Twice Baked Mashed Potatoes
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.
- 3 pounds russet potatoes
- 4 oz cream cheese
- 3 tablespoons unsalted butter
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup half and half
- ¾ cup cheddar cheese (shredded)
- ½ cup bacon (cooked and crumbled)
- ¼ cup green onions (diced)
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!
- 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.
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.
Calories: 388kcalCarbohydrates: 43gProtein: 10gFat: 20gSaturated Fat: 12gCholesterol: 59mgSodium: 378mgPotassium: 1023mgFiber: 3gSugar: 2gVitamin A: 685IUVitamin C: 13.9mgCalcium: 176mgIron: 2.2mg