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

Ingredients  

  • 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

Toppings

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

Instructions 

  • 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.

Notes

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 155 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

    1. I have only tried the recipe as written Raeona, but you could possibly try substituting for Greek yogurt.

  1. When making ahead of time do you assemble then bake when ready to serve or bake ahead of time and reheat when needed?
    Thank you!

    1. I prepare ahead and don’t bake until just before serving. You might need to add a few minutes of cooking time if it’s cold from the fridge.

  2. Hi Cassandra,
    This recipe is just what I’m looking for to serve a crowd of sixteen. Can I make it and freeze it before cooking (or cook it first) ahead of time? I’m not sure do to the sour cream and cream cheese. Looking forward to trying this it sounds delicious!

    1. Definitely, Kelley! You can freeze this and bake it at approximately 350°F for about 45-55 minutes. Just mix the sour cream and cream cheese in as directed in the recipe :)

  3. When prepping this the day before, what time and temp would I heat this up at after being in the fridge? I’m assuming I would wait to bake it after mixing everything together, then put the toppings on right before putting it in the oven the next day?

    1. Hi Cassandra, I would let it sit at room temperature while your oven preheats, add toppings, and then bake following the recipe instructions. It may need an extra few minutes after being in the fridge but not too much if any.

    1. Hi Angel, we stir the cheese into the mashed potatoes in Step 5 with the remaining ingredients. You do want to reserve the ½ cup of cheese listed in the topping section for topping the potatoes afterwards.

  4. So good!! Everyone loved it in our house. Used turkey bacon cause it’s all we had. Will definitely be in regular rotation.5 stars

  5. I love that you have a nutritional list at the end of your recipes. My concern is I either can’t find it or there is no serving size. As long as I am sending this I am also adding that I use and like alot of your recipes.

    1. Hi Nadine, we peel about ⅔ of the skin off the potatoes before baking. You can peel all the skin off if you prefer.

  6. i always get your recipe from a friend,so I thought it was time to follow you, I don’t want to miss a day

    1. Welcome Pam! To receive emails with new recipes, you can click here to sign up to receive emails. Look forward to sending you recipes!

      1. I haven’t tried but I think that would work really well! We would love to hear how it turns out for you Barbb.

    1. I don’t see why not Amy! The premade potatoes likely already have butter and sour cream, so please take a look at the ingredients to see what you need to add. Enjoy! Let us know if you try it!