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)
Twice Baked Potato Casserole
Equipment
Ingredients
- 6 medium baked potatoes or boiled potatoes (see below)
- ¼ cup butter
- 4 oz cream cheese softened
- ⅔ 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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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I am not a fan of sour cream. I there any thing else i can use?
I have only tried the recipe as written Raeona, but you could possibly try substituting for Greek yogurt.
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!
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.
Can you leave the potatoes in cubes? Or do you have a recipe thst is a cubed potatoe casserole dish
Hi Erin, this company potato casserole works well with cubed potatoes!
Soooo good ❤️
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!
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 :)
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?
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.
Do I also add cheese into the mashed potatoes?
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.
So good!! Everyone loved it in our house. Used turkey bacon cause it’s all we had. Will definitely be in regular rotation.
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.
Hi Barbara, this recipe makes approximately 10 servings which is about ¾ cup per serving.
After baking the potatoes, do you remove the skin before mashing?
Hi Nadine, we peel about ⅔ of the skin off the potatoes before baking. You can peel all the skin off if you prefer.
Looks good! Will be making soon!
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
Welcome Pam! To receive emails with new recipes, you can click here to sign up to receive emails. Look forward to sending you recipes!
Can I put this in a crockpot to cook and keep warm? Will be taking it for Easter.
I haven’t tried but I think that would work really well! We would love to hear how it turns out for you Barbb.
Can I make this using pre-made refrigerated store bought mashed potatoes?
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!
Love it, in my tummy!
can’t wait to try
Absolutely delicious! My family loved it. We had it along with beef tenderloin…perfectly paired!