Twice Baked Mashed Potatoes

4.60 from 5 votes

Twice Baked Mashed Potatoes with Cheddar cheese, bacon, and sour cream. An easy dinnertime side dish everyone the whole family will love and a surefire potluck crowdpleaser!

Prep Time30

Cook Time20

Total Time50

Course: Side Dish

Cuisine: American

Keyword: Twice Baked Mashed Potatoes

Servings:

Calories: 296kcal

Author: Kelly Anthony

Ingredients

2 pounds Yukon Gold or Russet potatoes, rinsed (peel if using Russets)
4 slices thick-cut bacon, diced
6 tablespoons unsalted butter
½ cup milk
2 tablespoons sour cream
1 ½ teaspoon Kosher salt
½ teaspoon black pepper
2 cups freshly grated Cheddar cheese

Instructions

Preheat the oven to 350°F and have ready an 8x8" baking dish.
Dice the potatoes into 2-inch cubes and to a medium-sized saucepan. Fill to cover with water by a few inches. Place over medium-high heat and bring to a boil. If you'd like to bake the potatoes instead, see notes below. Boil the potatoes for 15-20 minutes, until fork-tender and drain. Set aside.
While the potatoes are boiling, cook the bacon. Add bacon to a large sauté pan over medium-high heat and cook for about 5-8 minutes, stirring occasionally. Transfer to a paper towel-lined plate.
Transfer the potatoes to a medium-sized mixing bowl, along with the butter, milk, sour cream, salt, and pepper, and mash using a potato masher or a handheld mixer at low speed until smooth and creamy to your liking.
Add in 1 cup of Cheddar cheese and half of the prepared bacon and stir to combine.
Transfer the mix to the baking dish and spread to the edges. Top with the remaining 1 cup of Cheddar and sprinkle over the remaining bacon.
Cover with foil and bake for 20 minutes. Serve and enjoy!

Notes

HOW TO BAKE POTATOES (for Russet potatoes only):

Drizzle the potatoes with a tablespoon of oil and place on a heavy-duty rimmed baking sheet, spacing evenly apart. Bake for 1 hour at 400°.

Once cool enough to handle, scoop out the filling into a medium-sized mixing bowl.

Nutrition