Twice Baked Mashed Potatoes
These Twice Baked Mashed Potatoes are all the best parts of regular twice baked potatoes without the hassle. Loaded with bacon, cheese, and green onions then topped with more gooey cheddar cheese these creamy mashed potatoes are sure to be a hit!
If you love creamy mashed potatoes loaded with all the goodies, then you will love these twice baked-style mashed potatoes. The secret is that they are actually only baked once.
The potatoes are boiled soft and then mashed up with crispy bacon bits, freshly shredded cheddar cheese, thinly sliced green onions, and a creamy mixture of milk, sour cream, butter, and seasonings. After a final topping of more cheese, they are baked until hot and the cheese is melted. These are a crowd-pleaser for sure!
Ingredients
Ingredient Notes
Yukon Gold Potatoes – If you want the creamiest mashed potatoes, then Yukon Golds are a must!
Bacon – Adds texture and flavor. What’s a twice baked potato without crispy bacon?!
Cheddar Cheese – Adds creaminess both in the mashed potatoes as well as on top.
Green Onions – With all of the richness of the potatoes, cheese, and bacon, it’s nice to have something fresh.
Step By Step Instructions
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Step 1:
Preheat the oven to 375 degrees F. Set aside a 7×11-inch baking dish.
Step 2:
Place the quartered potatoes in a large pot and fill it with enough water to cover the potatoes by about 1 inch.
Bring the water to a boil over high heat. Reduce the heat to medium-high and boil the potatoes for 8 to 10 minutes or until a knife easily slides into them. Drain
Step 3:
Meanwhile, place the diced bacon in a large skillet. Turn the heat to medium and cook, stirring often, until the bacon is cooked through and the fat has rendered off.
Transfer the bacon to a paper towel-lined plate. Break up any pieces that are too large.
Step 4:
After draining the potatoes, place the empty pot back on the stove over low heat. Add the milk, sour cream, and butter. Warm until the butter has fully melted.
Step 5:
Using either a potato ricer or masher, mash the potatoes into the pot with the milk.
Step 6:
Add the bacon, half of the cheddar cheese, sliced green onions, salt, and pepper. Mix to combine.
Step 7:
Transfer the mashed potatoes to the baking dish. Top with the rest of the shredded cheddar cheese.
Bake, uncovered, for 30 minutes.
Serve and enjoy!
Tips & Tricks
- You don’t actually have to peel the potatoes if you don’t want to. The skins on Yukon Gold potatoes are super thin and will mix right in. To peel or not to peel is totally up to you!
- Be sure to boil the potatoes long enough. You don’t want to over-boil them but they need to be soft enough the whole way through so that they mash easily.
- I HIGHLY recommend using a potato ricer for making the creamiest smoothest mashed potatoes!
Substitutions & Variations
- Yukon Gold potatoes make really great creamy mashed potatoes. However, you can also use russet or red potatoes too.
- Switch up the cheese with whatever you like. Colby, Jack, and gouda cheese are great choices.
- The green onions can be replaced with chives for a similar flavor.
Storage & Reheating
Store the mashed potatoes in an airtight container in the fridge for up to 4 days.
Reheat in the microwave in 30-second bursts or in a 350-degree oven until warmed through.
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Twice Baked Mashed Potatoes
Equipment
Ingredients
- 3 pounds Yukon Gold potatoes peeled and quartered
- 8 slices bacon diced
- 1 cup milk preferably whole
- 1/2 cup sour cream
- 4 tablespoons butter
- 2 cups cheddar cheese freshly shredded, divided
- 1/3 cup green onions thinly sliced, whites and light green parts only
- 1 teaspoon salt fine kosher or sea
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F. Set aside a 7×11-inch baking dish.
- Place the potatoes in a large pot. Cover with water until the water line is about 1 inch above the potatoes. Bring the water to a boil over high heat. Reduce the heat to medium-high and continue boiling for 8 to 10 minutes or until the potatoes are cooked through and a knife slides through easily. Drain.
- Meanwhile, add the bacon to a large skillet and place it over medium heat. Cook, stirring often, until the bacon is crispy and the fat has rendered. Transfer the bacon to a paper towel-lined plate. Break up any large pieces.
- Place the pot the potatoes cooked in back on the stove over low heat. Add the milk, sour cream, and butter and heat until the butter has melted.
- Using a potato ricer or masher, mash the potatoes into the pot with the milk mixture.
- Add the bacon, half of the cheddar cheese, green onions, salt, and pepper to the potatoes. Mix until everything is combined.
- Transfer the mashed potatoes to the baking dish. Top with the rest of the cheddar cheese.
- Bake, uncovered, for 30 minutes. Serve warm.
Notes
- You don’t have to peel the potatoes if you don’t want to. The skins on Yukon Gold potatoes are super thin and will mix right in. To peel or not to peel is totally up to you!
- Be sure to boil the potatoes long enough. You don’t want to over-boil them but they need to be soft enough the whole way through so that they mash easily.
- I HIGHLY recommend using a potato ricer for making the creamiest smoothest mashed potatoes!
- Store the potatoes in an airtight container in the fridge for up to 4 days.
