Thursday, October 6, 2011

Loaded Twice Baked Mashed Potatoes

I think mashed potatoes has to be one of my top 5 favorite foods and making different variations of them are so fun.  I found this loaded twice baked mashed potato recipe in the Taste of Home Winning Recipes cookbook.  Yeah, you get all the goodies of the baked potato but the creamy texture of the mash.  I'd even sneak in a 1/4 cup of cream cheese to make them even cheesier.  This recipe is easy to make up ahead of time and do it's second bake at dinner time.


2.5 lbs potatoes, peeled and cubed
1/2 cup sour cream
1/4 cup milk
1 1/2 Tbsp butter
stal and pepper to taste
1 1/2 cups (6 oz) shredded cheddar cheese, divided
1/4 lb sliced bacon, cooked and crumbled
2 green onions, sliced


Place potatoes in a Dutch oven or 3 quart pan and cover with water; bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or until tender.  Drain and place in a mixing bowl.

Add the sour cream, milk, butter; salt and pepper.  Beat on medium-low speed until light and fluffy.  Stir in 1 cup cheese, bacon and onions.

Transfer to a greased 2 quart baking dish.  Top with remaining cheese (add a little extra if you dare).

Bake, uncovered, at 350 F for 25-30 minutes or until heated through and cheese is melted.

Serves 7


  1. Yum! Do you think it could be frozen in portions and then reheated?

  2. Kristen - potatoes are a tricky one. In theory it would be great to be able to freeze them but I think when you reheat them the texture and taste could be off a bit...kind of like the mashed potatoes you get in a frozen TV dinner. You could fry up and freeze the bacon so you don't have to do that each time, but I would recommend just making up small batches at a time and eat it fresh! Hope that helps!