Twice Baked Mashed Potatoes

5 from 2 votes

Twice Baked Mashed Potatoes are loaded with mashed potatoes, cheese, sour cream and crispy bacon for the perfect side on your dinner table!

Prep Time30

Cook Time45

Total Time1 15

Course: Side Dish

Cuisine: American

Servings:

Calories: 299kcal

Cook 12 slices 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.
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.
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