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Twice Baked Mashed Potatoes

Twice baked mashed potatoes are filled with creamy, mostly smooth mashed russet potatoes, then topped with sharp cheddar, crisp bacon, and green onions. Baked in their potato skins until hot and lightly browned, they make a hearty, savory side dish.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
resting time 10 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

potatoes
  • 6 russet potatoes medium (about 10 ounces each), scrubbed and pierced with a fork
topping
  • 6 tbsp unsalted butter
  • 0.75 cup sour cream
  • 0.5 cup milk
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 6 bacon slices
  • 1.5 cup sharp cheddar cheese shredded
  • 3 green onions thinly sliced

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 10-inch skillet

Method
 

Bake the potatoes
  1. Heat the oven to 400°F and place the potatoes on an 18x13-inch rimmed baking sheet. Bake for 55-70 minutes, until a knife slides easily into the center of each potato.
  2. Let the potatoes rest on the baking sheet for about 10 minutes, until cool enough to handle.
Make the filling
  1. Cut each potato in half lengthwise and scoop the flesh into a large bowl, leaving about 1/4 inch of potato attached to each skin.
  2. Mash the potato flesh with the butter, sour cream, milk, salt, and pepper until mostly smooth.
Prepare the topping
  1. Cook the bacon in a 10-inch skillet over medium heat for 8-10 minutes, turning as needed, until crisp; drain on paper towels and crumble.
Fill and bake
  1. Spoon the mashed potatoes back into the potato skins and arrange them on the baking sheet. Top with the cheddar, bacon, and green onions.
  2. Bake at 400°F for 20-25 minutes, until the filling is hot throughout and the cheese is melted and lightly browned.

Notes

For sturdy skins, leave about 1/4 inch of potato attached as you scoop. Refrigerate leftovers for 3-4 days; freeze for up to 2 months, though the texture may soften after thawing. For a dairy-free variation, use dairy-free butter, sour cream, milk, and cheddar.