If you love the crispy, cheesy goodness of twice-baked potatoes but don’t want the hassle of stuffing mashed potatoes back into their skins and baking them again, I’ve got the perfect solution for you. These Twice Baked Mashed Potatoes give you all the flavors and textures you love from the classic dish minus the extra steps. By keeping some of the potato skin on and adding the perfect mix of cheese, bacon, and butter, this recipe tastes exactly like twice-baked potatoes but without the fuss. Plus, you can make it ahead of time and pop it in the oven when you’re ready to serve, making it a great side dish for holidays like Thanksgiving.
Method
To start, preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the bacon slices in a single layer on the prepared baking sheet and bake them for 18-20 minutes or until they are crispy and golden brown. Once the bacon is done, remove it from the oven, chop it into small pieces, and set it aside for later. While the bacon is baking, it’s time to prepare the potatoes. Begin by cleaning and scrubbing the russet potatoes thoroughly. Then, peel the potatoes roughly, leaving some skin on for texture, which will help give the dish that familiar twice-baked potato feel.
Next, place the potatoes in a large pot and fill it with water. Bring the water to a boil over high heat, then reduce the heat to medium. Let the potatoes cook for about 25 minutes, or until they are tender when pierced with a fork. Be sure to monitor the potatoes carefully so they don’t overcook; the goal is to get them soft without becoming mushy. Once the potatoes are tender, drain the water and return the potatoes to the pot. Using a potato masher, start mashing the potatoes into rough chunks. Then, add the cream cheese, butter, kosher salt, ground black pepper, and half and half. Continue mashing until the mixture is smooth and creamy, with no large chunks remaining.
Once your mashed potatoes are smooth, transfer them into an 8×8 baking dish and spread them out into an even layer. At this stage, it’s time to add the finishing touches: sprinkle the grated sharp cheddar cheese and chopped bacon over the top of the potatoes. Place the baking dish in the oven and bake at 350°F for 20-25 minutes, or until the cheese has fully melted and everything is bubbly. When you take the dish out of the oven, garnish with freshly chopped chives to add a burst of color and freshness.
If you’re preparing this dish ahead of time, simply cover the baking dish with foil and refrigerate it until you’re ready to bake. When it’s time to serve, bake the covered dish at 350°F for 30 minutes, then remove the foil and continue baking for another 15 minutes to ensure the cheese is melted and the potatoes are heated through.
Necessary Tools
- Baking sheet
- Parchment paper
- Large pot
- Potato masher
- 8×8 baking dish
- Knife and cutting board
- Cooking spoon
Twice Baked Mashed Potatoes (Without the Hassle of Twice Baking)
Cuisine: AmericanDifficulty: Easy10
servings15
minutes45
minutes1
hourIngredients
3 pounds russet potatoes, scrubbed and skins roughly peeled
8 slices bacon, cooked and chopped
4 oz cream cheese
3 tbsp unsalted butter
1/2 tsp kosher salt
1 tsp ground black pepper
3/4 cup half and half (or whole milk, or any dairy-free substitute)
1 cup sharp cheddar cheese, grated
1 bunch chives, chopped (about 1/2 cup)
Directions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Arrange the bacon slices on the baking sheet in a single layer. Bake for 18-20 minutes or until crispy and golden. Once done, chop the bacon and set it aside.
- Prepare the potatoes: Clean and scrub the potatoes thoroughly. Peel them roughly, leaving some skin on for that texture you love in twice-baked potatoes.
- Bring a large pot of water to a boil over high heat. Add the potatoes, reduce the heat to medium, and cook for about 25 minutes or until tender. Keep an eye on them to avoid overcooking.
- Drain the potatoes and return them to the pot. Begin mashing the potatoes into rough chunks. Add the cream cheese, butter, salt, pepper, and half and half. Keep mashing until smooth and creamy.
- Transfer the mashed potatoes into an 8×8 baking dish and smooth them into an even layer.
- Sprinkle the grated cheese and chopped bacon on top. Bake in the oven at 350°F for 20-25 minutes, until the cheese has melted and everything is bubbly.
- Garnish with chopped chives before serving.
Making it ahead: Cover with foil and bake at 350°F for 30 minutes. Remove the foil and bake for another 15 minutes until the cheese is melted and the potatoes are heated through.
Notes
- Boiling potatoes: Be careful not to overcook the potatoes when boiling. You want them soft, but not mushy. If they’re overcooked, they can become too watery, making your mashed potatoes less creamy.
- Baking time: Keep an eye on your potatoes while baking, especially after the cheese has melted. You want the top to be golden brown but not overly crispy. If it’s browning too quickly, cover with foil to prevent burning.
Serving Suggestions
- Serve these twice-baked mashed potatoes alongside roasted turkey, grilled chicken, or steak.
- Pair with a crisp green salad or roasted vegetables to balance out the richness.
- These also make an excellent topping for a baked potato bar! Just add all your favorite toppings like sour cream, shredded cheese, or chopped green onions.
Fun Fact
Did you know that russet potatoes, which are used in this recipe, are the best choice for mashing because they are starchy and fluff up perfectly when cooked? The skin helps give a slightly crispy texture that mimics the texture of traditional twice-baked potatoes. It’s a small tweak that makes a big difference!
Conclusion
This recipe for Twice Baked Mashed Potatoes is all the flavor of a traditional twice-baked potato, but without the fuss of stuffing and rebaking. It’s creamy, cheesy, and perfect for serving at dinner or on special occasions. Plus, it can be prepped ahead of time, so you can spend less time in the kitchen and more time enjoying your meal! Make sure to try it out you won’t be disappointed!
