20 Twice Baked Mashed Potatoes That Wow — a simple, creamy and cheesy collection you can make tonight. Below are our favorite twice baked mashed potatoes ideas for any dinner, from quick classics to fresh twists, each easy to make and easy to save.
Part of our Side Dishes collection.
Start with russet potatoes, butter, sour cream, cream cheese, shredded cheddar, crispy bacon and green onions. From there, each idea below is a simple swap or add-in — mix and match to suit your taste and what's in your kitchen.
Exact quantities are in the recipe card below.
Creamy mashed russet potatoes loaded with cheddar, bacon, and sour cream, then baked until golden and bubbly for the best of both worlds.
Place the peeled potato chunks in a large pot and cover with cold water by about 1 inch. Add the 1 tablespoon kosher salt, bring to a boil over high heat, then reduce to a steady simmer and cook for 15 to 18 minutes, until a fork slides in with no resistance.
While the potatoes cook, lay the bacon in a cold skillet and cook over medium heat, turning occasionally, for 8 to 10 minutes until crisp. Transfer to a paper-towel-lined plate, let cool, then chop into small pieces.
Preheat the oven to 375°F and grease a 2-quart baking dish (about 8x8 inches) with the 1 tablespoon of butter.
Drain the potatoes well in a colander, then return them to the hot pot. Let them sit for 1 to 2 minutes so extra moisture steams off.
Add the 4 tablespoons room-temperature butter and mash with a potato masher until mostly smooth. Pour in the warm milk and sour cream and stir gently until creamy; avoid over-mixing so the potatoes stay fluffy.
Fold in 1 cup of the cheddar, the garlic powder, 1/2 teaspoon fine salt, the pepper, about two-thirds of the bacon, and half of the green onions. Taste and add more salt if needed.
Spread the mashed potato mixture evenly into the greased baking dish and smooth the top with the back of a spoon.
Scatter the remaining 1/2 cup cheddar and the rest of the bacon over the top. Bake, uncovered, for 20 to 25 minutes, until the cheese is fully melted and the edges are bubbling.
For a golden, browned top, switch the oven to broil and broil for 2 to 3 minutes, watching closely so the cheese does not burn.
Let the dish rest for 5 minutes, then sprinkle with the remaining green onions and serve warm.
Nutrition is an estimate and will vary with brands, substitutions and portion size.
Fluffy baked potatoes are scooped, whipped with sour cream and sharp cheddar, then piled back into their shells and baked until golden. Fresh chives keep every creamy bite bright and a little oniony. Reserve a handful of cheese for the top so it melts into a bubbly, browned crust.
Everything you love about a loaded baked potato gets whipped smooth and baked twice for extra comfort. Crispy bacon, ranch seasoning, and shredded cheddar fold right into the mash, with more bacon crumbled on top. A cool drizzle of ranch just before serving ties it all together.
Roasted garlic melts into the potatoes for a mellow, sweet depth, while grated Parmesan adds savory richness. Whipped with butter and cream, the filling turns silky and holds a beautiful piped swirl. Broil the tops for a minute to crisp the cheese into golden edges.
Baked in a dish rather than shells, this version stretches the mash into a shareable casserole loaded with tender broccoli and plenty of cheddar. It is a smart way to sneak vegetables into a crowd-pleasing side. Add a pinch of nutmeg to round out the cheese sauce flavor.
Shredded rotisserie chicken tossed in buffalo sauce gets folded into cheesy whipped potatoes for a game-day favorite in side-dish form. Blue cheese crumbles and a swirl of extra hot sauce keep the heat lively. Cool it down with a sprinkle of green onion and a dollop of ranch.
Cheddar, Gruyere, and Parmesan melt into the mash for a filling that tastes like the best part of macaroni and cheese. A buttery breadcrumb topping bakes into a crunchy golden lid. Toss the crumbs with a little smoked paprika for warmth and color.
Simple and crowd-friendly, this one leans on tangy sour cream and a generous handful of green onions whipped through soft potatoes. It pairs with almost any main, from roast chicken to grilled steak. A little cream cheese in the mash makes it extra plush and holds the shape when baked.
Chipotle in adobo brings smoky heat while melty pepper jack adds a spicy, creamy pull to every forkful. Whipped until fluffy and baked until the tops blister, these have real Southwestern personality. Finish with cilantro and a squeeze of lime to brighten the smoke.
Creamy garlic-and-herb Boursin cheese does the flavoring for you, melting into the whipped potatoes for an elegant, restaurant-worthy side. The result is buttery, herby, and impossibly smooth. Save one shell portion for the top and pipe it in decorative peaks before baking.
Rich with butter, cream, and sharp cheddar, this hearty mash is topped with bacon, chives, and a spoon of sour cream just like a steakhouse baked potato. It is built to sit proudly next to a grilled ribeye. Whip in a little horseradish for a subtle kick that cuts the richness.
A holiday twist swaps in whipped sweet potatoes warmed with cinnamon, brown sugar, and a touch of orange zest. Toasted marshmallows and pecans crown the top for that classic casserole feel in individual shells. Keep the sugar light so it still works as a savory-leaning side.
Slow-cooked caramelized onions bring deep, jammy sweetness to nutty melted Gruyere in this French-inspired mash. Whipped smooth and baked until the cheese browns, it eats like a cozy onion gratin. A splash of white wine in the onions adds a subtle savory tang.
Cream cheese, cheddar, and diced jalapenos turn the whipped filling into everything you love about a jalapeno popper. A crisp bacon-breadcrumb topping adds crunch against the creamy heat. Remove the pepper seeds for a milder version the whole table can enjoy.
A drizzle of truffle oil and a shower of Parmesan lift simple whipped potatoes into something luxurious and dinner-party worthy. The earthy aroma fills the kitchen as they bake to a golden finish. Go easy on the truffle oil and add it at the end so the flavor stays fresh, not bitter.
Whipped potatoes get folded with marinara, mozzarella, and mini pepperoni for a fun, kid-friendly mashup. Baked until the cheese is bubbly and the edges crisp, it delivers pizza-night flavor as a side. Sprinkle dried oregano and a little Parmesan on top for that pizzeria finish.
Bold blue cheese melts into buttery whipped potatoes, balanced by smoky crumbled bacon and a hint of black pepper. It is a grown-up, punchy side made for holiday roasts and steak dinners. A drizzle of honey over the top tames the sharpness with a touch of sweetness.
Inspired by the beloved dip, this mash folds in chopped spinach, artichoke hearts, cream cheese, and Parmesan. It bakes into a warm, gooey casserole that disappears fast at any gathering. Squeeze the spinach dry first so the filling stays thick and pipeable.
Charred corn, black beans, pepper jack, and a pinch of cumin give these a colorful, fiesta-ready flavor. The whipped potatoes stay creamy while the corn adds pops of sweetness and texture. Top with cotija and cilantro for a street-corn-style finish.
A vegetarian showstopper built on whipped potatoes enriched with homemade herb butter and sweet roasted garlic. Rosemary, thyme, and parsley make it fragrant and dinner-worthy without any meat. Brush a little extra herb butter over the tops so they bake up glossy and golden.
Sauteed steak strips, peppers, and onions get folded into provolone-rich whipped potatoes for a hearty, meal-worthy side. Baked until the cheese stretches, it captures classic cheesesteak flavor in every scoop. Use thinly shaved beef and cook it fast so it stays tender in the mash.
Twice Baked Potatoes pairs beautifully with juicy roast chicken, grilled steak and a crisp green salad. Round out the table with ideas from our other collections for an easy, crowd-pleasing spread.
Try it alongside 25 Easy Baked Ziti Recipes for Cozy Dinners or 25 Cozy Shepherds Pie Recipes for Cold Nights.
Yes. Most twice baked potatoes in this list can be assembled or fully prepped ahead, then covered and refrigerated. Bake or reheat just before serving so everything tastes fresh.
Cool twice baked potatoes completely, then store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven, microwave or air fryer until warmed through.
Many of these twice baked potatoes freeze well. Wrap tightly or use a freezer-safe container for up to 2–3 months, thaw overnight in the fridge, and reheat until hot in the center.
Twice Baked Potatoes pairs beautifully with juicy roast chicken, grilled steak and a crisp green salad. Mix and match to build a full meal or a simple spread depending on the occasion.
Skim the 20 ideas above and choose by time, skill level and what's in your kitchen. Start with the simplest one, then work up to the more loaded, dressed-up versions.
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