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Twice Baked Mashed Potatoes

Twice baked mashed potatoes turn fluffy russets into creamy, buttery filling tucked into crisp potato skins. Sharp cheddar, crisp bacon, and green onions top each potato before a second bake until hot and lightly browned.
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Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Resting 10 minutes
Total Time 2 hours
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes large, about 10 ounces each
  • 1 tbsp vegetable oil
For the filling
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • 0.25 cup whole milk
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 cup sharp cheddar cheese shredded, divided (1 cup for the filling, 1/2 cup for topping)
  • 6 bacon slices, cooked crisp and crumbled, divided (4 slices for the filling, 2 slices for topping)
  • 2 green onions thinly sliced, divided (1 for the filling, 1 for topping)

Equipment

  • 1 rimmed baking sheet

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F and set a rack in the center.
  2. Scrub the potatoes.
  3. Dry the potatoes.
  4. Rub the potatoes with the oil.
  5. Place the potatoes on a rimmed baking sheet.
  6. Bake for 55 to 75 minutes, until a knife slides easily into the center.
  7. Let the potatoes rest for 10 minutes, or until cool enough to handle.
Make the filling
  1. Cut each potato in half lengthwise.
  2. Scoop the flesh into a large bowl, leaving a 1/4-inch layer inside each skin.
  3. Mash the potato flesh with the butter, sour cream, milk, salt, and pepper until creamy.
  4. Fold in 1 cup of the cheddar, 4 slices of the bacon, and 1 sliced green onion.
Fill and bake again
  1. Spoon the filling evenly into the potato skins.
  2. Top with the remaining 1/2 cup cheddar, 2 slices of bacon, and 1 sliced green onion.
  3. Bake on the baking sheet for 15 to 20 minutes, until the filling is hot and the cheese is melted and lightly browned.

Notes

For evenly baked potatoes, choose potatoes close in size. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the potato texture can become grainy. For a tangier swap, use plain Greek yogurt in place of the sour cream.