Best Twice Baked Mashed Potatoes Recipes

TWICE-BAKED MASHED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Bake the potatoes until tender, 1 hour. Let cool enough to handle, and then scoop out the flesh into a medium bowl. Warm the butter and milk together in the microwave until the butter is just melted and the milk is warm. Add half the butter and milk to the potatoes and mash well with a potato masher or fork. Add the green onions and 1/2 cup Cheddar, and blend well with the potato masher, adding more of the remaining milk and butter if too dry. Season with salt and pepper.
• Reduce the oven to 350 degrees F. Spoon the potatoes into a greased 1 1/2-quart baking dish and bake 15 minutes. Add the remaining 1/4 cup Cheddar on top and bake an additional 15 minutes. Serve.

TWICE-BAKED MASHED POTATOES

Steps:

• Prepare potatoes according to package directions.
• Stir in cream cheese and next 5 ingredients; place in a 2-quart, lightly greased, baking dish.
• The recipe states to divide the mixture evenly between 6, 6-oz.
• lightly greased ramekins or custard cups- I preferred to make it in one big dish but you all can do as you like.
• Sprinkle evenly with cheddar cheese.
• Bake at 350° for 20 minutes or till thoroughly heated.

TWICE-BAKED MASHED POTATOES

Steps:

• In a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the onion mixture, mashed potatoes, 1/2 cup cheese, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.

MASHED POTATOES TWICE-BAKED

Steps:

• In a small skillet, saute onion and red pepper in oil until tender.
• In a large bowl, combine the onion mixture, mashed potatoes, 1/2 c cheese, bacon, salt and pepper.
• Spoon into a lightly sprayed/greased 2 quart baking dish.
• Sprinkle with remaining cheese (and if desired, add some extra chopped green onion and extra crumbled cooked bacon to the top).
• Bake uncovered at 350F for 20-25 minutes or until cheese is melted.

TWICE-BAKED GRUYERE MASHED POTATOES

Steps:

• In a mixing bowl, mix together potatoes, half and half, butter, Gruyere, parsley and seasoning until smooth. Place into a lightly oiled souffle dish or 4 6-ounce ramekins for individual servings. Bake at 350 degrees F until hot and lightly browned, about 20-25 minutes.

TWICE BAKED PESTO MASHED POTATOES RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake for 1 to 1 1/4 hours or until tender. Remove from oven; let stand for 10 minutes. Cut potatoes in half lengthwise. Scoop out potato pulp, leaving 1/4-inch shells; place pulp in a medium bowl. Reduce oven temperature to 350 degrees F. Mash potato pulp with a potato masher, or an electric mixer on low speed. Add pesto, 1/4 cup of the cheese, and the milk; beat until smooth. Season to taste with salt and pepper. Spoon the mashed potato mixture into the potato shells. Sprinkle with the remaining 1/4 cup cheese. Place filled potato shells in a 15x10x1-inch baking pan. Bake for 20 minutes. Sprinkle with pine nuts. Bake about 10 minutes more or until nuts are toasted. To Make Ahead Prepare as directed through Step 2. Transfer potatoes to an airtight container; cover. Chill for up to 24 hours. Preheat oven to 350 degrees F. Continue as directed, except bake potatoes for 30 minutes before adding pine nuts.

TWICE BAKED MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits.
• Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.

TWICE BAKED MASHED POTATOES

Steps:

• Peel and dice your potatoes, and bring to a boil. Mash potatoes and add Sour Cream, Cream Cheese, and a splash of milk until creamy. Add in 6 cloves of garlic, finely diced and the majority of the dill, chopped up. Put mashed potatoes into a roaster, and top with the remaining dill. Bake in the oven at 375 F for 20 minutes, or until the top is golden brown.

TWICE BAKED MASHED POTATOES

Steps:

• Make 4 cups worth of mashed potatoes. I use Hungry Jack instant and add garlic salt (to taste) while cooking.
• Once the potatoes are cooked, add the egg and mix well. Add most of the cheese, leaving just enough aside to lightly top.
• Add the 1/2 cup of panko bread crumbs, the bacon bits & the chives. Mix together well.
• Melt the butter in the bottom of a casserole dish.
• Transfer the potato mixture into the dish. Evenly.
• Add the remainder of the cheese and 1/4 cup of Panko crumbs evenly over the top.
• Bake at 400 degrees for 30 minutes.