Twice Baked Mashed Potatoes
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Twice Baked Mashed Potatoes are loaded with mashed russet potatoes, cheddar cheese, sour cream and crispy bacon. This favorite side dish is sprinkled with MORE bacon and cheese, then baked to creamy perfection!
Have you ever made twice baked potatoes on special occasions, but thought they were a lot of work? This baked potato casserole tastes just like a twice baked potato with half of the effort. It basically uses the filling and kicks it up a notch to make a cheesy delight!
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 for everything from a backyard brunch to a fancy holiday meal.
It turns creamy mashed potatoes into the perfect side dish for dinner parties or easy dinners at home. Plus, it pairs well with classics like beef tenderloin and brown sugar holiday ham.
Why This Recipe Works
- Easy Dish: tastes just like a twice baked potato without all of the fuss!
- Versatile: perfect for Easter, Thanksgiving or Christmas dinner
- Make Ahead: you can make this dish ahead to simplify prep work
- Crowd Pleaser: serves a large crowd for a dinner party or potluck
- Ultimate Comfort Food: it's your go-to comfort food recipe with tons of flavor!
Ingredients
The secret to making the best twice baked mashed potatoes is to start with fresh ingredients.
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
Instructions
1 - 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.
2 - 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.
3 - 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.
4 - 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.
5 - Beat 2 large eggs and add to mashed potato mixture. Blend until smooth.
6 - Spoon mashed potato mixture into a greased 9x13 casserole dish. Top with remaining cheese, extra bacon bits and chopped green onions.
7 - Heat oven to 350 degrees F and bake for 40-45 minutes until golden brown. Let cool on a wire rack for 10 minutes before serving.
Variations
- Try these stir-ins and other ingredients for a different taste altogether...
- Other types of cheese: try parmesan cheese, cream cheese, pepper jack or blue cheese
- Different types of spuds: choose Yukon gold potatoes or redskins and keep the peels on
- Add a little bit of cream: a dash of heavy cream makes this casserole even creamier
- More Variations: If you're looking for a way to make mashed potatoes in advance, try these Make Ahead Mashed Potatoes, or speed up the process with this Air Fryer Twice Baked Potatoes recipe.
Recipe FAQS
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
LEFTOVERS: 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.
FREEZING: 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.
What to Serve With Twice Baked Mashed Potatoes
Wondering what to serve with this delicious Twice Baked Potato Casserole recipe? Any entree you can think of tastes great with this dish! Try it with Smoked Meatloaf, or a dutch oven loaded with juicy Pulled Pork.
If making this dish for the holidays, it goes great with my popular recipe for a Dutch Oven Turkey Breast, or smoked Beer Can Chicken.
More Potato Recipes
Try these other mouthwatering dishes that create great meals for your family!
Recipe Card
Twice Baked Mashed Potatoes
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- baking dish (13 x 9 inch)
- mixer or potato masher
Ingredients
- 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
- 2 large eggs
Topping
- 6 slices bacon (crumbled)
- 1 cup sharp cheddar cheese (shredded)
- ½ cup green onions (diced)
Instructions
- While bacon is baking, wash and peel potatoes. Dice potatoes into small chunks and place in a large stock pot covered with cold water.3 pounds russet potatoes
- 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.½ stick butter, 1 ½ cups sour cream, 1 small onion, 1 cup sharp cheddar cheese, 1 teaspoon salt, ½ teaspoon black pepper, ⅛ teaspoon garlic powder, 6 slices bacon
- Beat 2 large eggs and add to mashed potato mixture. Blend until smooth.2 large eggs
- Spoon mashed potato mixture into a greased 9x13 baking dish. Top with remaining cheese, crumbled bacon and chopped green onions.6 slices bacon, 1 cup sharp cheddar cheese, ½ cup 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.
Notes
- 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
Nutrition info is an auto generated estimate.
Tried this Recipe and Loved It? ❤️ Please scroll down and leave a *STAR* review!
Yum, like hash browns and twice baked potatoes all rolled into one! Delicious!!!
Yes! It's the best of everything! 🙂
Oh, this potato casserole is so good! I've made it several times and it's one of our familyy favorites.