Well, let me tell you, I’ve been cookin’ taters my whole life, and these twice baked mashed potatoes with cream cheese are somethin’ else. Ain’t nothin’ fancy, just good eatin’, you know? My grandkids, they gobble ’em up faster than I can make ’em. Good for ribs, chicken, just about anything, really.
First, you gotta get yourself some taters. I like them big ol’ russets, the ones with the rough skin. Scrub ’em good, get all that dirt off. Then poke ’em with a fork a few times. Don’t want ’em explodin’ in your oven, now do we?
Then you gotta bake ’em. Now, some folks boil ’em first, but I think bakin’ ’em twice makes ’em extra special. Just pop ’em in the oven, ’round 400 degrees, I reckon. Takes about an hour, maybe a little more, ’til they’re soft when you squeeze ’em. Just use your common sense, you’ll know when they’re done.

Now, while them taters are bakin’, you can get your other stuff ready. You need some cream cheese, the kind that comes in a little brick. Let it sit out a bit, get all soft and room temperature. Makes it easier to mix in later. Then you need some sour cream, too. Maybe a cup or so. And some heavy cream, not that skim milk stuff, the real deal. A splash of that, and you are on the right track.
Once them taters are done, you gotta let ’em cool a bit. Don’t want to burn your fingers off, now. Then slice ’em in half, long ways, like a hot dog bun. Scoop out the insides with a spoon, put it in a big bowl. Be careful not to tear the skins, you need them later. These twice baked mashed potatoes are startin’ to take shape, I tell ya!
Now comes the fun part. Mash up them tater guts with a masher. Just like you’re makin’ regular mashed potatoes. Get it all nice and smooth. Then you add in that cream cheese, the sour cream, and a splash of heavy cream. Some folks like to add a little butter, too. I do sometimes, if I’m feelin’ fancy. And a little parmesan cheese never hurt anybody, so I sprinkle some of that in there, too. A little salt and pepper to taste. Don’t be shy with the salt, taters need it. Mix, mix, mix! Gotta get it all combined good. You want that cream cheese all melted and mixed in.
After you get it all mixed up, you gotta spoon that yummy mixture back into them tater skins. Fill ’em up good, don’t be stingy. Then pop ’em back in the oven, maybe 350 degrees this time. Just ’til they’re all heated through and the tops are a little brown. Maybe 20 minutes, half an hour. Depends on your oven. Mine’s a little old, so it takes a bit longer.
You can also throw in some other things to make the twice baked mashed potatoes with cream cheese extra tasty. Some folks like to add in some chopped onions. I do that sometimes, when I have some on hand. Or a little garlic, if you like that. Just chop it up real fine and mix it in with the taters. These taters are easy to make. That’s what I like about ’em. No need to be a fancy chef.
- Get yourself some good potatoes
- Bake them taters good
- Get your cream cheese and sour cream ready
- Mash ’em up, add your ingredients
- Bake ’em again until they’re all hot
Now you might think, why bake them twice? Well, let me tell ya, it makes all the difference. The first bake gets ’em soft, the second bake gets ’em all creamy and delicious. Plus, it makes the skins all nice and crispy. And that cream cheese, oh boy, it just melts right in there and makes ’em extra rich. These twice baked mashed potatoes are somethin’ special, I’m tellin’ ya. Real comfort food.
I’ve been making these taters for years, and they’re always a hit. Even my picky eaters love ’em. I remember one time, I made a big batch for a potluck, and they were gone before I could even get a second helpin’. Folks were askin’ for the recipe left and right. I just told ’em, it ain’t no secret, just good ol’ taters and cream cheese. And a little love, of course. Can’t forget the love.
So there you have it, my recipe for twice baked mashed potatoes with cream cheese. It ain’t fancy, but it’s good. And it’s easy to make, even if you ain’t a whiz in the kitchen. Just follow these simple steps, and you’ll have a dish that everyone will love. Trust me, I know what I’m talkin’ about. I’ve been cookin’ for a long time, and I’ve learned a thing or two about what tastes good. And these taters, they definitely taste good.

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