by Holly
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 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)
Twice Baked Potato Casserole
Ingredients
- 6 medium baked potatoes or boiled potatoes (see below)
- 1/4 cup butter
- 4 oz cream cheese softened
- 2/3 cup sour cream
- 1/2 cup milk or cream (add more or less to taste)
- 1/2 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
- 1/2 cup cheddar cheese
Follow Spend with Pennies on Pinterest
Instructions
Preheat oven to 375 degrees 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
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
REPIN this Easy and Delicious Casserole
Can you used dried parsley instead of fresh or would it change the taste?
Hi April, you can use dried parsley if that is what you have on hand, it shouldn’t change the flavor too much but do keep in mind dried herbs are more potent than fresh so you may want to adjust the amount you add.
Excellent! Made it for Mother’s Day and it was a hit. Will make two batches next time as it was the first dish we ran out of. Wouldn’t change a thing!
I am so glad this casserole was well received at your Mother’s Day meal Michael!
Haven’t tried yet but Looks absolutely Delicious and super easy, Thanks so much..
I hope you love it when you try it Darlene!
Yummy
Thanks Catherine!
Sorry I meant to ask how many people does the recipe feed
Donna, this recipe makes 10 servings. You can find this information at the top of the recipe card. Enjoy!
Can this casserole be baked today and reheated tomorrow in the microwave?
This casserole is fine to make ahead and reheat. Enjoy Joan!
This casserole is an absolute hit wherever I go! Thank you so much for this recipe.
I am so glad you have enjoyed this recipe Ekaterina!
Can you use leftover mashed potato’s?
You sure can Judy!
How well does this casserole freeze? My parents are now 76 and 79 and my mom has developed some serious health issues and not doing much cooking any longer. This of course places a lot of this on my dad, who is very busy still in life and who first, isn’t used to doing the cooking day in and day out and while he can cook, he’s not the greatest pro at it. I don’t live in the house with them but I want to help how I can. I deal with my own health issues but I’m thinking if I can have items in the freezer they can count on that will help. Similar to what the Pioneer Woman did for years for Ladd’s grandmother, Edna Mae whom I understand they sadly lost this past summer only a few months after Ladd’s mother. I love how she prepared smaller portions for Edna Mae of all sorts of recipes and I have all those but am trying to find any others that I can. I know potatoes don’t freeze all that well but I’m wondering after these have been baked in a casserole they might do better. I’m thinking about putting two servings in the small aluminum loaf pans. That would be a nice amount for the two of them as my dad doesn’t eat many starches (he and the Queen I understand) as my dad is a diabetic. However they both love potatoes, especially my mom. I’ve ready several times that even when feeling a bit nauseous potatoes help to calm the tummy. I know I find hot potatoes a very comforting and filling food to eat. Any thoughts on freezing this dish?
How wonderful for you to help make some dishes for your parents Pamela. 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. If you make them in smaller dishes, it may take a bit less time.
When doing a baked potato casserole, do you leave the skins on the baked potato?
If they are red or white potatoes with a thinner skin, I leave some or most of it on (or you can peel, personal preference). If they’re an Idaho or Russet potato, I peel them. Enjoy!
Has anyone tried it with something other than redskin potatoes? Do you think the redskin definitely adds to the overall result?
This recipe works beautifully with any kind of potato!
thanks!
Bit of a misnomer. Twice baked potatoes should be baked twice. However as a *-Baked Potato Casserole -*it was good.
This casserole is delicious. I’ve made it several times. Always a hit.
Made this for a sports banquet and everyone raved about it. It was delicious!! Thankyou!
I’m so glad everyone loved it!
wish there was some way you could give the amount of servings per recipe
We absolutely loved this recipe! It’s a definite repeat! Thank you!
So glad that you loved it! :) Enjoy!
First time making recipe. Can I cook in crock pot and eliminate baking in the oven?
Instead of boiling the potatoes, bake them.. Hence twice baked potatoes. It tastes sooooo much better.
Made it today awesome.
Awesome to hear! :)
I’ve never met a potato i didn’t like! The above recipes look awesome!
Could this be baked in an oven, then put in the crock pot with toppings? Would the cheese melt? I almost have to double this batch and carrying it and serving it in a crock pot would be easier.
That would definitely work with this recipe!
I wish this recipe was printer friendly :/
The print button is located to the right of the ingredients list. :)
This looks really good.
So decadent and deliousEven the pickiest critics (my kids) loved it.
So glad they loved it Ann Marie! It’s a huge hit at our house too! :)
Just made these for a potluck, and they turned out AMAZING.
So glad you loved it Kate!
Can you tell me if this can be made ahead of time, refrigerated and baked the next day?
Yes it can be made ahead of time. If it is cold when you’re baking it, the baking time might need to be increased slightly.
Hi. Could I make ahead and freeze?
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.
About how many servings does it make i am fixing for a dinner party of sic
This recipe makes 8 side dish servings
This looks delicious. Do you think this could be done a day ahead? Mixing it all up on Friday and then putting it in the oven on Saturday???
Definitely. If the casserole is cold it might require a little bit of extra cooking time.
Can you make this ahead of time?
Yes, you can definitely make this ahead of time. If it’s been refrigerated, you may need to increase baking time to ensure it’s hot in the middle.
Can I make these ahead of time and bake later?? Or will they dry out?
This casserole is fine to make ahead and reheat.
I have russet potatoes. Would those work just as well?
Yes, I think they’d work just fine.
How many does this serve?
This makes 8 side dish servings.
could I make this and freeze before the final cooking process?
I haven’t tried freezing it so I can’t say for sure.
Amazing recipe! Thanks for sharing!
I couldn’t resist when I came across this on Pinterest. It’s baking in the oven right now and I can hardly wait!
Looks delicious
what size pan did you use
I’ve used either a 9×13 dish or a 3 qt casserole dish for this recipe.
4lbs of potatoes? I just need this recipe to feed two people..how many does this recipe serve?
This will serve 8-10 people.
You can add chicken or ham to this dish, Ann
Thinking of making this for Easter…any idea how many this might serve?
This recipe makes 8 side dish servings.
Can this be mixed up the day before and baked the next day?
It sure can! You may need to remove it from the refrigerator for about 20 minutes before baking.
I made this dish for Christmas dinner.
I made this dish for Christmas dinner. there wasn’t a drop left. The only thing different was mine had a cup of sour cream. loved it.
t
How perfect would this be for potluck?? Or even Sunday brunch? Thanks so much for sharing this in Tell Me About It Tuesday. Looking forward to seeing what you share tomorrow!
Warmly,
Lilah
Yummm…. really though, can you ever go wrong when bacon is involved? Ha! Thanks for sharing and for linking up at the Weekend Wind-Down Party with us!!! God Bless!
I am adding this to my meal plan for next week!
Thanks for linking up at Tell Me About It Tuesday!
I hope you hop over and share with us again tonight!
Hi again!
We are featuring this recipe as a hostess favorite!
Forget the steak, I’ll just eat these! Thanks for linking up with What’s Cookin’ Wednesday!
This is great, I am not sure why I don’t use potatoes more often. I will pick up a few this weekend, thanks for sharing and linking up with us at #WWDParty. Happy Sunday.
These sound decadent! I pinned them.
This looks like heaven. Yum! Just printed out the recipe. I can’t wait to try this for Sunday dinner!
I found this through the Link Party Palooza on Lil’ Luna. Your potato casserole looks absolutely delicious. I’m going to pin this to try sometime.
Hi Holly,
Oh my, I can almost taste this fantastic casserole, just delicious! Thanks so much for sharing with Full Plate Thursday and hope you have a great weekend!
Miz Helen
This looks like the perfect potluck dish! Thanks for sharing.
Yum, that’s the perfect comfort food! Will have to try your recipe.
-Lynn
I was looking for a loaded mash potato recipe the other day and I’m so glad I came across your recipe. Sounds so yummy and will just make my meal for this weekend. Thanks for sharing.
oh yum. can’t wait to try this. I hope you will share this recipe at Real food Fridays at My Lamp is full. I will share on Pinterest.
Janine
This is a recipe after my own heart! There is probably not much I love more in the world than loaded potatoes! We usually load up even the simple mashed ones at my house but with just cottage cheese and cheese.
Wonder if this could be baked in a crockpot and then transfer into the crock so it could be kept warm on the warm cycle.
I’m sure that would work perfectly!