Twice Baked Mashed Potatoes

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These twice baked mashed potatoes are the perfect side dish for your holiday table. With melted cheddar cheese, crispy bacon, and chopped chives, this loaded mashed potatoes casserole is sure to impress your guests. It's so creamy, cheesy and full of flavor! This is the BEST mashed potatoes recipe and is sure to become a family favorite!
A casserole dish of twice baked mashed potatoes topped with bacon bits, chopped chives and melted cheddar cheese.
A casserole dish of twice baked mashed potatoes topped with bacon bits, chopped chives and melted cheddar cheese.

Why this recipe works

Mashed potatoes are a staple at any holiday meal, but these twice baked mashed potatoes take the classic side dish to side dish to the next level. They’re a combination of twice baked potatoes, mashed potatoes and crispy potato skins. Potato lovers are going to go crazy for this dish.

They’re cheesy and delicious! Creamy mashed potatoes are mixed with crispy bacon, melty cheddar cheese, and chopped chives and then baked AGAIN for a loaded potato casserole that is sure to be a hit at your next holiday dinner. 

It’s easy to make and always a family favorite. It pairs perfectly with turkey, chicken, ham and so much more. 

You’ll love this potato recipe because:

  • It’s delicious. What’s not to love about mashed potatoes, cheese and bacon? They’re a match made in heaven!
  • It’s easy to make ahead. This is one of my favorite holiday recipes because I can make ahead of time and then bake when I’m ready. This helps free up the stove top on the day of the holiday and reduces stress!
  • It’s naturally gluten-free. This is my favorite side dish for the holidays because it is naturally gluten-free! Always be sure to double check ingredients before making, though!

Ingredients

Ingredients in bowls on a gray chevron table to make twice baked mashed potatoes, including yukon gold potatoes, chives, cheddar cheese, butter, sour cream, cooked bacon bites, black pepper and salt with text overlays over each ingredient.

Ingredient Notes

  • Yukon gold potatoes – I love using yukon gold potatoes for this recipe. They have a buttery and creamy texture, making your mashed potatoes so rich and delicious. They also have a thin skin, so you don’t have to worry about peeling them before cooking and mashing. Other potato options include russet potatoes and red potatoes. If you use russet potatoes, peel them first.
  • Sour cream – I love to use sour cream in mashed potatoes. It makes them really fluffy and moist and gives them a subtle tangy flavor. If you don’t have sour cream, use milk instead. 
  • Chopped chives – Adding chopped chives to these loaded mashed potatoes gives them a ton of flavor. You can also use green onions if you prefer. 
  • Thick-cut bacon – You’ll need to pre-cook your bacon before using in this recipe. I recommend my oven baked bacon method since you’ll have the oven on anyways, but you can also cook them in a skillet if you prefer. Cook the bacon at the same time the potatoes are boiling to save time. Roughly chop the bacon into small pieces before using.
  • Shredded cheddar cheese – Use your favorite shredded cheddar cheese for this recipe. I used a triple cheddar blend, which is a blend of mild cheddar, sharp cheddar and white cheddar. 

Step-by-Step instructions

This twice-baked potato casserole recipe is so easy to make with just a few simple ingredients. It’s a great recipe for Thanksgiving, Christmas, or even just for a special weekend dinner! Follow the steps below with matching photos to help you make this loaded mashed potatoes casserole perfectly every time!

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

An overhead view of cubed Yukon gold potatoes on a cutting board.
Dice the potatoes into 2-inch cubes.
A large dutch oven filled with yukon gold potato cubes and water.
Place potatoes in a large pot and cover with water. Bring to a boil and then simmer for 15-20 minutes until the potatoes are tender.
A potato masher mashing potatoes in a large dutch oven.
Drain the potatoes and mash with a potato masher until relatively smooth.
A large dutch oven filled with mashed potatoes topped with sour cream, salt, black pepper and a stick of butter before mixing together.
Add the sour cream, butter, and spices to the potatoes. Stir until combined.
A large dutch oven filled with mashed potatoes topped with chopped chives, cooked bacon bits and cheddar cheese before mixing together.
Top with chives, bacon and cheddar cheese. Stir until combined.
A casserole dish filled with mashed potatoes mixed with chopped chives and bacon bits.
Add the potato mixture to a greased 9×13-inch baking dish.
A casserole dish filled with mashed potatoes topped with chopped bacon and shredded cheddar cheese before baking in the oven.
Sprinkle the remaining cheese and bacon over the top of the potatoes. Bake in the oven for 20-30 minutes, until the cheese is melted.
A closeup of a plate of twice baked mashed potatoes topped with bacon bits, chopped chives and melted cheddar cheese with a fork next to it.
Serve with additional chives.

Recipe FAQs

What is a twice baked potato?

A twice baked potato is a potato skin that gets stuffed with mashed potatoes, cheese and sometimes bacon and then baked in the oven again. We’re doing a play on twice baked potatoes with this creamy mashed potato casserole that gets cooked on the stove-top and then baked in the oven again. 

Are twice baked mashed potatoes gluten-free?

The ingredients for twice baked mashed potatoes are all naturally gluten-free. Always double check products to ensure that no manufacturing practices or ingredients have changed. If you are cooking for someone with celiac disease, also be sure to prevent cross contact in your kitchen to ensure that the mashed potatoes stay gluten-free.

Can twice baked mashed potatoes be made vegetarian?

Yes, just omit the bacon from the recipe. 

hints & tips

  • You can cook the bacon while the potatoes are boiling on the stove top. You can also make the bacon 1-2 days ahead and store it in the refrigerator until ready to use.
  • To make ahead, prepare the recipe through mixing together the mashed potatoes with the other ingredients and placing in the casserole dish. Let the potatoes come to room temperature and then cover the whole dish and place in the refrigerator for up to 1 day in advance. When you’re ready to cook, let the potatoes come to room temperature for about 30 minutes while you preheat the oven. Top with the remaining bacon and cheese and then bake as instructed.

Storage instructions

  • Storage: Store leftovers in the refrigerator in an airtight container for up to 3 days. 
  • Reheat: Reheat leftovers in the microwave for 1-2 minutes or in the oven at 350F until warmed through and the cheese is melted.
A large spoonful of twice baked mashed potatoes over a larger casserole dish.

Serving suggestions

This recipe is the perfect side for your Thanksgiving or Christmas table. It pairs great with ham or turkey.

Don’t forget the gluten-free stuffing, red wine cranberry sauce or gluten-free cheddar biscuits to serve alongside these mashed potatoes!

If you’re serving this dish for a weekend family dinner, I highly recommend making it with my roasted chicken thighs. They’re delicious together!

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A casserole dish of twice baked mashed potatoes topped with bacon bits, chopped chives and melted cheddar cheese.

Twice Baked Mashed Potatoes

These twice baked mashed potatoes are the perfect side dish for your holiday table. With melted cheddar cheese, crispy bacon, and chopped chives, this loaded mashed potatoes casserole is sure to impress your guests. It's so creamy, cheesy and full of flavor! This is the BEST mashed potatoes recipe and is sure to become a family favorite!
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Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 servings
Author: Megan

Ingredients

  • 3 lbs yukon gold potatoes (washed and cubed into 1-inch pieces)
  • 2 teaspoons salt (divided)
  • 1/2 cup salted butter
  • 1 cup sour cream
  • 1/2 cup fresh chopped chives (plus more for garnish)
  • 1/2 teaspoon ground black pepper
  • 8 oz thick-cut bacon (cooked and diced, divided (about 6 thick cut slices))
  • 8 ounces shredded cheddar cheese

Instructions

  • Preheat the oven to 350F. Peel the potatoes and cube into 2-inch pieces.
  • Place the cubed potatoes in a large pot or dutch oven. Pour water over the potatoes so that they are completely covered. Add 1 teaspoon of the salt to the water.
  • Bring the potatoes to a boil. Reduce the heat and let simmer for 20 minutes, until the potatoes are fork tender. Drain the water, and return the potatoes to the pot.
  • Mash the potatoes until relatively smooth. A few lumps are okay.
  • Add the sour cream, butter, ground black pepper, and remaining 1 teaspoon of salt to the potatoes. Stir until the butter is melted and everything is evenly distributed.
  • Add the chives, half of the bacon and cheese, reserving the rest for later. Mix until combined.
  • Spoon the mashed potatoes into a greased 9×13-inch casserole dish.
  • Top with remaining bacon and cheese.
  • Bake at 350F for 20-30 minutes, until the cheese is melted on top. Serve warm with additional fresh chives if desired.

Notes

  • I love yukon gold potatoes in this recipe. The skin is thin, so you don’t need to peel the potatoes before cooking and mashing. However, if you like a smoother mashed potato texture, you can peel the potatoes first. 
  • You can also use red potatoes or russet potatoes in this recipe. If you use russet potatoes, I’d recommend peeling them first. Red potatoes you can either leave the skin on or peel them. 
  • I used a triple cheddar cheese that is a combination of mild cheddar, sharp cheddar and white cheddar cheeses. I love the combination that this brings. However, you can use your favorite cheddar cheese.
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

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