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This Twice Baked Mashed Potatoes recipe is the perfect side dish! I’m talking creamy mashed potatoes with melty cheddar cheese, crispy bacon, and chives all baked under a buttery breadcrumb crust. This mashed potato casserole is the comfort food that needs to be on your holiday table!
For more side dishes, make my brown butter mashed potatoes and steakhouse creamed spinach!
Mashed potatoes are great, but loaded mashed potatoes baked under a cheesy, buttery crust? That’s a whole different level of deliciousness.
This loaded potato casserole tastes like every cozy holiday memory rolled into one pan. It’s creamy, savory, and the bacon bits on top? Next level!
My secret ingredient here is French onion dip. It adds a level of creaminess and flavor that sour cream or cream cheese alone can’t quite match. Meanwhile, that crunchy breadcrumb topping brings the crunch, adding a nice texture to contrast all of the creamy goodness.
This is one of those sides that somehow outshines the main dish like your Uncle’s dry thanksgiving turkey (*clears throat*) and leaves everyone shamelessly scraping the dish clean.
Make it for Thanksgiving and Christmas, Sunday dinner party, or whenever you just want something that’s easy and absolutely scrumptious.
Table of contents
Why My Recipe Is The Best!
- Easy to make and everyone’s favorite side dish! I get begged to make this recipe every. single. year. I’m talking family dinners, almost every holiday meal, birthdays etc. I’m finally sharing it with out, but don’t give anyone all of my secrets (Jk, share this recipe far and wide ya’ll lol)
- The Perfect Texture Combo – Creamy mashed potatoes on the bottom, cheesy goodness in the middle, and a crispy, buttery breadcrumb topping for that irresistible crunch. Oh, and did I mention – there’s bacon?! Yum.
- Make-Ahead Friendly! Prep it in advance and bake right before serving, saving time (and sanity!) on busy hosting days.
- A Guaranteed Crowd Favorite. Everyone goes back for seconds and someone always asks for the recipe (aka you just became the star of the potluck).
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Russet Potatoes or Yukon Gold Potatoes are ideal for this recipe. The high starch content gives the potatoes a fluffy, creamy texture. They also soak up seasoning and dairy like a dream for maximum flavor.
- Fresh Garlic brings flavor to the potato base. Just a little goes a long way to add major flavor.
- Heavy Cream makes the potatoes extra smooth and luxurious (you can taste the difference!). It also helps everything stay velvety even after baking.
- French Onion Dip is the secret ingredient that brings tangy, oniony, ultra-creamy goodness! No gravy needed. It’s how we sneak in tons of flavor with zero effort.
- Cheddar Cheese melts into the potatoes and creates that gooey, cheesy pull every casserole needs. It gives a bold, sharp cheesy flavor that.
- Parmesan Cheese adds a sharp creamy yet nutty flavor that makes the casserole taste extra savory.
- Bacon – need I say more? Bacon makes everything better! It brings that crispy, smoky flavor and adds crunchy texture. We’re adding it into the cheesy potatoes and on top!
- Panko Breadcrumbs are for the topping. They toast up perfectly crunchy and golden brown for a crisp topping that takes this potato side dish over the top. Panko holds their texture in the oven better than regular breadcrumbs.
- Chives add a pop of color and mild onion flavor to brighten the plate. They make the dish taste more balanced and look extra pretty when serving.
- Chicken Bouillon Paste is added to the water to boil the potatoes. Here’s the secret to the perfect mashed potato recipe – boil your potatoes in chicken. Adding chicken bouillon paste is a cheaper way get chicken broth without having to go through 2-3 cartons of it.
Substitutions
- If you don’t have any french onion dip, you can use tangy sour cream instead.
- Use beef or turkey bacon if you don’t eat pork. For a veggie option, skip the bacon entirely.
- No heavy cream? Swap for whole milk.
- To make this recipe gluten free, use gluten free breadcrumbs.
How To Make Twice Baked Mashed Potatoes
Step 1: Preheat the oven to 375 degrees F. Place bacon strips onto a wire rack on top of a baking sheet and bake until crispy, about 15-20 minutes. Remove from the oven, blot with a paper towel. Allow the bacon to cool and then crunch into small pieces to form bacon bits.
Step 2: Peel the potato skins and cut into large chunks. (optional, if you prefer to leave the skin on, you can) In a large pot, add water and chicken bouillon paste. Whisk together until smooth, then place potatoes into the water and bring to a boil. Boil until fork tender, about 20 minutes. Drain and place into a large bowl. Mash the potatoes with a potato masher, then add 4 tbsp butter, diced garlic, garlic powder, onion powder, seasoned salt, black pepper, heavy cream, French onion dip, cheddar cheese, parmesan cheese, half of the bacon bits, and half of the chopped chives (or chopped green onions). Mix together until smooth and creamy.
Step 3: Make the breadcrumb topping by adding 2-3 tbsp of butter to a skillet over medium heat. Once melted, add in the breadcrumbs and toast until golden brown.
Step 4: Add the potato mixture to a 9×13 baking dish or casserole dish and top with breadcrumbs and remaining cheese. Cover with aluminum foil and bake in the oven for 20-25 minutes, until bubbly and the cheese is melted. Remove the foil and Broil for 2-3 minutes for a nice golden crust, then remove and top with the remaining crispy bacon bits and chopped fresh chives.
Pro Tips for the Best Cheesy Potato Casserole
- Don’t skimp on salt. Potatoes drink up seasoning! Taste after mixing and adjust before baking.
- Use starchy potatoes! Russets or Yukon Golds give you the creamiest texture. If you want a bit more structure, leave some skin on for rustic vibes.
- Fully drain the potatoes. After boiling, let them steam-dry in the pot for a minute or two. Excess water makes mashed potatoes gummy.
- Mash gently! Over-mixing = gluey potatoes. Mash just until creamy and fold in the cheeses and dip with a spatula.
- Do not use a food processor to blend the potatoes! This makes them super gluey and gummy. A potato masher works just fine.
How To Serve
This Twice Baked Mashed Potato Casserole is the kind of side that goes with just about everything. Serve it alongside roasted chicken, country fried steak with gravy, or a Sunday pot roast and watch the whole table get quiet with that first bite.
It’s also the perfect match for holiday classics like turkey, glazed ham, or braised short ribs. Basically, anything that calls for something creamy and comforting on the side.
Add some roasted veggies or a side salad to balance out all the richness. And don’t forget the brioche rolls… because no one is leaving a single smear of these potatoes behind.
Recipe FAQs
Absolutely! Assemble everything except the breadcrumb and bacon topping (this prevents it from becoming soggy). Cover tightly and refrigerate up to 2 days. Just before you’re ready to serve, make the breadcrumb topping and bake.
You can, but freshly grated cheddar melts smoother and gives a creamier result. Pre-shredded cheese contains additives that make it less melty.
Yes! Freeze before baking for best texture. Thaw overnight, then bake as directed.
Use a potato masher (not a mixer!) and mashed until just smooth. Potatoes have natural starches and if you mash them too much, it activates these starches and makes the mashed potatoes gummy/gluey.
Nope! Leaving the skin on adds texture and a more rustic feel, but totally up to your personal preference.
Yes! Sour cream will work well as a substitute. I just love using French onion dip because it packs in so much flavor and creaminess!
More Side Dishes
Thanksgiving
Old Fashioned Candied Sweet Potatoes
Thanksgiving
Cheesy Mashed Potatoes
Thanksgiving
Red Skin Mashed Potatoes
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Twice Baked Mashed Potatoes
Equipment
- Large Pot
- 9×13 Baking Dish OR Casserole Dish
- Baking Sheet
Ingredients
- 6 pcs Bacon
- 4 lbs Yukon Gold or Russet Potatoes
- 1 tbsp Chicken Bouillon Paste
- 4 tbsp Salted Butter, (1/2 stick)
- 4 cloves Garlic, (diced)
- 1/2 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Seasoned Salt, (more or less as desired)
- 1 tsp Black Pepper
- 1/2 cup Heavy Cream
- 8 oz French Onion Dip, (or sour cream)
- 2 cups Cheddar Cheese, (shredded, more for topping)
- 1/2 cup Parmesan Cheese
- 1/2 cup Fresh Chives, (diced)
Breadcrumb Topping
- 4 tbsp Salted Butter
- 1 cup Panko Breadcrumbs
Instructions
- Preheat the oven to 375 degrees F. Place bacon strips onto a wire rack on top of a baking sheet and bake until crispy, about 15-20 minutes. Remove from the oven, blot with a paper towel. Allow the bacon to cool and then crunch into small pieces to form bacon bits. 6 pcs Bacon
- Peel the potato skins and cut into large chunks. (optional, if you prefer to leave the skin on, you can) 4 lbs Yukon Gold or Russet Potatoes
- In a large pot, add water (enough to cover the potatoes) and chicken bouillon paste. Whisk together until smooth, then place potatoes into the water and bring to a boil. Boil until fork tender, about 20 minutes. Drain and place into a large bowl. 1 tbsp Chicken Bouillon Paste
- Mash the potatoes with a potato masher, then add 4 tbsp butter, diced garlic, garlic powder, onion powder, seasoned salt, black pepper, heavy cream, French onion dip, cheddar cheese, parmesan cheese, half of the bacon bits, and half of the chopped chives (or chopped green onions). Mix together until smooth and creamy. 4 tbsp Salted Butter 4 cloves Garlic 1/2 tsp Garlic Powder 1 tsp Onion Powder 2 tsp Seasoned Salt 1 tsp Black Pepper 1/2 cup Heavy Cream 8 oz French Onion Dip 2 cups Cheddar Cheese 1/2 cup Parmesan Cheese 1/2 cup Fresh Chives
- Make the breadcrumb topping by adding 4 tbsp of butter to a skillet over medium heat. Once melted, add in the breadcrumbs and toast until golden brown, about 5-7 minutes. Remove from heat once slightly browned, be careful not to burn. 4 tbsp Salted Butter 1 cup Panko Breadcrumbs
- Add the mashed potato mixture to a 9×13 baking dish or casserole dish and top with breadcrumbs and remaining cheese. Cover with aluminum foil and bake in the oven for 20-25 minutes, until bubbly and the cheese is melted.
- Remove the foil and Broil for 2-3 minutes for a nice golden crust, then remove and top with the remaining crispy bacon bits and chopped fresh chives.
Notes
- Use starchy potatoes! Russets or Yukon Golds give you the creamiest texture. If you want a bit more structure, leave some skin on for rustic vibes.
- Fully drain the potatoes. After boiling, let them steam-dry in the pot for a minute or two—excess water makes mashed potatoes gummy.
- Mash gently! Over-mixing = gluey potatoes. Mash just until creamy and fold in the cheeses and dip with a spatula.
- Don’t skimp on salt. Potatoes drink up seasoning! Taste after mixing and adjust before baking.
- Do not use a food processor to blend the potatoes! This makes them super gluey and gummy. A potato masher works just fine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these twice baked mashed potatoes for Thanksgiving and got rave reviews. The potatoes were creamy and full of flavor. The addition of the French onion dip was a game changer. Will definitely be a permanent part of our Thanksgiving menu from now on.
It came out so good! Incredibly easy to make and really cheesy and tasty.