These Twice Baked Mashed Potatoes are creamy, cheesy, and loaded with crispy bacon and garlic. The potato peels add a fun and crispy garnish, making this a perfect side dish for any gathering. They are a delicious twist on classic mashed or twice baked potatoes!

Save this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Overhead image of twice-baked mashed potatoes with bacon, green onions, crispy potato peel and cheese topping.

Looking for more creamy potato recipes? Try my Yukon Gold Mashed Potatoes. They’re irresistibly rich and creamy making them ideal for special occasions.

My Potatoes Au Gratin with Ham is another hearty recipe that features tender potatoes and savory ham. The perfect side dish for the upcoming holidays!

Why You’ll Love This Recipe

  • Extra Creamy Texture: The secret lies in the double baking process, which gives these potatoes a rich and airy texture.
  • Make-Ahead Friendly: Perfect for busy cooks! You can prepare them ahead of time and pop them in the oven just before serving.
  • Crowd-Pleaser: This dish is a favorite at holiday gatherings, potlucks, or family dinners. Everyone loves the rich, cheesy flavors!
  • Hearty and Filling: With butter, cheese, and cream, these potatoes make a side dish that’s both hearty and satisfying.

Ingredients & Substitutions

Overhead image of ingredients needed to make twice baked mashed potatoes.
  • Bacon: Bacon adds a smoky, savory crunch to the dish. Thick-cut works best for extra texture.
  • Yellow Potatoes: Yellow potatoes, like Yukon Gold potatoes, have a naturally creamy, buttery flavor. 
  • Unsalted Butter: Using unsalted butter allows you to control the salt level in the dish. You can use salted butter and simply reduce the added salt.
  • Garlic: Freshly minced garlic brings a rich, aromatic flavor.
  • Milk: Milk adds creaminess. Whole milk is best for its rich texture. 
  • Sour Cream: Sour cream gives the potatoes a tangy, creamy kick. Greek yogurt is a great lighter alternative, adding a bit more protein.
  • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
  • Fresh Ground Black Pepper: Freshly ground black pepper adds a subtle spice and balances the richness of the dish.
  • Onion Powder: Onion powder gives a concentrated onion flavor without the texture.
  • Cheddar Cheese: Sharp cheddar brings a tangy, bold flavor that pairs perfectly with creamy potatoes. 
  • Green Onions: Green onions add a fresh, mild onion flavor and a pop of color.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Twice-Baked Mashed Potatoes

Quick Overview

  • Prep the bacon.
  • Peel, quarter, & boil potatoes.
  • Prep and bake potato peels.
  • Mash the potatoes.
  • Season and transfer. 
  • Bake and garnish.
A four photo collage showing the beginning steps for twice baked mashed potatoes.

Quick Tip From Bri

Bake your bacon on a baking sheet for easier cleanup.

  1. Prepare the Bacon: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil. Lay the bacon slices in a single layer on the prepared sheet and bake for 15-20 minutes, or until crispy. Once done, carefully pour the bacon grease into a heatproof container and save it for the potato peels. Transfer the bacon to a paper towel-lined plate to drain, and once cool, crumble it. Set aside.
  2. Peel: While the bacon is baking, use a vegetable peeler to peel the yellow potatoes, making sure to save the peels. Place the peels in a large bowl and cover with cold water to keep them fresh.
  3. Quarter: After peeling, quarter the potatoes and place them in a large pot.
  4. Boil: Cover the quartered potatoes with cold water and generously salt the water. Bring the pot to a boil over high heat, then reduce to medium heat and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and set them aside.
A six photo collage showing the final steps for twice baked mashed potatoes.

Quick Tip From Bri

Don’t forget to garnish with those crispy potato peels for an extra crunch!

  1. Prep Peels: While the potatoes are boiling, drain the potato peels and pat them dry thoroughly with paper towels. Spread the peels out on a baking sheet, drizzle with the saved bacon grease, and toss to coat evenly.
  2. Bake Peels: Bake at 400°F on the top rack for 10-15 minutes, or until golden and crispy. Season generously with salt while hot. Set aside to use as a garnish.
  3. Mash the Potatoes: While the potatoes are still hot, mash them using a food mill, ricer, or potato masher until smooth and fluffy.
  4. Season: In a microwave-safe bowl, combine the butter and minced garlic. Microwave in 20-30 second intervals for about 2 minutes, until the butter is hot and fragrant. Separately, microwave the milk for 2 minutes to warm it. Stir the garlic butter, warm milk, sour cream, 1 1/2 teaspoons of salt, black pepper, and onion powder into the mashed potatoes. Mix until everything is well combined and creamy. Gently fold in half of the shredded cheddar cheese, half of the crumbled bacon, and the sliced green onions. Taste and adjust seasoning if needed.
  5. Transfer: Transfer the mashed potatoes to a large baking dish. Top with the remaining cheese and bacon.
  6. Bake & Garnish: Bake at 400°F for 15-20 minutes, or until the top is lightly golden and the cheese is melted and bubbly. Remove the dish from the oven and garnish with the crispy potato peels and extra green onions.

Recipe Serving Suggestions

I recommend serving these twice-baked potatoes with a savory main dish. Here are some of my favorites: 

Expert Tips

  • Use Yellow Potatoes: For the best texture, opt for yellow potatoes like Yukon Gold potatoes. They are creamy and naturally buttery. If you prefer fluffy potatoes, russet potatoes are also a great choice.
  • Use a Food Mill: A food mill produces the best mashed potato texture that’s fluffy and lump-free.
  • Keep the Potatoes Hot: Mash the potatoes while they’re still hot for the smoothest, creamiest consistency.
  • Warm the Dairy: Using warm dairy ensures easier absorption by the potatoes.
  • Avoid Overmixing: When mashing the potatoes, mix just until smooth. Overmixing can break down the starches and make the texture gluey, rather than creamy.
  • Save the Bacon Grease: Don’t discard the bacon grease! It adds incredible flavor to the crispy potato peels.

Additions & Variations

  • Herbs: Add fresh herbs like thyme, rosemary, or parsley to the mashed potatoes for a burst of fresh flavor.
  • Jalapeño & Pepper Jack: Spice things up by mixing in sautéed diced jalapeños and shredded pepper jack cheese.

The 10 Best Substitutes for Cheddar Cheese

Cheddar cheese’s sharp, tangy flavor and creamy texture make it a beloved ingredient in numerous dishes. Occasionally, you may need…

Read More
Up close image of twice-baked mashed potatoes with bacon, green onions, crispy potato peels and cheddar cheese topping.

More Side Recipes

Subscribe!
Get updates on the latest posts and more from Bites with Bri straight to your inbox.

Did you make this recipe?

If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback.

Follow me on all of the platforms below.

Twice-Baked Mashed Potatoes

5 from 1 vote
These Twice Baked Mashed Potatoes are creamy, cheesy, and loaded with crispy bacon and garlic. The potato peels add a fun and crispy garnish, making this a perfect side dish for any gathering. They are a delicious twist on classic mashed or twice baked potatoes!
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

  • 12 ounces bacon
  • 3 pounds yellow potatoes
  • 4 Tablespoons unsalted butter
  • 4-5 cloves garlic, finely minced
  • 1 cup milk
  • 1 cup sour cream
  • 1 1/2 teaspoons Morton kosher salt, plus more for water*
  • fresh ground black pepper
  • 2 teaspoons onion powder
  • 8 ounces cheddar cheese, shredded
  • 1/3 cup sliced green onions, plus more for garnishing

Instructions 

  • Prepare the Bacon: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil. Lay the bacon slices in a single layer on the prepared sheet and bake for 15-20 minutes, or until crispy. Once done, carefully pour the bacon grease into a heatproof container and save it for the potato peels. Transfer the bacon to a paper towel-lined plate to drain, and once cool, crumble it. Set aside.
    12 ounces bacon
  • Peel: While the bacon is baking, use a vegetable peeler to peel the yellow potatoes, making sure to save the peels. Place the peels in a large bowl and cover with cold water to keep them fresh.
    3 pounds yellow potatoes
  • Quarter: After peeling, quarter the potatoes and place them in a large pot.
  • Boil: Cover the quartered potatoes with cold water and generously salt the water. Bring the pot to a boil over high heat, then reduce to medium heat and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and set them aside.
  • Prep Peels: While the potatoes are boiling, drain the potato peels and pat them dry thoroughly with paper towels. Spread the peels out on a baking sheet, drizzle with the saved bacon grease, and toss to coat evenly.
  • Bake Peels: Bake at 400°F on the top rack for 10-15 minutes, or until golden and crispy. Season generously with salt while hot. Set aside to use as a garnish.
  • Mash the Potatoes: While the potatoes are still hot, mash them using a food mill, ricer, or potato masher until smooth and fluffy.
  • Season: In a microwave-safe bowl, combine the butter and minced garlic. Microwave in 20-30 second intervals for about 2 minutes, until the butter is hot and fragrant. Separately, microwave the milk for 2 minutes to warm it. Stir the garlic butter, warm milk, sour cream, 1 1/2 teaspoons of salt, black pepper, and onion powder into the mashed potatoes. Mix until everything is well combined and creamy. Gently fold in half of the shredded cheddar cheese, half of the crumbled bacon, and the sliced green onions. Taste and adjust seasoning if needed.
    4 Tablespoons unsalted butter, 4-5 cloves garlic, finely minced, 1 cup milk, 1 cup sour cream, 1 1/2 teaspoons Morton kosher salt, plus more for water*, fresh ground black pepper, 2 teaspoons onion powder, 8 ounces cheddar cheese, shredded, 1/3 cup sliced green onions, plus more for garnishing
  • Transfer: Transfer the mashed potatoes to a large baking dish. Top with the remaining cheese and bacon.
  • Bake & Garnish: Bake at 400°F for 15-20 minutes, or until the top is lightly golden and the cheese is melted and bubbly. Remove the dish from the oven and garnish with the crispy potato peels and extra green onions.
Did you make this recipe? Leave a comment below!

Notes

  • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
  • Season at Every Step: Don’t forget to season the potato skins themselves with a pinch of salt before baking.
  • Keep an Eye on Baking Time: Every oven is different, so keep an eye on your potatoes as they bake. You want them golden and bubbly, but not overcooked.
  • Garnish Generously: Don’t hold back on the crispy potato peels and extra green onions for garnishing. They add a nice crunch and vibrant color to the dish!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Nutrition

Calories: 740kcal | Carbohydrates: 47g | Protein: 23g | Fat: 52g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 1248mg | Fiber: 5g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

You May Also Like

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating