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Twice Baked Mashed Potatoes are creamy, cheesy, buttery, and studded with bacon and chives. They’re a decadent, delicious riff on the steakhouse classic. A welcome alternative to classic mashed potatoes on your holiday table and a crowd pleasing side dish any time of year.

twice baked mashed potatoes on a serving spoon

When I make Twice Baked Potatoes, they’re overstuffed. Because the filling is what it’s all about, right? For every 4 people I plan to serve, I bake an extra potato for enough filling to pile high in the hollowed out skins. Recently that got me to thinking, “why not just make the filling?”

Not only are Twice Baked Mashed Potatoes spectacularly delicious, they’re even simpler to make than the classic. No baking potatoes or hollowing out their skins (so this is kind of a bait and switch title I realize 😉 ). And there’s no need to peel the potatoes if you use a thin-skinned variety like Yukon Gold, which happen to be perfect for mashing. They can also be made a few days in advance.

The best way to cook potatoes for mashing.

When it comes to cooking potatoes when you plan to mash them, steaming is the only way to go. It’s a strong statement I know, but once I discovered it, I’ll never go back to boiling. No more water logged potatoes from overcooking. It’s reliable and highly forgiving.

More Must Try Potato Sides

These are a great way to add something new to your holiday meals, when you’re not making my family favorite Cheesy Potatoes, classic French Gratin Dauphinois, or lighter, but incredibly creamy Mashed Red Potatoes. And if you love potatoes for breakfast (like my extra crispy Breakfast Potatoes and Skillet Potatoes) leftover Twice Baked Mashed Potatoes are amazing, topped with a fried egg of course!

Serve With

How to Make Twice Baked Mashed Potatoes

Step 1: Steam diced Yukon Gold potatoes until very tender, 25 to 30 minutes.

steaming diced Yukon Gold potatoes

Step 2: Transfer tender potatoes to a large bowl and mash in butter, salt, and pepper with a potato masher.

Step 3: Add milk, half of cheese, bacon, sour cream, and chives; mash until smooth.

mashing twice baked mashed potatoes

Step 4: Spread mashed potatoes into a buttered baking dish. Sprinkle with remaining cheese.

twice baked mashed potatoes ready to bake

Step 5: Bake at 350˚F for 35 to 40 minutes, or until heated through and cheese has melted. Serve.

twice baked mashed potatoes ready to serve.

Twice Baked Mashed Potatoes Recipe Video

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Twice Baked Mashed Potatoes

5 from 12 votes
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Course: Side Dish
Cuisine: American
Calories: 255
Servings: 8 people
A riff on the classic steakhouse side that's perfect for your holiday table!


  • 2 1/2 pounds Yukon Gold Potatoes cut into 1-inch cubes
  • 4 tablespoons butter ideally at room temperature
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup whole milk
  • 6 ounces shredded sharp cheddar cheese divided
  • 4 thick bacon strips chopped and cooked until crisp
  • 1/2 cup sour cream
  • 1/4 cup minced fresh chives plus more for garnish


  • Butter a 2-quart rectangular baking dish.
  • Place raw potato cubes in a large steamer basket over boiling water. Cover and steam until very tender, 25 to 30 minutes.
  • When potatoes are nearly tender, preheat oven to 350˚F. (see recipe note #1)
  • Transfer tender potatoes to a large bowl. Add butter, salt, and pepper; mash until nearly smooth with a handheld masher. Add milk, half of the cheese, bacon, sour cream, and chives; mash until smooth.
  • Scoop potato mixture into prepared baking dish; sprinkle with remaining cheese and bake, uncovered, until filling is heated through and cheese is melted, 35-40 minutes. Serve hot.


  1. You can make these ahead through spreading in the prepared baking dish. Let cool then cover and refrigerate. When ready to bake, top with remaining cheese and bake at 350˚ for 40-45 minutes.


Calories: 255kcal | Carbohydrates: 19g | Protein: 10g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 506mg | Potassium: 640mg | Fiber: 4g | Sugar: 1g | Vitamin A: 548IU | Vitamin C: 17mg | Calcium: 225mg | Iron: 5mg

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

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Recipe Rating


  1. Emily Wilson says:

    5 stars
    Excellent comfort food recipe. My dinner party guest said “way better than any potato I’ve had in a restaurant” – sent her home with the leftovers.

    Steaming the potatoes was also a game changer. I will always use this method from now on. They came out perfectly, and were delicious even without the caloric add ins.

    1. Marissa Stevens says:

      I love to hear this, Emily! Thanks so much for taking the time to let me know.

  2. Katerina says:

    5 stars
    My daughter loves good mashed potato and I feel like she would totally just inhale this meal (possibly all by herself)! What a fabulous idea to just make the filling. Love this!

    1. Marissa Stevens says:

      haha, love it! I hope you’ll give this one a try, Katerina!

  3. Sandi Jones says:

    5 stars
    Super tasty! I never have everything as listed (even though I swear I checked) so I used some cream cheese instead of sour cream. Also, I love buttermilk in mashed potatoes, so I used that instead of whole milk.
    There were only 2 of us eating, and somehow it’s all gone?

    1. Marissa Stevens says:

      So glad you enjoyed these, Sandi! Your substitutions were great – the tangy buttermilk was the perfect sub for sour cream. Cracking up that the two of you made these disappear… 😉

  4. Valentina says:

    All that comes to mind is DREAMY! This potato dish sounds so incredibly scrumptious, and would be fantastic as part of the holiday spread. I hope you and yours have a lovely Thanksgiving 🙂 ~Valentina