If you’ve ever wished you could turn your favorite loaded baked potato into the star of your dinner table, this Twice Baked Potato Casserole is the recipe of your dreams. Creamy mashed potatoes are taken over the top with tangy sour cream, a whisper of garlic, two kinds of cheese, crispy bacon, and fresh green onions, all baked together until irresistibly bubbly and golden. Whether you serve it at a holiday feast or make it the centerpiece of a cozy weeknight meal, this comforting side dish is guaranteed to disappear fast and earn you rave reviews!

Twice Baked Potato Casserole Recipe - Recipe Image

Ingredients You’ll Need

All of the ingredients for this Twice Baked Potato Casserole are simple staples, but each one brings something special to the table—whether it’s fluffiness, tang, richness, or a pop of color. Use the freshest options you can for the very best flavor every time.

Russet potatoes (6 large): These starchy potatoes bake up light and fluffy, making them perfect for a creamy, dreamy casserole base.
Sour cream (1/2 cup): Adds tang and extra smoothness for that classic twice-baked potato taste.
Whole milk (1/2 cup): Helps thin out the mash just enough while adding richness you can taste in every bite.
Cream cheese, softened (4 oz): Melts into the potatoes for a decadent, ultra-silky texture.
Unsalted butter, melted (1/2 cup): A generous helping of butter ensures luscious potatoes and a rich flavor throughout.
Shredded cheddar cheese, divided (1 1/2 cups): Sharp cheddar melts beautifully on top and inside, packing cheesy bites in every forkful.
Cooked bacon, crumbled (6 slices): Salty, crispy bacon turns this casserole into an irresistibly savory treat.
Green onions, chopped (3): For fresh color and a mild oniony kick, both inside and as a garnish.
Garlic powder (1/2 tsp): A dash of garlic rounds out the flavors without overpowering the potatoes.
Salt (1/2 tsp): Just enough to highlight all the other ingredients.
Black pepper (1/4 tsp): Adds gentle warmth and depth to the comforting flavors.

How to Make Twice Baked Potato Casserole

Step 1: Bake the Potatoes

Start by preheating your oven to 375°F and generously greasing a 9×13-inch baking dish—this means no sticking and easy serving later. Wash your russet potatoes and pierce each one with a fork a few times for even cooking. Arrange them right on the oven rack and bake for about an hour, until they’re fork-tender with crispy skins that almost crackle to the touch.

Step 2: Prep and Mash

Once your potatoes are baked, let them cool just enough to handle. Peel off the skins (they should slip right off) and transfer all that fluffy inside goodness to a large mixing bowl. Give them a quick mash so they’re mostly smooth—you want them soft but still a bit rustic so they’re hearty, not gluey.

Step 3: Mix in Dairy Goodness

Mash in the sour cream, whole milk, softened cream cheese, and melted butter while the potatoes are still warm. This helps everything blend quickly and ensures an ultra-creamy texture. Toss in the garlic powder, salt, and black pepper, and keep mashing until the mixture is as smooth as you like. The secret here is not to overmix—mix just until combined for the perfect fluff.

Step 4: Add Cheesy, Bacon, and Onion Magic

Fold in one cup of shredded cheddar cheese, half the crumbled bacon, and half the chopped green onions. These mix-ins are what set a Twice Baked Potato Casserole apart—they create delicious pops of flavor and color in every scoop.

Step 5: Assemble and Top

Spoon the potato mixture evenly into your prepared baking dish, smoothing out the top. Sprinkle the remaining cheddar cheese and bacon all over—the more, the merrier, right? This ensures a melty, golden crust no one can resist digging into.

Step 6: Bake and Finish

Slide the casserole into your oven, uncovered, and bake for 20 to 25 minutes. You’re looking for a bubbly, golden brown top with crispy bacon edges. When it’s done, pull it out, sprinkle over the rest of the green onions for that bright, fresh finish, and get ready for your kitchen to smell absolutely incredible.

How to Serve Twice Baked Potato Casserole

Garnishes

To make your Twice Baked Potato Casserole even more inviting, scatter a generous handful of extra green onions and, if you like, a few fresh chives or parsley right before serving. A little sprinkle of extra cheddar cheese never hurts, and for those who love a little zing, a touch of cracked black pepper on top is always welcome.

Side Dishes

This casserole is hearty enough to steal the spotlight but also plays well with others. Serve it alongside roasted chicken, grilled steak, glazed ham, or any holiday centerpiece. It’s just as delightful with simple steamed veggies or a bright green salad to balance all that creamy decadence.

Creative Ways to Present

If you’re feeding a crowd, dish up generous scoops family-style right from the pan, or portion your Twice Baked Potato Casserole into individual ramekins before baking for an elegant dinner-party presentation. For a fun twist, garnish with extra bacon and a little dollop of sour cream to mimic classic loaded potatoes.

Make Ahead and Storage

Storing Leftovers

Leftover Twice Baked Potato Casserole can be stored in an airtight container in the refrigerator for up to three days. The flavors meld beautifully overnight, making leftovers almost as good—if not better—than the first round.

Freezing

This dish freezes surprisingly well! Simply let it cool completely, then wrap the pan tightly with plastic wrap and foil. You can freeze it for up to two months. For smaller servings, scoop portions into individual freezer-safe containers for easy lunches or side dishes.

Reheating

To reheat, thaw overnight in the refrigerator if frozen. Then, cover with foil and warm it in a 350°F oven for 20–30 minutes, or until heated through. If you’re in a hurry, individual scoops can be microwaved until piping hot. Add a touch more cheese or a splash of milk if you want to refresh the creamy texture.

FAQs

Can I make Twice Baked Potato Casserole a day ahead?

Absolutely! You can assemble the entire casserole, cover tightly, and refrigerate a day in advance. Just bake as directed when you’re ready—add a few extra minutes to the baking time if it’s cold from the fridge.

What’s the best way to get creamy mashed potatoes?

The trick is to start with baked russet potatoes and add the dairy while the potatoes are still warm. Use a potato masher or a hand mixer, but don’t overmix—otherwise, they can become gluey. Letting everything blend gently gives you smooth, fluffy results every time.

Can I use different cheeses in this recipe?

Definitely! While sharp cheddar is classic for Twice Baked Potato Casserole, feel free to try Colby Jack, Pepper Jack, Gruyère, or even smoked gouda for a new flavor spin.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as written, as long as your bacon and any additional seasonings aren’t processed with gluten. Always double-check ingredient labels if you’re cooking for someone with celiac or gluten sensitivity.

Can I add other toppings or mix-ins?

There’s plenty of room to get creative! Some delicious options include adding sautéed mushrooms, roasted garlic, or even a handful of spinach to the mix. A little smoked paprika on top before baking is also fantastic for extra color and flavor.

Final Thoughts

This Twice Baked Potato Casserole is the ultimate way to bring joy and comfort to your table, whether you’re hosting a special gathering or just want to treat yourself to something memorable. Give it a try—you’ll be amazed how quickly it becomes a family favorite!

Twice Baked Potato Casserole Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this Twice Baked Potato Casserole. Creamy mashed potatoes loaded with cheese, bacon, and green onions, baked to perfection. A crowd-pleasing side dish perfect for any occasion.

Ingredients

Scale

Potato Mixture:

6 large russet potatoes
1/2 cup sour cream
1/2 cup whole milk
4 oz cream cheese (softened)
1/2 cup unsalted butter (melted)
1 1/2 cups shredded cheddar cheese (divided)
3 green onions (chopped)
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Topping:

6 slices cooked bacon (crumbled)

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Instructions

Preheat the oven: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
Bake the potatoes: Wash the potatoes, pierce with a fork, and bake until tender. Peel and mash the potatoes.
Mix ingredients: Combine potatoes with sour cream, milk, cream cheese, butter, seasonings, 1 cup cheddar, half of bacon, and green onions.
Layer and bake: Spread mixture in dish, top with remaining cheddar and bacon. Bake until bubbly.
Serve: Garnish with green onions before serving.

Notes

This dish can be assembled a day ahead and refrigerated before baking.
Add a pinch of cayenne for a spicy version, or stir in roasted garlic for extra flavor.

Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Category: Side Dish
Method: Baking
Cuisine: American