Twice Baked Mashed Potatoes
Twice baked mashed potatoes are loaded with bacon, cheddar, ranch, and cream cheese. An easy make-ahead casserole for holidays, potlucks, or dinner.
Ingredients
- 1.5 lbs Yukon Gold potatoes
- 1 cup whole milk
- 1 cup dry instant potato flakes
- 12 oz sour cream
- 8 oz cream cheese
- 1 pack ranch dressing mix
- 2 cups shredded cheddar cheese
- 1 stick butter (room temperature)
- 2 teaspoon black pepper
- 2 teaspoon garlic powder
- 2.5 oz bagged real bacon pieces (about ⅔ cup bacon)
- 4 green onions (chopped)
Instructions
- Preheat oven to 375 degrees.
- Cook potatoes until completely tender. I prefer to pressure cook them in the Instant Pot with 1 cup of water for about 10 minutes. Allow them to cool enough to handle.
- Once potatoes are cool enough to handle, place them in a large bowl. Leave the Yukon Gold skins on, or peel them if you prefer a smoother texture.
- Mix potatoes with dry instant potatoes, milk, sour cream, cream cheese, ranch dressing mix, 1 cup of cheddar cheese, half of the green onions, butter, pepper, garlic powder, and bacon.
- Spoon potato mixture into an 3-quart baking dish sprayed with cooking spray. Top with remaining cheese.
- Bake at 375°F for 25–30 minutes, until the potatoes are hot and the cheese on top is melted and starting to brown.
- Garnish with remaining green onions.
Notes
- Potatoes: Yukon Golds can be left unpeeled; peel Russets if you prefer a smoother texture.
- Instant potato flakes: Add them dry - they help thicken the casserole and give the potatoes a fluffier texture.
- Make ahead: Assemble through the cheese-topping step, cover, and refrigerate for up to 1 day. Add extra baking time as needed if starting cold.
- Don’t overmix: Mash just until combined to keep the potatoes from turning gummy.
- Bacon: Packaged real bacon pieces are an easy shortcut; about ⅔ cup cooked and crumbled bacon works too.
- Storage & reheating: Refrigerate leftovers within 2 hours and enjoy within 3–4 days. Reheat until hot throughout.
- Timing: Recipe timing is based on the Instant Pot method. Boiling or baking the potatoes first will change the total time.
Nutrition Facts
Calories: 372kcalCarbohydrates: 20gProtein: 11gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 86mgSodium: 621mgPotassium: 423mgFiber: 2gSugar: 3gVitamin A: 931IUVitamin C: 16mgCalcium: 220mgIron: 1mg
