Twice Baked Mashed Potatoes are loaded with russet potatoes, cheddar cheese, sour cream and crispy bacon. This popular casserole is sprinkled with MORE bacon and cheese, then baked to creamy perfection!
Why You'll Love This Recipe
You'll love this favorite side dish that's perfect for everything from casual meals to celebrations at your holiday table.
- tastes just like a twice baked potato without all of the effort!
- perfect for Easter, Thanksgiving or Christmas dinner as a side dish
- can be made ahead to simplify prep work
- serves a large crowd for parties and potlucks
- the ultimate comfort food packed with tons of flavor!
On special occasions, I enjoy serving twice baked potatoes with beef tenderloin or a glazed holiday ham. But, if I'm in a hurry, I love making this baked potato casserole that turns creamy mashed potatoes into a perfect side dish for dinner parties or easy dinners at home.
If you're a baked potato lover, this easy recipe will satisfy all of your cravings. It's stuffed with everything you love about baked spuds in a simple-to-make casserole. I've served it on many occasions including a backyard brunch and fancy holiday meal!
See recipe card for quantities.
- russet potatoes -the best starchy spud for this recipe
- butter - adds richness and flavor
- salt, garlic powder, pepper - the perfect spices for mashed potatoes
- sour cream - provides creamy texture to the casserole
- sharp cheddar cheese - makes this dish extra cheesy
- large eggs - binds the casserole together
- chopped onion - adds depth
- crispy bacon or bacon bits - because everything's better with bacon!
- green onions - garnishes the top and adds savory flavor
How to Make Twice Baked Mashed Potatoes
Wash and peel russet potatoes. Dice potatoes into small chunks and store in cold water to keep them from turning brown. Place potatoes in a large stock pot and cover with cold water.
Bring water to a boil, then reduce heat to medium low. Cover pot and cook potatoes until soft...about 15-20 minutes. When tender, drain potatoes in a colander and place in a large mixing bowl filled with cold water.
Cook 12 strips of bacon on a baking sheet in the oven at 400 degrees for about 20-25 minutes until crispy. Drain bacon slices on a wire rack, then crumble or cut into small pieces.
Add butter, seasonings, sour cream, a cup of cheese, chopped onion and crumbled bacon to a large bowl with drained potatoes. Use a hand mixer or potato masher to blend everything together.
Beat 2 large eggs and add to mashed potato mixture. Blend until smooth.
Spoon mashed potato mixture into a greased 9x13 casserole dish. Top with remaining cheese, extra bacon bits and chopped green onions.
Bake casserole at 350 degrees F for 40-45 minutes until golden brown. Let cool on a wire rack for 10 minutes before serving.
- Other types of cheese: try parmesan cheese, cream cheese or pepper jack
- Different types of potatoes: choose Yukon gold potatoes or redskin and keep the peels on
- Add a little bit of cream: a dash of heavy cream makes this casserole even creamier
- Turn it into a main dish: add chopped ham, broccoli and swiss cheese to create a meal
Some recipes call for baking the potatoes and scooping out the pulp which is another way to make this casserole. But the easy way is to boil and mash potatoes, mix with delicious ingredients, then bake to the perfect consistency. So basically, the casserole is being cooked TWICE, which explains how it got its name.
Yes, if you are allergic to eggs or can't eat them, they can be omitted from this casserole. I like adding eggs because it makes the casserole rise and be more fluffy. However, it tastes great with or without eggs.
I've made this casserole both ways and I prefer it to be smooth and creamy. But if you love the taste of potato skins, feel free to leave them on and enjoy! Prep will definitely be faster without having to peel the skins.
Absolutely! This mashed potato casserole is perfect for making ahead, which saves time and space if you're planning a holiday meal. Just assemble as directed and cover with a lid or wrap with aluminum foil. Keep in the refrigerator up to 2 days before baking.
Storage and Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350ºF oven until heated throughout.
Since there is a high content of cream in this recipe, it doesn't freeze well. It tends to separate after it thaws and doesn't hold its original shape. Therefore, freezing is not recommended.
Wondering what to serve with this Twice Baked Potato Casserole recipe? Any entree you can think of tastes great with this dish! Try it with Smoked Meatloaf, a juicy Prime Rib, or divide it into individual portions and serve alongside a Strawberry Feta Salad.
If making this dish for the holidays, it goes great with Slow Cooker Turkey Breast or Brown Sugar Glazed Ham. I also love to pair this favorite recipe with Southern Corn Pudding and Cranberry Pecan Salad for Christmas dinner.
Are you a steak lover? Outback Steakhouse made their Loaded Mashed Potatoes famous by serving it as a side on their steak menu. Now you can make this famous steakhouse side at home whenever you like!
More Potato Recipes
Try these other mouthwatering dishes that create great meals for your family!
- Skin On Roast Potatoes
- Redskin Garlic Mashed Potatoes
- Ultimate Twice Baked Potatoes
- Dutch Oven Potato Soup
- Potato Latke Recipe
- Air Fryer Potato Wedges
- Loaded Hash Brown Casserole
Twice Baked Mashed Potatoes
*See notes in blog post for detailed tips, photos and instructions.
- baking dish (13 x 9 inch)
- stock pot
- mixer or potato masher
- 3 pounds russet potatoes (about 8 medium)
- ½ stick butter (4 tablespoons)
- 1 ½ cups sour cream
- 6 slices bacon (crumbled)
- 1 small onion (chopped)
- 1 cup sharp cheddar cheese (shredded)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon garlic powder
- 6 slices bacon (crumbled)
- 1 cup sharp cheddar cheese (shredded)
- ½ cup green onions (diced)
- While bacon is baking, wash and peel potatoes. Dice potatoes into small chunks and place in a large stock pot covered with cold water.
- Bring water to a boil, then reduce heat to medium low. Cover pot and cook potatoes until soft - about 15-20 minutes. When tender, drain potatoes in a colander.
- Add butter, seasonings, sour cream, cheese, chopped onion and crumbled bacon to a large bowl with drained potatoes. Use a hand mixer or potato masher to blend everything together.
- Beat 2 large eggs and add to mashed potato mixture. Blend until smooth.
- Spoon mashed potato mixture into a greased 9x13 baking dish. Top with remaining cheese, crumbled bacon and chopped green onions.
- Bake casserole at 350 degrees F for 40-45 minutes until golden brown. Cool on a wire rack for 10 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a 350ºF oven for best results.
- Since there is a high content of cream in this recipe, it doesn't freeze well. It tends to separate after it thaws and doesn't hold its original shape. Therefore, freezing is not recommended.
- View the Google Web Story for Twice Baked Mashed Potatoes!
Nutrition info is an auto generated estimate.
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