Looking for a delicious and unique way to serve mashed potatoes at your next dinner party or family gathering? Look no further than twice baked mashed potatoes! This classic dish combines the creamy texture of mashed potatoes with the crispy edges and savory flavors of a baked potato. Plus, they're easy to prepare and reheat when you're ready to serve. In this blog post, we'll walk you through the steps to make your delicious twice-baked mashed potatoes. Whether you're a seasoned chef or a novice cook, you'll love this delightful and crowd-pleasing recipe. So, grab your potatoes, and let's get to cooking!
How to Make Twice Baked Mashed Potatoes
Ingredients
Potatoes: Grab some plain old russet baking potatoes and get those bad boys baked up like usual.
Meat: Bacon, because it makes everything better. Now, you can use store-bought bacon bits or fry up your own, whichever you prefer.
Liquids: You'll need milk, butter, and Mexican Crema Agria. I prefer using that as opposed to Sour Cream. It seems to have more flavor and is much creamier in texture.
Cheese: I like freshly shredded sharp cheddar for this recipe. The sharpness adds a lot of extra flavors, which I'm typically not a fan of. But it works well in these twice baked mashed potatoes.
Seaonings and Spices: As about as simple as can be, just a little kosher salt, black pepper, and dried parsley will go a long way.
Directions
Begin by baking the potatoes as you usually would.
Once the potatoes are done baking, preheat the oven to 350°f, cut a slit down the center, scoop all the insides into a large mixing bowl, and discard the potato skins.
Combine the potatoes with the remaining ingredients and stir with a fork to completely mash and combine everything thoroughly.
Now, butter the inside of a 9x13 baking dish and spread the potato mixture evenly across the entire baking dish.
Top the potatoes with more shredded cheese and bake for 20 minutes.
If, for any reason, the top isn't as browned as you'd like, turn the broiler on but watch it carefully. This should only take about 2 minutes.
In conclusion
Twice Baked Mashed Potatoes are a great alternative to the regular version. Think of loaded mashed potatoes but creamier, crispier, and with much more flavor.
Plus, they're super easy to make and fit almost any occasion.
I'd love to hear how these turned out for you in the comments and if you made any notable changes.
If you like this recipe, then I think you'll like these!
- The Best Mashed Potatoes Ever
- Sweet Potato Mash
- Creamed Spinach
- Oven Roasted Carrots
- Southern Style Green Beans
Thank you so much for checking out this Twice Baked Mashed Potato Recipe. As usual...
Happy Cooking!
-Jeremy
📖 Recipe
Twice Baked Mashed Potatoes
Ingredients
- 6 Russet Potatoes - baked
- ½ tablespoon Parsley - dried
- 1 tsp. Black Pepper
- 1 ½ tsp. Kosher Salt
- ⅓ Cup Milk
- ⅓ Cup Mexican Crema Agria
- 4 Tbsp. Salted Butter
- 1 Cup Sharp cheddar Cheese Shredded
- 6 Strips of cooked bacon - chopped
Instructions
- Begin by baking the potatoes as you usually would.
- Once the potatoes are done baking, preheat the oven to 350°f, cut a slit down the center, scoop all the insides into a large mixing bowl, and discard the potato skins.
- Combine the potatoes with the remaining ingredients and stir with a fork to completely mash and combine everything thoroughly.
- Now, butter the inside of a 9x13 baking dish and spread the potato mixture evenly across the entire baking dish.
- Top the potatoes with more shredded cheese and bake for 20 minutes.
- If they need a bit more color on top, turn the broiler on but be careful to watch it closely. That will only take about 2-3 minutes.
Leave a Reply