Twice Baked Mashed Potatoes
Twice Baked Mashed Potatoes tastes just like the classic steakhouse twice baked potatoes, except these are so much easier to make. They are so creamy, cheesy, fluffy, and packed with bold flavor! The perfect side dish to make any time of year!
Servings: 6 servings
Ingredients
- 3 pounds Russet potatoes (about 6 medium potatoes) peeled and cut into large chunks
- 3 cloves garlic peeled
- 1 1/2 cups shredded extra sharp cheddar cheese plus more to put on top
- 1/2 cup sour cream
- 4 tablespoons salted butter
- 1/2 cup milk whole or reduced-fat
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 thinly sliced green onions or chives plus more to put on top
- 1/4 cup cooked bacon plus more to put on top
Instructions
- Preheat oven to 350 degrees F and butter a baking dish (could be any size). Add potatoes and garlic cloves to a large pot and fill with water just until the water touches the tops of the cut potatoes. Add a teaspoon of salt. Bring to a boil and cook until potatoes are tender, about 5 minutes.
- Drain the potatoes then add them back to the large pot. Mash potatoes with a potato masher or electric mixer.
- Add the cheese, sour cream, butter, milk, salt, pepper, bacon crumbles, and green onions. Mash and stir until potato mixture is smooth.
- Scoop the potato mixture into the prepared baking dish and top with more cheese, bacon, and green onions. Bake for 15 minutes or until all the cheese is melted and the center is very warm. Serve immediately and enjoy!