Twice Baked Potato Casserole

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!

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!

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.

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

• Baked Potato Soup – Like a hug in a bowl
• Instant Pot Mashed Potatoes
• Potatoes Au Gratin – Creamy and cheesy!
• Roasted Sweet Potatoes
• Colcannon Recipe (Cabbage and Potatoes) – Favorite recipe (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!

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Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 10 servings

Author Holly Nilsson

Equipment

• 2 QT Baking Dish

Cook ModePrevent your screen from going dark

Ingredients  

1x2x3x

• ▢ 6 medium baked potatoes or boiled potatoes, *see notes
• ▢ ¼ cup salted butter
• ▢ 4 ounces cream cheese softened
• ▢ ⅔ cup sour cream
• ▢ ½ cup milk or cream, warmed
• ▢ ½ teaspoon garlic powder
• ▢ 1 tablespoon chopped fresh parsley
• ▢ 2 cups shredded cheddar cheese
• ▢ 2 green onions thinly sliced
• ▢ 10 slices bacon cooked and crumbled
• ▢ salt and black pepper to taste

Toppings

• ▢ 1 green onion thinly sliced
• ▢ 2 slices bacon cooked and crumbled
• ▢ ½ cup shredded cheddar cheese

Instructions 

• Preheat oven to 375°F.
• If using baked Russet potatoes, cut them in half lengthwise and use a spoon to scoop the potato flesh into a bowl.
• Mash the warm baked potatoes or boiled potatoes with a potato masher. Add butter,  cream cheese, and sour cream. Continue mashing, adding milk/cream a little at a time until the potatoes have 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.
  

Notes

I reserve the potato skins by freezing them. I bake them into potato skins for snacking.

To Bake Potatoes (recommended for Russet or baking potatoes): Preheat the oven to 425°F. Scrub the potatoes and poke each potato with a fork 5-6 times. Place them directly on the middle rack of the oven. Bake for 40-50 minutes or until tender when poked with a fork. Remove from the oven and let cool until the potatoes are easy to handle.

To Boil Potatoes (recommended for red or yellow potatoes): Wash 4 lbs yellow or 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 293 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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