Skip the skins and go straight to the good stuff. Twice Baked Mashed Potatoes, dotted with green onion, bacon, cheese, plus a little secret.
Why Twice Baked Mashed Potatoes?
Well... for one thing, you don't have to stuff the potato skins. That's enough reason for me, but beyond that obvious win--these are delicious!
Almost anyone can make mashed potatoes, but bring this gem to the table and you are going to be the popular kid.
Dreamy whipped potatoes loaded with cheese, bacon, green onions, rich butter, and oh yeah... the secret weapon-- French Onion Dip!
Are you like me and you eat the potato for all the toppings, anyway?
Eeeeekkkksss!!! Writing this recipe makes my mouth water...
Smash your potatoes immediately after draining. Do not let them cool at all. If they cool, they become gluey. Yuck.
Do not add anything to the potatoes until you have them smashed as much as you want them. Get all the lumps out before adding butter, milk, etc.
Smashing the hot potatoes before adding any ingredients will give you a better chance of getting the lumps out (or left in, if that's what you prefer).
Lumps or no lumps?
I really don't feel strongly about whether mashed potatoes should have a few lumps or zero lumps (shocker, right??!).
However, I have a friend who was a guest at a dinner and commented that he loved the lumpy mashed potatoes. He was serious. The hostess was mortified.
Lesson here: Know your hostess' stance on lumps in mashed potatoes. And--Smash the potatoes while they are hot with nothing added until they are lump-free.
- Potatoes--I used russets, but Yukon Gold and red potatoes are great for Twice Baked Mashed Potatoes, too. Leave the skins on Yukon Golds or red potatoes, if you like.
- Milk--I use whole cow milk, but use the milk that fits your preferences.
- Butter--salted or unsalted works just fine here. I avoid margarine because I prefer natural butter.
- Bacon--adds a salty, smokey, chewy touch to the potatoes. I used pork bacon. Other varieties can work here, too, if that's what your household prefers.
- Green onion--a fresh little bite and a little color. I use the green and the white portion.
- Cheese--I used shredded sharp cheddar, but use what you like.
- French Onion Dip--You can use plain sour cream, but why when you can elevate it with all the flavors in French Onion Dip?
- Salt & Pepper--to taste. Mashed potatoes take a good amount of salt and pepper. Don't skimp here.
How to Make Twice Baked Mashed Potatoes
Peel potatoes and slice lengthwise in quarters that are close to equal in size so they cook evenly.
Note: Many people dice the potatoes but remember nutrients are lost into the cooking water with the more surface of the potato exposed.
Place in a large pot and cover with cold water.
Bring to a boil over medium-high heat and cook until you can insert a fork into a potato easily.
Drain the hot water off the potatoes by pouring them into a colander.
Pour the potatoes back into your pan or a mixing bowl.
Immediately smash the potatoes using a hand potato masher or an electric hand mixer.
Mash until all of the lumps are out.
Then, add butter and milk until the desired thickness is achieved.
Stir in cooked and diced bacon, diced green onion, half of the shredded cheese, French onion dip, salt and pepper.
Adjust salt and pepper to your taste.
Pour into baking pan.
Top with the remaining cheese, and bake uncovered at 350 for 10-15 minutes until the top is lightly browned.
Reduced Fat and Calorie Twice Baked Potatoes--use low-fat French onion dip, cheese, and milk. Chop up turkey bacon to stir in.
Dairy Free--Use dairy substitutes as it fits your preferences.
Spicy Potatoes--Add some jalapeno to kick up the heat, if desired.
Quick Version--Skip the baking step and take them right to the table. They are just as delicious.
Crunchy Twice Baked Mashed Potatoes--Before baking, add some fried onions or cracker crumbs to the top along with the cheese you like a little crunch in your side dish.
I typically cook 1 medium potato per person, then add a couple for good measure. This recipe used 8 medium-sized russet potatoes.
Adjust the amounts to fit your needs. If you reduce the number of potatoes used, then reduce all other ingredients.
Store mashed potatoes in the fridge, in a covered container for 3-5 days.
I like using a hand potato masher for a low-tech approach as I appreciate not having to get the mixer out. I prefer the masher with small grids to make those lumps disappear.
And sometimes I'm too lazy to get the electric mixer out.
But the hand electric mixer sure does a nice job, quickly. If you are in the NO lumps in my mashed potatoes camp, the electric mixer may be the better approach for you.
Avoid over-mixing with the electric mixer as the potatoes can get gluey. Only mix until the lumps are out.
Consider Red Potatoes in Air Fryer if you want a no peel potato you can make in the Air Fryer.
Serving Ideas for Twice Baked Mashed Potatoes
These potatoes are perfectly served alongside ham cooked with our 3-Ingredient Ham Glaze. They are meant to be together.
Does anyone else think the perfect bite is half mashed potatoes and half corn? If so, Jalapeno Cream Corn is a natural next to these Twice Baked Mashed Potatoes.
Throw some Honey Sriracha Brussels Sprouts in the Air Fryer and you have a meal to brag about!
Finish with Chocolate Cake with Cream Cheese Filling and your people will offer to do all the clean up because you are the queen/king of the kitchen.
DID YOU TRY THIS RECIPE?
Lastly, if you made Twice Baked Mashed Potatoes following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!
- Wash hands before cooking
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Twice Baked Mashed Potatoes
- 6-8 medium Potatoes
- ½ cup Milk more to get desired consistency
- 4 tablespoons Butter
- ½ pound Bacon cooked and crumbled
- 2 Green onion chopped
- 1 cup Cheese divided
- ½ cup French Onion Dip
- 1 ½ teaspoons Salt or to taste
- ½ teaspoon Pepper or to taste
- Peel potatoes and slice lengthwise in quarters. Place in large pot and cover with cold water. Bring to a boil and cook until fork tender.
- Drain the hot water off and immediately smash the potatoes using a hand potato masher or an electric hand mixer.
- Mash until all of the lumps are out.
- Add butter and milk until the desired thickness is achieved.
- Stir in the bacon, green onion, half of the shredded cheese, French onion dip, salt and pepper.
- Adjust flavors top with the remaining cheese, and bake uncovered at 350 for 10-15 minutes until the top is lightly browned.
- Serve hot.