Twice Baked Potato Casserole is what any potato lover dreams of. Plenty of melty cheese, cream cheese, half of the bacon you should consume and all of the creamy cheesy potatoes. Potato recipes like this are great to serve with a holiday meal, or even to enjoy with your dinner tonight.
If you enjoy loaded potatoes, this type of potato recipe has all the same flavors, but in casserole from to pair with any dinner recipe. It truly is the ultimate side dish recipe that will earn you compliment when serving it at your next barbecue!
Recipe Ingredient Notes
To make our twice baked potato casserole, you need the following ingredients:
- Potatoes: for the best results, use washed and peel russet potatoes
- Bacon: all the bacon! grab your favorite brand and cook it up crispy
- Cheese: you will need to use both cream cheese and shredded cheddar cheese
- Butter: softened unsalted butter at room temperature will mix in best
- Sour cream: use your favorite brand of sour cream for this (light sour cream or greek yogurt can work)
- Onions: for this use freshly chopped green onions for the best flavor
- Cheese: finely shredded cheddar cheese will work perfect in these potatoes
- Seasoning: a little salt and black pepper will do great
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Twice Baked Potato Casserole
- Preheat oven to 350℉.
- Wash and peel the potato skins, and cut into 1-inch pieces.
- Place in a large pot, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer.
- Cook until tender and easily pierced with a paring knife, about 20 minutes.
- Transfer to a colander to drain; return to pan, cover, and set aside.
- Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
- Using a hand mixer, mash the potatoes in pan until light and fluffy.
- Add the cream cheese, butter, and sour cream, and beat until combined and smooth. Add the green onions, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
- Transfer to a 9 x 13 inch baking pan sprayed with nonstick cooking spray.
- Top with remaining ½ cup cheddar cheese.
- Bake until top is slightly golden and potatoes are heated through, about 30 minutes.
- Remove from oven; garnish with remaining bacon.
Recipe Notes
- Make-Ahead Tip: If you make this ahead of time be sure to refrigerate until baking.
- Feel free to add any other seasonings you like to the mashed potato mixture
- Storage Notes: Either scoop the leftover mashed potatoes into an airtight container or leave them in the casserole dish and cover it with the lid or aluminum foil and store in the fridge for up to 5 days.
Frequently Asked Questions
Yes you can! After putting the creamy mashed potatoes in the casserole dish, before you bake the potatoes, place the dish in the refrigerator until you are ready to bake and enjoy this ultimate comfort food recipe.
Use Greek yogurt in place of the sour cream to keep the potato mixture creamy.
More cheese for cheesy goodness
Garlic powder
Fresh chives
Heavy cream
Extra crispy bacon
This casserole would go fabulously with our Instant Pot honey glazed ham recipe, cheddar baked chicken recipe, or the delicious sheet pan meatloaf and green beans recipe.
Enjoy More Delicious Potato Side Dishes
Need the perfect compliment to your main dish? You’ll want to try these delicious side dishes. Browse our comprehensive collection of simple side dish recipes.
- Air Fryer Roasted Potatoes
- Au Gratin Cheesy Potato Bake
- Cheesy Ranch Potatoes
- Crispy Hasselback Potatoes
- Funeral Potatoes
- Garlic Parmesan Mashed Potatoes
- Garlic Roasted Potatoes
- Homemade Scalloped Potatoes
- Instant Pot Mashed Potatoes
- Make-Ahead Mashed Potatoes
- Mom’s Cheese Potatoes
- Pesto Potatoes
- Roasted Parmesan Potatoes
- Skillet Red Potatoes
- Slow Cooker Bacon Cheese Potatoes
- Slow Cooker Cheesy Potatoes
- Smashed Cheesy Potatoes
- Smashed Italian Red Potatoes
Twice Baked Potato Casserole Recipe
Ingredients
- 5 pounds Russet potatoes
- 10 strips bacon
- 1 8 ounce package cream cheese
- ½ cup butter, (melted)
- 1 cup sour cream
- 6 green onions, (diced)
- 2 ½ cups cheddar cheese, (shredded)
- 2 teaspoon salt
- ½ teaspoon pepper
Equipment
Instructions
- Preheat oven to 350℉.
- Wash and peel potatoes, and cut into 1-inch pieces.
- Place in a large pot, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer.
- Cook until tender and easily pierced with a paring knife, about 20 minutes.
- Transfer to a colander to drain; return to pan, cover, and set aside.
- Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
- Using a hand mixer, mash the potatoes in pan until light and fluffy.
- Add the cream cheese, butter, and sour cream, and beat until combined and smooth. Add the green onions, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
- Transfer to a 9 x 13 inch baking pan sprayed with nonstick cooking spray.
- Top with remaining ½ cup cheddar cheese.
- Bake until top is slightly golden and potatoes are heated through, about 30 minutes.
- Remove from oven; garnish with remaining bacon.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Oh my goodness! That looks delish! Talk about cool weather comfort food! Thanks for sharing!
Yum!! This looks delicious!
xo
This looks amazing! I bet it is super tasty. I’ve got to save this one for sure. Thanks!
Yummy! This sure is a great side dish. I like how you don’t have to stuff it back into potatoes so it’s much easier and faster to get dinner on the table.
These look SO good – I just made twice baked pots last night – wish I’d had your recipe !
Mary x
oh wow this looks delicious! I’m pinning this!
Twice baked potatoes are one of my favorites! This looks SOOO good!
(found ya on a link party)
This looks divine! I love all things potato. thanks for the recipe!
Oh My Goodness!!!!! i LOVE LOVE LOVE Twice Baked Potatoes. I would love it if you would come link this up to the Holiday Sweet Swap that I’m co-hosting. Just jump over to thestokerkitchen.blogspot.com and you’ll see the button on the left sidebar.
Thanks
OMG- yummy comfort food! Love it and as always love your blog. You six sisters are ao talented!
yummy!
I am so honored you made and posted this. Thank you! GREG
To make them creamier, try adding a cup of Miracle Whip or mayo. Yummy!!
Just saw this on pinterest! This is what my mother in law makes every year for Thanksgiving. I love that it’s named twice baked potato casserole…I call it Jill’s Cheating Potatoes (after my MIL Jill)!! LOVE IT.
MUST make this! Thank you!
I magine my surprise to come across this! Thanks for making it! GREG
this is absolutely amazing!!! We made it tonight and it is just awesome! Saw it on pinterest and I just had to make it! Thanks for another awesome recipe!
I was thinking of making this for Xmas dinner along with my tenderloin and thought I could make it ahead of time and then just bake it with the cheese on top on Christmas Day! Hopefully it will still taste as good!
This was delicious! Thanks so much
I made this and it was a big hit with the husband! Thanks!
I make this dish from time to time and it is always a big hit!
tried this tonight and it was absolutely delicious!!!! it is a must try recipe and definately one to be reused!!!
Made it tonight and absolutely loved it! I am an amateur for sure (only 18) and it was totally doable! Could is freeze this and still have it be good or will It go bad?
I am so glad you liked it! I have never tried freezing it so I am not sure. I am so sorry I am not more help! If you did try to freeze it, I would just put it in an airtight freezer safe container and warm it up using the microwave.
Okay well I did a bit of research and it seems okay to do so I put it in! I’ll see how it turns out!
I was about to ask the same question! DO let use know if freezing works out. I will add it to my OAMC day!
tried this tonight and it was awesome!!!! thanks for the great recipes
Just made these tonight and they were delicious……thanks for sharing
Just made these tonight and they were delicious……thanks for sharing
DO you think I could make this the day before and bake it the next day??
If the oven is already going to be on, cook the bacon in it. Line your cookie sheet with foil (with edges of foil up to contain the grease) and then no muss, no fuss.
Hi Koreen,
I think that would work just fine!
Could u use leftover baked potatoes?
Hi Deena!
I have never tried it, but I think that would work just fine!
I’m planning to make this tonight and then place into the fridge overnight then reheat tomorrow in my crock pot for an hour or so at work so I can take it directly to a potluck. Do think that would work? Also, I’m definately using bacon but thought maybe I could put some diced ham in as well? thought?
This is a great recipe, the only change I would make is that you don’t need to have oven preheating all the while you doing the potatoes, and cooking bacon. maybe preheat while you mash the potatoes and add the other ingredients? At least for me as my oven heats pretty quickly.
This is a great recipe, the only change I would make is that you don’t need to have oven preheating all the while you doing the potatoes, and cooking bacon. maybe preheat while you mash the potatoes and add the other ingredients? At least for me as my oven heats pretty quickly.
Hi Jenna!
I am so sorry it took so long to get back to you. I hope it turned out okay! I am sure that it would be fine to put in a crock pot. Let us know how it turned out!
made this for Christmas was very very good everyone loved it
made this for christmas and my husband, who is very picky, loved it. trying tonight at home for a family of only 3 with bob evans premade mashed potatoes, no butter,1 scoop of sour cream and 1/4 cream cheese, cheddar and bacon. quick and easy..let you know the results.
I love your recipes! I’m thinking of making this for my sons rehearsal dinner. Do you think I could make 2 days in advance them have to travel 3 hr & then place on the Buffett type water steamers? I Appreciate any feedback or recommendations!
It would be fine making it in advance. I assume it would work okay in water steamers. I have seen other types of potatoes in those before and they worked great! Hope this helps! Best of luck on the upcoming wedding! -The Six Sisters
I made this the other night and it was SO GOOD!! My bf scarfed it down and had seconds! He is usually not big on leftovers but this was gone in just a couple days! The only thing is I only had about 2.5 lb of potatoes so I halved the recipe – but “forgot” to half the bacon. 🙂 I have this on the menu again tomorrow night (we literally finished the leftovers from last time like 2 days ago) – that is how much we love it! Definitely being added to the “rotation.”
As a note – we both agree that, like most other mashed potato and soup recipes, the flavors really came out in the leftovers. 🙂
Another note – I made your chicken cordon bleu casserole the day before this and it was also amazing!! Thanks for your awesome recipes!! -M.
I am not sure about all the travel and the steamers but — I thought the potatoes tasted MUCH better after being in the fridge a couple days. 🙂
We had these last night with Mini meatloaf muffins and broccoli, my oh my they were delicious! My hubby says this a keeper, cannot wait to eat leftovers today! Thank you!
I wish reviews could be found from people who actually made it! We all know it looks good but where are the people who made it? How was it?
Totally love this recipe but would like to know if you could freeze it before you bake it.
How many servings does this make?
Thank you,
Makes about 10 servings.
Made this last night for a New Years party and it was a huge hit!
Unless I am missing something, how is this ‘twice baked’? Should be ‘boiled, then baked’.
How many does this feed?
Hi Becky, this recipe feeds about 10 people. If some are kids you could feed 12.
I am traveling during Thanksgiving and want to make something I can freeze for travel. Will this freeze and reheat ok?
This should freeze and reheat well. Happy Thanksgiving!
I have been making something similar for many years. The difference is that I add chopped onions (because they make me happy) and switch out the cream cheese and use Ranch dressing (the fresh kind in the veggie section made with yogurt). I seldom make it anymore, because I am getting fatter just thinking about it. But I bet yours are delicious.
ould you use the frozen hashbrown potatoes instead of boiling the IIdaho potatoes?
I have been making this for years since I found it on this website. People rave about it and ask for it again. It’s on our menu for Thanksgiving again this year.
it’s twice cooked. don’t overthink it. just make it and enjoy it.
it was great- everyone will want the recipe.
Hi! Wonderful recipe! I made last Thanksgiving and it was a huge hit. I want to make again, but the day before. Can you make the mashed potatoes and then bake the next day? Or should you do the whole recipe and just reheat the following day?
Thanks!
You could totally make this dish one day ahead of time, and then cook the day of your dinner.
So do the first half of the recipe and then twice bake the day of?
Make the recipe and stop at the part when you stick it in the oven. Place in the fridge covered well. Then on the day you are going to serve it is the day you will bake it for the first time. (I hope this makes sense) 🙂
I made this for Thanksgiving it was a huge hit
Could I use the already prepared potatoes and go from there?
Sure, that should work.
This was delicious. My seventeen year old had seconds.
These are the best mashed potatoes I’ve ever had. I did add a cup of jarred roasted red bell peppers diced up. I don’t love raw onion so I cooked mine for a couple min.