Twice Baked Mashed Potatoes

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Twice Baked Mashed Potatoes

These creamy Twice-Baked Mashed Potatoes are loaded with cheese, bacon, sour cream, butter, and paprika and then baked until golden. It’s a unique twist on the classic twice-baked potatoes emphaszing the best part of this holiday side dish, and comes together quickly and effortlessly – no scooping potato skins required.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Side, Side Dish

Cuisine: American, Canadian, north american

Diet: Gluten Free

Servings: servings

Calories: 822kcal

Author: Philip Lago and Mystique Mattai

Ingredients

5 lbs russet potatoes peeled and cut in half crosswise
1 lb bacon chopped
3 cups cheddar cheese grated
⅓ cup chicken stock
6 green onions thinly sliced
1 cup sour cream full fat
½ cup goat cheese
1 cup butter melted
2 teaspoon paprika
sea salt 1 tablespoon for boiling, 1 ½ teaspoon + to taste for mashed potatoes
1 teaspoon pepper

Instructions

Preheat the oven to 400°F.
Peel the potatoes and cut them in half crosswise. Place in a saucepan and fill with water to cover the potatoes by at least 1 inch and season generously with salt. Bring the water to a boil over high heat, then lower the heat to maintain a soft boil, until the potatoes are fork tender, about 15 minutes. Drain the potatoes and set aside to cool slightly.
Meanwhile, cook the bacon until brown and crisp. Set aside on a towel-lined plate to drain excess grease. Reserve the bacon fat.
Once the potatoes are cool enough to handle, use a ricer to rice the potatoes into a large bowl. If you don’t have a ricer, use a box grater to grate the potatoes into the bowl.
Add the chicken stock, goat cheese, butter, paprika, salt, pepper, and three-quarters of the cheese, bacon, and green onions. Mix it until just combined using a spatula.
Transfer the potatoes to a large casserole and spread into an even layer. Top with remaining cheese, bacon, and green onions.
Bake for 30 minutes until the cheese is melted and the top is golden brown. Cool for 5 minutes before serving.

Notes

Scroll up for a visual walkthrough of the recipe.

Boil in Salted Water: Start the potatoes in cold, salted water to ensure even cooking and to season the potatoes from the inside out.

Drain Well: After boiling, ensure to fully drain the potatoes to avoid runny mashed potatoes.

Mash While Hot: Mash the potatoes while they are still hot to ensure they are creamy and not gummy.

Warm your ingredients: For a creamy consistency, warm your butter and liquids, and allow the cheese to come to room temperature before adding them to the mashed potatoes. This prevents the mixture from cooling down too much and keeps the mash fluffy.

Avoid Overmixing: Avoid overmixing the potatoes to prevent the potatoes from becoming gluey.

Make ahead: Twice-baked mashed potatoes are perfect for preparing ahead. You can make the mashed potatoes a day in advance, refrigerate them, and then bake them when needed.

Storage: allow the potatoes to cool to room temperature before storing them in an airtight container in the fridge for 4-5 days. Reheat in the oven at 350°F.

Freezing: Mashed potato casseroles can be prepared ahead and frozen. Make the potatoes and transfer to a freezer and oven-safe container. Freeze up to 3 months and when ready to bake, cook from frozen in a 350°F oven until hot and golden.

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