Twice Baked Mash Potatoes

Twice Baked Mash Potatoes Recipe

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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.


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20 Min
30 Min


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  • 4
    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

How to Make Twice Baked Mash Potatoes


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

Printable Recipe Card

About Twice Baked Mash Potatoes

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

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