Give me all the potatoes and cheese with this amazing potato casserole! I have made this recipe so many times to count and I have never had anyone not like this casserole. It’s truly the best baked potatoes recipe I’ve made.
These potatoes are super creamy and buttery, everything you would want from your potatoes and more. The sour cream adds the right texture and a little added flavor to these potatoes.
If you are wondering what to cook with baked potatoes, we have so many recipes that would go great, but I’ll suggest a few to get you started. These baked potatoes 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.
What you need for these twice baked potatoes:
Ingredients for this twice baked potato casserole:
- Russet potatoes
- Bacon
- Cream cheese
- Butter
- Sour cream
- Onions
- Shredded cheddar cheese
- Salt
- Pepper
If your house is like mine, I do not always have sour cream on hand but probably everything else. So, check out THIS article from Tasteessence.com to find a substitute you could make from home!
These are all necessities for this twice baked potato casserole with sour cream:
- Vegetable peeler (THIS one works great)
- Large pot & lid
- Pairing knife
- Colander (I like THIS one)
- Large skillet
- Hand mixer
- Nonstick cooking spray
- 9×13 inch baking pan
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Time to make these cheesy bacon potatoes in the oven:
To begin start by preheating your oven to 350 degrees.
Then, wash and peel all of the russet potatoes. After that is done, cut all of them into small 1 inch sized pieces.
Now, place the cut-up potatoes into a large pot and add in enough cold water to cover the potatoes by about 2 inches. Turn the burner on to medium-high heat and bring the water to a boil.
Once the water reaches a boil, reduce the heat and let the potatoes simmer. You will cook the potatoes until they are tender and can be easily pierced with a pairing knife. This should take about 20 minutes.
When they are done, pour the potatoes into a colander to drain the water and return the potatoes to the large pan and cover them with a lid.
While the potatoes are cooking, heat a large skillet over medium heat and add in the bacon strips and cook them until they are crisp and brown. Try and turn them only once in the process.
Once the bacon is done, remove them from the pan and place the bacon on paper towels to let them drain and cool down.
After the bacon has cooled down crumble it into small pieces.
Now, with the drained potatoes in the large pan, add in the cream cheese, butter, and sour cream and beat everything together with a hand mixer until they are well combined and smooth.
Then, add in the green onions, 2 cups of cheddar cheese, half of the crumbled bacon, salt, and pepper. Using a large spoon or spatula, stir everything together until they are completely combined.
Next, transfer the mashed potatoes to the greased 9×13 inch baking pan and top it with the remaining ½ cup of cheddar cheese.
Place the paned mashed potatoes into the oven and bake it until the top is slightly golden brown and the potatoes have been heated all the way through. This should take about 30 minutes.
Once it is done, remove it from the oven and garnish it with the leftover bacon crumbles and serve it!
want more easy potato casserole recipes?
I know everyone is trying to be gluten-free and all the healthy stuff, but sometimes you just need a delicious comfort food dish that is quick and easy! Well, our YouTube channel has it all! All of the health and comfort food you can handle. Of one my favorite easy potato casserole recipe is our Instant Pot sweet potato casserole. It is super creamy, flavorful, colorful and buttery.
Add these casserole dishes to your menu for next week:
Serves: 10
Flavorful, fluffy, cheesy potatoes are what you are going to get with downright delightful twice baked potato casserole recipe! Twice baked potatoes give all of the flavors that much more time to marry the flavors together.
30 minPrep Time
30 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 5 pounds russet potatoes
- 10 strips bacon (divided)
- 1 (8 ounce) package cream cheese
- 1/2 cup butter (melted)
- 1 cup sour cream
- 6 green onions (diced)
- 2 1/2 cups shredded cheddar cheese (divided)
- 2 teaspoons salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 350 degrees F.
- 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 1/2 cup cheddar cheese.
- Bake until top is slightly golden and potatoes are heated through, about 30 minutes.
- Remove from oven; garnish with remaining bacon.
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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.