Twice Baked Mash Potatoes Recipe

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Twice Baked Mash Potatoes

Melissa Snow


Everything that is good about a twice baked potato, but without the potato skin. I like to use sharp cheddar cheese, Oscar Meyer's Real bacon pieces and I eyeball the amount of milk used until the potatoes are the right consistency.

You can also make this dish ahead of time, cover and refrigerate prior to the baking step.

☆☆☆☆☆ 0 votes
20 Min
30 Min


potatoes, baked
1 c
sour cream
1/2 pkg
cream cheese, room temperature
6 Tbsp
butter, room temperature
1 c
cheddar cheese, shredded
1 pkg
bacon bits
1 tsp
seasoning salt
1/4 tsp
black pepper
1/2 c


1Scrub/wash potatoes. Pat dry. Using a fork, pierce each potato a few times.
2Place potatoes on a microwave-safe dish. Microwave for 15 minutes. Take potatoes out of the microwave and let cool for 5 minutes before handling.
3Cut potatoes in half and scoop out the flesh and place in a large bowl. Discard the potato skins. Add the additional ingredients to the potatoes and mash the potatoes to the desired consistency.
4Pre-heat oven to 350 degrees. Transfer the potatoes to a greased casserole dish. Sprinkle with additional cheddar cheese (optional). Bake for 30 minutes.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #side dish, #Potatoes