This twice baked potato casserole recipe is loaded with creamy potatoes, crumbled bacon, sliced green onions, and plenty of cheese. It’s everything you would imagine it to be!
Why this recipe works
Twice baked potato casserole takes all the classic fixings you would find in regular twice baked potatoes and transforms it into a family-style side. Think creamy mashed potatoes with crumbled bacon, a generous amount of cheese, plus sour cream and cream cheese to make the consistency rich and smooth – need we say more?
This casserole is the perfect dish for entertaining during the holidays or for bringing to potlucks. While there are plenty of strong competitors for potato sides out there, this one stands out in the crowd. Trust us!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
POTATOES – Just like your typical twice baked potato, we’ll start by using russet potatoes. Any starchy variety such as Idaho or even Yukon gold will work here.
CHEESE – Make sure your cream cheese and butter is softened to room temperature before incorporating, this will make it a lot easier to combine the ingredients together. We used cheddar cheese, but you can use a mixture of mozzarella and cheddar or opt for your favorite combination.
ADDITIONS – For the richest consistency, use full-fat sour cream and whole milk.
How to Make Twice Baked Potato Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400F.
- Wash potatoes and poke holes into each with a fork. Place the potatoes on a baking sheet and bake for about 60-75 minutes. A fork should be able to easily pierce through when cooked. You can boil the potatoes if preferred.
- Once cool enough to touch (but still warm) cut the potatoes in half lengthwise, spoon out the inside (no need to keep the skins), and add them to a large mixing bowl. Reduce the oven heat to 375F.
- Add in cream cheese, sour cream, milk, salted butter, garlic powder and ground pepper, then mix well (note: you can do this by hand with a potato masher or with a hand mixer).
- Mix in half of the cheddar cheese, ¾ of the bacon bits, and half of the green onions, reserving the rest for topping and garnish.
- Lightly spray a 9×13 casserole dish and add your mixture in, then top with the remaining cheddar cheese.
- Bake at 375F for about 20-25 minutes, the cheese should be melted. If desired, you can change your oven to broil for a couple of minutes to make the top golden.
- Garnish with the remaining bacon and green onions and serve warm.
Frequently Asked Questions & Expert Tips
Yes, you can prepare the casserole a day in advance and store it wrapped with plastic wrap or an air-tight lid in the refrigerator. Allow the dish to rest at room temperature for around 20-25 minutes before baking in the oven (especially if you are using a glass dish).
Yes, you can freeze the baked and fully cooled twice baked potato casserole. Wrap it a few times in plastic wrap followed by a layer of aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight.
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a 350F oven or in the microwave.
Serving Suggestions
Twice baked potato casserole is a versatile side that pairs really well with a variety of main courses. Try it with grilled meats such as steak or chicken, meatloaf, pork tenderloin, the list goes on and on. It can be served with anything you would eat regular mashed potatoes with, and that’s a lot!
We especially love bringing this dish to potlucks or holiday parties. It doesn’t last long on the table, that’s for sure. Enjoy garnished with sliced green onions and crumbled bacon.
More Potato Recipes
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Twice Baked Potato Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 5 pounds russet potatoes 8-10 potatoes
- 4 ounces cream cheese softened at room temperature
- 1 cup sour cream full fat
- 1 cup whole milk
- ¼ cup salted butter softened
- 1 teaspoon garlic powder
- ½ teaspoon ground pepper
- 4 cups shredded cheddar cheese divided
- 12 slices bacon cooked and crumbled, divided
- 6 green onions sliced, divided
Things You’ll Need
- Potato Masher or hand mixer
Before You Begin
- Just like your typical twice baked potato, we’ll be using russet potatoes. Any starchy variety such as Idaho or even Yukon gold will work here.
- Make sure your cream cheese and butter is softened to room temperature before incorporating, this will make it a lot easier to combine the ingredients together.
- We used cheddar cheese, but you can use a mixture of mozzarella and cheddar or opt for your favorite combination.
- For the richest consistency, use full-fat sour cream and whole milk.
Instructions
- Preheat oven to 400F.
- Wash potatoes and poke holes into each with a fork. Place the potatoes on a baking sheet and bake for about 60-75 minutes. A fork should be able to easily pierce through when cooked. You can boil them if preferred.
- Once cool enough to touch (but still warm) cut the potatoes in half lengthwise, spoon out the inside (no need to keep the skins), and add them to a large mixing bowl. Reduce the oven heat to 375F.
- Add in cream cheese, sour cream, milk, salted butter, garlic powder and ground pepper, then mix well (note: you can do this by hand with a potato masher or with a hand-mixer).
- Mix in half of the cheddar cheese, ¾ of the bacon bits, and half of the green onions, reserving the rest for topping and garnish.
- Lightly spray a 9×13 casserole dish and add your mixture in, then top with the remaining cheddar cheese.
- Bake at 375F for about 20-25 minutes, the cheese should be melted. If desired, you can change your oven to broil for a couple of minutes to make the top golden.
- Garnish with the remaining bacon and green onions and serve warm.
Expert Tips & FAQs
- Make Ahead – You can prepare the casserole a day in advance and store it wrapped with plastic wrap or an air-tight lid in the refrigerator. Allow the dish to rest at room temperature for around 20-25 minutes before baking in the oven (especially if you are using a glass dish).
- Storing – Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a 350F oven or in the microwave.
- Freezing – You can freeze the baked and fully cooled twice baked potato casserole. Wrap it a few times in plastic wrap followed by a layer of aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight.
Nutrition
Kristen Rittmer
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