My twice baked mashed potatoes are a delicious cross between mashed and baked potato goodness! I basically transformed loaded baked potatoes into a cozy casserole, and it’s my new favorite potato dish.
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My Favorite Double Baked Mashed Potatoes
I love a good mashed potato recipe, but my daughter Leah has wanted mashed potatoes for the fifth time this month, and I just needed a change. That’s when I came up with my twice baked mashed potatoes!
I created it to be a mix of everything I love about both mashed potatoes and twice baked potatoes. Like double baked mashed potatoes.
Well, Leah ate her plate completely clean that night. And my son Connor, who isn’t the biggest fan of mashed potatoes, even asked for seconds. I think it was the bacon that drew him in.
For more delicious mashed potato recipes, be sure to check out my mashed potatoes, rosemary mashed potatoes, Instant Pot mashed potatoes, and Ninja Foodi mashed potatoes!
Twice Baked Mashed Potato Ingredients
- Russet potatoes – I bake the potatoes until fork tender and mash them for a fluffy base. Russets work well because their starch content gives me just the right texture.
- Unsalted butter – Softened butter blends in easily and adds richness to the potatoes. I prefer unsalted so I can control the flavor with salt later.
- Shredded cheddar cheese – I mix some into the potatoes for creaminess and sprinkle more on top for that golden cheesy layer.
- Sour cream – This adds tang and helps keep the potatoes moist.
- Cream cheese – I use cream cheese to make the potatoes extra creamy and smooth.
- Seasonings – Garlic powder, salt, and black pepper is a simple mix that helps balance the richness of the dish.
- Bacon – Crumbled bacon gives a salty, smoky bite in every spoonful.
- Green onions – Optional, but I like adding these on top for freshness and color.
How to Make Twice Baked Mashed Potatoes
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F. Grease a casserole dish with cooking oil and set it aside.
STEP TWO: Slice warm baked potatoes in half, then scoop out the insides into a mixing bowl. Add butter and use a potato masher to mash them.
STEP THREE: Mix in half of the cheddar cheese, along with sour cream, cream cheese, garlic powder, salt, and pepper.
STEP FOUR: Transfer mashed potato mixture to a prepared baking dish. Sprinkle the remaining cheese and cooked bacon over the mashed potatoes. Bake it uncovered for about 25-30 minutes until the cheese is melted and everything is warmed through.
Tips for the Best Twice Baked Mashed Potatoes Recipe
- To get the fluffiest texture, I always air fry the potatoes or bake them rather than boil them. Plus, I don’t have to fuss with the peels and can instead just scoop the flesh out of the potato halves.
- I scoop out the baked potatoes while they’re still warm so they’ll be super tender and easy to mash.
- A potato masher or ricer gives me the creamiest consistency without lumps.
- I use room temperature cream cheese to make it easier to blend into the potatoes.
- I always sprinkle shredded cheese and bacon on top so the cheese melts into a golden crust and the bacon stays crispy.
Twice Baked Mashed Potato Casserole Variations and Substitutions
- I sometimes swap in Yukon Gold potatoes for the Russet potatoes if that’s what I have on hand. They give the dish an extra buttery flavor!
- Using Neufchâtel cheese instead of cream cheese lightens up the dish for a reduced-fat version that still turns out creamy.
- I love playing around with fresh herbs like chives or rosemary to add a fragrant touch to the potatoes.
- Sautéed onions or caramelized shallots give the dish a sweet and savory depth. Stove space can be a commodity during the holidays, but if I can find any, I always add one of these!
- Roasted garlic and grated Parmesan cheese make the potatoes taste extra indulgent. This is my favorite version!
What to Serve With Double Baked Mashed Potatoes
For Thanksgiving, I love serving my indulgent dish with turkey gravy, sage and sausage stuffing, and air fryer turkey breast!
For Christmas, holidays, or just a chilly winter’s day when I want something cozy, I’ll whip up twice baked mashed potatoes with mac and cheese with cream cheese, maple glazed carrots, and sweet potato cornbread.
Twice Baked Mashed Potatoes FAQs
What size casserole dish should I use?
I usually bake my recipe in a 9×9 or 9×13-inch casserole dish, and 25-30 minutes is the perfect amount of time. If I’m using a smaller dish, I’ll cook for 30-35 minutes to make sure the potatoes cook all the way through. If I’m using a bigger dish, I’ll reduce the cook time to 25 minutes.
What is the difference between baked potatoes and mashed potatoes?
Mashed potatoes are boiled or baked potatoes that are peeled, mashed, and mixed with ingredients like butter, milk, or cream. Baked potatoes are served whole with toppings added after baking. Twice baked mashed potatoes combine the best of both with fluffy mashed potatoes baked again with cheese, bacon, and toppings!
How should I store leftover twice baked mashed potatoes?
I keep my leftovers in the original casserole dish covered tightly in plastic wrap or aluminum foil or transfer the leftovers to an airtight container. They keep well in the refrigerator for 4-5 days.
How do I reheat leftover double baked mashed potatoes?
I reheat my leftover twice baked mashed potatoes in the oven at 350 degrees F for about 20 minutes until the cheese is melted and gooey again. For smaller portions, I’ll reheat in the microwave in 30-second intervals until warmed through.
More Easy Thanksgiving Recipes
- Boneless turkey breast
- Sweet potato pie
- Sweet potato casserole
- Cornbread stuffing
- Green bean casserole
- Garlic green beans
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Easy Twice Baked Mashed Potatoes
Ingredients
- 5-6 medium russet potatoes baked and warm
- ¼ cup unsalted butter softened
- 1 cup shredded cheddar cheese divided
- ⅔ cup sour cream
- ¼ cup cream cheese
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 slices bacon cooked and crumbled
- 2 green onions chopped (optional)
Instructions
- Preheat the oven to 350 degrees F. Spray the inside of a casserole dish with cooking oil and set it aside.
- Cut the warm baked potatoes in half. Scoop the flesh from the skins and place it in a mixing bowl. Add the butter and use a potato masher to mash the potatoes.
- Stir in half of the cheddar, sour cream, cream cheese, garlic powder, salt, and pepper.
- Transfer the mixture to the prepared baking dish.
- Sprinkle on the remaining cheese and cooked bacon pieces. Bake it uncovered for 25-30 minutes, until it's warmed through and the cheese has melted.
- Serve topped with green onions, if desired.
Notes
- To get the fluffiest texture, air fry the potatoes or bake them rather than boil them.
- Scoop out the baked potatoes while they’re still warm so they’ll be super tender and easy to mash.
- A potato masher or ricer gives me the creamiest consistency without lumps.
- Use room temperature cream cheese to make it easier to blend into the potatoes.
- Sprinkle shredded cheese and bacon on top so the cheese melts into a golden crust and the bacon stays crispy.
- Store leftovers in an airtight container or covered with plastic wrap in the fridge fr 4-5 days.
- Reheat leftovers in the oven at 350 degrees F for about 20 minutes until the cheese is melted again, or in the microwave in 30-second increments.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
