5 Steps to Make the Best Twice Baked Mashed Potatoes: Creamy & Cheesy

If you’re craving the ultimate comfort food, twice baked mashed potatoes are your answer. This indulgent dish brings together the rich creaminess of mashed potatoes with the irresistible crispiness of baked cheese and toppings.

Unlike traditional mashed potatoes, this recipe involves baking the potatoes twice — once to soften them, and a second time after they’ve been mashed and enriched with flavorful ingredients. The result is a perfect blend of soft, fluffy filling and a golden, slightly crispy top layer that your guests will love.

To get that perfect result, you must start with the right potato. According to Food & Wine’s guide to the best potatoes, Russet and Yukon Gold potatoes are ideal thanks to their high starch content, creamy texture, and ability to hold shape after baking.

But it’s not just about the potatoes. The magic lies in the mix-ins — and Jamie Oliver’s simple 5-ingredient version shows how even minimal ingredients can create big flavor. From melted cheddar cheese to rich cream cheese, this dish is incredibly flexible and easy to personalize.

Ingredients You’ll Need

For the most flavorful twice baked mashed potatoes, gather these pantry staples:

• 4 large Russet potatoes (or Yukon Gold)
• 4 tablespoons unsalted butter, softened
• ½ cup sour cream
• ¼ cup cream cheese (softened)
• ½ cup shredded cheddar cheese
• ¼ cup milk or heavy cream for extra richness
• 2 tablespoons fresh chives, chopped
• Salt and pepper to taste

Optional:

• Crispy bacon bits
• Minced garlic or garlic powder
• Paprika for added color and spice
• Green onions or parsley for garnish

Step-by-Step Instructions

Making twice baked mashed potatoes is easier than it sounds. Here’s how to master it:

1. Bake the Potatoes

• Preheat oven to 400°F (200°C)
• Wash, dry, and pierce potatoes with a fork
• Place directly on the oven rack and bake for 45 to 60 minutes
• Let them cool slightly for easier handling

2. Scoop and Mash

• Slice the tops off each potato lengthwise
• Carefully scoop out the inside, leaving a thin layer to maintain the shell’s structure
• Place potato flesh into a large mixing bowl

3. Create the Filling

• Add butter, sour cream, cream cheese, milk, salt, and pepper
• Mash until smooth and creamy, but not overly whipped
• Fold in shredded cheddar, chopped chives, and optional bacon

4. Re-Stuff and Bake Again

• Spoon the mixture back into each potato shell generously
• Top with more cheese or a sprinkle of paprika
• Return to the oven and bake at 375°F (190°C) for 15 to 20 minutes until tops are golden

Recipe Variations to Try

Make this dish your own with creative variations. Here are some ideas:

• Different cheeses: Smoked Gouda, Parmesan, or Gruyère for a richer flavor
• Vegetable add-ins: Chopped broccoli, spinach, or mushrooms
• Spicy version: Jalapeños, pepper jack cheese, or a dash of hot sauce
• Vegan alternative: Use plant-based butter, sour cream, and cheese
• Low-carb twist: Replace part of the potato with mashed cauliflower

Perfect Pairings and Serving Tips

Serve your twice baked mashed potatoes as a standout side dish alongside:

• Roast turkey, prime rib, or baked ham
• Weeknight proteins like grilled chicken or meatloaf
• Vegetarian mains like lentil loaf or sautéed mushrooms

Garnish ideas include:

• Fresh herbs like chives, parsley, or thyme
• Extra shredded cheese
• A dollop of sour cream or Greek yogurt
• Bacon crumbles or crispy onions

Storage and Reheating Guide

This dish is make-ahead friendly and reheats beautifully.

• Refrigerate: Store in an airtight container for up to 4 days
• Freeze: Wrap tightly in foil and plastic, then freeze up to 3 months
• Reheat:
  • In the oven at 350°F (175°C) for 20 to 25 minutes, covered with foil
  • In the microwave on medium for 3 to 5 minutes

Tip: Add a splash of milk before reheating to maintain moisture

What to Serve After This Hearty Dish

After a rich and savory side like twice baked mashed potatoes, a light, sweet finish is always welcome. These chocolate-covered blueberries are a quick, no-bake dessert full of antioxidants and fruity chocolate flavor — the perfect bite-sized ending to any meal.

Frequently Asked Questions

Can I use leftover mashed potatoes instead of baking fresh ones?
Yes. Simply skip the initial bake, mix in your ingredients, and proceed with baking in the shells or a baking dish.

How do I prevent them from drying out?
Use rich dairy like sour cream and cream cheese, and reheat gently with foil to trap moisture.

What’s the best potato for this dish?
Experts recommend Russets or Irish potatoes because they offer the fluffiest texture and bake well twice.

Can I prepare these in advance?
Yes. You can assemble them up to two days ahead and refrigerate. Bake them fresh right before serving.

How do I make a healthier version?
Cut back on cheese and butter, swap sour cream with Greek yogurt, and blend in steamed cauliflower to reduce carbs.

Final Thoughts

Twice baked mashed potatoes are the kind of side dish that transforms any meal into something special. With a creamy, rich interior and a cheesy, golden crust, they’re always a crowd favorite. Whether you’re serving them at a holiday table or on a weeknight, they offer both comfort and elegance.

Their versatility means you can tweak them to suit any taste or dietary need, from extra indulgent to low-carb or plant-based. Try this recipe once, and you’ll likely find yourself making it again — and doubling the batch next time.