Twice Baked Mashed Potatoes

These twice baked mashed potatoes have all the flavor of loaded baked potatoes—but without all the work! They’re buttery, creamy, and packed with melty cheddar cheese, crispy bacon, and tangy sour cream. Every bite tastes indulgent and comforting, and the best part is it all comes together in one pan and in half the time of traditional twice baked potatoes. If you’re looking for a crowd-pleasing, easy-to-make side dish that's perfect for Thanksgiving, this is the one to try.

Why I Love These Twice Baked Mashed Potatoes

If you love twice baked potatoes, you’re going to be obsessed with this recipe. It takes everything great about the original—loads of cheese, bacon, sour cream, butter—and turns it into a creamy, one-pan mashed potato casserole that’s so much easier to make and just as delicious.

As much as I love classic twice baked potatoes, I’ve always found them to be a bit of a hassle. You have to bake the potatoes, scoop them out, mix in all the toppings, restuff them, and bake again—it’s a lot of work for something that disappears in just a few bites. And when you’re cooking for a crowd, that kind of time commitment just doesn’t make sense.

That’s why I created this twice baked mashed potatoes recipe. With easy prep, the stove and oven do all the heavy lifting. Everything gets mixed together in one dish, baked until golden and bubbly, and the result is pure comfort food perfection. Plus, cleanup couldn’t be quicker since there’s no individual stuffing or extra steps.

These potatoes have become a holiday staple in our house, especially for Thanksgiving and Christmas. They’re always one of the first side dishes to disappear—and everyone at the table asks for seconds. I love that they deliver the same cozy, loaded potato flavor without any of the stress.

And if you’re planning your holiday menu, I highly recommend pairing these potatoes with my seafood stuffing, brown gravy recipe, and sweet potato cobbler.  It’s the combo we make every year, and it always gets rave reviews.

Ingredients You'll Need

• 8 Potatoes- Russet potatoes or Yukon gold potatoes.
• 1 Cup Sour cream- for the best creamy texture.
• 2 Tbsps Butter- I used salted butter,
• ¼ Cup Milk- I used whole milk for a richer flavor.
• 1 Cup Shredded cheddar cheese- Gruyere, Swiss, or Monterey Jack also works great.
• ¼ Cup Bacon- cooked and crumbled.
• Salt and Black Pepper- a pinch of each.

By the way, you can use almost all of these same ingredients to make my cheesy mashed potatoes or this twice baked potato casserole. So, if you end up with some extras, you can put 'em to good use and make one of those recipes next!

How To Make Twice Baked Mashed Potatoes

Step 1: Prepare the Ingredients

Before I begin, I prefer peeling my russet potatoes. With that said, you can definitely leave the skins on if you like your mashed potatoes to have that rustic, homey feel. Just make sure to give the potatoes a good scrub under running water if you do.

Step 2: Cook the Potatoes

Place the potatoes in a large pot of salted water and bring everything to a boil. I recommend salting your water because it helps to infuse the potatoes with the salt as they cook. After it reaches a rolling boil, you can reduce the heat of the burner to low and let the potatoes simmer for about 25 minutes - or until they're fork-tender.

Also, to save yourself a little time, you can shred the cheese, cook and crumble the bacon, and measure out everything else while the potatoes are cooking so they're ready to go.

Step 3: Mash the Potatoes

Once the potatoes are cooked, use a colander to drain all the water from the pot. Then, put the potatoes back in the same pot they cooked in and mash them with a potato masher, fork, or immersion blender until they reach your desired consistency.

Step 4: Mix in the Toppings

Next, add the sour cream, butter, milk, half of the cheese, bacon, and a little salt and pepper to the pot of mashed potatoes. Give everything a good stir until all of the toppings combine with them.

Step 5: Broil the Twice baked Mashed Potatoes

Now you can transfer the potatoes to a greased baking dish and spread them into an even layer. Top the potatoes with the remaining cheddar cheese - or even more cheese if your heart desires. Broil the potatoes in a preheated oven on high for a few minutes until the cheddar cheese topping is melted and bubbly.

Finally, let the twiced baked mashed potatoes cool for a few minutes inside the baking dish before serving. Then, top the mash with whatever you like - such as even more bacon, chopped chives, green onions, or a dollop of sour cream - and enjoy!

How To Store Twice Baked Mashed Potatoes

This recipe makes about 6 servings of creamy, cheesy twice baked mashed potatoes — and if you’re serving them for Thanksgiving or a big family dinner, there’s a good chance the dish will be wiped clean. But on the off chance you have leftovers, the good news is that these mashed potatoes store incredibly well, which also makes them great for making ahead.

Honestly, that’s one of my favorite things about this recipe. Since they keep their flavor and texture so well, I often make them a day or two in advance and refrigerate them until I’m ready to reheat and serve. Having them prepped ahead of time takes so much stress out of entertaining — especially around the holidays.

To store leftovers, first let the potatoes cool completely to prevent condensation from making them watery. Then, transfer them to an airtight container and refrigerate for up to 5 days.

If you want to keep them even longer, you can freeze twice baked mashed potatoes for up to 3 months. Store them in a freezer-safe container or tightly wrapped with foil to prevent freezer burn. When you’re ready to serve, thaw them overnight in the fridge and reheat in a 350°F oven until warmed through and bubbly.

How to Reheat Twice Baked Mashed Potatoes

There are several easy ways to reheat twice baked mashed potatoes, and the best method depends on how much time you have and how many leftovers you’re warming up. Here are my favorite ways to do it:

• Reheat in the oven (best method): This is my preferred way because it heats the potatoes evenly and brings back that slightly crispy top. If you’ve stored them in the same baking dish, simply cover with foil and bake at 350°F (175°C) for about 20–25 minutes, or until hot and bubbly.
  If the potatoes were refrigerated in an airtight container, transfer them to an oven-safe dish first, then cover and bake the same way. For an extra golden top, remove the foil for the last few minutes of baking.
• Reheat in the microwave (quickest method): The microwave is great for smaller portions or quick meals. To keep the potatoes from drying out, add a splash of milk, cream, or broth before heating. Microwave in 1-minute increments, stirring in between, until heated through. Usually, 2–3 minutes total is all you need for individual servings.
• Reheat in a slow cooker (great for parties or potlucks): If you’re reheating a large batch, the slow cooker is your best friend. Add the mashed potatoes to your crockpot, cover with a lid, and cook on low heat for about 2–3 hours, stirring occasionally to ensure even heating. This method keeps the potatoes warm for hours — perfect for holidays, buffets, or family gatherings.

Twice Baked Mashed Potatoes FAQs

Why are they called twice baked potatoes?

They’re called twice baked because they’re literally baked two times! First, you bake the potatoes until they’re soft and tender. Then, you scoop out the insides, mash them with butter, cheese, sour cream, and seasonings, and bake them again until the top is golden and bubbly. The result is creamy, fluffy potatoes with a crispy, cheesy crust on top—basically the best of both mashed potatoes and baked potatoes combined.

Do you put eggs in twice baked mashed potatoes?

No, there’s no need to add eggs to this recipe. The potatoes are already creamy, fluffy, and rich on their own. Adding eggs would make the texture dense and heavy rather than light and smooth. As the potatoes cool, they naturally firm up, so you don’t need eggs to help them hold together.

Can I make twice baked mashed potatoes ahead of time?

Yes! These mashed potatoes are perfect for make-ahead holiday cooking. Prepare the potatoes as directed, transfer them to your baking dish, and cover tightly with foil or plastic wrap. Store them in the fridge for up to 2 days. When you’re ready to serve, reheat at 350°F (175°C) for about 20 minutes, or until hot and bubbly. This trick makes Thanksgiving and Christmas prep so much easier.

Can I make these twice baked mashed potatoes without dairy?

Yes, this recipe works great with dairy-free substitutions. Swap the butter for vegan butter or olive oil, and use unsweetened almond milk, coconut milk, or oat milk in place of cream or milk. You can skip the cheese or use your favorite plant-based shredded cheese for that classic cheesy topping. They’ll still turn out creamy, flavorful, and satisfying.

Why are my twice baked mashed potatoes falling apart?

If your potatoes are falling apart or turning gluey, here are a few likely reasons: Use starchy potatoes like Russets or Yukon Golds—they hold their structure better than waxy potatoes. Don’t over-mash —overworking the potatoes releases too much starch, resulting in a sticky or broken texture. Avoid adding too much liquid — drain them well after boiling, and add milk, cream, or butter slowly until you reach your desired consistency. Too much liquid can make the mixture thin and unstable once baked.

What’s the best cheese for twice baked mashed potatoes?

Sharp cheddar cheese is the classic choice—it melts beautifully and adds that signature loaded potato flavor. You can also mix in Monterey Jack, Parmesan, or even Gruyère for extra richness and depth.

How do I keep mashed potatoes creamy after baking?

To keep your mashed potatoes soft and creamy, avoid overbaking them. Bake just until the cheese is melted and the edges are slightly golden. If you’re reheating leftovers, stir in a splash of milk, cream, or butter before warming to restore their silky texture.

More Delicious Recipes to Try

• Sweet potato cobbler
• Cream cheese mashed potatoes
• Mashed potatoes without milk
• Red Lobster Brussel sprouts
• Taco casserole with Doritos
• BBQ chicken sliders
• Fried potatoes and onions
• Asparagus casserole