Twice Baked Mashed Potatoes

Dish Size:
1.5 Quart
print this recipe
March 13, 2013
Tara’s Tidbits®

For better browning, use a fork to create peaks in the mash before baking.

These mashed potatoes are everything you love about a twice baked potato, without scooping potatoes out of their skin or even baking them twice! - Tara



  • 2 cups milk
  • 1 cup water
  • 4 tablespoons butter
  • 2 chicken bouillon cubes
  • 2 1/2 cups dry potato flakes
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 teaspoon dry chives


  1. Preheat oven to 400 degrees. Place milk, water, butter and bouillon cubes in a 1.5-quart temp-tations® dish and microwave on high 2 minutes, just until hot.
  2. Add all remaining ingredients and stir to combine. Bake 25 to 30 minutes until top is partially browned and crispy.
Tell us what you think!
comments powered by Disqus