Twice-Baked Mashed Potatoes combine the creamy richness of mashed potatoes with the indulgent crispiness of twice-baked potatoes. This dish takes classic mashed potatoes and elevates them by baking them twice—first to cook the potatoes, and then again to create a golden, cheesy crust on top. Loaded with butter, sour cream, and cheddar cheese, these potatoes are perfect for a cozy family dinner or holiday gathering. With a fluffy interior and a satisfying baked top, this dish will quickly become a favorite comfort food.
Ingredients:
- 4 large russet potatoes, peeled and cubed
- 1/2 cup sour cream
- 1/4 cup milk
- 4 tablespoons butter
- 1 1/2 cups shredded cheddar cheese, divided
- 1/4 cup cooked bacon, crumbled (optional)
- 2 green onions, sliced (for garnish)
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the cubed potatoes for 15-20 minutes, or until tender. Drain well.
- Mash the potatoes with sour cream, milk, butter, and 1 cup of the shredded cheddar cheese until smooth and creamy. Season with salt and pepper to taste.
- Spoon the mashed potatoes into a greased baking dish and spread them evenly.
- Top with the remaining 1/2 cup of cheddar cheese and crumbled bacon, if using.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
- Remove from the oven and garnish with sliced green onions before serving.
These Twice-Baked Mashed Potatoes are rich, cheesy, and perfect for any occasion, bringing comfort and satisfaction to the table!
