We love Twice baked mashed potatoes as a comforting, cheesy twist on the beloved classic. Serve this up as a side dish and it's guaranteed to elevate any meal!
12servings
Prep Time 45 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour30 minutesminutes
Ingredients
5poundsYukon Gold Potatoes
2teaspoonsonion powder
8ouncessour cream
8ouncescream cheese
2cupsshredded cheddar cheese
¾cupsbacon cooked and crumbled
4green onionsgreen parts only, snip with scissors
Instructions
Cook the potatoes. Fill a large pot with about an inch of water. Add a steamer basket. Cut potatoes into 1 or 2 inch cubes. Add potatoes to the pot and add the lid. Bring to a boil over high heat, then reduce to medium low. Cook for 10-15 minutes until potatoes are fork tender. Drain.
Using a potato masher, mash the potatoes and add the onion powder, sour cream, cream cheese. Try not to over mix or the potatoes will become gummy. Once incorporated, use a spatula to fold in the shredded cheddar cheese, bacon and green onions. Reserve a bit of bacon and green onions for garnish.
Preheat oven at 375 degrees. Add the potato mixture to a 9x13 casserole dish and spread evenly. Cover with foil. Bake for 50-55 minutes until it is heated through.
If you'd like extra color on the potatoes, remove the foil for the last 10-15 minutes of cooking time.Make ahead: If cooking the casserole from the refrigerator, pull it and allow to come to room temperature for 45-60 minutes. Add additional cooking time and bake as directed.Leftovers: Store leftovers covered wrapped in foil or in an airtight container
Notes
If you'd like extra color on the potatoes, remove the foil for the last 10-15 minutes of cooking time.Make ahead: If cooking the casserole from the refrigerator, pull it and allow to come to room temperature for 45-60 minutes. Add additional cooking time and bake as directed.Leftovers: Store leftovers covered wrapped in foil or in an airtight container