These Twice Baked Mashed Potatoes feature a blend of creamy Yukon Golds, sour cream, milk, and butter, baked to perfection with bacon, cheddar, and green onions. They’re ultra-savory, creamy, and satisfying!
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Side Dish
Cuisine: American
Keyword: buttermilk mashed potatoes, easy side dish, potato side dish, twice baked mashed potatoes, twice baked potatoes
Take out the butter, sour cream, and milk and set them aside, they shouldn’t be cold when combined with the potatoes.
Peel the potatoes and cut in quarters. Add to a large pot, fill with water an inch above the potatoes. Salt to taste, add bay leaves. Bring to a boil, then turn the heat to medium. Cook uncovered for 10-15 minutes, or until fork-tender.
Drain. Add the room temperature butter. Mash well with a potato masher.
Add room temperature milk and mix.
Then add in the room temperature sour cream and adjust seasoning if needed.
Now add ¾ cups of cheddar cheese, cooked bacon pieces and green onions (reserve a bit or each for topping). Mix well to combine.
Transfer to a lightly greased 9 x 13 baking dish.
Top with reserved bacon and additional shredded cheese.
Bake, uncovered for 20-25 minutes. Top with sliced green onions and serve!