Twice Baked Cheesy Mashed Potatoes
Indulge in the ultimate comfort food with these Twice Baked Cheesy Mashed Potatoes—an irresistible blend of creamy mashed potatoes and gooey cheddar cheese, topped with crispy bacon and fresh green onions. This crowd-pleasing side dish starts with perfectly baked Russet potatoes, scooped and mixed with sour cream, butter, and a hint of garlic for a rich, flavorful filling. After restuffing the potato skins, a second bake melts the cheese to golden perfection. Perfect for holidays, potlucks, or a cozy weeknight dinner, this recipe combines crispy potato shells with a creamy, cheesy center for a dish that's as satisfying as it is versatile. Easy to customize and ideal for cheese lovers, these twice-baked potatoes elevate any meal while staying simple to prepare.
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 4 tablespoons Unsalted butter
- 1 cup Sour cream
- 0.25 cup Whole milk
- 2 cups Cheddar cheese (shredded)
- 0.25 cup Green onions (chopped)
- 4 slices Bacon (cooked and crumbled)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and pat them dry. Pierce each potato a few times with a fork.
Rub the potatoes with olive oil and place them directly on the oven rack. Bake for 60 minutes or until tender and a fork easily pierces through the potatoes.
Remove the potatoes from the oven and let them cool slightly until they are safe to handle.
Cut each potato in half lengthwise and carefully scoop the flesh into a large mixing bowl, leaving about 1/4-inch of potato inside the skins to help them hold their shape.
Place the potato skins back onto a baking sheet, cut side up.
To the potato flesh in the bowl, add the butter, sour cream, milk, 1 1/2 cups of shredded cheddar cheese, salt, black pepper, and garlic powder. Mash everything together until smooth and creamy.
Spoon the mashed potato mixture back into the potato skins, mounding it slightly above the surface.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the filled potatoes.
Bake the stuffed potatoes in the oven at 400°F (200°C) for an additional 20-25 minutes, or until the tops are golden and bubbly.
Remove the potatoes from the oven and garnish with chopped green onions and crumbled bacon.
Serve warm and enjoy!
Nutrition Facts
Calories |
3960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.7 g | 261% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 5443 mg | 237% | |
| Total Carbohydrate | 426.3 g | 155% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 40.0 g | ||
| Protein | 140.0 g | 280% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 2300 mg | 177% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 10763 mg | 229% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
