Creamy Twice Baked Mashed Potatoes
These twice baked mashed potatoes take everything I love about a loaded baked potato and turn it into an easy, creamy casserole. Fluffy russet potatoes are mixed with butter, sour cream, cheddar cheese, crispy bacon, and green onions, then baked until hot and cheesy. It’s a comforting side dish that fits right in at holidays, Sunday dinners, potlucks, or anytime mashed potatoes need a little upgrade.
I especially like this recipe when I’m feeding a crowd because I get all the flavors of individual twice-baked potatoes without having to fill and bake a pile of potato skins. Everything goes into one baking dish, and that layer of melted cheddar and crispy bacon on top makes it extra tempting when it comes out of the oven.
Craving more? Try French Onion Twice Baked Potatoes, Crispy Smashed Potatoes, or Instant Pot Mashed Potatoes.
Table of Contents
Why You’ll Love This Recipe
- Extra creamy: Butter, sour cream, and warm milk turn the russet potatoes into a rich and creamy side dish.
- Great for gatherings: One 9×13-inch casserole makes eight servings and is easy to bring straight to the table.
- Loaded with flavor: Sharp cheddar, crispy bacon, and green onions give you classic loaded baked potato flavors in every scoop.
- Easy to customize: Change the cheese, add cream cheese, or play around with seasonings to make the potatoes your own.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- Russet potatoes: You’ll need peeled and chunked russet potatoes for the fluffy base of this casserole.
- Unsalted butter: Butter adds richness and helps create creamy mashed potatoes.
- Sour cream: Gives the potatoes extra creaminess along with the slight tang you expect from a loaded baked potato.
- Whole milk: Warmed milk loosens the potato mixture and helps create a smooth consistency without cooling the potatoes.
- Garlic powder: Adds savory garlic flavor without overpowering the other ingredients.
- Onion powder: Adds another layer of savory flavor throughout the mashed potatoes.
- Sharp cheddar cheese: Divided between the creamy potato mixture and the cheesy topping.
- Bacon: Adds smoky, salty flavor and a little crunch.
- Green onions: Adds fresh onion flavor, with extra used for garnish.
How to Make Twice Baked Mashed Potatoes
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- Cook the potatoes in a large pot of water. Then drain and set aside. Mash the potatoes until smooth.
- Add the softened butter, sour cream, warm milk, garlic powder, onion powder, salt, and black pepper. Mix until creamy and evenly combined.
- Fold in 1 1/2 cups of shredded cheddar cheese, three-fourths of the crumbled bacon, and 1/4 cup of sliced green onions.
- Gently fold the ingredients together until combined.
- Spoon the mashed potato mixture into the prepared baking dish and spread it into an even layer. Top with 1/2 cup of cheddar cheese.
- Sprinkle the reserved bacon evenly over the potatoes. Bake for 25-30 minutes, or until the potatoes are hot throughout and the cheese is completely melted.
Substitutions and Additions
- Extra creamy: Stir 4 ounces of softened cream cheese into the mashed potatoes for an even richer, creamier texture.
- Smoky potatoes: Add 1/2 teaspoon of smoked paprika to give the casserole a subtle smoky flavor that complements the bacon.
- Change the cheese: Replace some of the cheddar with Monterey Jack, Colby Jack, or Gruyère for a different flavor and extra cheesy goodness.
- Use fresh chives: Swap the green onions for chopped fresh chives if you prefer a more delicate onion flavor.
Sandra’s Pro Tips
- Chop the potatoes evenly so all the pieces cook at the same rate.
- Drain the cooked potatoes thoroughly before mashing for the best consistency.
- Soften the butter and warm the milk before mixing them into the potatoes.
- Reserve some of the cheddar and bacon, so you have plenty for the top of the casserole.
- If preparing the dish in advance, allow extra oven time when baking it straight from the refrigerator.
- Broil only at the end of baking and watch the casserole closely to prevent the topping from burning.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes. You can assemble the mashed potato mixture in the baking dish ahead of time, cover it, and refrigerate it. When you’re ready to serve, add the toppings and bake until the potatoes are completely heated through. A cold casserole may require additional baking time.
Russet potatoes work especially well because their high starch content creates light, fluffy mashed potatoes. They also hold up nicely to the rich butter, sour cream, cheese, and bacon.
Avoid overworking the potatoes. Mash them while they’re hot, then gently mix in the remaining ingredients just until everything is combined. Using a food processor or blender can also make mashed potatoes gluey, so a traditional potato masher or potato ricer is a better choice.
Other Delicious Potatoes Recipes You May Enjoy
Creamy Twice Baked Mashed Potatoes Casserole Recipe
Equipment
- Large Stockpot
- Potato masher
- 9 x 13 Casserole Dish
Ingredients
- 2 1/2 pounds russet potatoes peeled and cut into chunks
- 1/2 cup butter, unsalted softened
- 1/2 cup sour cream
- 1/3 cup whole milk warmed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 2 cups sharp cheddar cheese shredded, divided
- 8 slices bacon cooked crisp and crumbled, divided
- 1/4 cup sliced green onions plus more for garnish
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 15 to 20 minutes, or until fork tender.
- Drain the potatoes well and return them to the hot pot for 1 to 2 minutes to allow excess moisture to evaporate.
- Mash the potatoes until smooth. Add the butter, sour cream, warm milk, garlic powder, onion powder, salt, and black pepper. Mix until creamy and well combined.
- Stir in 1 1/2 cups of the cheddar cheese, three-fourths of the crumbled bacon, and the green onions.
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Spread the mashed potato mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese and bacon over the top.
- Bake for 25 to 30 minutes, or until the cheese is melted and the potatoes are heated through. For a lightly browned top, broil for 2 to 3 minutes, watching carefully.
- Garnish with additional green onions before serving.
Notes
How To Store
Storage: Allow leftovers to cool, then transfer them to an airtight container or cover the baking dish tightly. Refrigerate for up to 3-4 days. Reheating: Reheat individual portions in the microwave until hot. For larger portions, cover the baking dish with foil and warm in a 350°F oven until heated through. A splash of milk can help loosen potatoes that have thickened in the refrigerator. Freezing: Place cooled potatoes in an airtight freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture may change slightly after freezing because of the dairy ingredients.Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
