Mashed potatoes are the best of the best when it comes to potatoes - in my humble opinion, of course. Creamy, silky potatoes with lots of cream and butter, I don't see how it can get any better than that. Well, consider it done. These twice baked loaded mashed potatoes take regular, delicious mashed potatoes, and elevate them to the next level. With bacon, cheddar cheese and tangy sour cream, these potatoes do not skimp on flavour. They taste just like the ones you'd get at Outback Steakhouse!
These mashed potatoes make the perfect addition to your holiday table, paired with butter basted turkey. If you are going for a steakhouse dinner at home, great! These go perfectly with a pan seared ribeye steak too! Love potatoes as a side but looking for something with a little more pizzazz? My Southwestern Potatoes au Gratin are pizzazzed perfection!
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Ingredients
- Russet potatoes
- Cheddar cheese
- Green onions
- Garlic
- Sour cream
- Half and half cream
- Garlic butter
- Bacon
- Salt and pepper
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Peel and cube the potatoes - Peel the potatoes, and cut into even-sized cubes.
Crisp the bacon - In a frying pan, in the microwave, or in an air fryer, crisp the bacon. Drain on paper towel and roughly chop.
Preheat the oven - Preheat your oven to 375°F.
- Boil the potatoes: Boil the potatoes and peeled garlic cloves in salted water until fork tender. You should be able to very easily mash the potato piece with a fork, for the best consistency mashed potatoes.
- Heat butter and cream: In either a sauce pan over medium heat, or in a microwave-safe bowl in the microwave, heat the cream and butter. It does not need to come to a boil, just heated through.
- Dry and mash: Once the potatoes are boiled, drain them and return them to the pot over medium heat. Let any residual liquid evaporate off the potatoes before you start mashing. Once the potatoes are dry, mash the potatoes to get rid of the majority of lumps.
- Add in the mix-ins: Add in the heated cream mixture in two increments. Fold in with a wooden spoon or a rubber spatula, and add the remaining cream. Mix in the sour cream and half the cheddar cheese and combine. Taste, and add salt as needed.
- Top and bake: Transfer the mashed potato mixture to a baking dish, and top with the remaining cheese and bacon. Bake for 15 minutes, and broil on LO for another 2-3 minutes. Finish with green onions out of the oven.
Substitutions
- Russet potatoes - Instead of russet potatoes, feel free to use red potatoes and keep the skins on.
- Half and half - Use whole milk or heavy cream in place of half and half cream.
- Garlic butter - Feel free to use plain butter instead of garlic butter, if you do not have garlic butter on hand.
- Bacon - Bacon is optional. You can use pre-crisped bacon bits to save some time and dishes, or omit completely.
Variations
- Roasted garlic - Instead of boiling the garlic with the potatoes, roast the garlic instead!
- Instant Pot - Follow my 15 minute Instant Pot mashed potato recipe, and add in the mix-ins!
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Large pot
- Sauce pan
- Potato ricer
- Potato masher
- Baking dish
Expert Tip
Use a potato ricer for creamier potatoes! Lumps are not the worst in this recipe, because the potatoes get baked with lots of goodies. If you absolutely love silky smooth potatoes though, a potato ricer is the way to go.
Storage
These potatoes keep well in the fridge for 2-3 days in an airtight container.
You can also make these ahead of time if you are serving these for the holidays. Prepare the potatoes the night before, and bake them off the day you are serving them.
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Twice Baked Loaded Mashed Potatoes {Outback Copycat}
Ingredients
- 4 Russet potatoes peeled and cubed
- 1 cup Sharp cheddar cheese grated, divided in half
- 3 cloves Garlic peeled and whole
- 1 cup Half and half cream
- 2 tablespoon Garlic butter
- ⅓ cup Sour cream
- 4 strips Bacon crisped, roughly chopped
- 2 stalks Scallions chopped
- Salt to taste
Instructions
- Boil the potatoes: Boil the potatoes and garlic cloves in salted water until fork tender.4 Russet potatoes, 3 cloves Garlic
- Preheat the oven: Preheat the oven to 375°F.
- Heat butter and cream: In either a sauce pan over medium heat, or in a microwave-safe bowl in the microwave, heat the cream and butter.1 cup Half and half cream, 2 tablespoon Garlic butter
- Dry and mash: Once the potatoes are boiled, drain them and return them to the pot over medium heat. Let any residual liquid evaporate off the potatoes before you start mashing. Once the potatoes are dry, mash the potatoes.
- Add in the mix-ins: Add in the heated cream mixture in two increments. Fold in with a wooden spoon or a rubber spatula, and add the remaining cream. Mix in the sour cream and half the cheddar cheese and combine. Taste, and add salt as needed.1 cup Sharp cheddar cheese, 1 cup Half and half cream, ⅓ cup Sour cream, 2 tablespoon Garlic butter
- Top and bake: Transfer the mashed potato mixture to a baking dish, and top with the remaining cheese and bacon. Bake for 15 minutes, and broil on LO for another 2-3 minutes. Finish with green onions out of the oven.4 strips Bacon, 2 stalks Scallions, 1 cup Sharp cheddar cheese
Wendy
How hot do you bake them before broiling ?
Sunena Anand
Hi Wendy,
Thank you so much for pointing out that I had omitted that info - I have gone ahead and amended that! I baked these at 375°F before broiling. Enjoy!