Double-Baked Mashed Potatoes
What could be better than a fluffy baked potato, mashed and combined with our favorite potato toppings? Double-Baked Mashed Potatoes are the ultimate side dish or a satisfying main entree. Serve with English Pea Salad and Crusted Chicken Romano for a wonderful meal or offer French Fry Sauce as a delicious condiment on the side.
Servings: 8 as a side dish
Calories: 392kcal
Ingredients
- 4 large Russet potatoes, baked
- 1 tablespoon olive oil optional, to spread on each potato before baking
- 1 ½ cup cheddar cheese grated - divided, save ½ cup for topping
- 1 cup sour cream plus additional for serving, optional
- ½ cup bacon cooked and crumbled
- ¾ cup green onions diced - divided, save ¼ cup for topping
- ¼ cup butter
- 2 teaspoons salt plus additional for sprinkling on the potatoes before baking
- 1 teaspoon pepper plus additional for sprinkling on the potatoes before baking
Instructions
- Bake the Potatoes and Prep Ingredients
- Preheat oven to 425° F. 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 the olive oil on each potato then sprinkle with a few dashes of salt and pepper. Bake for one hour or until the internal temperature reaches 210° F.
- While the potatoes are baking, shred the cheddar cheese, cook and crumble the bacon and chop the green onions. Set those ingredients aside in the refrigerator.
- Once the potatoes are done, remove them from the oven and let them cool few a few minutes so you can handle them.
- Prepare a 13” x 9” baking dish by spraying it with Pam or grease it lightly with shortening.
- Adjust the oven temperature to 350° F.
- 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.
Combine Ingredients
- Place the potato chunks into a large bowl and use a potato masher to blend and smash all four of the potatoes.
- Add the remaining ingredients to the large bowl and stir well to thoroughly combine. Be sure to save some of the green onions and grated cheese for the topping which you’ll add later.
Bake
- Cover the baking dish with foil and place in the 350°F oven, bake for 30 minutes.
- Remove the dish from the oven and top with the reserved grated cheese and green onions. Return the dish to the oven and bake for another 20 minutes or until the cheese is melted and there is bubbling around the edges of the baking dish.
- Option: Serve with additional sour cream to spoon onto each serving.
Notes
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 and fork tender, then drain and mash. Serve this dish alongside Marmalade Glazed Ham and Homemade Creamed Corn for a classic meal!
Nutrition
Calories: 392kcal | Carbohydrates: 36g | Protein: 12g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 859mg | Potassium: 888mg | Fiber: 3g | Sugar: 2g | Vitamin A: 668IU | Vitamin C: 13mg | Calcium: 214mg | Iron: 2mg
