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Twice Baked Smashed Potatoes

This easy Twice Baked Smashed Potatoes recipe features a gooey cheddar and bacon amalgamation of potato goodness. They make the perfect accompaniment to a myriad of entrees, and can be assembled in advance and baked just before serving. Sheer perfection.


Easy Twice Baked Smashed Potatoes Recipe

I can’t imagine one single way you can make a potato that my family doesn’t love them. Whether it’s scalloped-loaded scalloped potatoes they’ll take them in any way, shape or form. These twice baked smashed potatoes seem to go over especially well since in essence it’s a casserole version of a dressed-up baked potato. I love this dish, not only because it’s tasty, but because it can be prepared ahead of time when I’m entertaining. Make ahead dishes make life so much easier when you’re busy with other things and the flavors seems to marry and become even more robust as it chills.

Twice Baked Smashed Potatoes

How to Make the BEST Twice Baked Smashed Potatoes

  • Ingredients you’ll need to make homemade Twice Baked Smashed Potatoes:usset potatoes, cream cheese, butter, shredded cheddar or colby jack cheese, cooked and crumbled bacon, bottled Ranch dressing, (i.e. Hidden Valley or similar) sour cream, chopped chives or green onions, garlic salt, granulated garlic and onion powder.
  • Kitchen tools you’ll need: A sharp knife and cutting board, aluminum foil to wrap the potatoes prior to baking, a sheet pan, a cheese grater, measuring cups and spoons a large silicone spatula or spoon to mix everything together , a skillet to cook the bacon and a potato masher.
  • These twice baked can be assembled one day in advance, covered and chilled in the fridge overnight. Allow them to sit on the counter for 15-20 minutes prior to baking, and increase the baking time by 5-10 minutes, if needed.
  • If you prefer potatoes without the skin, you can peel the potatoes, rub with oil, wrap in foil then bake as direc
  • This recipe is designed to be made with baked potatoes. Should you choose to boil them it’s imperative they be completely dry before smashing and mixing with the remaining ingredients to prevent the end result being too watery. I highly recommend sticking with the recipe for the best end result.
  • You can use another variety of shredded cheese for this recipe. Shredded cheddar cheese, gruyere, swiss, pepper jack or your favorite.
  • Russet potatoes do best in this dish due to the high starch content, but this dish can certainly be made with Yukon gold or even red bliss potatoes in a pinch.
  • Store leftover Twice Baked Smashed Potatoes chilled in the refrigerator for up to 3 days, Reheat in a 350°F oven until heated through or in single serving portions in the microwave.
Twice Baked Smashed Potatoes

More Easy Potato Recipes to Make

We love a spud in any way shape or form. Whether you like them baked, mashed, smashed or grilled I’ve got you covered! More potato recipes you may also like to try:

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Twice Baked Smashed Potatoes

Prep Time15 minutes
Cook Time1 hour 35 minutes
Total Time1 hour 50 minutes
Course: Side Dish
Cuisine: American
Keyword: easy-potato-casseroles, twice-baked-potatoes, twice-baked-smashed-potatoes
Servings: 8 servings
Calories: 689kcal
Author: Melissa Sperka


  • 8 large russet potatoes cleaned and dried
  • 4 oz whipped cream cheese
  • 1/2 cup salted or unsalted butter, plus 2 Tbsp softened and divided
  • 1 8 oz bottle buttermilk Ranch dressing
  • 1 8 oz sour cream
  • 10 slices bacon cooked and crumbled
  • 1/3 cup chopped chives or green onions chopped
  • 2 cups shredded Colby-Jack cheese divided
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • 1 tsp onion powder


  • Preheat the oven to 450°F. Wrap clean unpeeled potatoes in aluminum foil. Pierce the potatoes a couple of times with a fork. Place onto a baking sheet baking for 1-1 1/2 hours or until fork tender.
  • Remove the potatoes from the oven, unwrap and allow them to cool enough to handle. Lower the oven temperature to 350°F.
  • Place potatoes into a large mixing bowl, skins intact. Mash with a potato masher leaving the potatoes chunky.
  • Add cream cheese and 1/2 cup butter. Mix until both are melted.
  • To the potatoes add buttermilk dressing, sour cream, bacon, chives, 1 1/4 cup cheese, garlic salt, pepper and onion powder. Mix well. Reserve 2 Tbsp bacon crumbles and 1 Tbsp chopped chives for the top. Mix well.
  • Pour the potatoes into a buttered 12 x 8 inch baking dish. Sprinkle with remaining 3/4 cup cheese. Dot the top with 2 Tbsp butter.
  • Bake for 30-35 minutes until the top is golden.
  • Garnish with crumbled bacon and chives and serve.


A) If preparing in advance, assemble, cover and chill.  Bring to room temperature before baking, and adjust the baking time increasing by 5-10 minutes.
B) If you prefer the potatoes without the skin, peel, rub with oil, wrap in foil then bake as directed.


Serving: 1serving | Calories: 689kcal | Carbohydrates: 69g | Protein: 20g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 838mg | Potassium: 1676mg | Fiber: 5g | Sugar: 3g | Vitamin A: 930IU | Vitamin C: 22mg | Calcium: 298mg | Iron: 4mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. these sounds delicious and I can’t wait to try them. is there a way I could use frozen hash browns in place of the potatoes for more of a casserole type dish ? what size bag of hash browns would I use ? thanks Melissa for posting this wonderful recipe.

    1. A) If preparing in advance bring to room temperature before baking then increase the baking time by 5-10 minutes.
      B) If you prefer the potatoes without the skin, peel, rub with oil, wrap in foil then bake as directed.

  2. Of course. You need to use the bright green print button that I provide at the end of each post with the share buttons. You can choose to print with or without the images. It’s been there for 4 years for your convenience.

  3. Is there anyway to post recipes so they are more printer friendly> They take so much ink. I often see your recipes I’d like to make but don’t want to use that much ink. Thanks

  4. Oh my yumminess! I just made these tonight for dinner and it was delicious! I only had three large potatoes so I halved the recipe but it still made a lot! Thank you for sharing! It’s a new favorite for sure

  5. If you bake them in the oven you could then use a spatuala to neatly transfer them to a crockpot and put on low to keep heated. I have done that with other things. I just like the way some things brown nicer in the oven.

  6. Hi Deborah, what a great question…I haven’t made these in a slow cooker, but, I think they would do okay. Unfortunately I can’t attest to the results first hand. Let me know how it goes, they’re so very delicious, enjoy!

  7. Hi Debbie, oh sure, I would be delighted to have you find me on Pinterest..click the Pinterest icon to the right. Also, this recipe is on my “Yummy Sides” board, pin away! ~ Melissa

  8. The buttermilk dressing that I used was Buttermilk Ranch by Hidden Valley. Your favorite brand of bottled dressing will do nicely.

  9. For the twice baked smashed potatoes, what is “buttermilk dressing”? Is there a specific brand or flavor that you use? : )

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