If you’re searching for a cozy, crowd-pleasing side dish that’s equal parts creamy, cheesy, and utterly irresistible, look no further than this Twice Baked Potato Casserole. Every spoonful delivers the familiar magic of loaded baked potatoes, but it’s all layered into one bubbling, golden bake that’s perfect for gatherings or an indulgent weeknight dinner. Trust me, this casserole brings together all the most comforting flavors, and once you try it, you’ll want to make it again and again!

Twice Baked Potato Casserole Recipe - Recipe Image

Ingredients You’ll Need

This is one of those recipes where each ingredient really counts! Every element here adds something delicious—whether it’s a hint of smokiness, savory richness, or that ooey-gooey cheese factor. Here’s what you’ll need to create your Twice Baked Potato Casserole:

Russet potatoes: Their fluffy, starchy texture makes the perfect base for a creamy casserole and soaks up all the rich flavors beautifully.
Sour cream: Adds tanginess and an ultra-creamy consistency that takes the potatoes over the top.
Whole milk: Keeps everything smooth and brings just the right amount of moisture to the party.
Unsalted butter: For that buttery, melt-in-your-mouth taste that’s essential in any potato dish.
Garlic powder: Infuses the casserole with gentle garlic warmth and aroma, without overpowering.
Salt: Brings out the flavor in every other ingredient, so don’t skimp!
Black pepper: Adds a touch of heat and complex, earthy flavor to balance the richness.
Shredded cheddar cheese: Melty, gooey, and sharp—cheddar is what gives this casserole its legendary cheesy top and irresistible pull.
Cooked and crumbled bacon: A must for salty, smoky bites scattered throughout the creamy potatoes.
Chopped green onions: For pops of color, freshness, and a bit of bite. Don’t forget extra for garnish!

How to Make Twice Baked Potato Casserole

Step 1: Bake the Potatoes

Start by preheating your oven to 375°F (190°C). Give your russet potatoes a good scrub, then prick them all over with a fork—this helps the steam escape. Place them directly on the oven rack and bake for 50–60 minutes, or until they’re fork-tender and the skins are crisp. This first bake is what packs in that unmistakable baked potato flavor!

Step 2: Scoop and Mash

Once the potatoes are cool enough to handle, cut them in half and scoop out the fluffy insides into a large mixing bowl. Discard those skins (unless you like a little extra texture, in which case, keep some pieces!). Add sour cream, milk, butter, garlic powder, salt, and pepper. Mash everything together until mostly smooth—leave a few small chunks for authentic potato texture!

Step 3: Stir in the Good Stuff

Now, for the delicious mix-ins: stir in one cup of the shredded cheddar cheese, all the crumbled bacon, and half the green onions. This is where your kitchen starts to smell like absolute heaven and the Twice Baked Potato Casserole truly begins to take on its cozy character. Make sure everything is thoroughly combined so you get bacon, cheese, and onion in every bite.

Step 4: Assemble and Bake Again

Transfer your mashed potato mixture to a greased 9×13-inch baking dish, spreading it out in an even layer. Scatter the remaining cheddar cheese over the top—this gives you that perfect, bubbling cheese blanket once baked. Slide the dish back into the oven and bake for 20–25 minutes, until hot and golden. When the cheese is gloriously melted and the edges are a little crisp, you know it’s ready!

Step 5: Garnish and Enjoy

As soon as your Twice Baked Potato Casserole comes out of the oven, sprinkle on some fresh green onions for a finishing touch of color and zing. Serve it up hot and creamy, and watch everyone’s eyes light up!

How to Serve Twice Baked Potato Casserole

Garnishes

This casserole is already packed with flavor, but a final flourish never hurts! Try topping it with extra chopped green onions for fresh crunch, a sprinkle of crispy bacon bits for extra decadence, or even a dollop of sour cream for that classic loaded potato vibe. It not only looks beautiful but gives each portion a special pop of color and flavor.

Side Dishes

Twice Baked Potato Casserole fits right in with hearty mains and lighter sides alike. Pair it with a juicy roast chicken, grilled steak, or honey-glazed ham for a true comfort meal. For a fresher spin, serve it alongside a crisp green salad or some simply steamed vegetables to balance the richness of the potatoes.

Creative Ways to Present

For something fun, scoop your casserole into individual ramekins for personal servings—a showstopper at dinner parties! Or, use a cookie scoop to create neat potato mounds on small plates for appetizer-sized portions. With leftovers, fill small bell peppers or mushrooms and bake for a creative twist on stuffed veggies.

Make Ahead and Storage

Storing Leftovers

Leftover Twice Baked Potato Casserole is one of life’s greatest simple pleasures. Just transfer any cooled leftovers into an airtight container and store them in the refrigerator for up to four days. It’s as easy to reheat as it is delicious!

Freezing

This casserole freezes like a dream. Simply assemble as directed but don’t do the final bake—cover tightly with foil and freeze for up to two months. When you’re ready to dig in, let it thaw overnight in the refrigerator, and bake as directed (add a few extra minutes if it’s still a bit chilly in the center).

Reheating

To reheat, place your leftovers into an oven-safe dish, cover with foil, and warm in a 350°F oven for about 20–25 minutes, or until heated through. For individual servings, the microwave works well—just heat in 1-minute bursts until it’s steamy and delicious.

FAQs

Can I use different cheeses in Twice Baked Potato Casserole?

Absolutely! While sharp cheddar gives that classic flavor, you can mix in Monterey Jack, Gruyère, or even a touch of smoked gouda for your own spin. Try combining two or three for a unique, melty cheese blend.

Can I make this casserole ahead of time?

Yes, it’s a fantastic make-ahead dish! Assemble your Twice Baked Potato Casserole up to the baking point, refrigerate, and when you’re ready to serve, just add about 5–10 extra minutes to the final baking time.

Is this gluten-free?

You bet! All the base ingredients for this recipe are naturally gluten-free, so it’s great for serving guests with dietary sensitivities. Always double-check labels, especially with bacon and dairy, to be sure.

Can I add veggies to lighten it up?

Definitely. Stir in some steamed broccoli florets, diced bell peppers, or sautéed mushrooms before baking. It’s an easy way to sneak in extra nutrition—with no complaints from the table.

What’s the best way to reheat leftovers?

The oven is your friend here; reheat covered at 350°F until piping hot, or use the microwave for convenience. Add a sprinkle of fresh cheese or green onion before reheating to freshen up the flavors!

Final Thoughts

This Twice Baked Potato Casserole truly delivers maximum comfort and flavor with every bite. Whether you’re feeding a crowd or just looking to elevate a weeknight meal, it’s sure to be a dish everyone requests time and again. Give it a try—you just might find yourself with a brand new favorite potato recipe!

Twice Baked Potato Casserole Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This Twice Baked Potato Casserole is a comforting and indulgent dish that combines all the flavors of a loaded baked potato in a convenient casserole form. Creamy mashed potatoes mixed with sour cream, cheese, bacon, and green onions, baked until golden and bubbly.

Ingredients

Scale

Potatoes:

4 large russet potatoes

Mashed Potato Mixture:

1/2 cup sour cream
1/2 cup whole milk
4 tablespoons unsalted butter
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded cheddar cheese, divided
1/2 cup cooked and crumbled bacon
1/4 cup chopped green onions (plus more for garnish)

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C). Scrub the potatoes clean, prick with a fork, and bake directly on the oven rack for 50–60 minutes until fork-tender. Remove from the oven and let cool slightly.
Prepare the filling: Once cool enough to handle, scoop the potato flesh into a large bowl, discarding the skins. Add sour cream, milk, butter, garlic powder, salt, and pepper. Mash until mostly smooth. Stir in 1 cup of cheddar cheese, bacon, and green onions.
Assemble and bake: Transfer the mixture to a greased 9×13-inch baking dish and spread evenly. Top with the remaining 1/2 cup of cheddar cheese. Bake for 20–25 minutes until hot and bubbly. Garnish with extra green onions before serving.

Notes

You can make this casserole ahead of time and refrigerate before the final bake. Just increase baking time by 5–10 minutes if baking straight from the fridge.
Add a dash of hot sauce or chopped jalapeños for a spicy twist.

Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Category: Side Dish
Method: Baking
Cuisine: American