Twice Baked Potato Casserole Recipe

This hearty Twice Baked Potato Casserole is made with fluffy russet potatoes, crispy bacon, sour cream, sharp cheddar cheese, and a touch of milk. This recipe creates a creamy, savory side dish that has all the classic flavors of a loaded baked potato in an easy-to-serve form. It’s perfect for a weeknight dinner or a holiday gathering, and is a cozy dish that will feed 6-8 people.

Twice Baked Potato Casserole Ingredients

• 4 large russet potatoes
• 1/2 pound bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese, divided
• 1/2 cup sour cream
• 1/4 cup milk
• 4 tablespoons unsalted butter, softened
• 2-3 green onions, thinly sliced
• 1 teaspoon seasoned salt
• 1/2 teaspoon black pepper

How To Make Twice Baked Potato Casserole

1. Prepare the potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork. Place them directly on the oven rack and bake for 1 hour, or until they are tender and easily pierced with a fork.
2. Cook the bacon: While the potatoes are baking, cook the bacon in a large skillet over medium heat until it’s crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon and set it aside.
3. Make the filling: Once the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop the potato flesh into a large bowl, leaving a thin layer of potato inside the skin to help it hold its shape. Add the softened butter, sour cream, milk, seasoned salt, and black pepper to the bowl. Use a potato masher or hand mixer to mash the potatoes until they are creamy and smooth.
4. Assemble the casserole: Fold in half of the crumbled bacon, half of the shredded cheddar cheese, and half of the sliced green onions into the mashed potato mixture. Transfer the mixture to a prepared 9×13-inch casserole dish and spread it into an even layer.
5. Bake and serve: Sprinkle the remaining cheddar cheese and crumbled bacon over the top of the casserole. Return the dish to the oven and bake for 20-25 minutes, until the cheese is melted and bubbly and the potatoes are heated through. Garnish with the remaining green onions before serving.

Recipe Tips

• Use russet potatoes: For the fluffiest, creamiest texture, russet potatoes are the best choice. Their starchy interior mashes up beautifully.
• Don’t overmix the potatoes: Overmixing can make the potatoes gummy. Mash just until the ingredients are combined and the texture is creamy.
• Let the butter and sour cream soften: Make sure your butter and sour cream are at room temperature. This helps them mix into the hot potatoes smoothly without creating lumps.
• Save some toppings: Reserve some of the bacon, cheese, and green onions for sprinkling on top at the end. This creates a beautiful presentation and adds a final burst of fresh flavor.

What To Serve Twice Baked Potato Casserole

This rich and savory casserole is the ultimate side dish for a variety of main courses. It pairs wonderfully with classic grilled meats like steak or a juicy pork chop. For a cozy weekend meal, serve it alongside roasted chicken or a slow-cooked beef brisket. You can also enjoy it with a simple green salad to balance out the richness, or as part of a larger holiday spread next to a roasted turkey or ham.

How To Store Twice Baked Potato Casserole Leftovers

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat individual portions in the microwave or place the entire dish back in the oven at 350°F (175°C) until heated through. Freeze: To freeze the casserole, prepare it up to the point of the second bake. Let it cool completely, then cover the dish tightly with plastic wrap and a layer of aluminum foil. Freeze for up to 1 month. Thaw the casserole in the refrigerator overnight before baking as directed.

Twice Baked Potato Casserole Nutrition Facts

• Calories: 353 kcal
• Total Fat: 17.6g
• Saturated Fat: 8g
• Cholesterol: 38mg
• Sodium: 693mg
• Total Carbohydrate: 41.2g
• Dietary Fiber: 3.5g
• Sugars: 3.5g
• Protein: 9.4g

Frequently Asked Questions

• Can I make this casserole ahead of time? Yes, this is a great make-ahead dish. You can assemble the entire casserole (up to the second bake) and store it in the refrigerator for up to 24 hours. When you’re ready to cook, just pop it in the oven and add about 10-15 minutes to the baking time to ensure it’s heated all the way through.
• Can I use a different kind of cheese? Absolutely. While sharp cheddar is a classic, you can get creative. Try using a blend of cheeses like Monterey Jack, Colby Jack, or even some smoked Gouda for a unique flavor.
• What if I don’t have time to bake the potatoes? You can boil the potatoes instead of baking them. Simply peel and cube the potatoes, then boil them until they are fork-tender. This method will still give you a delicious, creamy filling, though you’ll miss out on the slightly smoky, baked potato flavor.

Try More Recipes:

• Twice-Baked Sweet Potatoes Recipe
• Ugly Sweater Cake Recipe
• Ultimate Breakfast Bakes Recipe