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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This is by far my favorite recipe for twice baked potato casserole! I usually make another recipe, but decided to try this one. OMG, it’s absolutely delicious!! This is a keeper. Try it and don’t change anything!
I’m making this for someone who doesn’t like sour cream. Should I just leave it out or replace it with anything? Or is it even noticeable when its all done?
I can’t say for sure if it’s noticeable since I like the flavor. You can leave it out or replace some of it with spreadable cream cheese for some extra tang. Let us know how it goes!
You didn’t say but if I’m using russets am I supposed to peel them or mash with skins on?
Great question, if using Russets, you’ll want to peel them first. I have updated the recipe to include this information.
Can you freeze this dish?
Yes, you can freeze this dish before baking! Let it thaw in the fridge overnight and bake according to the recipe instructions. It might need a couple of extra minutes in the oven if the casserole is still cold from the fridge. I hope that helps, Brenda!
how do you prepare if you want to make them one night before ?
I would suggest to prepare as directed reserving the cheese for on top in a separate container. Cover and refrigerate overnight. Remove from the fridge 30 minutes before baking and cover with foil. Bake at 375°F for 30 minutes. Stir, top with cheese and bake uncovered for an additional 15 minutes or until heated through.
Best loaded mashed potatoes. We made it at Christmas and we’re making it tonight. My son (who is 14- and picky) has been begging for this dish! Thanks for all the tasty recipes and great cooking techniques!
That makes me so happy to hear! I am glad he is enjoying it.
Absolutely delicious!!!
how much to use in a 8x8pan for 2 people.
Hi Maryann! If you scroll down to the recipe card and hit ‘print’ you will be able to adjust servings to 2. I hope that helps!
Why not microwave potatoes first?
You certainly can microwave them.
Can you use instant potatoes if so how many cups of potatoes?
Yes, instant potatoes will work just fine, you will need about 6 cups of mashed potatoes for this recipe.
What is the baking dish size and baking time if you double the recipe? That doesn’t seem to change on the website when I select 2x
Looking forward to making this for Xmas eve!
A double recipe will fit in a 9×13 pan, you will need to increase the cooking time slightly as well Cristina!
Have you ever frozen it – I am not sure about that since it has dairy products in it. I have had issues with freezing anything with dairy. It becomes clumpy and weird. This recipe is so great -we are having it with a ham steak for breakfast. Mmmmm!!!
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.
I made this for a pot luck and I will definitely be making it again!
Can u freeze this?
Definitely, Hannah! You can freeze this, then let thaw in the fridge overnight and bake according to the recipe instructions.
turned out awesome. used red potatoes and boiled them. So easy!
5 stars
Would packaged bacon bits work instead of cooked/crumbled bacon?
That should work just fine Trudy!
Tried it last night and we loved it.
Love the recipe, but I just kind of stir and chop the potatoes with a spoon so they are more like eating a baked potato than mashed.
This recipe is OMG sinful! It will be a go-to for special occasions.
I’ve got mine in the oven now! I make it every couple of months – so yummy! Serving along side buffalo chicken wings and a salad.
I also would like to make it in our crockpot. Do the potatoes need to be cooked first?
Yes, the recipe should be prepared up to step 3. and spread into a slow cooker instead of a casserole dish. You may need to double the recipe depending on the size of your slow cooker.
Holly you were right! Thanks! I didn’t have oven space today for our family holiday so I made this in my 9×13 crockpot and it was amazing as usual. 3 hours on low.
So glad it worked out for you Wendy!