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.
This post may contain affiliate links. Please read our disclosure policy.
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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I have made this recipe before and my family loves it. I will not have enough oven space next time I make this. Can I make this recipe in a crock pot?
Yes, that will work just fine! Will you be preparing ahead of time and “baking” in the crock pot or are you looking to cook the whole thing in the crock pot?
I was hoping to make ahead and put it in the crock pot to cook it. Is there anything I should do differently?
I think it should work just fine, Wendy! I would suggest about 2-2 ½ hours on low, stirring after an hour (add the cheese topping after stirring). Once they’re heated through, you can turn them to warm if they’re ready early. You’ll want to make sure that you use a smaller slow cooker (4qt) so it’s not too thin and they don’t dry out.
Baking in the crockpot.
has anyone tried cooking this at 350?
I have only tried this recipe as written Ashley but I am sure it would work just fine, it would just need a little longer. Maybe another reader has tried it and can offer some insight!
I am making it the day before, how long do I heat it up in the oven after being in the fridge all night being cold and what temp?
To make ahead, store the toppings separately. To heat the potatoes for serving, bake covered at 325°F for about 25 minutes, stir and add the toppings. Turn the oven up to 375°F and bake for an additional 15-20 minutes. You may need more or less time based on the shape of the dish and the amount of potatoes.
My sister can’t eat white potatoes but can eat sweet potatoes. Can I make a straight substitution from white to sweet for this recipe?
I haven’t tried it so I can’t say for sure Rorie, but it should work just fine. It will change the flavor of the casserole, but will still be delicious. If you try it I would love to hear how it turns out!
Hi. When it says “6 medium potatoes” could you convert that to weight? I have a bag of baby potatoes I am wanting to use. I am wondering how many of these to cook/boil? Thank you in advance. These look amazing and potatoes are my life :)
It’s about 3 ½-4 lbs. Enjoy the recipe!
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.
You could also use mayo in place of the sour cream
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!