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Baked mashed potatoes in a baking dish topped with melted and golden brown cheese, chopped scallions and bacon bits.

Twice-Baked Mashed Potatoes

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Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 23 minutes
Yield 12 servings
Category Side Dish
Cuisine American
Author Lauren Grant

Description

These Twice-Baked Mashed Potatoes are easy to make, rich and creamy, and a decadent spin on classic mashed potatoes. They're full of flavor and can be prepped in advance, making them the perfect side dish for any holiday, special occasion, or alongside chicken for an easy weeknight dinner.

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Ingredients

  • 4 pounds russet potatoes, washed and dried
  • 8 ounces bacon, diced
  • kosher salt, to taste
  • ¾ cup whole milk
  • ¾ cup sour cream
  • 12 tablespoons unsalted butter
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ cup chopped scallion greens
  • 4 ounces Cheddar cheese, shredded (about 1 cup)

Instructions

  • Heat oven to 450ºF (232ºC) with rack set in middle position. Line a baking sheet with parchment paper or foil. Place a wire rack in baking sheet. 
  • Prick potatoes all over with a fork. Place on baking sheet and transfer to oven; bake 30 minutes. 
  • Meanwhile, cook bacon in a skillet over medium heat until crisp, about 8 minutes. Pour bacon into a fine mesh sieve set over a bowl and drain; transfer bacon to a paper towel lined plate and cool. 
  • Using a pastry brush, brush bacon drippings over potatoes, rotating potatoes so they are completely coated. Season potatoes with salt and return to oven. Continue baking until potatoes are soft and give under pressure (I test using a pair of tongs or oven mitts), 20–25 minutes (this totally depends on size of potatoes). 
  • Slice potatoes in half and allow to rest until cool enough to handle. Squish or scoop potato flesh out into a large mixing bowl. Add butter and sour cream and mix, mashing as needed, until combined and smooth (if potatoes have cooled so much the butter isn't melting, pop the mixture in the microwave and heat for 30–60 seconds).
  • Add 1 ½ teaspoons kosher salt, garlic powder and onion powder. Add a ¼ cup of milk and mix to combine. Continue adding milk in ¼ cup increments, mixing after each addition, until all of the milk is added. Stir in scallions and season to taste with additional salt. 
  • Transfer mashed potatoes to a 9x13-inch baking dish (or something of similar size) and spread into an even layer. Sprinkle cheese over top evenly and transfer to oven. Bake until cheese is melted, about 10 minutes, then turn oven to broil and broil until cheese is bubbly and starting to brown, 6–8 minutes. 
  • Sprinkle reserved bacon bits over top and serve immediately.

Notes

You can store any leftovers in the fridge for up to 2 days. Reheat in the microwave or the oven until warmed through. We don't recommend freezing the leftovers as it can change the texture.
If you want to make this mashed potato casserole in advance, it's perfect for that! Simply assemble the dish up until the baking step. Cover tightly with plastic wrap and store in the refrigerator for up to 2 days. When ready to bake, remove the plastic and bake as directed.  (You may need to increase the bake time slightly to account for the chilled potatoes.)
I don't recommend this, but you can freeze the mashed potatoes in the casserole dish prior to baking. Thaw them on the counter or in the fridge for a couple of hours, then bake as directed. 

Nutrition

Serving: 1servingCalories: 421kcalCarbohydrates: 8gProtein: 14gFat: 37gSaturated Fat: 19gCholesterol: 92mgSodium: 714mgFiber: 1gSugar: 1g
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