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
- ½ cup milk
- 4 tbsp butter
- ½ tsp salt
- ½ tsp freshly ground pepper
- 1 cup freshly shredded cheddar cheese, divided in half
- 8 spring onions
Instructions
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Preheat oven to 350 degrees.
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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.
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While you're waiting on potatoes, cook bacon either in a skillet or the oven. Drain and crumble when finished.
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Cut your potatoes lengthwise. With a spoon, scoop out the potato flesh, leaving about ¼ inch near the skin. Put the potato flesh in a mixing bowl. Either a stand mixer or hand mixer will work for this recipe.
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Place potato skins in a 13x9 baking dish.
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Add the sour cream, butter, salt, pepper, ½ cup of the cheddar cheese, half of the green onions, and milk to the potato mixture. Mix until creamy on medium speed.
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Once potatoes are creamy, scoop creamy potato mixture into the skins, filling to the top. Sprinkle with cheddar cheese, and crumbled bacon.
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Place in oven and cook for 15 minutes. Sprinkle chopped spring onions on top and serve. Enjoy!