Twice-Baked Mashed Potatoes are flavor-packed with creamy goodness from sour cream, smokiness from bacon, and loaded up with whatever you want. Ramp up your holiday sides with a decadent twist. Or create a memorable regular weeknight meal just to tell your family you love them.
Potatoes are a staple in stews and soups and, of course, as a side dish. Heck, I even love making them for snacks – HELLO, french fries!! That aside, baked potatoes are probably the easiest, most hands-off way to make them. Wash them, poke them with a fork, and bake until tender.
So, I decided to make a new and improved baked potato. And twice-baked mashed potatoes are as mouthwatering as they sound. The best part is your oven does most of the work. 😉
Content…What Are They? |
What Are Twice-Baked Mashed Potatoes?
They’re twice-baked thanks to baking them twice, 🤭 but they’re super easy and delish. Bake whole potatoes until tender, then scoop out the insides. Mash them (along with your favorite mashed potato additions) and pile it all back into the potato skins. Then top them with your favorite baked potato toppings and bake them a second time for the win.
These guys are uh-mazing for Thanksgiving, Super Bowl Sunday, and even for a special touch on a regular weeknight dinner. Add meaty toppings and your fave veggies, and you have an incredible one-dish dinner in no time.
Recipe Ingredients
- Roasted garlic adds a ton of flavor, and with thyme and olive oil, you’ve got the perfect addition for a bunch of recipes.
- Potatoes – Russet potatoes are my go-to for this recipe. However, you can use Yukon Gold, Idaho, or other non-waxy potatoes with a high starch content. They make fluffier mashed potatoes for more yum!
- Dairy – Sour cream, cream cheese, and butter always make everything better, but especially potatoes. Add enough milk to get the right texture, and grate a cup of cheddar cheese for extra goodness if desired.
- Optional – Chives, green onions, more cheese, bacon, parsley, chopped broccoli, or whatever else you want to add to your amazing twice-baked potato.
How to Make Twice-Baked Mashed Potatoes
First Bake
- Preheat oven to 400℉ (205℃).
- Prep Potatoes – Line your baking sheet with parchment paper or foil for easier cleanup, then place the potatoes on the baking sheet. Spray or rub them with oil. (Photo 1)
- Prep Garlic – Then cut the top ¼-½” off a whole garlic head, exposing every clove.
- Bake – Place the head of garlic on foil paper together with the thyme. Drizzle it with about a teaspoon of olive oil. Wrap it up, place it in the oven with the potatoes, and roast for 30 minutes or more.
- Peel Garlic – Remove the garlic from the oven and leave the potatoes for another 30 minutes. The garlic cloves should be soft, fragrant, and golden. Discard the thyme, let the garlic cool, and then squeeze the individual cloves out of the skin.
- Finish Potatoes – Carefully slice potatoes in half lengthwise. Gently scoop the insides out with a spoon without destroying the skin. (Photos 2-3)
- Mash Potatoes – Run the potatoes and garlic through a ricer into a large mixing bowl or mash them with a potato masher. Add the sour cream, cream cheese, butter, and milk and mix well. Season to taste with salt and pepper. Adjust the texture with more milk as desired. (Photo 4)
- Season – Add optional ingredients like green onions, chives, and cheddar cheese.
Second Bake
- Assemble – Mix well and spoon the mashed potatoes back into the potato skins. You may have to pile high because mashed potatoes take up more room. Top each potato with your choice of grated cheese and bake until the potatoes heat through (15-20 minutes). (Photos 5-6)
- Serve – Remove from the oven and garnish with minced parsley and chives. Or serve the toppings on the side so everyone can customize their own potato.
Recipe Variations
Adjusting your own twice-baked mashed potato recipe is super simple. Plus, it’s a great way to use leftover broccoli, cheese, bacon, etc.
- Twice-baked mashed potato casserole. Mash the entire potato, skins and all, stir in the rest of the ingredients, and put it into a greased casserole dish. Top it with more grated cheese, green onions, chives, and bacon bits. Bake at 350℉ (180℃) until bubbly and slightly golden (25-30 minutes).
- Cheesy baked potatoes. Add a cup of grated cheddar cheese, Manchego, or other melty cheese for more awesomeness.
- Ham broccoli baked potato. Top with blanched broccoli, slivered ham, and sliced almonds for a one-dish meal.
- Twice-baked winter squash. You can do the same process with butternut or acorn squash. I absolutely love butternut squash mashed with lots of butter, a little pumpkin pie spice, and a drizzle of maple syrup. Pile it back into the skin, top it with candied walnuts, and bake until the top is barely golden.
Tips and Tricks
- Any non-waxy potatoes work fine, but I prefer Russets.
- Add more cheese to your heart’s desire. Strongly flavored cheeses, like Gruyere, Fontina, sharp cheddar, and Swiss, go well with potatoes.
- Use leftover cooked potatoes to save time. I always bake extra, let them cool completely, then prep them according to the recipe. They last in the fridge for a day or two, and they’re a quick and tasty lunch when I’m in a rush.
Make-Ahead Instructions
Twice-baked potatoes are a great make-ahead dish. After stuffing your potato skins, you can wrap them in plastic wrap and refrigerate until the next day. Or freeze them for 1-2 months.
To freeze them, arrange them on a greased baking tray so they don’t touch and freeze. Then, place them in a sealable freezer bag after they freeze solid. Bake them straight from the freezer, adding 10-15 minutes to the baking time.
Serving and Storage Instructions
Serve this deliciousness hot from the oven for a great one-dish meal or a side for your favorite protein.
They reheat well, too, thanks to the sour cream keeping the filling moist. Refrigerate leftovers for a day or two and bake for about 15 minutes to reheat.
What Goes With Twice-Baked Mashed Potatoes
This recipe must be one of the most versatile side dishes in existence. Serve baked potatoes with steak, chicken, turkey, or pork chops. Or make it a one-pot meal by topping it with leftover pulled pork, ham, etc.
Wine pairing: To really ramp up your one-dish meal, serve it with a lightly chilled Riesling or Chardonnay.
More Satisfying Potato Side Dishes to Try
- Scalloped Potatoes
- Southern Potato Salad
- Garlic Mashed Potatoes
- Potatoes au Gratin
- Roasted Fingerling Potatoes
- Smoked Baked Potatoes
This blog post was originally published in October 2018 and has been updated with additional tips
Twice-Baked Mashed Potatoes
Ingredients
- 2-3 baking potatoes (about a pound)
- 1 head garlic, roasted
- 1 sprig thyme
- 1 teaspoon (5ml) olive oil
- 2 tablespoons (30g) sour cream
- 3 tablespoons (45g) cream cheese
- 2-3 tablespoons (42g) butter, softened
- ¼ cup (60ml) milk, adjust to the desired thickness
- salt and pepper to taste
Optional Add-Ins
- chives
- green onions, diced
- cheddar cheese, grated
- bacon (cooked and crumbled or bacon bits)
Instructions
- Preheat oven to 400℉ (205℃).
- Line your baking sheet with parchment paper or foil for easier cleanup, then place the potatoes on the baking sheet. Spray or rub them with oil.
- Then cut the top ¼-½" off a whole garlic head, exposing every clove.
- Place the head of garlic on foil paper together with the thyme. Drizzle it with about a teaspoon of olive oil. Wrap it up, place it in the oven with the potatoes, and roast for 30 minutes or more.
- Remove the garlic from the oven and leave the potatoes for another 30 minutes. The garlic cloves should be soft, fragrant, and golden. Discard the thyme, let the garlic cool, and then squeeze the individual cloves out of the skin.
- After the potatoes bake for about an hour, they should be soft and cooked through. Let them cool for about 5 minutes.
- Carefully slice potatoes in half lengthwise. Gently scoop the insides out with a spoon without destroying the skin.
- Run the potatoes and garlic through a ricer into a large mixing bowl or mash them with a potato masher. Add the sour cream, cream cheese, butter, and milk and mix well. Season to taste with salt and pepper. Adjust the texture with more milk as desired.
- Add optional ingredients like green onions, chives, and cheddar cheese.
- Mix well and spoon the mashed potatoes back into the potato skins. You may have to pile high because mashed potatoes take up more room.
- Top each potato with your choice of grated cheese and bake until the potatoes heat through (15-20 minutes).
- Remove from the oven and garnish with minced parsley and chives. Or serve the toppings on the side so everyone can customize their own potato.
Tips & Notes:
- Any non-waxy potatoes work fine, but I prefer Russets.
- Add more cheese to your heart’s desire. Strongly flavored cheeses, like Gruyere, Fontina, sharp cheddar, and Swiss, go well with potatoes.
- Use leftover cooked potatoes to save time. I always bake extra, let them cool completely, then prep them according to the recipe. They last in the fridge for a day or two, and they’re a quick and tasty lunch when I’m in a rush.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
ImmaculateBites says
Yes you do . Thanks for bringing this to my attention.
The Book of Food says
I’ve seen many ”twiced bakes potatoes” recipes but I’ve never tried myself. I guess I should, it looks great !
ImmaculateBites says
Thanks . It tastes even better . Let me know the outcome if you do .