Twice Baked Potato Casserole Recipe With Bacon

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.

This is the perfect side dish for Thanksgiving

😍 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:

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:

1. Preheat oven to 400F.
2. Line a baking sheet with foil.
3. Scrub each potato clean and then rub with cooking oil.
4. Place the potatoes on the lined baking sheet and bake for 1 hour.
5. Chop the potatoes into 1" pieces and place in a large bowl.
6. Mash the potatoes with a fork, potato masher or a pastry blender. 
7. Add the butter, sour cream, milk, salt and pepper, half of the cheese and half of the chopped bacon to the mixing bowl.
8. Fold together all the ingredients so each bite gets a taste of every ingredient.
9. Reduce oven temperature to 350F.
10. Scoop potato mixture into a prepared 8" x 8" casserole dish.
11. Top with remaining cheese, bacon and green onions.
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:

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

Cook ModePrevent 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

 

US CustomaryMetric

 

1x2x3x

• ▢ 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)

US CustomaryMetric

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.

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