Where The Goose is concerned, bacon is the king of all foods. He likes bacon bits on his turkey sandwiches, in his quesadillas and on his baked potatoes. In fact, if I’m ever coaxing him into trying a food that he’s never had before I’ll just sprinkle a little bit of bacon on it and he’ll eat it without hesitation.
And that, my friends, is how I knew that The Goose would absolutely love these Twice Baked Mashed Potatoes. But really, when mashed potatoes are full of bacon, cheese and sour cream, what’s not to love?
Twice Baked Mashed Potatoes
1/4 cup bacon bits (or 4 slices of regular bacon, cooked and torn into pieces)
4 medium russet potatoes
1 stick butter
1/2 cup sour cream
1/2 cup grated cheese, plus more for topping (I usually use colby jack)
1/2 cup milk or heavy cream
2 green onions, thinly sliced (at our house we call them scallions – otherwise The Goose won’t eat them)
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees.
Wash the potatoes, prick the skin with a fork, and place them on a baking sheet. Bake for an hour, or until tender. (If you’re pressed for time, you can always toss the potatoes in the microwave and bake them that way. It doesn’t affect the flavor or the texture of the mashed potatoes at all).
After the potatoes have finished baking, remove them from the oven and slice them in half. Holding the potato in one hand (I always use an oven mitt), use a spoon to remove the potato from the skin. Place the potatoes in a mixing bowl and discard the skins. Add the butter, bacon and sour cream to the bowl and quickly mash them together. Then add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well using a wooden spoon.
Spoon the potatoes into a 2 quart baking dish that has been sprayed with cooking spray. Add a bit more cheese to the top and back for about 30 minutes, until the potatoes are warmed through and the cheese is melted.