This Twice Baked Mashed Potatoes recipe will be your new favorite potato side dish! This flavorful potato casserole is loaded with cheese, butter, and bacon and baked to perfection.
Why You'll Love This Recipe
If there ever has been a potato side dish that's loaded with tons of flavor, it's this one. In each bite of this Twice Baked Mash Potato recipe, you're going to get the flavors of sharp cheddar, rich bacon, and ranch, all within a smooth potato casserole with a creamy texture.
And it's so easy! This twice-baked potato casserole is as simple as mashing potatoes, mixing a few ingredients in, and baking to a golden brown perfection. This one's a star, whether you're making it for a simple weeknight side dish or a big meal like Thanksgiving or Christmas dinner.
And speaking of those holidays - this mashed potato recipe is a perfect make-ahead dish. Prep your casserole the night before the big meal and simply pop in the oven the next day.
Ingredients
(See recipe card at the bottom of the post for exact ingredient measurements.)
- potatoes - The kind of potato you use for this is entirely up to you. Russet potatoes are an easy and widely available choice, but Yukon Gold potatoes will add a nice buttery flavor to your potatoes before you ever add an extra ingredient.
- sour cream - I recommend using the full-fat kind for this and all other ingredients. It makes a difference in the richness and creaminess of your final dish.
- cream cheese
- ranch dressing mix - You can either use a packet of ranch dressing mix or about 3 tablespoons from a canister (much cheaper in the long run!).
- shredded sharp cheddar cheese - I am no stranger to bagged, pre-shredded cheese, but this isn't the recipe for it. Trust me, grate your own this time! It makes the cheese on top of the potatoes so much more gooey.
- butter
- salt
- black pepper
- garlic powder
- bacon - Need a shortcut? Use a 2.5oz bag of real bacon pieces instead.
- chopped green onions - Fresh chives also work well; use whatever you have on hand!
Variations & Additions
This is an easy recipe to change up a little. If you don't like one of the elements of the dish, simply leave it out!
A few ideas...
- Change your cheese to pepper jack, Colby jack, or parmesan.
- Change the protein from bacon to ham or sausage.
- Instead of a ranch dressing mix, use an Italian dressing mix for a side dish with a more Mediterranean flair. Or, you can use a taco seasoning to make a Southwest-themed potato casserole.
- Add fresh herbs like thyme, rosemary, or parsley.
You get the picture. If you'd like, you can really get creative with this one.
Love an easy side dish? You'll also want to check out my Instant Pot Black Eyed Peas or these Green Beans Wrapped in Bacon.
How to Make Twice Baked Mashed Potatoes
Step 1: Bake and mash potatoes.
Bake potatoes until the insides are fork-tender. Allow to cool before handling.
Once potatoes are cool, peel and place in a large bowl.
Potato Baking Tip
How you bake your potatoes the first time around is entirely up to you. I prefer to poke a few holes with a fork and put them in an Instant Pot with 1 cup of water for about 10 minutes, with a 15-minute natural pressure release.
You can also bake them in the microwave; poke holes over the surface of the potato and microwave for 8-10 minutes on a microwave-safe dish.
Of course, old-fashioned baking is fine too! Poke holes over the surface of the potato, wrap in aluminum foil, and bake at 400 degrees for 45-50 minutes.
Step 2: Add flavorful ingredients.
Mix potatoes with sour cream, cream cheese, ranch dressing mix, 1 cup of cheddar cheese, half of the green onions, butter, salt, pepper, garlic powder, and bacon.
Spoon potato mixture into an 8x8" glass casserole dish sprayed with cooking spray. Top with remaining cheddar cheese.
Step 3: Bake and garnish.
Bake in the oven at 350 degrees for 15-20 minutes, until the tops of the cheese start to brown.
Garnish with remaining green onions.
If Making Ahead...
This is a great recipe to make ahead of time. If you're making it in advance, do everything in the instructions prior to the final baking. Cover your casserole well and store in the refrigerator until you're ready to bake.
Leftovers & Storage Tips
This casserole should be stored in an airtight container after baking. Cover and store in the fridge for up to 3-4 days after baking.
When you're ready to enjoy again, microwave single servings for about 1 minute each.
Can I freeze this recipe?
I don't recommend freezing this one - the texture of the potatoes just doesn't seem to thaw well.
More Expert Tips & Tricks
- Cooking for a big crowd? Double the quantities in the recipe - no changes to the cooking time needed!
- If you'd like a little more texture, feel free to leave the potato peels in and simply mash potatoes with a potato masher.
- I recommend not completely mixing the ingredients; having little pockets of cheesy, buttery goodness makes the casserole even better.
Twice Baked Mashed Potatoes FAQs
I can't wait to see what you think of this recipe! If you make it, let me know what you think by leaving a ⭐️ rating or comment below. You can also 📸 snap a picture and tag me on social media (@lambertslately).
Twice Baked Mashed Potatoes
Affiliate links used.
Ingredients
- 6 medium potatoes
- 12 oz sour cream
- 8 oz cream cheese
- 1 pack ranch dressing mix
- 2 cups shredded cheddar cheese
- 1 stick butter room temperature
- 1 tablespoon salt
- 2 teaspoon black pepper
- 2 teaspoon garlic powder
- 12 oz bacon cooked and crumbled
- 4 green onions chopped, for garnish
Instructions
- Bake potatoes until insides are tender (I prefer to put them in an Instant Pot with 1 cup of water for about 10 minutes). Allow to cool before handling.
- Once potatoes are cool, peel and place in a large bowl. Mix potatoes with sour cream, cream cheese, ranch dressing mix, 1 cup of cheddar cheese, half of the green onions, butter, salt, pepper, garlic powder, and bacon.
- Spoon potato mixture into an 8x8" baking dish sprayed with cooking spray. Top with remaining cheese.
- Bake in the oven at 350 degrees for 15-20 minutes, until the tops of the cheese start to brown.
- Garnish with remaining green onions.
Notes
-
- Cooking for a big crowd? Double the quantities in the recipe - no changes to the cooking time needed!
- If you'd like a little more texture, feel free to leave the potato peels in and simply mash potatoes with a potato masher.
- This is a great recipe to make ahead of time. If you're making it in advance, do everything in the instructions prior to the final baking. Cover your casserole well and store in the refrigerator until you're ready to bake.
- How you bake your potatoes the first time around is entirely up to you. I prefer to poke a few holes with a fork and put them in an Instant Pot with 1 cup of water for about 15 minutes.
- I recommend not completely mixing the ingredients; having little pockets of cheesy, buttery goodness makes the casserole even better.
