This Twice Baked Potato Casserole is rich, creamy, and loaded with crispy bacon and melted cheddar in every scoop. I started making this for Thanksgiving a few years back when I wanted all the flavor of Twice Baked Potato Casserole without the fuss of stuffing individual skins. The result is a silky, golden casserole that feeds a crowd and tastes like comfort in a dish.
If you're looking for more cozy sides, try my Broccoli Cheese Pasta or Mushroom and Spinach Lasagna for easy weeknight dinners.
Why You'll Love This Twice Baked Potato Casserole
Feeds a crowd. This mashed Twice Baked Potato Casserole serves 12, making it ideal for family gatherings, potlucks, or holiday dinners.
Rich and creamy. The combination of butter, sour cream, cream cheese, and cheddar creates a velvety texture that's hard to resist.
Loaded with bacon. Crispy bacon mixed into the Twice Baked Potato Casserole and sprinkled on top adds smoky, savory flavor in every bite.
Easier than individual Twice Baked Potato Casserole. You get all the flavor without the extra work of stuffing and baking individual potato skins.
Jump to:
- Why You'll Love This Twice Baked Potato Casserole
- Twice Baked Potato Casserole Ingredients
- How to Make It
- Substitutions and Variations
- The Story Behind This Casserole
- When Emma Came Over for Dinner
- Equipment You'll Need
- Storage and Reheating Tips
- Serving Suggestions
- Top Tip
- FAQ
- Related
- Pairing
- Twice Baked Potato Casserole
Twice Baked Potato Casserole Ingredients
Here's what you need to make this easy baked potato casserole.
See Recipe Card Below This Post For Ingredient Quantities
Potatoes & Bacon
- Russet potatoes: The base of the casserole. Russets get fluffy and creamy when baked and mashed, making them ideal for this dish.
- Vegetable oil: Brushing the potatoes with oil before baking helps the skins crisp up and makes them easier to scoop later.
- Bacon: Half gets mixed into the potato filling for flavor throughout, and half gets sprinkled on top for a crispy finish.
Creamy Potato Mixture
- Butter, softened: Adds richness and a silky texture to the mashed potatoes.
- Sour cream: Brings tanginess and keeps the casserole moist and creamy.
- Milk: Thins out the mixture slightly so it's smooth and easy to spread.
- Cream cheese, softened: Makes the potatoes extra rich and velvety. Softened cream cheese blends more easily.
- Garlic powder: Adds a mild, savory flavor that complements the cheese and bacon.
- Salt: Enhances all the flavors. The potatoes need enough salt to avoid tasting bland.
- Black pepper, freshly cracked: Adds a subtle kick and balances the richness.
- Cheddar cheese, shredded & divided: Sharp cheddar gives the casserole bold, cheesy flavor. Half goes into the mixture, and half gets sprinkled on top for a melted, bubbly finish.
For Finishing
- Nonstick cooking spray: Prevents the casserole from sticking to the dish.
- Green onions, thinly sliced: Adds a fresh, bright garnish and a pop of color.
How to Make It
This twice baked mashed potato casserole comes together in a few straightforward steps.
Preheat the oven: Set your oven to 400°F and line a baking sheet with parchment paper to make cleanup easier.
Prepare the potatoes: Wash and dry all six russet potatoes, then pierce each one several times with a fork. Brush them with vegetable oil and place them on the prepared baking sheet. Bake for 40 to 60 minutes, depending on their size, until they're fork-tender and the insides are soft and fluffy.
Cook the bacon: While the potatoes bake, lay the bacon strips on another parchment-lined baking sheet. Bake for 15 to 20 minutes until crispy. Let the bacon cool, then crumble it into small pieces. Set aside half for mixing into the casserole and half for topping.
Prep the mashed potatoes: Reduce the oven temperature to 375°F. When the potatoes are cool enough to handle, cut three of them in half lengthwise and scoop the flesh into a large mixing bowl. You can save the skins for another use, like crispy potato skins, or discard them.
Combine the ingredients: Add the remaining three whole potatoes to the bowl along with half of the crumbled bacon, softened butter, sour cream, milk, softened cream cheese, 1 cup of shredded cheddar, garlic powder, salt, and freshly cracked black pepper. Mash everything together with a potato masher or fork until smooth and well combined. The mixture should be creamy and fluffy.
Assemble the casserole: Grease a 9×13-inch oven-safe dish with nonstick cooking spray. Spread the potato mixture evenly across the bottom of the dish. Sprinkle the remaining cheddar cheese and crumbled bacon over the top, covering the surface.
Bake until bubbly: Bake the casserole uncovered for 25 minutes, or until the cheese is fully melted, bubbly, and golden around the edges.
Garnish and serve: Remove the casserole from the oven and top with thinly sliced green onions for a fresh finish. Serve warm and enjoy the creamy, cheesy goodness.
Substitutions and Variations
Use different potatoes. Yukon Gold potatoes work well if you prefer a creamier, buttery texture. Avoid waxy potatoes like red potatoes, as they don't mash as smoothly.
Swap the cheese. Try Gruyère, Monterey Jack, or a sharp white cheddar for a different flavor profile.
Make it lighter. Use Greek yogurt instead of sour cream, reduce the butter, and swap whole milk for a lower-fat option.
Add more toppings. Sprinkle on crispy fried onions, chives, or extra green onions for added texture and flavor.
Make it vegetarian. Skip the bacon and add sautéed mushrooms, caramelized onions, or roasted garlic for depth.
The Story Behind This Casserole
Twice Baked Potato Casserole takes everything you love about classic twice baked potatoes and turns it into a shareable dish. Instead of scooping, filling, and baking each potato individually, you mash everything together into one big, creamy casserole topped with cheese and bacon.
This cheddar and bacon Twice Baked Potato Casserole brings together tender russet potatoes, tangy sour cream, cream cheese, butter, and sharp cheddar. The potatoes get baked until soft, then mashed with all the good stuff before going back into the oven for a final bake. The top gets bubbly and golden, and the bacon adds a salty, smoky crunch that makes every bite feel indulgent.
It's the kind of dish that works for holidays, potlucks, or any time you want a holiday potato side dish that feels special but doesn't require too much hands-on work.
When Emma Came Over for Dinner
Emma showed up one Sunday evening while I was pulling this casserole out of the oven. She leaned over the counter, eyes wide, and said, "Wait, is that what I think it is? That smells unreal."
I scooped her a big spoonful, the cheese stretching as I lifted it onto her plate. She took a bite, closed her eyes, and then laughed. "Okay, this is ridiculous. Why does this taste better than regular Twice Baked Potato Casserole?"
I'd accidentally added a little too much garlic powder to the mix, but honestly, it worked. The creamy potatoes, the crispy bacon on top, and that sharp cheddar made it impossible to stop at one serving. Emma went back for seconds before I'd even finished plating mine.
Equipment You'll Need
- Oven: For baking the potatoes, bacon, and casserole.
- 9×13-inch oven-safe dish: The perfect size for this recipe.
- Baking sheets: One for the potatoes, one for the bacon.
- Parchment paper: Prevents sticking and makes cleanup easy.
- Large mixing bowl: For mashing and combining the ingredients.
- Potato masher or fork: Breaks down the potatoes into a smooth, creamy texture.
- Knife for slicing potatoes: Helps you cut and scoop the potato flesh.
- Spoon for scooping and spreading: Distributes the potato mixture evenly in the dish.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better after a day or two.
Reheat in the oven at 350°F for 15 to 20 minutes until warmed through. Cover with foil to prevent the top from drying out.
Freeze for later. This casserole freezes well. Assemble it completely, but don't bake it. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight, then bake as directed.
Make ahead. Prepare the casserole up to a day in advance, cover it tightly, and refrigerate. Bake it when you're ready to serve.
Serving Suggestions
Pair with roasted meats. This twice baked potato casserole goes beautifully with roasted chicken, grilled steak, or baked ham.
Serve alongside vegetables. Add roasted Brussels sprouts, green beans, or a simple salad like my Avocado Egg Salad to balance the richness.
Make it a holiday spread. Serve this casserole with Ultimate Club Sandwich or other crowd-pleasing sides for Thanksgiving, Christmas, or Easter.
Top with extra garnishes. Offer sour cream, chives, hot sauce, or crispy jalapeños on the side so everyone can customize their plate.
Top Tip
Soften the cream cheese and butter first. Room-temperature cream cheese and butter blend more easily and create a smoother texture.
Don't skip baking the potatoes. Baking brings out their natural sweetness and fluffy texture. Boiling them can make the casserole watery.
Divide the bacon and cheese. Mixing half into the potatoes and saving half for the top ensures every layer has flavor and texture.
Taste and adjust seasoning. Potatoes need more salt than you might think. Taste the mixture before baking and add more if needed.
Let it rest before serving. Give the casserole 5 to 10 minutes to set after baking so it's easier to scoop and serve.
FAQ
Can I make this Twice Baked Potato Casserole ahead of time?
Yes. Assemble the Twice Baked Potato Casserole completely, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When you're ready to serve, bake it as directed. You may need to add a few extra minutes to the baking time if it's cold from the fridge.
Can I use different cheeses?
Absolutely. Gruyère, Monterey Jack, pepper jack, or a sharp white cheddar all work well. You can also use a mix of cheeses for more complex flavor.
How do I make this dish gluten-free?
This Twice Baked Potato Casserole is naturally gluten-free as long as you check that your bacon and other packaged ingredients don't contain gluten. All the main ingredients, potatoes, cheese, cream, and butter, are gluten-free.
Can I use heavy cream instead of milk?
Yes. Heavy cream will make the Twice Baked Potato Casserole even richer and creamier. You can also use half-and-half if you want something in between milk and heavy cream.
Related
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Pairing
These are my favorite dishes to serve with Twice Baked Potato Casserole
Twice Baked Potato Casserole
Ingredients
Method
- Preheat the oven to 400°F (200°C) and line two baking trays with parchment paper.
- Pierce each potato several times with a fork, brush with vegetable oil, and place on one tray. Bake until fork-tender, about 1 hour.
- Place bacon on the second tray and bake for 15-20 minutes until crisp. Remove and crumble once cooled.
- When potatoes are done, reduce oven temperature to 375°F (190°C). Allow potatoes to cool slightly.
- Scoop the insides of all potatoes into a large mixing bowl, leaving skins aside.
- Add half of the crumbled bacon, butter, sour cream, milk, cream cheese, 1 cup of cheddar cheese, garlic powder, salt, and black pepper. Mash and fold together until smooth and creamy.
- Grease a 9x13-inch baking dish and transfer the mashed potato mixture into it, spreading evenly.
- Top with remaining cheddar cheese and crumbled bacon.
- Bake uncovered for 25 minutes until cheese is melted and bubbly. Remove from oven and garnish with sliced green onions.
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