Easy Twice Baked Mashed Potatoes

5 from 1 vote

Combine mashed potatoes with twice baked potatoes to make my twice baked mashed potatoes casserole filled with bacon and flavor!

Prep Time10

Cook Time30

Total Time40

Course: Side Dishes

Cuisine: American

Servings: Servings

Calories: 435kcal

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.

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 for 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.