Preheat your oven to 375°F (190°C). This is crucial for ensuring your Twice-Baked Mashed Potatoes bake perfectly and achieve that lovely golden brown topping.

Wash and peel the russet potatoes, then cut them into even chunks. This ensures they cook uniformly, resulting in a smoother mash.

Boil the potato chunks in salted water for 15-20 minutes until fork-tender. You’ll know they’re ready when a fork can easily pierce through.

Drain and mash the potatoes until smooth. It'll be creamy and fluffy—perfect for the next steps to create that indulgent texture.

Mix in the butter and heavy cream until well combined. This will create a lush, velvety base that makes your potatoes irresistibly creamy.

Stir in the cheese, salt, pepper, green onions, and bacon bits if using. This thoughtful combination enriches the flavor and adds delightful freshness.

Spoon the mixture into a greased baking dish or ramekins, then top with additional cheese. This melty cap is the pièce de résistance!

Bake for 20-25 minutes until bubbly and golden brown. This step is crucial for achieving that enchanting crispy topping and enhancing the flavors.