon.
- Bake for 15 minutes (or until the cheese is bubbly).
- Top with the green onions and serve!