Twice baked mashed potato recipe made with 4 cups potatoes, 1 cup cheddar cheese, ½ cup sour cream, and 4 tbsp butter for rich, creamy results.
Ingredients You’ll Need
| Ingredient | Quantity | Tips |
|---|---|---|
| Russet or Yukon Gold potatoes | 4 large | Choose starchy potatoes for fluffy mash |
| Unsalted butter | 4 tbsp | Adds creamy richness |
| Milk | ½ cup | Adjust for desired consistency |
| Sour cream or cream cheese | ½ cup | Creates smooth, creamy texture |
| Sharp cheddar cheese | 1 cup shredded | Reserve some for topping |
| Bacon bits (optional) | ½ cup | Adds smoky flavor |
| Green onions or chives | 2–3 tbsp | For garnish and freshness |
| Garlic powder | ½ tsp | Enhances flavor |
| Salt & pepper | To taste | Season to your preference |
How to Make Twice Baked Mashed Potato Recipe
Preheat & Prep Potatoes
Preheat oven to 400°F (200°C). Wash, scrub, and pierce potatoes with a fork.
Bake Potatoes
Place potatoes on a baking sheet and bake for 45–50 minutes until tender.
Cook Add‑Ins (Optional)
Crisp bacon in a skillet and chop green onions or chives for garnish.
Cool & Peel
Allow potatoes to cool slightly; peel skins if desired.
Mash Potatoes
Mash potatoes with butter and milk until creamy and smooth.
Mix in Cream & Cheese
Stir in sour cream, cream cheese, seasonings, and shredded cheddar until well combined.
Transfer & Bake Again
Spread mixture into a casserole dish, top with remaining cheese, and bake 15–20 minutes until golden.
Variations for Twice Baked Mashed Potato Recipe
Loaded Style
Add crispy bacon, extra sharp cheddar, and green onions for a fully loaded mashed potato casserole. Perfect for parties or holiday dinners.
Herb Twist
Mix in garlic powder, fresh parsley, thyme, or chives for a flavorful, aromatic variation.
Vegetarian Option
Skip the bacon and add sautéed mushrooms, spinach, or roasted vegetables for a hearty vegetarian version.
Spicy Kick
Incorporate a pinch of smoked paprika, cayenne, or chopped jalapeños for a slightly spicy twist.
Cheese Lovers
Experiment with different cheeses like Gruyère, mozzarella, or Monterey Jack for unique flavors.
How to Store and Reheat Twice Baked Mashed Potato Recipe
| Storage Method | Duration | Reheating Instructions | Tips |
|---|---|---|---|
| Refrigerator | 3–4 days | Preheat oven to 350°F (175°C). Cover casserole with foil and bake 20–25 minutes until heated through. | Keeps creamy texture; avoid overbaking. |
| Freezer | Up to 2 months | Thaw overnight in refrigerator. Bake covered at 350°F (175°C) for 30–35 minutes. | Best for pre-made mashed potatoes; add extra cheese on top before baking. |
| Individual Portions | 1–2 days | Microwave 1–2 minutes on medium power until hot. | Quick option for lunches or sides; stir halfway for even heating. |
Servings for Twice Baked Mashed Potato Recipe
Holiday Dinner
Serve alongside roasted turkey, ham, or prime rib for a comforting holiday feast.
Family Meals
Pair with grilled chicken, meatloaf, or baked fish for an easy weeknight dinner.
Vegetarian Pairings
Complement with roasted vegetables, stuffed bell peppers, or a hearty vegetable stew.
Party or Potluck
Bring this casserole to gatherings, top with extra cheese and crispy bacon for a crowd-pleaser.
Garnish Tips
Sprinkle fresh chives, green onions, or parsley for a colorful presentation. Serve hot to enjoy the creamy, cheesy texture.
Nutrition Facts for Twice Baked Mashed Potatoes
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | 280 kcal | Includes butter, cheese, and sour cream |
| Protein | 7 g | From cheese and milk |
| Carbohydrates | 35 g | Mainly from potatoes |
| Dietary Fiber | 3 g | Potatoes provide natural fiber |
| Sugars | 3 g | Naturally occurring in milk and potatoes |
| Fat | 14 g | Includes butter and cheese |
| Saturated Fat | 8 g | From dairy and butter |
| Sodium | 350 mg | Seasonings and cheese |
| Vitamins & Minerals | Vitamin C 20%, Calcium 15%, Iron 6% | Supports daily intake |
FAQs for Twice Baked Mashed Potato Recipe
Q1: Can I make twice baked mashed potatoes ahead of time?
Yes! Prepare the mashed potatoes and filling a day in advance. Keep refrigerated and bake just before serving.
Q2: What type of potatoes are best?
Russet potatoes give fluffy texture, while Yukon Gold adds creaminess. Both work well for this recipe.
Q3: Can I use leftover mashed potatoes?
Absolutely! Mix in butter, cream, and cheese, then bake for a quick version.
Q4: How do I reheat leftovers?
Reheat in the oven at 350°F (175°C) until warmed through. Cover with foil to retain moisture.
Q5: Can I make it vegetarian?
Yes, simply omit bacon and add vegetables like mushrooms or spinach for flavor.
