Twice Baked Mashed Potatoes Recipes

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DOUBLE-BAKED MASHED POTATOES



Double-Baked Mashed Potatoes image

Dress up an all-time favorite comfort food with savory fixings. This is an easy twice baked mashed potatoes recipe that delivers big flavor. Better still, you can effortlessly double or triple it for a crowd. -Anna Mayer, Fort Branch, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 9

2-1/2 pounds medium potatoes, peeled
1 cup sour cream
1/4 cup whole milk
2 tablespoons butter, melted
1-1/2 cups shredded cheddar cheese, divided
1/2 cup chopped onion
5 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated though.

Nutrition Facts : Calories 363 calories, Fat 21g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 537mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

TWICE-BAKED MASHED POTATOES



Twice-Baked Mashed Potatoes image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

4 russet potatoes
1/2 cup (1 stick) unsalted butter, plus more for greasing
1/2 cup milk
3 green onions, chopped
3/4 cup grated Cheddar
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Bake the potatoes until tender, 1 hour. Let cool enough to handle, and then scoop out the flesh into a medium bowl. Warm the butter and milk together in the microwave until the butter is just melted and the milk is warm. Add half the butter and milk to the potatoes and mash well with a potato masher or fork. Add the green onions and 1/2 cup Cheddar, and blend well with the potato masher, adding more of the remaining milk and butter if too dry. Season with salt and pepper.
  • Reduce the oven to 350 degrees F. Spoon the potatoes into a greased 1 1/2-quart baking dish and bake 15 minutes. Add the remaining 1/4 cup Cheddar on top and bake an additional 15 minutes. Serve.

TWICE-BAKED MASHED POTATOES



Twice-Baked Mashed Potatoes image

If you like the filling in twice-baked potatoes, you'll love the flavor of this savory side dish that complements most entrees. "It's a good way to finish off extra mashed potatoes," says Margaret Mayhugh of Murphysboro, Illinois.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon vegetable oil
4 cups mashed potatoes (prepared with milk and butter)
1 cup shredded cheddar cheese, divided
1/4 cup crumbled cooked bacon
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the onion mixture, mashed potatoes, 1/2 cup cheese, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.

Nutrition Facts :

TWICE BAKED MASHED POTATOES



Twice Baked Mashed Potatoes image

A baked version of the favorite twice baked taters everyone loves. I also add in chopped onion and a bit of diced garlic sometimes, too. Great with ribs, chicken, or beef dishes.

Provided by Kimber E

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 55m

Yield 10

Number Of Ingredients 7

6 Yukon Gold potatoes, peeled
¼ cup butter, softened
½ cup sour cream
½ (8 ounce) package cream cheese, softened
3 cups shredded Cheddar-Monterey Jack cheese blend, divided
2 tablespoons butter, cut into small pieces
1 tablespoon bacon bits, or more to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits.
  • Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 15.2 g, Cholesterol 66.2 mg, Fat 23 g, Fiber 1.2 g, Protein 10.3 g, SaturatedFat 15.6 g, Sodium 318.7 mg

AMAZING TWICE-BAKED MASHED POTATO CASSEROLE



Amazing Twice-Baked Mashed Potato Casserole image

Everything you love about twice-baked potatoes in half the time and twice the flavor. My family drools over these potatoes and it's the best Thanksgiving recipe I know!

Provided by tcasa

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

3 pounds potatoes, peeled
butter-flavored cooking spray
¼ cup butter, or more if needed
¼ cup milk, or more as needed
salt and pepper to taste
4 ounces sour cream
1 cup shredded Cheddar cheese, divided
¼ pound bacon, cooked and crumbled
1 tablespoon chopped fresh chives

Steps:

  • Place peeled potatoes in a large pot of water and bring to a boil. Boil until fork tender, 20 to 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 3-quart casserole dish with butter spray.
  • Mash cooked potatoes using a potato masher in a bowl. Add 1/4 cup milk, salt, and pepper to taste. Depending on consistency, add more butter or milk. Stir in sour cream and 1/2 cup Cheddar cheese; mix well. Transfer mixture to prepared casserole dish.
  • Bake in the preheated oven until heated through, about 20 minutes. Top with remaining Cheddar cheese, crumbled bacon, and chives. Bake until cheese has melted, about 5 minutes.

Nutrition Facts : Calories 397.9 calories, Carbohydrate 41.3 g, Cholesterol 56 mg, Fat 20.9 g, Fiber 5 g, Protein 12.6 g, SaturatedFat 12.3 g, Sodium 367.5 mg, Sugar 2.4 g

TWICE BAKED MASHED POTATOES



Twice Baked Mashed Potatoes image

Being in the military, I host a variety of different people for every holiday. A few years ago, a friend of mine told me, "I've got the mashed potatoes." Sure enough, these are the best mashed potatoes I've ever had, and easy to make ahead of time during those holidays when your oven is heavily in use.

Provided by Katherine Joy

Categories     Potato

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 4

5 lbs russet potatoes, peeled and cut into large chunks
1/2 cup unsalted butter, at room temperature
1 2/3 cups milk, heated to a simmer
season salt

Steps:

  • Put potatoes in a large sauce pan and add water to cover.
  • Salt the water, bring to a boil over medium heat and cover partially.
  • Cook potatoes, stirring once or twice, until very tender, about 40 minutes.
  • Drain.
  • Return the potatoes to the pan and place over medium heat (it cooks off extra moisture in the potatoes and makes them absorb the milk and butter better).
  • With a potato masher or hand mixer, mash potatoes thoroughly.
  • With a wooden spoon, fold the butter into the potatoes 1 tablespoon at a time, stirring briskly after each addition.
  • Gradually stir in the hot milk.
  • Stir in the season salt to taste.
  • Refridgerate the potatoes in an airtight container until about an hour and a half before serving.
  • Preheat oven to 350 (if oven is on a different temperature due to another dish it's fine, just check on the potatoes frequently to prevent drying out).
  • Place potatoes in a covered casserole dish and place in the preheated oven until heated thoroughly, about an hour.

Nutrition Facts : Calories 352.8, Fat 13.6, SaturatedFat 8.5, Cholesterol 37.6, Sodium 43.5, Carbohydrate 51.9, Fiber 6.2, Sugar 2.2, Protein 7.5

TWICE-BAKED MASHED POTATOES



Twice-baked Mashed Potatoes image

I wasn't sure about this recipe when I found it in Southern Living Favorites, but I gave it a shot and was very pleasantly surprised. I normally wouldn't buy frozen mashed potatoes but I found them to be very good! This dish tastes just as good if you substitute reduced-fat products.

Provided by Hey Jude

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 (22 ounce) package frozen mashed potatoes
4 ounces packages cream cheese, softened
1/2 cup sour cream
1/4 cup chopped fresh chives
4 slices bacon, cooked and crumbled
1/2 teaspoon seasoned pepper
1/4 teaspoon salt
1/2 cup shredded cheddar cheese

Steps:

  • Prepare potatoes according to package directions.
  • Stir in cream cheese and next 5 ingredients; place in a 2-quart, lightly greased, baking dish.
  • The recipe states to divide the mixture evenly between 6, 6-oz.
  • lightly greased ramekins or custard cups- I preferred to make it in one big dish but you all can do as you like.
  • Sprinkle evenly with cheddar cheese.
  • Bake at 350° for 20 minutes or till thoroughly heated.

Nutrition Facts : Calories 252.2, Fat 16.4, SaturatedFat 9, Cholesterol 46.4, Sodium 592.4, Carbohydrate 20.1, Fiber 1.7, Sugar 3, Protein 6.6

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

Serve these decadent potatoes with our Roasted Paprika Chicken for Sunday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h

Number Of Ingredients 8

2 large russet potatoes, scrubbed
3 to 4 tablespoons milk
2 tablespoons unsalted butter, room temperature
2 tablespoons sour cream
1/2 cup grated sharp cheddar cheese
Coarse salt and freshly ground pepper
1 large egg, lightly beat
1 tablespoon chopped fresh chives, plus more for garnish

Steps:

  • Preheat oven to 375 degrees. Pierce potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes.
  • Halve potatoes lengthwise, leaving a thin shell; scoop flesh into a medium bowl. Add milk, butter, sour cream, and 1/4 cup cheese. Season with salt and pepper; fold in eggs and chives to combine.
  • Scoop filling into potatoes and place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving.

Nutrition Facts : Calories 301 g, Fat 11 g, Protein 8 g

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

At its simplest, a twice-baked potato is creamy, cheesy mashed potatoes cradled in crisp, salty skin. That's the recipe you see here: comforting, satisfying and pretty much ideal. But if you dream of other flavor combinations, like bacon, scallions and sour cream; blue cheese and chives; or cauliflower and Parmesan, just follow the recipe below and stir in any additions (reserving some for garnish) after the dairy in Step 3. Shower the top with more grated cheese if you like, then bake, garnish and dig in.

Provided by Ali Slagle

Categories     dinner, weekday, vegetables, main course, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 9

4 tablespoons unsalted butter, cubed and softened
4 large russet potatoes
2 tablespoons canola or other neutral oil
Kosher salt
1/2 cup whole milk
1/2 cup sour cream
1/2 cup grated Cheddar cheese (about 2 ounces)
Black pepper
2 tablespoons chopped chives (optional)

Steps:

  • Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
  • Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
  • Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
  • Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 13 grams, Carbohydrate 70 grams, Fat 30 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 1081 milligrams, Sugar 5 grams, TransFat 1 gram

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