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!
It's the ultimate potato casserole that goes great with any entree on your dinner table!
Folks often serve twice baked potatoes on special occasions, but they require a lot of fuss. This baked potato casserole tastes just like a twice baked potato without all 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.
Why This Recipe Works
You'll love this simple potato recipe that's perfect for everything from casual meals to celebrations at your holiday table.
- 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!
What You'll Need
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
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.
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.
- 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
- Serve it as a main dish: add chopped ham, broccoli and swiss cheese to create a one pan 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
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, juicy Pulled Pork, or divide it into individual portions and serve it alongside a Strawberry Feta Salad.
If making this dish for the holidays, it goes great with Dutch Oven Turkey Breast or Beer Can Chicken. I also love to pair this favorite recipe with Southern Corn Pudding and Cranberry Pecan Salad for Christmas dinner.
Must Try 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
- Smoked Potatoes
- Air Fryer Potato Wedges
- Loaded Hash Brown Casserole
- Smoked Potato Salad
Twice Baked Mashed Potatoes
*See notes in blog post for detailed tips, photos and instructions.
- 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
- 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.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.
- 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.