This Twice Baked Mashed Potatoes recipe will be your new favorite potato side dish! This flavorful potato casserole is loaded with cheese, butter, and bacon and baked to perfection.
Bake potatoes until insides are tender (I prefer to put them in an Instant Pot with 1 cup of water for about 10 minutes). Allow to cool before handling.
Once potatoes are cool, peel and place in a large bowl. Mix potatoes with sour cream, cream cheese, ranch dressing mix, 1 cup of cheddar cheese, half of the green onions, butter, salt, pepper, garlic powder, and bacon.
Spoon potato mixture into an 8x8" baking dish sprayed with cooking spray. Top with remaining cheese.
Bake in the oven at 350 degrees for 15-20 minutes, until the tops of the cheese start to brown.
Garnish with remaining green onions.
Notes
Cooking for a big crowd? Double the quantities in the recipe - no changes to the cooking time needed!
If you'd like a little more texture, feel free to leave the potato peels in and simply mash potatoes with a potato masher.
This is a great recipe to make ahead of time. If you're making it in advance, do everything in the instructions prior to the final baking. Cover your casserole well and store in the refrigerator until you're ready to bake.
How you bake your potatoes the first time around is entirely up to you. I prefer to poke a few holes with a fork and put them in an Instant Pot with 1 cup of water for about 15 minutes.
I recommend not completely mixing the ingredients; having little pockets of cheesy, buttery goodness makes the casserole even better.