Twice-Baked Mashed Potatoes

I love twice-baked potatoes, but honestly: Who has time to scoop out each individual potato and refill the shells? Not me! So, I love potato recipes like twice-baked mashed potatoes that can be baked in a casserole dish. This genius recipe combines the smooth texture of mashed potatoes with the loaded nature of twice-baked potatoes into a single, easy-to-make side dish.

Some twice-baked potato recipes can turn out dry, but this recipe is specifically formulated to keep the potatoes creamy and fluffy. We use a combination of sour cream, milk and butter in the mashed potato filling to make sure the potatoes start out rich and creamy. Then, we fold in chopped onions. Onions contain over 80% water, and they’ll release that moisture into the casserole as it bakes. Put together with melty cheddar cheese and savory bacon, these double-baked mashed potatoes turn out moist—and incredibly flavorful!

Ingredients for Twice-Baked Mashed Potatoes

• Potatoes: Feel free to leave the skins on thin-skinned potatoes like Yukon Golds. Russet potato skins are a little thicker, so you’ll want to peel them to create a smooth mash. Or leave the skins on if you don’t mind a chunky, rustic texture.
• Sour cream, milk and butter: Like any rich mashed potato recipe, this one uses a combination of several creamy elements to create the mashed potatoes. If you’re not a fan of sour cream’s tanginess, feel free to substitute cream cheese.
• Cheddar cheese: Cheddar has a sharp, robust flavor that complements the creamy elements in the mashed potatoes. Almost any melting cheese works as a substitute, so have some fun and experiment.
• Onion: We keep the onions raw to take advantage of their moisture content, which releases into the potatoes as they bake and keeps the mixture from drying out. If you’re worried about texture, grate the onions with a box grater, and they’ll be small enough to melt into the potatoes.
• Bacon: Cooked and crumbled bacon gives the potatoes a loaded potato vibe. Use a high-quality bacon brand for best results (although bacon bits work in a pinch). Omit the bacon for a vegetarian version of this recipe.

Directions

Step 1: Cook the potatoes

Taste of Home

Place the potatoes in a large saucepan and cover with water. Bring the water to a boil over high heat. Reduce the heat to medium, and cook, covered, for 15 to 20 minutes or until tender. Drain the potatoes.

Editor’s Tip: If you want to take the name literally and make twice-baked mashed potatoes, feel free to bake the potatoes instead of boiling them. (Psst: The secret to better baked potatoes is to slice a 1/4-inch-thick cross-shape into the potatoes to let steam escape, then bake the potatoes in a 400°F oven until tender, 1 hour to 1 hour and 15 minutes.)

Step 2: Mash

In a large bowl, mash the potatoes using a potato masher. Blenders and hand mixers tend to lead to a gummy consistency.

Step 3: Fold in the flavorful additions

Taste of Home

Add the sour cream, milk, butter and 1 cup of the cheese. Stir in the onion, bacon, salt and pepper.

Step 4: Assemble the twice-baked potato casserole

Taste of Home

Spoon the potato mixture into a greased 2-quart baking dish.

Taste of Home

Sprinkle the top with the remaining cheese.

Step 5: Bake

Ellie Crowley for Taste of Home

Bake, uncovered, at 350°F for 30 to 35 minutes or until heated through.

Ellie Crowley for Taste of Home

Recipe Variations

• Cook the onions: Several reviewers report success sauteeing the onions in bacon grease. Cooked onions taste sweeter, and their texture will be less noticeable than raw chopped onions. However, they also contain less moisture, so add an extra splash of milk to the mashed potatoes to compensate.
• Use leftover mashed potatoes: You can make twice-baked mashed potatoes with any mashed potato recipe. Use leftovers from a make-ahead mashed potato recipe or freezer mashed potatoes.
• Make twice-baked mashed potatoes with instant potatoes: Running short on time? Swap in instant mashed potatoes (and use these tips to make instant mashed potatoes taste better).

How to Store Twice-Baked Mashed Potatoes

Store leftover twice-baked mashed potatoes in an airtight container in the refrigerator. They will last for up to four days and can be used to make most of these leftover mashed potato recipes.

Can you make twice-baked mashed potatoes ahead of time?

Prepare the mashed potatoes, and transfer them to the baking dish. Let the mixture cool slightly, and store the dish, covered, in the refrigerator overnight. The next day, take the dish out of the fridge 30 minutes before baking, and bake as directed. Increase the cooking time as needed to ensure the potatoes heat through.

How do you reheat twice-baked mashed potatoes?

To reheat a whole dish of twice-baked mashed potatoes, bake them, covered, in a 350° oven for 30 minutes or until warmed through. If the potatoes have sat in the fridge for over a day, add a few pats of butter to the top of the potatoes. The potatoes will dry out in the refrigerator, and the extra butter adds some much-needed moisture. For individual portions, microwave the leftovers on a covered plate for one minute. Stir the mixture, and continue to cook in 30-second increments until heated through.

Twice-Baked Mashed Potatoes Tips

Ellie Crowley for Taste of Home

What are the best types of potatoes for twice-baked mashed potatoes?

Starchy or all-purpose potatoes are the best type of potato for twice-baked mashed potatoes. Use russet potatoes for the fluffiest twice-baked mashed potatoes, or opt for Yukon Gold potatoes to take advantage of their naturally buttery flavor. Avoid waxy potatoes like red potatoes, which can take on a gummy texture when mashed.

How do you serve twice-baked mashed potatoes?

Serve twice-baked mashed potatoes with any meal that calls for a cheesy, savory potato side dish. It’s a wonderful side dish for the holidays because the potatoes can be prepared a day ahead, freeing up your time to work a Thanksgiving turkey, Christmas prime rib roast or Easter ham. They taste delicious alongside grilled steak or any old-fashioned barbecue recipe.