Twice Baked Mashed Potatoes are incredibly easy to make and loaded with flavor! The first bake is to roast the potatoes, then mash them, and load them up with bacon, sour cream, butter, and cheese. Pop them back in the oven for the second bake until they're piping hot!
- Prep time: 10 minues
- First bake time: 30 minutes to roast halved potatoes (huge time saver!)
- Second bake time: 30 minutes
Shrimp Stuffed Potatoes is a great "twice baked" potato recipe that's a delicious main dish. Baked potatoes are filled with a creamy, cheesy, delicious shrimp mixture!
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Reasons to Adore These Mashed Potatoes
Baking the mashed potatoes twice gives them incredible flavor and texture. That's why these double baked mashed potatoes are a step above your average loaded mash.
- Roasted potatoes - roasting the potatoes gives them so much added flavor vs boiling them. That's why I also love these roasted sweet potatoes!
- Time-saving hack - baking a whole potato takes about an hour. However, when you slice the potato in half lengthwise and bake them it only takes about 30 minutes!
- Loaded with flavor - these double baked mashed potatoes are anything but plain! Sour cream, cheddar cheese, milk, and butter make them creamy and cheesy. Bacon on the inside and on top gives them bacon flavor and a crispy crunch.
Ingredient Photo, Notes, and Swaps
- Potatoes - Russet potatoes are a great choice for this recipe because they're starchy and cook up fluffy. I keep the peel on the potatoes because they add a rustic flavor, but if you don't like the peel, remove them. Swap with Yukon Gold potatoes.
- Bacon - mmm crispy, flavorful bacon inside the mashed potatoes and on top as a garnish. Gotta love the smokey, salty flavor bacon adds!
- Cheese - melty cheese is mixed in with the mashed potatoes and added as a topping (double yum!). Swap with colby or monterey jack if that's all you have.
- Sour cream - makes the mashed potatoes extra creamy and gives a nice tangy flavor. Swap with cream cheese if that's all you have.
- Butter - melted butter makes mashed potatoes smooth and silky.
- Seasonings - salt and pepper compliment the dish and brings out more flavor. As always, adjust salt and pepper to your taste!
How to Make Twice Baked Mashed Potatoes
Here you'll see just how easy it is to make twice baked (double baked) mashed potatoes.
Easy Meal Plan
Here are several meal plan ideas that include this wonderful potato side dish.
- Main dish: Serve these mashed potatoes with tender pork chops, southern style meatloaf, or lemon rosemary chicken.
- Extra side dish: Add another side dish such as this crunchy ramen noodle salad, collard greens, or roasted okra.
- Easy dessert: Got a sweet tooth? Why not bake a batch of mini Nutella cheesecakes or make this easy one layer vanilla cake and chocolate frosting!
Recipe Variations with a Twist
- Ranch Twist: Mix a couple tablespoons of dry ranch dressing mix into the potatoes before baking. It gives a cool, tangy flavor that pairs perfectly with the bacon and cheese.
- Garlic Lovers' Version: Roast a few cloves of garlic right alongside the potatoes, mash them in, and you've got garlicky double baked mashed potatoes that smell heavenly.
- Extra Cheesy: Swap half the cheddar for pepper jack, Colby Jack, or smoked gouda for deeper flavor and a little flair.
- Veggie Boost: Stir in finely chopped steamed broccoli or spinach for a colorful, hearty twist.
- BBQ Style: Mix in a spoonful of BBQ sauce with the sour cream for a smoky-sweet flavor, then top with crispy fried onions instead of bacon.
Recipe FAQs
They're a fun twist on classic mashed potatoes! The potatoes are roasted first (instead of boiled), mashed with cheese, bacon, and sour cream, then baked a second time until hot and creamy. It's like a cross between baked potatoes and mashed potatoes!
Assemble your twice baked mashed potatoes up to a day in advance, cover tightly, and refrigerate. When ready, pop them in the oven until hot and bubbly.
Yes, and they freeze beautifully! Place cooled leftovers in a freezer-friendly container and freeze for up to 3 months. Defrost overnight or in the microwave at 50% power. Then heat on high until warm but not scorched.
More Easy Potato Side Dishes
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Leave a comment! Did you make these Twice Baked Mashed Potatoes? If you did, please leave a comment and a star rating. I'd love to hear from you!
Recipe
Twice Baked Mashed Potatoes
Equipment
- sheet pan
- 2-quart baking dish or 9x9-inch pan
- measuring cup(s)
- measuring spoons
- scissors (optional for green onions)
Ingredients
- 4 russet potatoes, cut in half lenghwise (do not peel)
- 1 tablespoon olive oil
- ½ cup butter, melted 1 stick of butter
- 8 oz sour cream
- ½ cup milk
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 10 strips cooked bacon 6 slices in the potatoes, 4 slices for garnish
- 1 cup shredded cheddar cheese
- sliced green onions, for garnish
Instructions
- Preheat the oven to 400F. Brush both sides of the potatoes with olive oil, then sprinkle a little salt and pepper on the flesh side (this is not the salt and pepper mentioned in the ingredients). Place the flesh side of the potatoes face down on a sheet pan. Bake for 30 minutes (or 40 minutes if they're large) until tender. Let them cool for 10 minutes for easier handling.4 russet potatoes, cut in half lenghwise (do not peel), 1 tablespoon olive oil
- After the potatoes have cooled for about 10 minutes, slice them into chunks and place them in a large bowl. No need to remove the potato skins.
- Add the melted butter, sour cream, milk, salt and pepper to the potatoes. Mash with a potato masher until all the ingredients are mixed up. The final texture should be a little lumpy.½ cup butter, melted, 8 oz sour cream, ½ cup milk, 1 teaspoon sea salt, ½ teaspoon black pepper
- Coarsly crumble 6 slices of bacon into the potato mixture. Add the cheese and gently fold or stir the bacon and cheese into the potato mixture. Taste test and add additional salt and pepper if needed.10 strips cooked bacon, 1 cup shredded cheddar cheese
- Transfer the potato mixture to a 2-quart casserole dish (metal or glass).
- Cover and bake for 30 minutes. Remove from the oven, uncover, and top with remaining crumbled bacon and sliced green onions. Serve immediately!sliced green onions, for garnish
Notes
- Use the right kind of potato. Russet potatoes are the best choice because they roast up fluffy on the inside and mash beautifully for that classic creamy texture.
- Roast the potatoes, don't boil. Cutting the potatoes in half lengthwise and roasting them brings out their natural flavor and keeps the texture light and fluffy (no waterlogged potatoes here!).
- Peel or not (your choice). I like to leave the skins on for a rustic look and a little extra flavor, but if you prefer smooth mashed potatoes, go ahead and peel them.
- Mash while warm. Roasted and chopped potatoes mash easiest while still warm from the oven. That's when they soak up all that buttery, creamy goodness best.
- Cover during baking. Keep the dish covered the second time it bakes so the mashed potatoes stay soft and creamy inside while the cheese melts perfectly.
- Season to taste. Potatoes can soak up a lot of salt so taste the mixture before baking and adjust as needed.
- Make ahead friendly. Assemble your double baked mashed potatoes up to a day in advance, cover tightly, and refrigerate. When ready, pop them in the oven until hot and bubbly.
- Garnish right before serving. Add extra bacon and green onions after baking for a pretty finish and that fresh-from-the-oven look.
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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