Twice Baked Mashed Potatoes

Indulge in the perfect fusion of creamy mashed potatoes topped with a cheesy and salty baked top. A holiday favourite and the ultimate comfort side dish, you’ll never get enough!

Course Side Dish

Cuisine International

Diet Gluten Free

Dietary Egg Free, Gluten Free, Nut Free

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 625kcal

Author Amy Chung

Ingredients

500 g potatoes Russet
4 tbso butter
¾ cup sour cream
10 bacon rashers
10 g chives
1 cup cheddar cheese shredded
salt to taste
pepper to taste

Metric - US Customary

Instructions

Peel the potatoes and cut them into even cubes.
Place them in a pot of water and bring it to the boil for 20 minutes or until fork tender.
Drain the potatoes, place the cooked potatoes back into the pot and put the lid on. Let it steam for another 10 minutes to draw out any excess moisture.
Cut the bacon into small, even pieces. Fry until slightly crispy. Drain on paper towels to remove excess oil and set aside.
Chop the chives finely
Put the potatoes into a mixing bowl. Add butter, sour cream, ¾ of the bacon, chives, salt, and pepper. Mash until well combined.
Place the mash on a skillet and spread it out evenly. Add the shredded cheese and the rest of the bacon on top. Bake in the oven at 200 °C or 400 °F for 30 minutes until the top is nicely browned.

Video

Notes

For a vegetarian option, omit the bacon.
Apart from Russet potatoes, you can also use these floury potatoes: Desiree, Estima, King Edward, Maris Piper, Rosamunda, Early Puritan, Evergood, Linzer, Melody, Blue Congo, Porvita and Red Baron.
Keep ¼ of the bacon for the top of the skillet to provide extra crispiness and some colour.
You can mix up your cheese if you like by adding some parmesan, mozzarella, American, or if you want some bite, gorgonzola will work well.
If you like a little heat, add a bit of spicy paprika, chilli flakes, or some fresh jalapenos.
Coriander (cilantro), parsley, chervil, and even green onions make for great chive substitutes.

Nutrition