Twice baked mashed potatoes are a super easy version to the classic twice baked potatoes but even more creamy with familiar toppings.

If you’ve every tried to make twice baked potatoes you’d know they can be a bit of a challenge in the looks department.
People complain about soggy potatoes because the bake times vary so much. But, with twice baked mashed potatoes none of these things are an issue.
You get all the classic flavors in this casserole-type side dish. Topped with crispy bacon and melted cheddar cheese, everyone will gobble this up in no time.
There are a few steps to making twice baked mashed potatoes but I’ll explain them because they are simple, read below.
How To Make Twice Baked Mashed Potatoes
Ingredients you’ll need to start the recipe
- Russet Potatoes (also known as baking potatoes)
- Heavy cream
- Butter
- Bacon
- Sharp cheddar cheese
- Chives
- Salt & black pepper
- Garlic powder (optional)

Read these tips before starting the potatoes
- As mentioned in the recipe video, baking times for potatoes will vary based off of their size. If the potatoes are slightly unbaked it’s not the end of the world because they are going back in the oven. The underbaked potatoes will just be harder to remover from the skin.
- Garlic powder is optional due to the strong (although tasty) flavor it brings to the recipe. If you’re a fan of tasting potato then I would opt-out the garlic powder.
- You can sub the heavy cream with whole milk if you’d like but heavy cream taste much better in the recipe, I’ve made it both ways and the difference is very clear.
- The recipe using 32 ounces of cooked potatoes. This is for accurate measuring but you may end up with more or less potatoes if you do not weigh the potatoes with a kitchen scale.

Making the twice baked mashed potatoes
- To start, choose how you want to cook your bacon. I prefer oven baked bacon but you can always pop it in the air fryer if the oven is tied up.
- Preheat the oven to 375F. Pierce each potatoes with a fork to allow some steam to escape. Place on a sheet pan and bake for 1 hour. You will need more time for large potatoes.
- Now, when the potatoes are done they should be soft to the touch and easily pierced with a fork. Allow them to cool enough for you to handle them in your bare hands.
- Then, slice the potatoes the short way and use a spoon to scoop out the inside and weigh out 32 ounces as in the video.
- In a small pot, heat up 1 stick of butter and allow it to melt all the way. Pour the heavy cream in with the butter and remove it from the heat. You are doing this so you do not add cold ingredients into the potatoes before mashing.
- Add the butter and heavy cream into the potatoes and use a potato masher to bring everything together. Season with salt and black pepper to taste.
- Then, chop up some fresh chives or you can use dried chives as well and add them into the mashed potatoes.
- In a 8×8 baking dish, add the mashed potatoes and spread them out evenly. Top with shredded cheese and bacon. Place back into an oven preheated to 400F now.
- Bake for 20 minutes or until cheese has melted. Remove and allow to cool about 15 minutes before serving.

Reheating the recipe and how to store leftovers
Because these are twice baked mashed potatoes, to reheat them you can pop them right bacon in the oven. Reheat at 350F until everything is warm and the cheese has melted again. Of course, you could always pop it in the microwave.
In an airtight container or simply cover the baking dish this recipe will keep for 3-4 days easily before starting to go bad. This recipe can be frozen but I would not recommend it due to the diary involved. Dairy does not thaw well and it likes to separate.

Frequently Asked Questions (FAQs)
Can I use another type of potato?
Yes, that is why I measured out the weight so you could do just that. Yukon gold are my favorite and red potatoes will work as well but you will need to make adjustments to the bake time.
Can twice baked mashed potatoes be made ahead of time?
Of course, these work just fine as something for a potluck just like shepherds pie. The recipe reheats just fine for later and you still get tasty, creamy potatoes.
What to serve with twice baked mashed potatoes?
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Twice Baked Mashed Potatoes
Equipment
- 8×8 baking dish
Ingredients
- 32 ounces russet potatoes, cooked (4-5 small potatoes and 3-4 large potatoes)
- 1/2 cup heavy cream (1:1 with milk)
- 8 tablespoon butter, melted
- 1/4 cup chives, chopped (2 TB dried chives)
- salt & pepper to taste
- 1 teaspoon garlic powder (optional)
- 1 cup sharp cheddar cheese, shredded
- 8 slices bacon, chopped
Instructions
- To start, choose how you want to cook your bacon. I prefer oven baked bacon but you can always pop it in the air fryer if the oven is tied up.
- Preheat the oven to 375F. Pierce each potatoes with a fork to allow some steam to escape. Place on a sheet pan and bake for 1 hour. You will need more time for large potatoes.
- Now, when the potatoes are done they should be soft to the touch and easily pierced with a fork. Allow them to cool enough for you to handle them in your bare hands.
- Then, slice the potatoes the short way and use a spoon to scoop out the inside and weigh out 32 ounces as in the video.
- In a small pot, heat up 1 stick of butter and allow it to melt all the way. Pour the heavy cream in with the butter and remove it from the heat. You are doing this so you do not add cold ingredients into the potatoes before mashing.
- Add the butter and heavy cream into the potatoes and use a potato masher to bring everything together. Season with salt and black pepper to taste.
- Then, chop up some fresh chives or you can use dried chives as well and add them into the mashed potatoes.
- In a 8×8 baking dish, add the mashed potatoes and spread them out evenly. Top with shredded cheese and bacon. Place back into an oven preheated to 400F now.
- Bake for 20 minutes or until cheese has melted. Remove and allow to cool about 15 minutes before serving.