Last week, I was looking for a side something-another to go with dinner and came across this recipe.  I had all of the ingredients except the frozen mashed potatoes.  Um, okay, I didn’t even know they made frozen mashed potatoes.  I have always made mine from scratch.

As luck had it, I had to go to the store anyway.  I made my way down to the frozen hash brown aisle  and lo and behold there they were – frozen steam n’ mash potatoes.  Who knew?

I made this side dish that night and knew right away I had to make these again soon, so I could share them here.  Since I had made these last week, I knew that the next time I made them; I would make one change.  The recipe called for the crispy, crumbled bacon to be stirred into the potatoes.  By doing this, I lost all of that wonderful crispiness as these baked.  Ugh…anyone who knows me knows that I detest flimsy, floppy, chewy bacon.  As I chewed and chewed and chewed, I became increasingly  frustrated with myself for NOT making my adjustment prior to making the potatoes.  I know.  The sad thing is I even thought about it.  Also, the next time I have homemade mashed potatoes left over I’ll use them for this.

This time when I made them I did not stir the bacon into the potatoes.  I used it as a topping over the potatoes along with the cheese.  Much better!

These are perfect for making in individual servings.  I used a variety of ramekins and makeshift ramekins (aka Ball jelly jars).

You will need 1 (24 oz.) package frozen mashed potatoes, 1/2 (8 oz.) cream cheese, 1/2 cup sour cream, 1/4 cup chopped fresh chives, 4 bacon slices, cooked and crumbled, 1/2 teaspoon pepper, 1/4 teaspoon salt, 1/2 cup shredded Cheddar cheese.


Prepare the potatoes according to package directions and add all ingredients, except the bacon (unless you prefer yours chewy) and  the cheese.


Stir everything; mixing well and making sure the cheese is blended throughout.


Divide potatoes into 6 (6 oz.) lightly greased ramekins or custard cups.


Bake at 350 degrees for 20 minutes or until thoroughly heated.


Twice Baked Mashed Potatoes

Twice Baked Mashed Potatoes

Serving Up Southern
Recipe slightly adapted by Serving Up Southern from Southern Living Weeknight Meals.


  • 1 22 oz. package frozen mashed potatoes
  • 1/2 8 oz. package cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup fresh chives, chopped
  • 4 slices bacon, cooked and crumbled
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/2 cup Cheddar cheese, shredded


  • Prepare potatoes according to package directions. Add and stir in all ingredients, except bacon and cheese. Divide mixture evenly into 6 (6 oz.) ramekins or custard cups. Sprinkle evenly with bacon and cheese. Bake at 350 degrees for 20 minutes or until thoroughly heated.

Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.

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