We love Twice baked mashed potatoes as a comforting, cheesy twist on the beloved classic. Serve this up as a side dish and it's guaranteed to elevate any meal!
Why you'll love this recipe
We love making Instant Pot no drain mashed potatoes and Instant Pot Mashed Sweet Potatoes. This casserole is a mashed potato casserole that I also love to make in the cooler months.
Creamy mashed potatoes are always a hit at parties, so I love serving this casserole as my contribution to the holiday table. Add some loaded mashed potato ingredients like oven baked bacon and creamy melted cheese...you'll be the hit of the party!
It's a favorite side dish for holiday gatherings, family dinners, church potlucks and game day food!
Even the leftovers taste amazing.
Ingredients
- potatoes - The best potatoes for this recipe are golden or yellow potatoes. Why? They don't need to be peeled, they're creamy and they mix well with the other ingredients.
- sour cream - much like a loaded baked potato, these add a touch of creaminess without watering down the potatoes. Tip: Use leftover sour cream to make some sour cream cookies!
- cream cheese - you can use regular or low fat cream cheese. Both add a little tang and pull this potato casserole together.
- grated cheddar cheese - shred your own if you can find the extra three minutes. It makes these potatoes extra cheesy and creamy.
See recipe card for full information on ingredients and quantities.
Substitutions
For the green onion: Use fresh chives or simple omit if they're not your thing
For the sour cream: I've also made this recipe using 2% fat Greek yogurt for a slightly healthier swap.
For the bacon: use bacon made in your air fryer, or sub in turkey bacon if you'd like.
How to Make Twice Baked Mashed Potatoes
This is a super easy recipe to make!
Step #1 - Cook the potatoes. I like to do this by cutting them into 1 or 2 inch cubes and steaming them on the stovetop. Cook until fork tender, then drain.
Alternatively, you can also cook your baked potatoes in the Instant Pot or in your oven.
Step #2 - Place potatoes in a large bowl. I like to use the same pot I cooked them in to avoid as much dishwashing duty as possible.
Use a potato masher to mash potatoes. I like mine to have a little texture, so I'm okay with some little potato chunks.
If you want your twice baked mashed potatoes recipe to be creamier, keep on mashing!
Step #3 - Add the onion powder, salt, sour cream and cream cheese to the potatoes.
Resist the urge to over mix them or the potatoes will become gummy. A chunk or two (or three) is perfectly okay.
Step #4 - Once incorporated, use a spatula to fold in the shredded cheddar cheese, cooked bacon and green onions.
Reserve some bacon and green onions to top the baked casserole.
Step #5 - Transfer the creamy mashed potato mixture to a baking dish.
Step #6 - Cook the baked 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.
Variations
- Topping: Top with crispy fried onions.
- Add veggies: Incorporate sautéed mushrooms, spinach, or caramelized onions for a vegetarian twist.
- Ranch-Style Twice-Baked Mashed Potatoes: Mix in a packet of dried ranch dressing mix for a zesty flavor.
- Go garlic: Add some cooked roasted garlic for an extra layer of flavor.
Pro Tip
Make this ahead of time by assembling and placing the mixture into a casserole dish. Refrigerate until baking time. Pull out of the fridge an hour or so before baking, then bake as directed.
Serving Suggestions
If it's Christmas dinner or Thanksgiving, this comfort food has to 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!
Recipe FAQS
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.
Mashed potatoes are boiled or steamed potatoes, combined with milk and butter. The result is a creamy and smooth potato dish with a consistency similar to a puree.
Twice baked potatoes scoop out the pulp of the potatoes and combine it with other ingredients to make a flavorful filling. The mixture is baked again (sometimes in the skin of the potato), making it "twice-baked".
Made with baked potatoes, the process involves removing the interior of the potato after its initial baking. Afterward, the scooped-out potato is combined with additional ingredients, and the mixture is returned to the potato shells and baked once more.
In this case, we are putting it into a casserole form.
More side dish recipes
Serving Suggestions
Twice Baked Mashed Potatoes
Ingredients
- 5 pounds Yukon Gold Potatoes
- 2 teaspoons onion powder
- 8 ounces sour cream
- 8 ounces cream cheese
- 2 cups shredded cheddar cheese
- ¾ cups bacon cooked and crumbled
- 4 green onions green parts only, snip with scissors
Instructions
- Cook the potatoes. Fill a large pot with about an inch of water. Add a steamer basket. Cut potatoes into 1 or 2 inch cubes. Add potatoes to the pot and add the lid. Bring to a boil over high heat, then reduce to medium low. Cook for 10-15 minutes until potatoes are fork tender. Drain.
- Using a potato masher, mash the potatoes and add the onion powder, sour cream, cream cheese. Try not to over mix or the potatoes will become gummy. Once incorporated, use a spatula to fold in the shredded cheddar cheese, bacon and green onions. Reserve a bit of bacon and green onions for garnish.
- Preheat oven at 375 degrees. Add the potato mixture to a 9x13 casserole dish and spread evenly. Cover with foil. Bake for 50-55 minutes until it is heated through.
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