Twice Baked Potato Casserole is the ultimate comfort food recipe!  Perfect Baked Potatoes are scooped out and mashed to create super creamy Mashed Potatoes… we then add in our favorite potato toppings including crispy bacon, cheddar cheese, sour cream and green onions.

This casserole is super easy and one of our all time favorite sides!

twice baked potatoes with bacon

Cheesy Potato Casserole

We love all forms of potatoes in our house…. from Oven Roasted Potatoes to Loaded Baked Potatoes, to our favorite Potatoes Au Gratin! And of course, good ol’ Twice Baked Potatoes. I mean really, how can you go wrong with potatoes loaded with bacon and cheese? Am I right?!

This Twice Baked Potato Casserole takes all of those favorite twice baked flavors and bakes them into a creamy cheesy potato casserole!

Twice Baked Potato Casserole unmixed ingredients

How to Make Baked Potato Casserole

The great thing about this recipe is that it’s very versatile!  You can use leftover potatoes or even make Crock Pot Baked Potatoes. If you’re in a rush you can also boil the potatoes with a couple of cloves of garlic. So easy!

Once the potatoes are baked or boiled, we mash them with butter and sour cream. Finally add in all of our favorite potato toppers including cheddar, bacon and onions. You can add anything you’d like to this recipe… change out the cheeses, stir in some roasted garlic or leftover chicken. The possibilities are endless.

Twice Baked Potato Casserole with wooden spoon

Make Ahead Twice Baked Potato Casserole

Here’s the great thing about this dish, it can be made up to 2 days in advance.  This makes it the perfect dish to serve for the holidays and of course it bakes up nice and bubbly!

More Potato Recipes You’ll Love

twice baked potatoes with bacon
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Twice Baked Potato Casserole

How can you go wrong with potatoes, bacon and cheese? This casserole is great for an easy dish you can make ahead of time for a really busy day!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 servings
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  • 6 medium baked potatoes or boiled potatoes (see below)
  • ¼ cup butter
  • 4 oz cream cheese softened
  • cup sour cream
  • ½ cup milk or cream (add more or less to taste)
  • ½ teaspoon garlic powder
  • 1 tablespoon fresh parsley chopped
  • 2 cups cheddar cheese shredded
  • 2 green onions thinly sliced
  • 10 slices bacon cooked & crumbled
  • salt & pepper to taste


  • 1 green onion sliced
  • 2 slices bacon cooked & crumbled
  • ½ cup cheddar cheese


  • Preheat oven to 375°F.
  • Mash warm baked potatoes or boiled potatoes with a potato masher. Add butter,  cream cheese and sour cream. Mash while adding milk/cream a little at a time until to reach a creamy consistency.
  • Stir in remaining ingredients (except toppings) and spread into a 2 quart casserole dish.
  • Sprinkle with toppings and bake for 25-30 minutes or until cheese is melted and potatoes are hot.


To Boil Potatoes:
Wash 4lbs red-skinned potatoes.  Peel about ⅔ of the skin, (leaving some on the potatoes) and chop into large chunks. Boil the potatoes and a large pot of water until potatoes are fork-tender (about 15 minutes). Drain well.
5 from 296 votes

Nutrition Information

Serving: 0.75cups | Calories: 443 | Carbohydrates: 25g | Protein: 14g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 451mg | Potassium: 672mg | Fiber: 1g | Sugar: 2g | Vitamin A: 770IU | Vitamin C: 8.7mg | Calcium: 266mg | Iron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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potato casserole being served


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 296 votes (265 ratings without comment)

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Recipe Rating


    1. I would suggest to prepare as directed reserving the cheese for on top in a separate container. Cover and refrigerate overnight. Remove from the fridge 30 minutes before baking and cover with foil. Bake at 375°F for 30 minutes. Stir, top with cheese and bake uncovered for an additional 15 minutes or until heated through.

  1. Best loaded mashed potatoes. We made it at Christmas and we’re making it tonight. My son (who is 14- and picky) has been begging for this dish! Thanks for all the tasty recipes and great cooking techniques!5 stars

    1. Hi Maryann! If you scroll down to the recipe card and hit ‘print’ you will be able to adjust servings to 2. I hope that helps!

  2. What is the baking dish size and baking time if you double the recipe? That doesn’t seem to change on the website when I select 2x
    Looking forward to making this for Xmas eve!

    1. A double recipe will fit in a 9×13 pan, you will need to increase the cooking time slightly as well Cristina!

      1. Have you ever frozen it – I am not sure about that since it has dairy products in it. I have had issues with freezing anything with dairy. It becomes clumpy and weird. This recipe is so great -we are having it with a ham steak for breakfast. Mmmmm!!!

      2. Absolutely, I make them ahead of time and freeze, you can bake right from frozen. I do approximately 350°F for about 45-55 minutes.

    1. Definitely, Hannah! You can freeze this, then let thaw in the fridge overnight and bake according to the recipe instructions.

  3. Love the recipe, but I just kind of stir and chop the potatoes with a spoon so they are more like eating a baked potato than mashed.5 stars

  4. I’ve got mine in the oven now! I make it every couple of months – so yummy! Serving along side buffalo chicken wings and a salad.

    1. Yes, the recipe should be prepared up to step 3. and spread into a slow cooker instead of a casserole dish. You may need to double the recipe depending on the size of your slow cooker.

  5. Holly you were right! Thanks! I didn’t have oven space today for our family holiday so I made this in my 9×13 crockpot and it was amazing as usual. 3 hours on low.5 stars