If you're looking for a side dish that works just as well on a busy weeknight as it does on a holiday table, these twice baked mashed potatoes are the kind of comfort that never disappoints. They are simple to make, full of warm Southern flavor, and always a crowd favorite!
Growing up, we had mashed potatoes with just about everything. As a Southern dietitian, I love that this version keeps all the creamy, familiar flavor while staying simple enough to make on even the busiest nights.
Think of it as mashed potatoes meet loaded baked potatoes in the easiest, most crowd pleasing way. The creamy base and savory toppings come together for a side that feels both nostalgic and practical for any dinner.
If you enjoy easy sides that pair well with almost any main dish, check out my maple bourbon carrots, spicy mashed sweet potatoes, or hot honey roasted Brussel sprouts!
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Why You'll Love This Recipe
- Weeknight or holiday ready: This side works just as well next to a simple weeknight chicken dinner as it does on a full holiday spread.
- Mashed meets loaded flavor: You get the creamy comfort of mashed potatoes with the cheesy, bacon and chive flavor of a loaded baked potato in every bite.
- Make ahead friendly: You can assemble the whole dish in advance, then bake it when you are ready, so hosting or weeknights feel less hectic.
For a full meal, serve this with air fryer bbq chicken, pork tenderloin bites, or apple chicken meatballs.
Ingredients
These simple ingredients come together to make creamy mashed potatoes with rich, comforting flavor in every scoop.
- Russet potatoes: Their higher starch content makes them ideal for mashing and creates that light, fluffy texture you want in a baked potato-style casserole. A light peel keeps a little cozy texture that feels homemade.
- Greek yogurt: Adds creaminess with a bit of protein which helps the dish feel balanced without losing that classic comfort. You can also use sour cream or cream cheese if you prefer.
- Butter: Gives the potatoes their silky richness and helps everything blend smoothly.
- Milk: Warm it first so it folds into the potatoes easily and keeps the texture soft and creamy.
- Shredded cheddar cheese: Freshly grated cheese melts perfectly into the potatoes and brings that familiar baked-potato flavor.
- Chives or green onions: Add a fresh pop of flavor that brightens the dish and balances the richness.
- Bacon: Optional, but adds a little smoky crunch if you want more of that loaded baked potato feel!
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
These easy variations let you keep the dish classic or add a fun Southern twist to match your meal.
- Stir in a generous scoop of pimento cheese before baking to add creamy Southern flavor that blends right into the warm potatoes.
- Add a pinch of Cajun seasoning or smoked paprika to bring a gentle kick that works well with the cheesy, comforting base.
- Mix cheddar with Monterey Jack or Parmesan if you want a richer, meltier casserole that leans into that classic baked potato flavor.
- Fold in fresh parsley or thyme to give the potatoes a bright, earthy note that pairs nicely with roasted meats and holiday mains.
How To Make Twice Baked Mashed Potatoes Recipe
Here's how to bring this loaded potato casserole together with simple, easy steps.
Step 1: Preheat your oven to 400°F.
Step 2: Fill a large pot with water and bring it to a boil over high heat.
Step 3: Add the potatoes, reduce the heat to medium, and cook until they are fork tender, about 20 to 25 minutes. Keep an eye on them because you want them soft but not falling apart.
Step 4: Drain the potatoes and return them to the warm pot.
Step 5: Mash the potatoes into rough chunks, then add the Greek yogurt, milk, butter, half of the cheese, garlic powder, salt, and pepper. Mash again until the mixture is creamy and the ingredients are fully combined.
Step 6: Transfer the potatoes to a greased 8x8 baking dish and use a spatula to spread them into an even layer.
Step 7: Sprinkle the remaining shredded cheddar and cooked bacon over the top.
Step 8: Bake for 20 to 25 minutes, or until the cheese is melted and lightly bubbling around the edges.
Step 9: Remove from the oven, garnish with chopped chives or green onions, and serve warm.
Tips For the Best Twice Baked Potato Casserole
These simple tips help your potatoes turn out smooth, creamy, and full of flavor every time.
- Warm the milk and soften the butter before mixing so everything blends into the potatoes without clumping.
- Taste the potatoes before baking and adjust the seasoning so the finished dish has plenty of flavor.
- If making this ahead for a holiday or gathering, keep the dish covered in the fridge and let it sit at room temperature for 10 to 15 minutes before baking so it heats evenly.
Storage
This easy mashed potato casserole is perfect for make ahead meals, leftover planning, and holiday prep.
- Refrigerator: Keep leftovers in an airtight container for up to 4 days. Reheat with a splash of warm milk for extra creaminess.
- Freezer: Freeze in a freezer safe container for up to 2 months. Thaw in the fridge before reheating.
- Make ahead prep: Assemble the full dish up to 48 hours early and keep covered in the fridge until ready to bake.
FAQ
Yes. Yukon golds will make the dish a little creamier and richer, but russet potatoes give the fluffiest texture, so the final result will be slightly different.
Absolutely. Roasted garlic, caramelized onions, or even chopped herbs mix in easily and add a delicious flavor boost without changing the texture.
If the potatoes start to brown too quickly, loosely tent the dish with foil for the last part of baking which helps hold in moisture.
Yes. You can spread the mixture into a 9x13 dish for a bigger group and add a few extra minutes of baking time to ensure it heats through.
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Thank you!
Jessie
Twice Baked Mashed Potatoes with Bacon
Ingredients
- 3 lbs russet potatoes cleaned and peeled
- 4 slices bacon cooked and chopped
- ½ cup plain nonfat Greek yogurt
- ¾ cup milk warmed
- 3 tablespoon unsalted butter softened
- 1 cup sharp cheddar cheese freshly grated
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- chives or green onions chopped, for garnish
Instructions
- Preheat your oven to 400°F.
- Fill a large pot with water and bring it to a boil over high heat.
- Add the potatoes, reduce the heat to medium, and cook until they are fork tender, about 20 to 25 minutes. Keep an eye on them because you want them soft but not falling apart.
- Drain the potatoes and return them to the warm pot.
- Mash the potatoes into rough chunks, then add the Greek yogurt, milk, butter, half of the cheese, garlic powder, salt, and pepper. Mash again until the mixture is creamy and the ingredients are fully combined.
- Transfer the potatoes to a greased 8x8 baking dish and use a spatula to spread them into an even layer.
- Sprinkle the remaining shredded cheddar and cooked bacon over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and lightly bubbling around the edges.
- Remove from the oven, garnish with chopped chives or green onions, and serve warm.
Notes
- Warm the milk before mixing so the potatoes blend smoothly without clumping.
- Shred your own cheddar for the best melt and texture.
- Add a splash of warm milk when reheating to bring back creaminess.
- To make ahead, assemble the dish up to 48 hours in advance and refrigerate until ready to bake.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
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