Twice-baked mashed potatoes are always a delicious hit, but they're not the easiest to serve on a big holidays or at potlucks. My loaded mashed potatoes give you that twice-baked flavor and cheesy-bacon-y goodness in one shareable dish! That and they're gluten-free and dairy-free, too!
Preheat oven to 375°.
Bring water to a boil in a large stock pot. Add potatoes and simmer (uncovered) until fork tender--approximately 40 minutes. Work on bacon and the butter/garlic mixture while the potatoes are cooking. (See Step 6.)
Place bacon strips side by side on a rimmed baking sheet and bake for 15 minutes. Flip over each piece and bake for another 5-10 minutes until fully cooked. Drain on paper towels, crumble or cut into small pieces, and set aside.
Melt the "butter" on low heat in a small fry pan/skillet. Add the minced garlic and cook for 8-10 minutes on low heat. Stir often and do not brown! Remove from heat.
Preheat oven to 425°.
After the potatoes have finished cooking, remove from heat, drain, and transfer to a large mixing bowl. Give the potatoes a quick mash with a hand masher to break them up.
Add the melted garlic butter mixture to the potatoes along with the milk alternative, salt, pepper, and nutritional yeast. Beat on medium until desired texture. (Add more "milk" if you prefer your potatoes less stiff, but they shouldn't be runny!)
Fold potatoes into a 2 1/2-quart oval baking dish (or similar size), distributing them evenly.
Top the potatoes with the desired amount of bacon crumbles, green onions, and shredded cheese and bake for 10-15 minutes or until the cheese is melted.
Serve promptly and enjoy!
Servings 8