Twice-baked potato casserole is the easy cold-weather comfort food recipe that you can make ahead with all the flavors of a stuffed potato.
Crisp bacon, cheddar cheese, sour cream, and green onions fill every fork full of this kid-friendly recipe. There's no doubt that everyone in your famill will love the recipes.
This is the perfect side dish for Thanksgiving .
😍 Here is why this twice baked potato casserole recipe is amazing:
- A great use for extra baked potatoes or leftover mashed potatoes.
- Double the recipe to feed a large crowd.
- With cheese and bacon, kids will love it!
- Secret reason: it is good warm or room temperature! Straight out of the refrigerator. Shhh don't tell.
🥫 Ingredients needed to make twice baked potato casserole:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Notes on the ingredients
- Potatoes - small russet potatoes
- Sour Cream - I like full fat sour cream but low fat sour cream or even greek yogurt can be substituted
- Butter - I use salted butter but use unsalted butter if that is what your family likes
- Cheddar Cheese - your favorite brand shredded cheese
- Bacon - Chopped and criped. Be sure to check out my sous vide bacon recipe.
- Green Onions. - just the green parts chopped
🔪 How to make baked potato casserole:
- Preheat oven to 400F.
- Line a baking dish with foil.
- Scrub each potato clean and then rub with cooking oil.
- Place them on the lined baking dish and the potatoes are baked for 1 hour.
- Chop the potatoes into 1" pieces and place in a large bowl.
- Mash the potatoes with a fork, potato masher or a pastry blender.
- Add the butter, sour cream, milk, salt and pepper, half of the cheese and half of the chopped bacon to the mixing bowl.
- Fold together all the ingredients so each bite gets a taste of every ingredient.
- Reduce oven temperature to 350F.
- Scoop potato mixture into a prepared 8" x 8" casserole dish.
- Top with remaining cheese, bacon and green onions.
- Bake for 10-12 minutes or until cheese is melted or it has your desired consistency.
Storage Tips
If you have leftover potato casserole, be sure to cool the dish completely before storing it, covering with foil or plastic wrap, in the refrigerator.
Portion leftovers into small reheatable food storage containers to make packing lunch a breeze throughout the week.
What to serve with twice baked with twice baked potato casserole
Do you love twice aborad? For a tasty accompaniment to your favorite twice baked potato casserole, you'll love serving these warm baked potatoes with a creamy meatloaf recipe.
Serve a cheese and sour cream recipe on the side to further level up your cheesy potato casserole meal. You can add extra cheese if you want.
What's the difference between a twice baked potato casserole and mashed potato casserole?
The difference between a twice-baked potato casserole and a creamy mashed potato casserole is in the preparation method.
In the twice-baked version, the casserole comes together by baking the potatoes initially, then scooping them out to mix with other ingredients before baking again. On the other hand, a mashed potato casserole directly incorporates the tender potatoes in this recipe.
The choice between the two methods influences the final texture and flavor of the casserole.
What are other potato recipes worth trying?
Explore other favorite recipes for potatoes, such as crispy potato skins filled with your favorite potato toppings. For a twist, try hasselback potatoes with melty cheese and loaded with cooked bacon bits.
What are the best potatoes I can use for this recipe?
You can either use russets or Yukon Gold potatoes. These starchy potato varieties offer a balance of starchiness and creaminess,.
FAQ's and Tips
Yes! Bake the casserole ahead of time, the night before or even up to 5 days before you make this recipe. Prepping ahead saves time. Just store the cooled potatoes in the fridge and reheat in the microwave if you'll use them.
Nope. That is up to you. I bake the potatoes and leave the skins on. But if you like the potato skins off, bake them and then scoop out the baked potato flesh. Or peel them before baking.
Ingredients
- 6 (6) medium-sized Potatoes scrubbed well
- 3 Tablespoons (3 Tablespoons) Vegetable Oil
- ½ Cup (115 g) Sour Cream
- ½ Cup (113.5 g) Butter
- ½ Cup (122 g) Milk
- Salt and Pepper to taste
- 2 Cups (226 g) Cheddar Cheese
- ½ Cup (118.29 g) Chopped Cooked Bacon (approximately 4 slices)
- 2 (2) Green Onions green parts chopped
Instructions
- Preheat oven to 400F.
- Line a baking sheet with tinfoil or a silicone baking mat
- Scrub each potato clean and then rub with cooking oil.6 medium-sized Potatoes, 3 Tablespoons Vegetable Oil
- Place the potatoes on the lined cookie sheet and bake for 1 hour.
- Chop the potatoes into 1" pieces and place in a large bowl.
- Mash the potatoes with a fork or a patry blender
- Add the butter, sour cream, milk, salt and pepper, half of the cheese and half of the chopped bacon to the mixing bowl.6 medium-sized Potatoes, ½ Cup (115 g) Sour Cream, ½ Cup (113.5 g) Butter, ½ Cup (122 g) Milk, Salt and Pepper, ½ Cup (118.29 g) Chopped, 2 Cups (226 g) Cheddar Cheese
- mix until combined
- Reduce oven temperature to 350F.
- Scoop potato mixture into a pan sprayed 8" x 8" casserole dish.
- Top with remaining cheese, bacon and green onions.½ Cup (118.29 g) Chopped, 2 Green Onions, 2 Cups (226 g) Cheddar Cheese
- Bake for 10-12 minutes, until cheese is completely melted.
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
Darlene says
This recipe is amazing! I make it every 2nd week and I always have to double it. I only use 1/2 cup of butter even when doubling. I also prefer to use thick sliced bacon. My family and friends go crazy for this dish.
Linda says
This is a delicious casserole we had! So comforting and perfect for a gathering