Twice Baked Potato Casserole

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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
4.99 from 99 votes
Review Recipe

Twice Baked Potato Casserole

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 servings
Author Holly Nilsson
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!

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

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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.

Recipe 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.

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.)

Keyword stuffed potato casserole, twice baked potato casserole
Course Side Dish
Cuisine American

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potato casserole being served

 

two pictures of potato casserole with text
About the author

Holly

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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!

More Posts by Holly

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Comments

  1. 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.

  2. 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 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!