Twice Baked Loaded Mashed Potatoes {Outback Copycat}

5 from 4 votes

Twice Baked Loaded Mashed Potatoes {Outback Copycat}

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!

Prep Time10

Cook Time35

Total Time45

Course: Side Dishes

Cuisine: American

Keyword: Loaded mashed potatoes, Outback loaded mashed potatoes, Twice baked loaded mashed potatoes, Twice baked mashed potatoes

Servings: Servings

Calories: 404kcal

Author: Sunena Anand

Equipment

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

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.

Nutrition