Double-Baked Mashed Potatoes

Baked Potatoes: As you may know, I'm a food blogger in Idaho. So naturally, potatoes are a favorite ingredient of mine and I highly recommend using Russet potatoes for this recipe. They bake beautifully and result in a fluffy, soft potato.

Bacon: Cooked, crumbled bacon adds distinctive flavor to Double-Baked Mashed Potatoes because, I believe bacon makes just about everything taste better. Short on time? Use crumbled bacon pieces, already cooked.

Cheddar Cheese: Sharp or mild cheddar cheese are equally delicious.

This recipe is incredibly versatile. You can adjust the ingredients depending on what's for dinner. For instance, if you are serving a pot roast and gravy, you could leave out the bacon and cheese.

📖 Substitutions

There are countless ways to make this recipe your own and style it to your family's favorite flavors.

Potatoes are incredibly versatile. Anything you might top a baked potato with can easily be added to this recipe.

Cream Cheese: Add a few tablespoons of cream cheese to add that distinctive tangy flavor and a little extra creaminess.

Chives: Diced, fresh chives are a delicious alternative to green onions.

No Bacon: If you are serving this as a side dish with a main entree that includes gravy, you can leave out the bacon.

Leftover Mashed Potatoes: Twice-Baked Mashed Potatoes is a great way to use up leftover mashed potatoes, especially after a holiday meal. Simply swap the four baked Russets in the recipe with 4-5 cups of leftover mashed potatoes. The result will be a much softer, fluffier version of the dish, but delicious.

Other Potato Varieties: I highly recommend using Russet potatoes for this recipe, but red potatoes or Yukon gold are both good substitutions. For either of those varieties, I suggest boiling approximately 2 pounds of either type of potato in a large stockpot on the stove with about 2 quarts of water. Cook until the potatoes are fork-tender, then drain and mash.

Greek Yogurt: Substitute the sour cream for plain Greek yogurt.

Step 1: Scrub and rinse 4 large Russet potatoes and use paper towels to pat each one dry. Place the potatoes on a baking sheet lined with parchment paper. Using a pastry brush, spread each with olive oil then sprinkle with a few dashes of salt and pepper. (Photo #1) Bake in a 425°F oven for about an hour.

Pro Tip: Using a meat thermometer, you can test a baked potato for doneness. Once the potato reaches 210°F it's ready. Can you smell the baked potatoes while they are in the oven? Russets give off a delicious aroma when they get close to reaching 210°F.  (Thank you to the Idaho Potato Commission for this great tip!)  

Step 2: Once the potatoes are baked, remove them from the oven and let them cool for a few minutes or until you can handle them. Place the potatoes on a cutting board and use a knife to slice them into large chunks or wedges. This helps to get the potato peels cut into bite-sized sections. (Photo #2)

Step 3: Place the potato chunks into a large bowl and use a potato masher to blend and smash all four of the potatoes. (Photo #3)

Step 4: Reserve ½ cup of grated cheese and ¼ cup of diced green onions. Add all the remaining ingredients to the large bowl. (Photo #4)

Step 5: Stir well to combine all the ingredients. (Photo #5)

Step 6: Spread the potato mixture into a baking dish. (Photo #6)

Step 7: Bake covered at 350°F for 30 minutes, then top with the reserved grated cheese and diced green onion and return to the oven, uncovered and bake for another 20 minutes or until the cheese is melted and there is bubbling around the edges. (Photo #7)

🥗 Serving Suggestions

The options for what to serve with this dish are almost endless, and you can pair this with your favorite proteins, fresh vegetables or salads.

Grilled or Roasted Meats: Anything that you might serve with regular baked potatoes will go great alongside this dish.

Baked or Oven-Fried Chicken: Buttermilk Chicken Tenders or Dutch Oven Chicken are wonderful chicken recipes to serve with this recipe.

Salads: Once you've picked out your protein, add a few salads on the side and you'll have the entire menu good to go. Both English Pea Salad and Crunchy Cole Slaw are delicious.