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 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
Recommended Equipment
How to make twice baked potato casserole:
Preheat oven and prep potatoes:
- Preheat oven to 350℉.
- Wash and peel the potato skins, and cut into 1-inch pieces.
Boil potatoes:
- 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.
Cook bacon:
- 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.
Mash potatoes:
- 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.
Bake loaded potato casserole:
- 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.
Expert Tips:
- 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
Frequently Asked Questions for Making Twice-Baked Potato Casserole Recipe:
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.
Storing & Reheating Instructions:
Fridge: 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.
More Delicious Casserole Recipes:
- Cornbread Sloppy Joe Casserole
- Cheesy Beef Enchilada Casserole
- Slow Cooker Tater Tot Cowboy Casserole Recipe
- Slow Cooker Mexican Hamburger Hashbrown Casserole Recipe
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 teaspoons salt
- ½ teaspoon pepper
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.
xo
Mary x
This looks divine! I love all things potato. thanks for the recipe!
Thanks
I think that would work just fine!
I have never tried it, but I think that would work just fine!
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!
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.