Twice Baked Mashed Potatoes

Potatoes are a staple in stews and soups and, of course, as a side dish. Heck, I even love making them for snacks – HELLO, french fries!! That aside, baked potatoes are probably the easiest, most hands-off way to make them. Wash them, poke them with a fork, and bake until tender. So, I decided to make a new and improved baked potato. And twice-baked mashed potatoes are as mouthwatering as they sound. The best part is your oven does most of the work. 😉 These guys are uh-mazing for Thanksgiving, Super Bowl Sunday, and even for a special touch on a regular weeknight dinner. Add meaty toppings and your fave veggies, and you have an incredible one-dish dinner in no time.

Recipe Ingredients

How to Make Twice-Baked Mashed Potatoes

First Bake

Preheat oven to 400℉ (205℃). Prep Potatoes – Line your baking sheet with parchment paper or foil for easier cleanup, then place the potatoes on the baking sheet. Spray or rub them with oil. (Photo 1) Prep Garlic – Then cut the top ¼-½” off a whole garlic head, exposing every clove. Bake – Place the head of garlic on foil paper together with the thyme. Drizzle it with about a teaspoon of olive oil. Wrap it up, place it in the oven with the potatoes, and roast for 30 minutes or more. Peel Garlic – Remove the garlic from the oven and leave the potatoes for another 30 minutes. The garlic cloves should be soft, fragrant, and golden. Discard the thyme, let the garlic cool, and then squeeze the individual cloves out of the skin. Finish Potatoes – Carefully slice potatoes in half lengthwise. Gently scoop the insides out with a spoon without destroying the skin. (Photos 2-3) Mash Potatoes – Run the potatoes and garlic through a ricer into a large mixing bowl or mash them with a potato masher. Add the sour cream, cream cheese, butter, and milk and mix well. Season to taste with salt and pepper. Adjust the texture with more milk as desired. (Photo 4) Season – Add optional ingredients like green onions, chives, and cheddar cheese.

Second Bake

Assemble – Mix well and spoon the mashed potatoes back into the potato skins. You may have to pile high because mashed potatoes take up more room. Top each potato with your choice of grated cheese and bake until the potatoes heat through (15-20 minutes). (Photos 5-6) Serve – Remove from the oven and garnish with minced parsley and chives. Or serve the toppings on the side so everyone can customize their own potato.

Recipe Variations

Adjusting your own twice-baked mashed potato recipe is super simple. Plus, it’s a great way to use leftover broccoli, cheese, bacon, etc.

Tips and Tricks

Make-Ahead Instructions

Twice-baked potatoes are a great make-ahead dish. After stuffing your potato skins, you can wrap them in plastic wrap and refrigerate until the next day. Or freeze them for 1-2 months. To freeze them, arrange them on a greased baking tray so they don’t touch and freeze. Then, place them in a sealable freezer bag after they freeze solid. Bake them straight from the freezer, adding 10-15 minutes to the baking time.

Serving and Storage Instructions

Serve this deliciousness hot from the oven for a great one-dish meal or a side for your favorite protein. They reheat well, too, thanks to the sour cream keeping the filling moist. Refrigerate leftovers for a day or two and bake for about 15 minutes to reheat.

What Goes With Twice-Baked Mashed Potatoes

This recipe must be one of the most versatile side dishes in existence. Serve baked potatoes with steak, chicken, turkey, or pork chops. Or make it a one-pot meal by topping it with leftover pulled pork, ham, etc. Wine pairing: To really ramp up your one-dish meal, serve it with a lightly chilled Riesling or Chardonnay.