Mashed Potatoes Twice-Baked

“From Quick Cooking magazine of 2005...just like the filling in a twice-baked baking potatoes but using either freshly made or leftover mashed potatoes. I like making extra mashed potatoes and then making this dish. I also like to add a bit of extra chopped green onion and extra crumbled bacon to the topping before baking. Yummy!”

Ingredients Nutrition

  • 12 cup green onion, chopped fine
  • 12 cup red pepper, chopped fine (optional)
  • 1 tablespoon canola oil
  • 4 cups mashed potatoes (prepared with milk & butter, leftovers are fine)
  • 1 cup cheddar cheese, shredded (divided 1/2 c and 1/2 c)
  • 14 cup bacon, cooked crispy and crumbled (turkey bacon works fine)
  • 1 teaspoon salt
  • 12 teaspoon pepper


  1. In a small skillet, saute onion and red pepper in oil until tender.
  2. In a large bowl, combine the onion mixture, mashed potatoes, 1/2 c cheese, bacon, salt and pepper.
  3. Spoon into a lightly sprayed/greased 2 quart baking dish.
  4. Sprinkle with remaining cheese (and if desired, add some extra chopped green onion and extra crumbled cooked bacon to the top).
  5. Bake uncovered at 350F for 20-25 minutes or until cheese is melted.

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