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    Home | Recipes | Christmas Recipes

    Twice Baked Potato Casserole Recipe With Bacon

    Dated: June 23, 2021 Last Modified: January 24, 2022 by Sarah Mock 1 Comment. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Twice-baked potato casserole is the easy cold-weather comfort food recipe 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.

    full casserole glass dish of twice baked potato casserole with a serving on a plate

    This is the perfect side dish for Thanksgiving

    Jump to:
    • 😍 Here is why this recipe is amazing:
    • 🥫 Ingredients needed:
    • 📝 Notes on the ingredients
    • 🔪 Instructions:
    • ❄️ Storage Tips
    • 📝 Frequently asked questions, answers and tips:
    • Twice Baked Potato Casserole
    • Comments

    😍 Here is why this recipe is amazing:

    • A great use for extra baked potatoes or leftover mashed potatoes.
    • Double the recipe to feed a large crowd.
    • Kids love it!
    • Secret reason: it is good warm or room temperature! Straight out of the refrigerator. Shhh don't tell.

    🥫 Ingredients needed:

    casserole ingredients in bowls with text label overlays

    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

    🔪 Instructions:

    horizontal image of twice baked potato casserole on a grey plate with fork
    1. Preheat oven to 400F.
    2. Line a baking sheet with foil.
    3. Scrub each potato clean and then rub with cooking oil. whole potatoes to be baked on a foil lined baking sheet
    4. Place the potatoes on the lined baking sheet and bake for 1 hour. baked potatoes diced in a glass mixing bowl
    5. Chop the potatoes into 1" pieces and place in a large bowl. mashed potatoes
    6. Mash the potatoes with a fork, potato masher or a pastry blender. mashed potatoes in a glass bowl
    7. Add the butter, sour cream, milk, salt and pepper, half of the cheese and half of the chopped bacon to the mixing bowl. cheese and bacon being mixed into patatoes
    8. Fold together all the ingredients so each bite gets a taste of every ingredient.
    9. Reduce oven temperature to 350F. mashed potato topping
    10. Scoop potato mixture into a prepared 8" x 8" casserole dish. casserole before baking in a clear square baking dish
    11. Top with remaining cheese, bacon and green onions. full pan of twice baked potato casserole with cheesy melted topping
    12. Bake for 10-12 minutes, until cheese, is completely melted.

    ❄️ Storage Tips

    Be sure to cool the dish completely before storing it, covering with foil or plastic wrap, in the refridgerator.

    Portion leftovers into small reheatable food storage containers to make packing lunch a breeze throughout the week.

    📝 Frequently asked questions, answers and tips:

    Can I bake potatoes the night before?

    Yes! Bake those potatoes the night before or even up to 5 days before you make this recipe. Save time when you have it. Just store the cooled potatoes in the fridge until using them.baked potatoes on a foil lined baking sheet

    Do I have to keep the skins on the potatoes?

    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.

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.
    twice baked potato casserole recipe square image

    Twice Baked Potato Casserole

    Sarah Mock
    Twice baked potato casserole is the easy cold weather comfort food recipe 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.
    4.92 from 12 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 50 mins
    Cook Time 12 mins
    Total Time 1 hr 2 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories 625 kcal

    HELPFUL KITCHEN TOOLS

    KitchenAid Stand Mixer

    Ingredients
     
     

    • 6 medium-sized Potatoes (scrubbed well)
    • 3 Tablespoons Vegetable Oil
    • ½ cup Sour Cream
    • ½ cup Butter
    • ½ cup Milk
    • Salt and Pepper (to taste)
    • 2 cups Cheddar Cheese
    • ½ cup Chopped (Cooked Bacon (approximately 4 slices))
    • 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 Sour Cream, ½ cup Butter, ½ cup Milk, Salt and Pepper, ½ cup Chopped, 2 cups 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 Chopped, 2 Green Onions, 2 cups Cheddar Cheese
    • Bake for 10-12 minutes, until cheese is completely melted.

    Notes

    Can I bake potatoes the night before?
    Yes! Bake those potatoes the night before or even up to 5 days before you make this recipe. Save time when you have it. Just store the cooled potatoes in the fridge until using them.
    Do I have to keep the skins on the potatoes?
    Nope. That is up to you. I bake the potatoes and leave the skins on. But if you like the skins off, bake them and then scoop out the baked potato flesh. Or peel them before baking.

    Nutrition

    Serving: 1servingCalories: 625kcalCarbohydrates: 41gProtein: 16gFat: 46gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 92mgSodium: 406mgPotassium: 1040mgFiber: 6gSugar: 4gVitamin A: 1052IUVitamin C: 43mgCalcium: 355mgIron: 2mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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      Recipe Rating




    1. Linda

      June 24, 2021 at 11:59 pm

      5 stars
      This is a delicious casserole we had! So comforting and perfect for a gathering

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    Sarah Mock

    Sarah Mock Headshot 2022 SavoringTheGood.com

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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