For as long as I can remember, my favorite dishes on the Thanksgiving table were of two varieties: potatoes and bread.  Yes, carbs all the way.  Well rounded?  Not at all.  But, it was what I liked best.  I could have passed on everything else and filled my plate with only those two things.  Potatoes of almost any variety were welcome – mashed, cheesy, au gratin…all so very good.  Even though I have grown to appreciate much more of the Thanksgiving spread, potatoes and rolls are still my favorite part of the meal.

I was first introduced to twice-baked potatoes through Ben’s family when we started dating.  His mom made them quite often, especially once she knew how much I loved them.  However, I could totally pass on the potato skin.  I know lots of people enjoy eating the potato skin but I really do not.  So to me, the idea of making just the filling of twice-baked potatoes with no skins to get in the way is genius.  I wish I had thought of it myself, and sooner!  We absolutely love this slightly different spin on an old favorite.  It’s totally worthy of a spot your Thanksgiving table!


5-6 russet potatoes (about 2 lbs.)
2 tbsp. unsalted butter, at room temperature
½-2/3 cup milk
½ cup sour cream
½ tsp. salt
½ tsp. garlic powder
Dash of cayenne pepper
4 oz. cheddar cheese, shredded
3 green onions, chopped
3-4 strips bacon, cooked until crisp and crumbled


  • 01

    Peel the potatoes.  Chop into large chunks.  Place the chopped potatoes in a large stockpot and cover with water.  Cover and bring to a boil.  Continue to cook uncovered until the potatoes are fork-tender, about 15-18 minutes.  Drain well.

  • 02

    Return the potatoes to the warm pot.  Add in the butter, milk, sour cream, salt, garlic powder, and cayenne.  With an electric mixer, beat on medium-high speed until light and fluffy, adding more milk a small splash at a time as needed.  Avoid over-beating.*  Taste and adjust seasoning as desired.  Reserve a small portion of the cheese.  Fold in the remaining cheese, green onions and bacon until evenly incorporated.

  • 03

    Transfer the potato mixture to a buttered baking dish.  Top with reserved cheese.  Bake at 350˚ F for 15-20 minutes, until completely warmed through and cheese is melted.  Garnish with additional green onions and bacon, if desired.  Serve immediately.

  • 04

    *I’ve heard many times that potatoes can become gummy when mixed with an electric mixer.  This is the only way I’ve ever done it and I’ve never encountered that issue.  Even so, I try to mix only as long as is necessary to achieve the smooth texture that I prefer. 

  • Twice baked potatoes are one of my favorites. This recipe is lovely!

  • Abby@ The Frosted Vegan

    Potatoes in any form is my favorite too! Love the way these look.

  • Courtney

    Sounds delicious!!! I’m in charge of potatoes for Thanksgiving- I’m making this! Thanks~

  • Mia

    Mmmm! I never thought of making our Thanksgiving mashed potatoes this way. It’s always been plain with a side of gravy. I think this would be a lovely addition to the table!!!

    In regards to potatoes getting gummy when whipped with a mixer…I have never had this issue either! I usually just plop my kitchenaid hand mixer right into my pot and blend away. They come out smooth and fluffy every time! I the only time I ever got a gummy potato was when I made the mistake of tossing cooked, hot potatoes into my cuisinart with the sharp blade. I think the blade is what determines the outcome. Hope this helps someone else besides me. :)

  • Tricia

    I’ve only ever found them to be gummy with an immersion blender, never with the beater. Looks delicious!

  • YUM!!!

  • Virginia Spencer

    Twice baked potatoes are part of our family’s traditional Christmas dinner… this may be making an appearance instead (or I may sit in the kitchen with a huge spoon and eat it myself).

  • Such a good idea – this sounds deeeeelicious =)

  • Such a good idea – this sounds deeeeelicious =)

  • Kelsey

    Great idea, Annie! I’ve always made potatoes with an electric mixer and have never had the “gummy” issue. I’ll definitely have to try these.

  • This is GENIUS! I’m bookmarking it now! Everyone will love it.

  • Annie @Annie’s City Kitchen

    I think my boyfriend would INHALE this in a matter of minutes. It’s basically a combination of everything he loves.

  • What would you serve this with?

  • annieseats

    This is a side dish. As I mention here, I’d make it to go with Thanksgiving dinner, or any other meal you might like potatoes with.

  • Le Citron

    Great idea !

  • Mary R

    The Cook’s Country Oct/Nov 2010 article on “Whipped Potatoes” has a lot of the food science explanations on why fluffy potatoes can be obtained via a mixer and why blades can create gum. My family’s also one that’s used a mixer instead of a masher for eons, and the only time I can recall pasty potatoes is in my mom’s Yukon Gold phase. This is definitely a Russet’s exclusive territory.

  • annieseats

    Agreed! The one time I did have gummy potatoes, it was with Yukon golds and I figured that was why.

  • Audrey

    Sounds like this would be a great “make ahead” dish, but I never know how to adjust baking time to compensate for the cool dish. Suggestions?

  • What a fun idea, Annie! I love this, and it’s great for holidays – easier than stuffing individual potatoes and great for serving little bites to a crowd.

  • Caroline L.

    I love anything potato! This looks so scrumptious… I’m in danger of just sitting there and eating a whole plate of this!

  • annieseats

    I don’t think there is any set way, I just bake it until it’s warmed through and seems ready to eat. Enjoy!

  • Coby

    I love twice baked potatoes! This looks delicious, and will definitely have to make it into my rotation! Great idea!

  • This looks delicious….I think I would be in danger of just taking a spoon and eating the entire thing myself :-)

  • Melissa Brooker

    Im making this tonight as a side dish for dijon chicken, my husband suggested baked potatoes and i thought of this instead!

  • Loretta E

    Yowza. I’m with you on the skins. I find them unnecessary, so this is the perfect solution!

  • Katie Golczynski

    I made these up to the baking stage tonight. They are sitting in my fridge waiting to be baked tomorrow and I keep sneaking bites. They are delicious, and not even done yet! Thanks, Annie, for another perfect recipe. I hope that this Thanksgiving is peaceful for you and your family. You will be in my thoughts.

  • Katie Golczynski

    I made these up to the baking stage tonight. They are sitting in my fridge waiting to be baked tomorrow and I keep sneaking bites. They are delicious, and not even done yet! Thanks, Annie, for another perfect recipe. I hope that this Thanksgiving is peaceful for you and your family. You will be in my thoughts.

  • I’m pretty sure Thanksgiving is nothing but a celebration of carbs. Who doesn’t love the potatoes and bread?! I always scoop out more than I could possibly ever eat… And eat way too much. This casserole sounds awesome! Can’t wait to give it a try.

  • The Food Hound

    Mmmm, I DO enjoy a good twice-baked potato as long as it’s not dry- dry twice-baked potatoes are such a let down. Doesn’t seem to be the case here! I do have to disagree with the skin issue- I love the earthy, crispy flavor :) I am a huge fan of all things carb at Thanksgiving, too!!

  • Ann P.

    Cheese, bacon, green onion, such a perfect topping for the perfect potato dish! I wish I had eaten this for Thanksgiving!

  • What size dish did you use for this? Maybe like a 2-qt. casserole? I want to make this for Christmas, but I don’t have a lot of dishes and I want to be prepared!

  • annieseats

    I’m not sure of the exact size of mine but a 2-quart would be fine. Enjoy!

  • nmharleyrider

    Actually I’ve never had potatoes turn gummy in an electric mixer but just try to do it in a processor and you might as well use them as glue.