Twice Baked Mashed Potatoes are an easy dish you can make ahead of time! Baked and then mashed, these potatoes are creamy, dreamy and chocked full of loaded baked potato flavors.
Mix up plain mashed potatoes as a side dish for a weeknight or holiday meal that everyone loves!
We love making Mashed Potatoes from Scratch and Instant Pot Mashed Sweet Potatoes. This casserole is a special occassion dish that I love to make.
When you marry twice baked potatoes with loaded baked potatoes, you’re basically making the super hero of that any potato lover will embrace.
We're talking AMAZING comfort food that'll take your dinner game play to the next level!
I love serving this at dinner parties (which sounds much fancier than they really are) or bringing this casserole as my contribution to the holiday table.
Add crispy bacon, green onions, and cheddar cheese. Basically, all the different things you want as loaded baked potato toppings are a welcome addition in this casserole recipe!
Why you'll love this recipe
One of my favorite things that make this the perfect dish is that you can completely make this casserole ahead of time.
Refrigerate up to 3 days before serving, then bake as usual. Heads up - you'll need to add a bit to the cooking time if it's been chilled.
And then - go time!
It's a favorite side dish for holiday gatherings, family dinners, church potlucks and game day food! Serve this casserole and you'll feel the love in every bite! The leftovers even taste amazing.
Ingredients
- potatoes - personally, I think the best potatoes for this recipe are gold potatoes. They don't need to be peeled, they're creamy and they mix well with the other ingredients.
- onion powder
- salt
- sour cream - a must to add creaminess without watering down the potatoes.
- cream cheese - you can use regular or low fat cream cheese. Both add a little tang.
- shredded cheddar cheese - shred your own if you can find the extra three minutes. It makes these potatoes extra cheesy and creamy
- bacon - you can use store-bought bacon bits or make ahead bacon in the oven.
- green onions - for color and a subtle, onion flavor
Recipe variations
- Use fresh chives instead of green onions
- Cook bacon ahead of time in the oven!
- Add some cooked roasted garlic for an extra layer of flavor.
How to Make this Twice Baked Mashed Potatoes
I like to use Yukon gold potatoes in this potato side dish because you don't have to peel the potato skins. But if you prefer, you can use russet potatoes or another type of potato.
STEP 1: Bake the potatoes. To bake potatoes in the oven, heat your oven to 425 degrees F. Prick potatoes several times with a fork to allow steam to escape.
Place potatoes on the top rack of the oven and bake for 50-60 minutes until the potatoes are fork tender and can easily be pierced with a sharp knife.
Alternatively, you can also make your baked potatoes in the Instant Pot.
Step 2: Mix potato mixture. Cool potatoes slightly until they've cooled enough to handle. Cut cooked potatoes into quarters and add to a large mixing bowl.
Using a potato masher, mash potatoes and add the onion powder, salt, sour cream, cream cheese. Resist the urge to over mix them or the potatoes will become gummy. A chunk or two (or three) is perfectly okay.
Actually, delightful!
Step 3: Add the mixins. Once incorporated, add your shredded cheddar cheese, cooked bacon and green onions. Tip: you can cook bacon ahead of time in the oven!
Reserve a bit of bacon and green onions for sprinkling over the top of the potatoes. This lets everyone know what to expect when they take their first delicious bite.
Transfer the creamy mashed potato mixture to a casserole dish. They're headed into the oven for their second time because, you know...the whole twice baked deal.
Step 4: Bake the potato casserole. Cover with foil and bake until heated through. Remove the foil to slightly brown the top and edges towards the end of the baking time.
Yum!!!!
What to serve with twice baked mashed potatoes
If it's Christmas dinner or Thanksgiving, it's gotta be served with a side of cranberry sauce.
These mashed potatoes are amazing with turkey, herb crusted pork loin or Instant Pot roast chicken.
And while you're at it, you'll want to make my Cheesy Corn Casserole, too!
Other Potato Side Dish Recipes You'll Love
Twice Baked Mashed Potatoes
What happens when you marry twice baked potatoes and loaded baked potatoes? You get a twice baked mashed potatoes!
Ingredients
- 5 pounds Yukon Gold Potatoes
- 2 teaspoon onion powder
- 1 teaspoon salt
- 8 ounces sour cream
- 8 ounces cream cheese
- 2 cups shredded cheddar cheese
- ¾ cups bacon bits
- 4 green onions, green parts only, snip with scissors
Instructions
- Preheat your oven to 425 degrees F. Prick potatoes several times with a fork to allow steam to escape. Place the potatoes on a baking sheet and place in the oven to bake, 50-60 minutes until the potatoes are done and can easily be pierced with a sharp knife.
- Cool potatoes slightly until they're warm enough to handle. Cut potatoes into quarters and add to a large bowl.
- Using a potato masher, mash the potatoes and add the onion powder, salt, sour cream, cream cheese. Try not to over mix or the potatoes will become gummy. Once incorporated, add the shredded cheddar cheese, bacon and green onions. Reserve a bit of bacon and green onions for garnish.
- Preheat oven at 375 degrees. Cover with casserole with foil.
- Bake for 50-55 minutes until it is heated through.
Notes
If cooking the casserole from the refrigerator, pull it and allow to come to room temperature for 45-60 minutes. Add additional cooking time.
Garnish top with green onion and bacon.
Store leftovers covered wrapped in foil or in an airtight container
Nutrition Information:
Yield:
12Serving Size:
1 gramsAmount Per Serving: Calories: 392Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 49mgSodium: 508mgCarbohydrates: 45gFiber: 5gSugar: 4gProtein: 13g
This post was originally published August 2019 and updated with new photos November 2021.
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