Twice Baked Mashed Potatoes
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Twice Baked Mashed Potatoes tastes just like the classic steakhouse twice baked potatoes, except these are so much easier to make. They are so creamy, cheesy, fluffy, and packed with bold flavor! The perfect side dish to make any time of year!
PIN these Twice-Baked Mashed Potatoes to try later!
PinTwice Baked Mashed Potatoes
Twice Baked Mashed Potatoes take half the time to make than regular twice baked potatoes and are way easier to make. We ditch the potato skins, make these in one pot, and load them with flavor that you get in a super loaded baked potato. A potato lovers dream come true!
This mashed potato casserole has with all the same classic twice baked potato ingredients and has swirls of cheese and crispy bacon bits in each bite. They are fluffy, melt in your mouth and makes the perfect side dish to accompany family dinners or a holiday meal.
We use simple ingredients and you can easily prep this potato casserole recipe a day or two ahead of time. Perfect for saving some kitchen time during the holidays!
If you love classic mashed potatoes too, try my Slow Cooker Mashed Potatoes that are out of this world and the creamiest, ever.
PinWhy You’ll Love This Recipe
Pinkey ingredients
- Potatoes: I find that Russet potatoes work the best for this recipe since regular twice baked potatoes use them but Yukon Golden Potatoes would be the best alternative.
- Cheese: Extra sharp cheddar cheese is my favorite to use for this recipe because it packs in the bold flavor. I always prefer to grate and shred my own cheese to make it extra melty.
- Sour cream: Adds tons of tangy flavor as you would get from regular twice baked potatoes. You can also use plain Greek yogurt instead.
- Bacon: This recipe has 1/4 cup of chopped bacon in it but feel free to use more or less. Turkey bacon makes a great lighter alternative. I like to chop the bacon into small pieces so theres more in each bite.
- Green onions: You could also use fresh chives instead or add both.
- Butter: Makes these extra velvety and buttery.
- Milk: Helps thins out the potato mixture. Heavy cream, whole milk or reduced-fat milk work great.
PinHow to make twice baked mashed potatoes
Boil potatoes: Preheat oven to 350 degrees F and butter a baking dish (could be any size). Add potatoes and garlic cloves to a large pot and fill with water just until the water touches the tops of the cut potatoes. Add a teaspoon of salt. Bring to a boil and cook until potatoes are tender, about 5 minutes.
Mash potatoes: Drain the cooked potatoes then add them back to the large pot. Mash potatoes with a potato masher or electric hand mixer.
Add potato fixings: Add the cheese, sour cream, butter, milk, salt, black pepper, bacon crumbles, and green onions. Mash and stir until potato mixture is smooth.
Bake: Scoop the potato mixture into the prepared baking dish and top with more cheese, bacon, and green onions. Bake for 15-20 minutes or until all the cheese is melted and the center is very warm. Serve immediately and enjoy!
Pinrecipe tips
- Make the perfect dinner and serve these potatoes with BBQ steak, Sheet Pan Chicken, Beef Stew, or this Italian Meatloaf.
- Leave the skin on: Make Smashed Twice Baked Mashed Potatoes by leaving the skin on. This is totally fine and will add a few more vitamins ;). Just be sure to wash and scrub the potatoes well.
- Shred Your Own Cheese: I always do this because pre-shredded cheese will NOT melt the same way. Store bought pre-shredded cheese has an anti-caking agent that prevents the cheese from sticking together when packaged making a gritty texture.
PinMake ahead
Prepare the Loaded Potato Casserole recipe completely but just don’t bake it. Cover with plastic wrap or foil and store it in the refrigerator. This is perfect to make during the busy holiday season because you can prep this 1-2 days ahead of time and all you’ll have to do it bake it in the oven.
leftovers & storage
To store: Transfer any leftover potatoes in an airtight container or cover dish with plastic wrap. Store for up to 4-5 days. When ready to reheat, place in the microwave or oven to bake until warmed and cheese is melted.
To freeze: Cover casserole tightly with plastic wrap, then with foil and store in the freezer for up to 3 month. Thaw on the counter for a few hours, then bake according to recipe directions.
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Twice Baked Mashed Potatoes
Ingredients
- 3 pounds Russet potatoes (about 6 medium potatoes) peeled and cut into large chunks
- 3 cloves garlic peeled
- 1 1/2 cups shredded extra sharp cheddar cheese plus more to put on top
- 1/2 cup sour cream
- 4 tablespoons salted butter
- 1/2 cup milk whole or reduced-fat
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 thinly sliced green onions or chives plus more to put on top
- 1/4 cup cooked bacon plus more to put on top
Instructions
- Preheat oven to 350 degrees F and butter a baking dish (could be any size). Add potatoes and garlic cloves to a large pot and fill with water just until the water touches the tops of the cut potatoes. Add a teaspoon of salt. Bring to a boil and cook until potatoes are tender, about 5 minutes.
- Drain the potatoes then add them back to the large pot. Mash potatoes with a potato masher or electric mixer.
- Add the cheese, sour cream, butter, milk, salt, pepper, bacon crumbles, and green onions. Mash and stir until potato mixture is smooth.
- Scoop the potato mixture into the prepared baking dish and top with more cheese, bacon, and green onions. Bake for 15 minutes or until all the cheese is melted and the center is very warm. Serve immediately and enjoy!
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