Twice-Baked Mashed Potatoes | Easy Twice Baked Potatoes

Baked potatoes are excellent! The potato offers a bit of flavor, but it’s the chees, bacon, and chives that take them to the next level. Twice-baked mashed potatoes are twice the goodness and the work. However, an easy twice-baked mashed potatoes recipe for the oven makes them easier to enjoy.

The perfect side dish, appetizer, and snack exist in one recipe: an easy twice-baked mashed potatoes recipe for the oven. There aren’t many people who have never had a twice-baked potato. It is just a popular recipe with a lot of flavor and few ingredients.

However, we can’t necessarily say that the classic twice-baked mashed potatoes recipe is an easy one. Well, that’s not entirely true. There isn’t much to cooking twice-baked potatoes that’s why they’re so enjoyable.

Most twice-baked potatoes come in the shell of the potato, but using “shell” is a bit misleading. Potato skins are a bit flimsy, so leave some filling to keep them in good enough condition.

That is where an easy twice-baked potato recipe comes into play. Who said we need to serve them in the potato skins? Who said we must scrape out just enough potato from the inside to make a sturdy yet tender boat? Absolutely no one!

In fact, this recipe takes all of that hassle out of the equation and turns the twice-baked potato into a fully loaded mashed potato dish that can be served in numerous ways. Make it a dip in a large bowl, scoop it onto bacon strips, or serve it as dollops for a favorite side dish during a holiday meal.

You can trust that this recipe is easy and delicious and, therefore, can be enjoyed more often, not just at a holiday table. You can even turn leftover mashed potatoes into something better in under 15-20 minutes. 

Easy Twice-Baked Mashed Potatoes Recipe for the Oven

The first step of twice-baked potatoes is to bake the potatoes; the majority of the inside of the potato is removed, and the skins are saved and crisped. Lastly, we take the inside of the potato and essentially make mashed potatoes.

Then, refill the potato skins with the mashed potatoes, top it off with sharp cheddar cheese, and then bake them again. The second baking crisps up the skins, melts the cheese, and makes it an ooey gooey boat of absolute bliss.

As we can see, this recipe takes a good amount of effort. This is why we needed a more manageable recipe with the same great dish. Essentially, we will remove the serving method, which makes this recipe more accessible than ever.

It’s essentially a mashed potato casserole that you can enjoy at Christmas dinner or even just the next time you want a potato side dish. Of course, the casserole form makes it seem like one of the main dishes.

Comfort food just got a whole lot easier, even if you aren’t a potato lover. 

How Do You Keep Twice Baked Potatoes From Getting Gummy?

One of the most common problems people come across with even an easy twice-baked mashed potatoes recipe for the oven. The potatoes end up gummy in a way that is far from an enjoyable experience.

No one wants to bite into a twice-baked potato and feel like they bit into gum. There are two things to look out for to get the best result. We want to avoid overmixing the potatoes.

A hand mixer is more straightforward and will give you fluffy potatoes, but we must stop mixing when it gets fluffy. We can switch to a spoon and fold the potatoes if the ingredients aren’t fully incorporated.

We also don’t want to add cold ingredients to hot potatoes too soon. Instead, let them cool a bit; we want to work with warm potatoes. This will stop twice-baked mashed potatoes from being too gummy or sticky.

The best results come from a little patience with this loaded potato casserole. Cooked potatoes aren’t always easy to work with, so allow them to cool to get that perfect, fluffy baked potato texture. 

Twice-Baked Mashed Potatoes Ingredients

• Potatoes: Picking potatoes is not always easy. Sure, we could go with basic russet potatoes. However, some people prefer Yukon potatoes for mashed potatoes. We will be mashing, so peel, cube, and boil some Yukons.
• Milk: This easy twice baked mashed potatoes recipe needs to be creamy; we get that creaminess from the dairy we add to the potatoes. Milk is going to do a lot of the heavy lifting here. 
• Egg: The egg, only one egg, will help the mashed potatoes get a bit stiffer. We don’t want potato soup. The egg will help give the potatoes structure.

• Salted Butter: Butter is another aspect that will add a bit of creaminess to the recipe. However, the butter serves another purpose: flavor!
• Cream Cheese: The last bit of creaminess comes from the cream cheese. We also will get a stronger chees flavor in the potatoes.
• Cheddar Cheese: Top everything off with some shredded cheddar cheese. You can also use a cheese mixture you like better. There are no hard rules when it comes to topping mashed potatoes with cheese.

How to Make Easy Twice-Baked Mashed Potatoes in the Oven

Peel, cut, cook, and drain potatoes as you would for regular mashed potatoes.

Add milk and butter and then mash together with a potato masher.

Add egg and whip together.

Then, add cream cheese and whip together.

Add 2 cups shredded cheese and whip.

Now, you can refrigerate the potatoes until you can bake them.

The pan is very heavy, so hold it tight and ensure your refrigerator keeps your shelf secure.

When you are ready to bake these mashed potatoes and turn them into twice-baked mashed potatoes, sprinkle two cups of shredded cheese on top and bake for one hour at 350 degrees until golden brown and crispy around the edges. We prefer ours to be extra crispy, so leave them in an extra fifteen minutes.

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