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Double-Baked Mashed Potatoes Recipe
Double-Baked Mashed Potatoes Recipe photo by Taste of Home

Double-Baked Mashed Potatoes Recipe

Read Reviews (28)
4.88 28
Publisher Photo
Dress up an all-time favorite comfort food with savory fixings. This is an easy recipe that delivers big flavor. Better still, you can effortlessly double or triple it for a crowd. —Anna Mayer, Fort Branch, Indiana
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

3/4 cup equals 363 calories, 21 g fat (14 g saturated fat), 74 mg cholesterol, 537 mg sodium, 30 g carbohydrate, 2 g fiber, 12 g protein.

Directions

  1. 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.
  2. 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.
  3. Bake, uncovered, at 350° for 30-35 minutes or until heated though. Yield: 6 servings.
Originally published as Twice-Baked Mashed Potatoes in Country Extra September 2009, p49

Nutritional Facts

3/4 cup equals 363 calories, 21 g fat (14 g saturated fat), 74 mg cholesterol, 537 mg sodium, 30 g carbohydrate, 2 g fiber, 12 g protein.

Reviews for Double-Baked Mashed Potatoes(28)

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 12, 2014

Omg! My husband and boys gobbled this dish up and requested for more..yummy yummy.

MY REVIEW
Reviewed Nov. 13, 2013

This is so good! This is my new favorite way to make these

MY REVIEW
Reviewed Jul. 30, 2013

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!)

MY REVIEW
Reviewed Oct. 30, 2012

These were fantastic! A great alternative to gravy. I used green onions for a milder onion flavor.

MY REVIEW
Reviewed Oct. 11, 2012

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.

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