Twice Baked Mashed Potatoes

White casserole dish filled with baked mashed potatoes. Garnished with cooked crumbled bacon and sliced green onions.

These creamy, cheesy mashed potatoes are baked twice for extra flavor and texture! Made with fluffy russet potatoes, crispy bacon, melted cheddar cheese, sour cream, and butter, this comforting side dish is a family favorite. Perfect for holidays, Sunday suppers, or any meal that calls for a hearty Southern twist.

Course holiday casserole, Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Time to Roast Potatoes 30

Total Time 1 15

Servings as a side dish

Calories 296kcal

Author Anne Clark

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.

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