My husband could eat twice baked potatoes every night if I made them that often. He loves the cheesiness and the slightly chewy potato skin–we eat our twice baked potato skins around here. 🙂
When I have a lot of leftover mashed potatoes or when I don’t want to mess with actually twice baking potatoes, I make this dish. It’s really all the filling without the skin. Mmm!
This is especially quick and easy if you have a bunch of leftover mashed potatoes taking up room in your fridge. You could also boil potatoes to make mashed ones–do what you need, folks! Sometimes I kick it up a notch by adding sautéed cremini mushrooms or crumbled bacon to it. You can also prepare this early in the day and refrigerate it to bake later. My little one calls them “mashy mashed” potatoes. Cutie.
Twice-Baked Mashy Mashed Potatoes
- •Leftover mashed potatoes (I use about 5 cooked Idahos peeled and mashed with about 6 tablespoons of melted, unsalted butter and a few tablespoons of milk: if your leftover mashed potatoes contain no butter or milk, add them for this recipe)
- •4 oz. cream cheese, softened
- •8 oz. sour cream
- •1 cup cheddar cheese, shredded
- •1/2 cup green onions or chives, sliced/chopped plus extra 2 tablespoons for garnish
- •kosher salt and freshly ground pepper to taste
- •optional add-ins: sliced & sautéed cremini mushrooms, crumbled & cooked bacon, parmesan cheese
- Preheat oven to 350°. Lightly grease a 2-3 quart baking dish. In a large bowl, whip the mashed potatoes, cream cheese, and sour cream with a hand blender until smooth. Add salt and pepper to taste. Add more melted butter and milk if you feel it needs it. Mix in ¾ cup of the cheddar cheese and ½ cup green onions. Place in the baking dish and top with remaining ¼ cup cheddar cheese. Bake for about 25-30 minutes until cheese melts and potatoes are completely heated through. Top with remaining green onions.