These twice baked loaded mashed potatoes are an Outback copycat recipe, that 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 the restaurant!
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, you can serve these potatoes alongside a pan seared ribeye steak too! For more potato goodness, my Southwestern Potatoes au Gratin are perfection!
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👩🏽🍳Why This Recipe Works
Endless customizations: Just like a classic baked potato, these mashed potatoes are ready for just about any of your favorite toppings. While this recipe stays true to classic combinations, you don't have to!
A delicious restaurant copycat: These loaded mashed potatoes are almost identical to the restaurant version, so if you are a fan of the Outback steakhouse, this recipe is for you! You also get the satisfaction of knowing exactly what went into them, and can include all of your favorite mix-ins.
Perfect to make ahead: These twice baked mashed potatoes are great for a weeknight side, but are also a fantastic addition to your holiday spread. You can prepare these potatoes in advance of entertaining, which is a helpful timesaver.
🥘Ingredient Notes
- Russet potatoes: Russet potatoes are one of the ideal varieties to use, as they have the right balance of starchiness and fluffiness that make for restaurant-style mashed potatoes. I prefer to peel the russet potatoes, as the restaurant version does not include the skins.
- Cheddar cheese: For the best cheese flavor, I suggest using a medium to old-aged cheddar cheese. It is always best to use freshly shredded cheese when you are going to be melting it. Pre-shredded cheese is coated in an anti-caking powder that will usually become grainy when the cheese melts.
- Sour cream: Full fat sour cream is the best option for these loaded potatoes. Lower fat sour cream typically has a thinner consistency. Full fat sour cream adds a layer of richness to the potatoes that you will miss out on with a lower fat product.
- Garlic butter: You can find pre-made garlic butter in the dairy section of your grocery store. If you'd prefer to go the homemade route, you can use homemade garlic butter instead.
- Bacon: Thick-cut bacon works best for this recipe. Thicker sliced bacon keeps its meatiness after the fat is rendered off, adding lots of smokey flavor to these loaded mashed potatoes.
A full list of ingredients with measurements is located on the recipe card, below.
📖Substitutions
- Russet potatoes: Instead of russet potatoes, you can use red potatoes with or without the skins.
- Half and half cream: You can substitute whole milk or heavy cream in place of half and half cream. Keep in mind that heavy cream will make these potatoes a lot richer than with half and half.
- Garlic butter: Regular salted butter works instead of garlic butter, if you do not have garlic butter on hand or want to turn the garlic flavor down.
- Bacon: You can use pre-crisped bacon bits to save some time and dishes. You can also use regular-cut bacon in place of thick-cut. The bacon can also be left out completely.
🔪Variations
- Funky cheeses: If you are a fan of blue cheese, add some blue cheese crumbles to the mashed potatoes for a little "funky" twist. You can also experiment with herb and garlic boursin cheese, for an extra tangy layer.
- Roasted garlic: Add mellow garlic flavor to these mashed potatoes by adding in some roasted garlic instead of raw cloves.
- Sweet potatoes: If you enjoy a savory/sweet combination, try this recipe with sweet potatoes instead of russets!
- Instant Pot: Follow my Instant Pot mashed potato recipe, and add in the mix-ins!
⏲️ Step-by-Step Instructions
Prep Work Before Cooking
Collecting all your ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Boil water: Bring a large pot of water to a rolling boil. Salt the water once boiling.
Peel and cube the potatoes: Peel the potatoes, and cut into even-sized cubes.
Preheat the oven: Preheat the oven to 375°F.
Cut the bacon into small strips (lardons). Place the bacon in a cold pan, and turn the heat on to medium. Crisp the bacon, and drain on a paper towel. Set aside.
Boil the potatoes and peeled garlic cloves until fork tender.
Add the half and half cream and garlic butter to a sauce pan over medium-low heat. Let the cream mixture heat through, and turn the heat to the lowest setting to keep warm while the potatoes cook.
Once the potatoes are boiled, drain them and return them to the pot over medium heat. Let any residual liquid evaporate off the potatoes. You want the potatoes to be completely dry. [photo 1]
Once the potatoes are dry, mash the potatoes with a potato masher to get rid of the majority of lumps. [photo 2]
Pour half of the cream mixture into the mashed potatoes. Fold in with a wooden spoon or a rubber spatula until smooth, and add the remaining cream. Fold in the remaining cream again. Mix in the sour cream and half of the shredded cheddar cheese. Taste for salt, and add as needed. [photo 3]
Transfer the mashed potato mixture to a baking dish, and top with the remaining cheese and crisped bacon. Bake for 15 minutes at 375°F, and broil on LO for another 2-3 minutes. Finish with chopped green onions.
💭 Expert Tips
For creamier potatoes: Use a potato ricer. If you are a big fan of silky smooth potatoes, a potato ricer is the way to go instead of using a standard masher.
Do not undercook the potatoes: You should be able to easily mash a boiled potato piece with a fork, with very little pressure, for the best consistency mashed potatoes.
Use a microwave: You can heat the cream and butter mixture in a microwave-safe bowl in the microwave, in 30 second increments.
🍽 Make Ahead & Storage
Leftover potatoes keep well in the fridge for 2-3 days in an airtight container.
The casserole can be assembled ahead of time if you are serving for a crowd. Prepare majority of the recipe for the mashed potatoes the night before, but do not bake the casserole until you are ready to serve.
To save time, shred the cheddar cheese in advance and store in an airtight container or storage bag in the fridge.
⭐ Recipe FAQs
Overmixing the potatoes, or using a shortcut like a hand or stand mixer can make mashed potatoes gluey. You want to avoid overworking the potatoes. Using a potato ricer or masher will help keep the potatoes fluffy.
Instant mashed potatoes can definitely be a time-saver, but they have a different texture than freshly made mashed potatoes. My suggestion is to use fresh potatoes for the best flavor and consistency.
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Twice Baked Loaded Mashed Potatoes {Outback Copycat}
Equipment
- Potato Ricer - optional
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 Thick-cut bacon
- 2 stalks Scallions - chopped
- Salt - to taste
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of water to a boil. Once the water is boiling, salt the water generously.
- Boil the potatoes and peeled garlic cloves until fork tender.4 Russet potatoes, 3 cloves Garlic
- Cut the bacon into small strips (lardons). Place the bacon in a cold pan, and turn the heat on to medium. Crisp the bacon, and drain on a paper towel. Set aside.4 strips Thick-cut bacon
- Add the half and half cream and garlic butter to a sauce pan over medium-low heat. Let the cream mixture heat through, and turn the heat to the lowest setting to keep warm while the potatoes cook.1 cup Half and half cream, 2 tablespoon Garlic butter
- Once the potatoes are boiled, drain them and return them to the pot over medium heat. Let any residual liquid evaporate off the potatoes. You want the potatoes to be completely dry.
- Once the potatoes are dry, mash the potatoes with a potato masher to get rid of the majority of lumps.
- Pour half of the cream mixture into the mashed potatoes. Fold in with a wooden spoon or a rubber spatula until smooth, and add the remaining cream. Fold in the remaining cream again. Mix in the sour cream and half of the shredded cheddar cheese. Taste for salt, and add as needed.1 cup Sharp cheddar cheese, ⅓ cup Sour cream, Salt
- Transfer the mashed potato mixture to a baking dish, and top with the remaining cheese and crisped bacon. Bake for 15 minutes at 375°F, and broil on LO for another 2-3 minutes. Finish with chopped green onions.2 stalks Scallions
✱Recipe Notes
- For creamier potatoes: Use a potato ricer. If you are a big fan of silky smooth potatoes, a potato ricer is the way to go instead of using a standard masher.
- Do not undercook the potatoes: You should be able to easily mash a boiled potato piece with a fork, with very little pressure, for the best consistency mashed potatoes.
- Use a microwave: You can heat the cream and butter mixture in a microwave-safe bowl in the microwave, in 30 second increments.
Wendy says
How hot do you bake them before broiling ?
Sunena Anand says
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!
Mary says
How do you make garlic butter?
Sunena Anand says
Hi Mary! My supermarket sells pre-made garlic butter, however if you can't find it in the dairy section of your store, you can mix together salted butter with minced garlic and fresh or dried parsley.