Bring a little comfort to your table with this warm, hearty loaded potato casserole. It turns classic twice-baked potatoes into a scoopable, family-sized side that is perfect for busy weeknights, holidays, or potlucks.
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Holly’s Recipe Highlights
- Flavor: Rich and comforting, this casserole combines creamy, buttery potatoes with sharp cheddar and smoky bacon for big flavor in every bite.
- Skill Level: Just slice the potatoes in half, bake, scoop, top, and bake again. So easy!
- Tools: A potato masher is a handy tool for getting perfectly mashed potatoes.
- Serving Suggestions: Leftover baked potatoes inspired me to make this recipe. And so, like all baked potatoes, it pairs so well with meatloaf, grilled steaks, and most holiday meals.
What You’ll Need
- Potato Base: Russet potatoes are ideal because they mash easily and create a light, fluffy texture. Yellow or red potatoes work too, and stay nice and creamy when cooked. For extra richness, mash the warm potatoes with butter, cream cheese, and sour cream.
- Mix-Ins: This is where all the loaded potato flavor comes in. Use sharp cheddar for a bolder flavor or mild cheddar for a creamier dish, and shred your own so it melts smoothly. Cook the bacon until crisp, then crumble some into the potatoes and save a little for the top. Stir in green onions, herbs, and your favorite seasonings for more flavor and a bit of color in every scoop.
- Toppings: Finish with more cheese, crispy bacon, and a sprinkle of green onions for a classic loaded potato look.
- Variations: Swap the cheddar for pepper jack for a spicy twist. Stir in roasted garlic, cooked ham, or leftover chicken to make it a meal.
From Potatoes to Casserole
- Scoop and mash baked potatoes with sour cream, cream cheese, butter, and warm milk/cream.
- Mix in cheese, bacon, green onions, parsley, and seasonings.
- Spread in a dish, add toppings, and bake (full recipe below).
Save, Store, Enjoy
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!
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F or in the microwave in small portions. To freeze, assemble the casserole but skip baking; wrap tightly and place in the freezer for up to 2 months. Thaw overnight and bake as directed.
Cozy Potato Favorites
Did you enjoy this Twice-Baked Potato Casserole? Leave a comment and rating below.
Equipment
Ingredients
- 6 medium baked potatoes
- ⅔ cup sour cream
- 4 ounces cream cheese softened
- ¼ cup salted butter
- ½ cup milk or cream, warmed
- ½ teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
- 2 cups shredded cheddar cheese
- 2 green onions thinly sliced
- 10 slices bacon cooked and crumbled
- salt and black pepper to taste
Toppings
- 1 green onion thinly sliced
- 2 slices bacon cooked and crumbled
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F.
- Cut baked potatoes in half lengthwise and use a spoon to scoop the potato flesh into a bowl.
- Mash the warm potatoes with a potato masher. Add sour cream, cream cheese, and butter. Continue mashing, adding milk/cream a little at a time until the potatoes have 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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First time making recipe. Can I cook in crock pot and eliminate baking in the oven?
Did it work?
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