Twice Baked Mashed Potatoes – Immaculate Bites

What are twice baked mashed potatoes?

It’s baked twice, so it’s easy and delicious, but bake it twice! Bake a whole potato until tender, scoop out the insides, mash the potato (with your favorite mashed potato topping), and place it back in the potato skins. Then top with your favorite baked potato toppings, bake twice, and you’re done!

These are great for Thanksgiving, Super Bowl Sunday, or even to add some extra flavor to any weeknight dinner. Add your favorite meat toppings and veggies for a great one-plate dinner in no time.

Recipe Ingredients

1. Roasted Garlic It really enhances the flavor, and the addition of thyme and olive oil makes it a great addition to a variety of recipes.
2. Potatoes – Russet potatoes are my go-to for this recipe, but you could also use Yukon Gold, Idaho, or any other non-muggy, high starch potato. They will make the mashed potatoes fluffier and tastier.
3. Dairy products – Sour cream, cream cheese and butter make any dish taste better, but especially potatoes. Add milk until you get the right texture, and for extra flavor, grate 1 cup of cheddar cheese.
4. option – Chives, green onions, cheese, bacon, parsley, chopped broccoli, or whatever you want to add to these amazing twice baked potatoes.

How to make twice baked mashed potatoes

First bake

• preheat Preheat oven to 400°F (205°C).
• Preparation Potatoes – Place the potatoes on a baking sheet lined with parchment paper or foil for easy cleanup. Spray or rub the potatoes with oil. (Photo 1)
• Preparing the Garlic – Next, cut off the top ¼ to ½ inch of the entire garlic head, exposing all the cloves.
• bake – Place the garlic heads along with the thyme on a sheet of aluminum foil and drizzle with about a teaspoon of olive oil. Cover with plastic wrap and place in the oven with the potatoes for at least 30 minutes.
• Peel Garlic – Remove the garlic from the oven and leave the potatoes for 30 minutes. The garlic should be soft, fragrant and golden brown. Remove the thyme and allow the garlic to cool before squeezing the individual garlic cloves from their skins.
• Finishing touches Potatoes – Carefully cut the potatoes in half lengthwise. Gently scoop out the flesh with a spoon, being careful not to break the skin. (Photos 2-3)
• mash Potatoes – Mash the potatoes and garlic in a ricer and place in a large bowl, or mash with a potato masher. Add the sour cream, cream cheese, butter and milk and mix well. Season with salt and pepper. Add more milk to adjust the texture if desired. (Photo 4)
• season – Add optional ingredients like green onions, chives, or cheddar cheese.

Second bake

• assemble – Mix well and spoon the mashed potatoes back into the skin. The mashed potatoes take up a lot of space so you may need to pile them high. Top each potato with your favorite grated cheese and bake until the potatoes are warmed through (15-20 minutes). (Photos 5-6)
• serve – Remove from the oven and garnish with finely chopped parsley and chives. Or serve the toppings separately so everyone can customize their own fries.

Recipe Variations

It’s super easy to adapt your own Twice Baked Mashed Potatoes recipe, plus it’s a great way to use up leftover broccoli, cheese, bacon, and more.

1. Twice baked mashed potato casserole. Mash whole potatoes with their skins on, mix with remaining ingredients and place in a greased casserole dish. Top with grated cheese, green onions, chives and bacon. Bake at 350°F (180°C) until bubbly and lightly golden (25-30 minutes).
2. Baked potato with cheese. For extra flavor, add 1 cup grated cheddar, manchego, or other meltable cheese.
3. Ham broccoli baked potato. Top with steamed broccoli, thinly sliced ​​ham, and sliced ​​almonds for a one-dish meal.
4. Twice baked winter squash. You can do the same thing with butternut squash or acorn squash – I love butternut squash mashed with lots of butter. Pumpkin Pie Spicedrizzle with a little maple syrup, return to the skin, top with candied walnuts and bake until lightly golden on top.

Tips and Tricks

1. Any non-muggy potato will do, but I prefer russet potatoes.
2. Add more cheese if you like. Strong-flavored cheeses like Gruyere, Fontina, sharp cheddar, and Swiss all pair well with potatoes.
3. Save time by using leftover boiled potatoes – I always bake some extra, let them cool completely and prepare them as per the recipe. They will last in the fridge for a day or two and make a quick and tasty lunch when you’re in a hurry.

Preliminary steps

Double Baked Potatoes are a great dish to make in advance: Once the shells are filled, wrap them in plastic wrap and refrigerate until the next day, or freeze for 1-2 months.

To freeze, arrange them on a greased baking tray so they don’t touch each other, then once completely frozen place into a sealable freezer bag. Bake immediately from the freezer, adding an additional 10-15 minutes to the bake time.

How to serve and store

Remove this delicious dish from the oven and serve it warm. It makes a great one-dish meal or as a side to your favorite protein.

The sour cream keeps the filling moist and makes it delicious reheated. Store any leftovers in the fridge for 1-2 days, then reheat by baking for 15 minutes.

Something to go with twice baked mashed potatoes

This recipe has to be one of the most versatile side dishes ever: Serve baked potatoes with steak, chicken, turkey, or pork chops, or top with leftover pulled pork or ham for a one-pot meal.

Wine Pairing: To enhance the dish, pair it with a lightly chilled glass of Riesling or Chardonnay.

Try these more satisfying potato side dishes

1. Scalloped Potatoes
2. Southern-style potato salad
3. Garlic Mashed Potatoes
4. Potato gratin
5. Roasted Fingerling Potatoes
6. Smoked baked potato

This blog post was originally published in October 2018 and has been updated with additional tips.