Twice baked mashed potatoes are a delicious mash-up of mashed and baked potato goodness! Imagine loaded baked potatoes transformed into a cozy casserole — it’s my new favorite potato dish.
Get ready for a comfort food adventure with twice baked mashed potatoes! Imagine the goodness of baked potatoes mixed with the creaminess of mashed, all in a delightful casserole form.
This double baked wonder is easy to fall in love with, combining the flavors of garlic mashed potatoes and cheese with bacon, plus the richness of cream cheese and sour cream.
But here’s the best part: they’re so easy to make. No need for culinary expertise – just simple steps for a mouthwatering dinner dish. Whether it’s a casual family dinner, a holiday feast, or a potluck with friends, these cheesy baked potato mashed potatoes are the star of the show.
These loaded bites will have you coming back for seconds, guaranteed. Whether you’re a potato enthusiast or just someone seeking hearty comfort, this cheesy, garlicky, bacon-loaded wonder won’t disappoint. So grab a fork and get ready to dive into a plateful of irresistible goodness!
How to Make Baked Potato Mashed Potatoes
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your 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 uncovered for about 25-30 minutes until the cheese is melted and everything is warmed through.
STEP FIVE: Serve with a finishing touch of green onions, if you’d like. Enjoy!
What to Serve With Twice Baked Mashed Potatoes
- Air Fryer Roast Beef
- Air Fryer Whole Chicken
- Instant Pot Flank Steak
- Ninja Foodi Salmon
- Roasted Carrots and Asparagus
- Roasted Acorn Squash
- Garlic Cheese Bread
- Broccoli Salad
Variations for Baked Potato Mashed Potatoes
- This recipe calls for Russet potatoes, but it’s really up to you! Yukon Gold potatoes work great for this dish too, bringing extra buttery flavor to the dish.
- For a reduced-fat version, try Neufchâtel cheese in place of cream cheese, maintaining the creaminess with fewer calories.
- Play around with fresh herbs like chives, thyme, or rosemary to give your dish an added layer of aroma and freshness.
- Another great addition to twice baked mashed potatoes is sautéed onions or caramelized shallots because they add a sweet and savory depth.
- Roasted garlic and grated Parmesan cheese add even more delicious flavor that pairs beautifully with the creamy texture.
More Mashed Potato recipes
- Rosemary Mashed Potatoes
- Instant Pot Garlic Mashed Potatoes
- Ninja Foodi Mashed Potatoes
- Mashed Potatoes Without Milk
What Size Casserole Dish Should I Use?
This recipe works great in several sizes of casserole dishes, so there’s no right answer! I recommend using a 9×9-inch or 9×13-inch casserole dish for the serving size in the recipe.
If you use the smaller size, aim to cook your baked potato mashed potatoes closer to the 30 minute mark so the potatoes cook all the way through! If the potato layer is spread thinner in your casserole dish, shoot for 25 minutes instead.
What Is the Difference Between Baked Potatoes and Mashed Potatoes?
Traditionally, mashed potatoes are made from boiled potato pieces while baked potatoes are, well, baked!
No boiling is needed for baked potato mashed potatoes, but you will need to bake twice — first to soften the spuds, then again to heat the casserole and melt the cheese.
How Do I Reheat Leftover Twice Baked Mashed Potatoes?
If you’re looking to achieve that perfect reheated crispness and even warming, simply pop the dish in a preheated oven set to 350 degrees F. When they’re heated through (about 20 minutes) and the cheese is melted and gooey again, your potatoes are ready to enjoy!
For a quicker fix, you can reheat individual portions in the microwave. Heat in 30-second intervals until warmed through.
Leftovers will keep in the refrigerator for 4-5 days tightly covered with plastic wrap, foil, or a lid. I don’t recommend freezing as the overall texture will be grainy once thawed and reheated.
More Casserole Recipes
- Green Bean Casserole without Fried Onions
- Green Bean Casserole with Cream Cheese
- Easy Hash Brown Casserole
- Green Bean Tater Tot Casserole
- Instant Pot Scalloped Potatoes and Ham
- Sausage Green Bean Potato Casserole
- Easy Sweet Potato Casserole
- 5-6 medium russet potatoes, baked & 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)
- Preheat the oven to 350 degrees F. Spray the inside of a casserole dish with cooking oil and set 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 mashed potato mixture to a prepared baking dish.
- Sprinkle on the remaining cheese and cooked bacon pieces. Bake uncovered for 25-30 minutes, until warmed through and the cheese has melted.
- Serve topped with green onions, if desired.
Amount Per Serving: Calories: 328Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 502mgCarbohydrates: 31gFiber: 3gSugar: 3gProtein: 10g
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.