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:
- 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.
You can leave the skin on potatoes that have thinner skins, like red potatoes or yukon gold potatoes. However, if you don’t like the added texture, peel them first!
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.
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.
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.
Yes, just omit the bacon from the recipe.
hints & tips
- 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.
This recipe is the perfect side for your Thanksgiving or Christmas table. It pairs great with ham or turkey.
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.
Twice Baked Mashed Potatoes
- 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
- 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.
- 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.