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These Twice Baked Mashed Potatoes are loaded with cheddar cheese, crumbled bacon, then topped with green onions. They are simple to make and taste amazing.
I love potatoes loaded with cheese and bacon then topped with green onions! They take potatoes to the entire new level.
These Twice Baked Mashed Potatoes are amazing and one of my favorite side dishes. Before we start this recipe is not technically twice baked.
They are once boiled and once baked but they are taking on the flavor of a twice baked potato.
How to make Twice Baked Mashed Potatoes:
Prepare your Russet Potatoes for boiling by washing, peeling and dicing them. Boil and then mash them when they are ready.
Once mashed add in the butter, cream cheese, salt and pepper and mix and mash again.
Next add in the half and half until cream. Transfer the mashed potatoes to a baking dish, and then top with the cheddar cheese and bacon. Bake for about 15 minutes. Serve with the green onions on top.
Ingredients Notes:
- Russet Potatoes: Other potatoes can work as well but I find russet to be the best.
- Cream Cheese
- Unsalted Butter
- Seasoning: Salt and Pepper
- Half and Half
- Cheese: I used shredded cheddar cheese.
- Bacon: cooked and crumbled.
- Green Onions: These are optional but I liked to add them diced to the top.
Directions:
Step One: Start by washing, partially peeling, and dicing potatoes. To give them recipe more of a twice baked potato taste I leave on some peel but that is totally optional.
Recipe Tip
It is essential to lower the heat. If you keep your potatoes at a boil the high heat will ruin them, and they will become very watery.
Step Two: In a large pot and cover with water. Bring to a boil then reduce heat and allow them to cook until tender.
Once tender drain water out and then return to stove top on low heat.
Step Three: Gently mash potatoes with a potato masher.
Add cream cheese and butter and use a potato masher to mash potatoes. Add in salt and pepper (add more or less to taste) and mix.
Step Four: Add half and half and mashed again. Until mixed together well.
Recipe Tip
This recipe is more of a mix between a baked potato and a mashed potato. If you want more of a mashed potato texture I would add more milk and whip the potatoes with an electric hand mixer.
Step Five: Place potatoes in a casserole dish and top with shredded cheese and cooked and crumbled bacon.
Bake until cheese is melted.Remove from oven and top with green onions before serving. Enjoy!
Storing Directions:
These mashed potatoes are too good that you probably won’t have any leftovers, but just in case you do… make sure to properly cover with plastic wrap or transfer to tight sealed containers and place in the fridge.
Mashed potatoes will typically last 3-4 days in the refrigerator as long as they are covered.
How to make the day before:
To make these the day before, make the mashed potatoes and place them into a casserole dish.
Allow to cool and cover with foil then place in the fridge.
How to reheat this recipe:
The next day remove foil and top with cheese and cooked bacon.
Bake until warmed throughout which will probably be close to 15 minutes.
Want more amazing potato recipes? Check these out next:
Cheesy Potato Casserole: Potatoes covered in cheese, just one of my favorite things! This recipe is made in the slow cooker and one of my all-time favorites.
Baked Cheesy Ranch Potatoes: Potatoes covered in cheese and ranch dressing makes it to the top of the list of my favorite things also!
World’s Best Mashed Potatoes: Yes I know that’s a big claim but these mashed potatoes are AMAZING!
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Twice Baked Mashed Potatoes
Ingredients
- 3 pounds russet potatoes
- 4 oz cream cheese
- 3 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup half and half
- 3/4 cup cheddar cheese, (shredded)
- 1/2 cup bacon, (cooked and crumbled)
- 1/4 cup green onions, (diced)
Instructions
- Start by washing, partially peeling, and dicing potatoes. Place them in a large pot and cover with water. Bring to a boil then reduce heat and allow them to cook until tender. Once tender drain water out and then return to stove top on low heat.
- Gently mash potatoes with a potato masher. Add cream cheese and butter and use a potato masher to mash potatoes. Add in salt and pepper (add more or less to taste) and mix.
- Add half and half and mashed again. Until mixed together well. Place potatoes in a casserole dish and top with shredded cheese and cooked and crumbled bacon. Bake at 350 degrees F for 15 minutes or until cheese is melted.
- Remove from oven and top with green onions before serving. Enjoy!
Video
Notes
- This recipe is more of a mix between a baked potato and a mashed potato. If you want more of a mashed potato texture I would add more milk and whip the potatoes with an electric hand mixer.
Storing Directions:
These mashed potatoes are too good that you probably won’t have any leftovers, but just in case you do… make sure to properly cover with plastic wrap or transfer to tight sealed containers and place in the fridge. Mashed potatoes will typically last 3-4 days in the refrigerator as long as they are covered.Nutrition
Can you use 1% or 2% milk instead?
Yes either of those would work.
What temperature do you bake these at?
Hi Melanie! For this recipe, you will bake at 350. Just long enough to get your cheese melted. I hope you enjoy it!