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Everything you love about twice-baked potatoes in half the time and twice the flavor. My family drools over these potatoes and it's the best Thanksgiving recipe I know!

Recipe Summary test

15 mins
55 mins
1 hr 10 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place peeled potatoes in a large pot of water and bring to a boil. Boil until fork tender, 20 to 30 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 3-quart casserole dish with butter spray.

  • Mash cooked potatoes using a potato masher in a bowl. Add 1/4 cup milk, salt, and pepper to taste. Depending on consistency, add more butter or milk. Stir in sour cream and 1/2 cup Cheddar cheese; mix well. Transfer mixture to prepared casserole dish.

  • Bake in the preheated oven until heated through, about 20 minutes. Top with remaining Cheddar cheese, crumbled bacon, and chives. Bake until cheese has melted, about 5 minutes.

Cook's Note:

This dish can be made one day in advance. Cover the casserole dish prior to baking and store overnight in the refrigerator. Take out 30 minutes prior to baking and bake (the cooking time may need to be increased). Soften potatoes up by adding a little more milk and butter prior to baking.

Nutrition Facts

398 calories; protein 12.6g; carbohydrates 41.3g; fat 20.9g; cholesterol 56mg; sodium 367.5mg. Full Nutrition