Twice Baked Mashed Potatoes take a classic comfort food to the next level. These rich and creamy potatoes are mixed with butter, sour cream, and cheese, then baked to golden perfection with a crispy topping. The result is a side dish that’s indulgent and satisfying, perfect for holiday dinners or family gatherings. Easy to customize with add-ins like bacon or green onions, these potatoes are a crowd-pleaser that pairs wonderfully with roasts, steaks, or any hearty meal.
Ingredients
- 4 large russet potatoes, peeled and cubed
- 1/4 cup unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup milk (adjust for desired consistency)
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese, divided
- 1/4 cup grated Parmesan cheese
- 2 green onions, chopped (optional)
- 4 slices bacon, cooked and crumbled (optional)
Instructions
- Cook the Potatoes: Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 15–20 minutes. Drain well and return to the pot.
- Mash the Potatoes: Mash the potatoes with a potato masher or hand mixer until smooth. Stir in the butter, sour cream, milk, garlic powder, salt, and black pepper. Mix until creamy and adjust seasoning as needed.
- Add the Mix-Ins: Fold in 3/4 cup of the shredded cheddar cheese, Parmesan cheese, green onions, and bacon (if using).
- Prepare the Dish: Preheat your oven to 375°F (190°C). Transfer the mashed potato mixture to a greased baking dish and spread evenly.
- Top and Bake: Sprinkle the remaining cheddar cheese over the top. Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
- Serve: Let the potatoes cool for 5 minutes before serving. Garnish with extra green onions or bacon, if desired.
Twice Baked Mashed Potatoes are creamy, cheesy, and absolutely irresistible. They’re the perfect way to elevate your potato game and impress your guests with minimal effort!
