Double-Baked Mashed Potatoes Recipe
- 2-1/2 pounds medium potatoes, peeled
- 1 cup (8 ounces) sour cream
- 1/4 cup milk
- 2 tablespoons butter, melted
- 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
- 1/2 cup chopped onion
- 5 bacon strips, cooked and crumbled
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
- In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese.
- Bake, uncovered, at 350° for 30-35 minutes or until heated though. Yield: 6 servings.
Reviews for Double-Baked Mashed Potatoes(27)
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This is so good! This is my new favorite way to make these
Wow! I sautéed the onion, substituted Morningstar crumbles for the bacon, and left the skins on the potatoes. The skins are where all the nutrition in a potato lies. So I never cut off the skin. My husband told jokingly not to make it again, but then he ate half the pan! (He was just joking!)
These were fantastic! A great alternative to gravy. I used green onions for a milder onion flavor.
I didn't peel my red potatoes, used garlic and onion powder, no onions. Also substituted McCormick Bac'n pieces instead of real bacon & Kraft 4 cheese shredded cheese instead of sharp. We loved it.
I didn't peel the potatoes because of a time constraint and I think this was even better that way!! My husband said this is one of his favorite potato casseroles I've ever made! I had to agree...it was delicious!!!