Go Back
+ servings
Twice Baked Smashed Potatoes

Twice Baked Smashed Potatoes

Course Side Dish
Cuisine American
Keyword easy-potato-casseroles, twice-baked-potatoes, twice-baked-smashed-potatoes
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Author Melissa Sperka


  • 8 large russet potatoes cleaned and dried
  • 4 oz whipped cream cheese
  • 1/2 cup plus 2 Tbsp butter 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.