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!

A dish of twice baked potato casserole is the best ever side dish!

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!

Twice Baked Potato Casserole ingredients in a bowl

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.

A scoop of twice baked potato casserole - the perfect side

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!

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4.86 from 7 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
Course Side Dish
Cuisine American
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)
  • 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

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Instructions

  1. Preheat oven to 375 degrees F.

  2. 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.

  3. Stir in remaining ingredients (except toppings) and spread into a 2 quart casserole dish.

  4. 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 potatoes.  Peel about 2/3 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
Calories: 443, Fat: 31g, Saturated Fat: 16g, Cholesterol: 80mg, Sodium: 451mg, Potassium: 672mg, Carbohydrates: 25g, Fiber: 1g, Sugar: 2g, Protein: 14g, Vitamin A: 770%, Vitamin C: 8.7%, Calcium: 266%, Iron: 1.5%

(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

REPIN this Easy and Delicious Casserole

This easy twice baked potato casserole is garnished with green onions and being served with a wooden spoon

 

This easy twice baked potato casserole is loaded with all of our favorite potato flavors! Fluffy mashed potatoes, bacon, cheddar onions and sour cream! #spendwithpennies #potatocasserole #mashedpotatoes #leftovers #leftovermashedpotatoes #twicebakedpotato #twicebakedpotatocasserole #stuffedpotato #stuffedpotatocasserole

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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!

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Comments

    1. 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.

  1. 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!

    1. Donna, this recipe makes 10 servings. You can find this information at the top of the recipe card. Enjoy!

  2. 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?

    1. 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.

    1. 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!

  3. Has anyone tried it with something other than redskin potatoes?  Do you think the redskin definitely adds to the overall result?

  4. 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.

        1. 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.

  5. 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???

    1. 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.

  6. I couldn’t resist when I came across this on Pinterest. It’s baking in the oven right now and I can hardly wait!

  7. 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

  8. 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

  9. 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!

  10. 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!

  11. 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.

  12. This looks like heaven. Yum! Just printed out the recipe. I can’t wait to try this for Sunday dinner!

  13. 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.

  14. 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

  15. 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.

  16. 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

  17. 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.