This recipe for twice-baked mashed potatoes takes the classic mashed potato dish to a whole new level. The potatoes are first boiled until tender, then mashed with butter, cream, and seasonings to create a rich and creamy base. The mashed potatoes are then mixed with cheese, bacon, and green onions before being baked until golden and bubbly. The result is a decadent and satisfying side dish that pairs perfectly with any main course. Serve these twice-baked mashed potatoes at your next holiday gathering or dinner party, and watch them disappear!
Ingredients
- 4 large russet potatoes
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 4 green onions, finely chopped
- Salt and pepper to taste
Directions
- Preheat your oven to 375°F (190°C).
- Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender and easily pierced with a fork, about 20 minutes.
- Drain the potatoes and allow them to cool slightly. Once cool enough to handle, peel the potatoes and place them in a large mixing bowl.
- Add the butter, heavy cream, salt, and pepper to the potatoes. Use a potato masher or an electric mixer to mash the potatoes until smooth and creamy.
- Fold in the shredded cheese, crumbled bacon, and chopped green onions.
- Transfer the mashed potatoes to a greased baking dish and smooth the top with a spatula.
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden and the potatoes are heated through.
- Remove from the oven and let cool for a few minutes before serving.
- Garnish with additional chopped green onions, if desired.
- Enjoy your delicious twice-baked mashed potatoes as a perfect side dish!
