Twice Baked Mashed Potatoes Recipe with sour cream that you can easily make ahead. Your crowd will LOVE you for making these potatoes. They are beyond creamy and DELICIOUS!
We have more delicious sides for you including Crockpot Sweet Potatoes, Zucchini and Onions, Homemade Dinner Rolls, Garlic Mashed Potatoes, and Homemade French Bread.
Twice Baked Mashed Potatoes in their potato skins are such an unbelievably delicious treat.
I love that you can make these potatoes the day before, and just stick them in the oven for 20 minutes, and serve.
The potatoes are so creamy and flavorful with sour cream, butter, freshly shredded cheddar cheese, and chopped spring onions.
Ingredients you need for this dish:
- 4 Baking Potatoes (large russet potatoes is what I used)
- Butter
- Sour Cream
- Freshly shredded cheddar cheese
- Milk
- Bacon (8 slices)
- Spring Onions
Most of these ingredients you probably already have in your cabinet, which is nice. The recipe comes together pretty quick and the result is decadent. Trust me.
Tips for these twice baked mashed potatoes:
- You can use either a hand mixer or a stand mixer to mix the mashed potatoes. I used my stand mixer because I use it for everything – I just love it, and it’s so hands-off, which is awesome.
- You can make these twice baked mashed potatoes without sour cream, if you’d like, by swapping in plain greek yogurt. It has a similar consistency and I’ve used it in mashed potatoes recipes before. It works beautifully.
- If you’d like a clean way of making bacon, check out my cooking bacon in the oven post. Virtually no cleanup and the result is perfectly cooked bacon in 20 minutes.
- Definitely use freshly shredded cheese. It’s just better. More flavorful, soft, and creamy.
How to Make Twice Baked Mashed Potatoes?
- With a fork, poke holes in your potatoes, then bake your potatoes either in the microwave for 4 minutes per potato or in the oven set at 350 degrees for 1 hour.
- Once cooked, scoop out the potato insides, leaving about a 1/4 inch of flesh so the skin will hold its shape. Place the flesh in your stand mixer or bowl if you’re using a hand mixer.
- Arrange your potato skins in a 13×9 baking dish.
- Add the butter, sour cream, cheese, salt, pepper, half of your spring onions, and cheese to the mixing bowl and mix until creamy.
- Scoop your potato mixture out and place in potato skins.
- Sprinkle half of your cheddar cheese and all of your bacon (crumbled into pieces) on top of potatoes.
- Cook at 350 degrees for 15 minutes.
- The perfect twice baked mashed potatoes await you. Enjoy!
Twice Baked Mashed Potatoes
Twice Baked Mashed Potatoes Recipe with sour cream that you can easily make ahead. Your crowd will LOVE you for making these potatoes. They are beyond creamy and DELICIOUS!
Ingredients
- 4 large Russet potatoes
- 1 cup sour cream
- 1/2 cup milk
- 4 tbsp butter
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 cup freshly shredded cheddar cheese, divided in half
- 8 spring onions
Instructions
Preheat oven to 350 degrees.
Bake potatoes in the oven for 1 hour at 350 OR you can cook them in the microwave, 4 minutes per potato. Cook until the inside flesh is soft and easily scoopable.
While you're waiting on potatoes, cook bacon either in a skillet or the oven. Drain and crumble when finished.
Cut your potatoes lengthwise. With a spoon, scoop out the potato flesh, leaving about 1/4 inch near the skin. Put the potato flesh in a mixing bowl. Either a stand mixer or hand mixer will work for this recipe.
Place potato skins in a 13×9 baking dish.
Add the sour cream, butter, salt, pepper, 1/2 cup of the cheddar cheese, half of the green onions, and milk to the potato mixture. Mix until creamy on medium speed.
Once potatoes are creamy, scoop creamy potato mixture into the skins, filling to the top. Sprinkle with cheddar cheese, and crumbled bacon.
Place in oven and cook for 15 minutes. Sprinkle chopped spring onions on top and serve. Enjoy!
Leave a Reply