Twice Baked Potato Casserole

This casserole has all the flavor of a twice baked potato crammed into one dish!  This is the perfect side dish to any dinner and is packed with so many delicious flavors! If you’re running short on time, you can always substitute instant potatoes. 😉

Serves: 10

Twice Baked Potato Casserole

30 minPrep Time

30 minCook Time

1 hrTotal Time

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  • 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


  1. Preheat oven to 350 degrees F.
  2. Wash and peel potatoes, and cut into 1-inch pieces.
  3. 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.
  4. Cook until tender and easily pierced with a paring knife, about 20 minutes.
  5. Transfer to a colander to drain; return to pan, cover, and set aside.
  6. 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.
  7. Using a hand mixer, mash the potatoes in pan until light and fluffy.
  8. 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.
  9. Transfer to a 9 x 13 inch baking pan sprayed with nonstick cooking spray.
  10. Top with remaining 1/2 cup cheddar cheese.
  11. Bake until top is slightly golden and potatoes are heated through, about 30 minutes.
  12. Remove from oven; garnish with remaining bacon.



2426 cal


207 g


29 g


112 g
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Twice Baked Potato Casserole Recipe


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67 Responses to “Twice Baked Potato Casserole”

  1. 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.
  2. 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.

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