This twice baked potato casserole is the ultimate comfort side dish that fits perfectly with almost any dinner. It blends creamy mashed potatoes with tangy sour cream, smoky bacon, and sharp cheddar cheese for that irresistible, cozy flavor everyone loves. Each bite is rich, fluffy, and cheesy ; everything you want in a hearty potato bake.
I’ve been making this twice baked potato casserole for years, and it never disappoints. It has all the flavor of traditional twice baked potatoes but skips the hassle of stuffing individual potato skins. Just mix, bake, and serve ; it’s simple, satisfying, and always a crowd favorite.
Why This Comfort Food Classic Never Goes Out of Style
The twice baked potato casserole has become a staple at dinner tables across America because it delivers restaurant-quality flavor with home-cooked simplicity. Unlike traditional twice baked potatoes that require baking, scooping, mixing, and re-stuffing each potato individually, this twice baked potato casserole lets you achieve the same amazing taste in half the time. It's essentially a loaded baked potato casserole that brings together everything we love about creamy mashed potatoes with the indulgent toppings of potato skins.
This twice baked potato casserole pairs beautifully with grilled steaks, roasted chicken, honey-glazed ham, or even as a standalone vegetarian main course. The recipe is incredibly forgiving and welcomes customization based on what you have in your pantry. Whether you're preparing this twice baked potato casserole for Thanksgiving, Christmas dinner, or a simple Tuesday night meal, it's guaranteed to become one of your most-requested dishes.
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Ingredients
For the Potato Base
- Russet potatoes
- Sour cream
- Butter
- Whole milk
- Garlic powder
- Onion powder
- Salt
- Black pepper
For the Toppings
- Shredded cheddar cheese
- Bacon
- Green onions
- Sour cream
See recipe card for quantities.
Instructions
Step 1: Prepare and Cook the Potatoes
- Preheat your oven to 350°F and grease a 9x13-inch baking dish with butter or cooking spray.
- Wash and peel the russet potatoes, then cut them into 2-inch chunks for even cooking.
- Place potato chunks in a large pot and cover with cold water by about an inch.
- Add a generous pinch of salt to the water and bring to a boil over high heat.
- Reduce heat to medium and simmer for 15-20 minutes until potatoes are fork-tender.
- Drain the potatoes thoroughly and return them to the hot pot to let excess moisture evaporate for 2 minutes.
Step 2: Create the Creamy Potato Mixture
- Mash the drained potatoes using a potato masher or electric mixer until smooth with just a few small lumps remaining.
- Add the melted butter, sour cream, and warm milk to the mashed potatoes.
- Mix until everything is well combined and the texture is creamy but not gluey.
- Stir in garlic powder, onion powder, salt, and black pepper to taste.
- Fold in 1 cup of shredded cheddar cheese and half of the crumbled bacon.
- Mix gently until the cheese begins to melt into the warm potatoes.
Step 3: Assemble the Casserole
- Transfer the potato mixture into your prepared 9x13-inch baking dish.
- Spread the mixture evenly using a spatula, creating a smooth top surface.
- Sprinkle the remaining 1 cup of cheddar cheese evenly over the entire surface.
- Scatter the remaining bacon crumbles on top of the cheese layer.
- Add half of the sliced green onions for color and flavor.
Step 4: Bake to Golden Perfection
- Place the assembled twice baked potato casserole in the preheated 350°F oven.
- Bake uncovered for 25-30 minutes until the cheese is melted and bubbly.
- For a crispy golden top, switch to broil for the last 2-3 minutes, watching carefully.
- Remove from oven when the edges are slightly golden and the center is hot throughout.
- Let the casserole rest for 5 minutes before serving to allow it to set properly.
- Garnish with remaining green onions and serve with extra sour cream on the side.
Expert Cooking Tips
Key tips for perfect twice baked potato casserole:
- Don't overmix ; mix just until combined for fluffy potatoes.
- Use warm dairy ; cold milk makes dense potatoes.
- Season in layers ; taste after mashing and after adding dairy.
- Save toppings ; reserve half the bacon and cheese for topping.
- Let it rest ; wait 5 minutes before serving.
Recipe Variations & Substitutions
One of the best things about twice baked potato casserole is how adaptable it is to different dietary needs and flavor preferences. Here are some delicious ways to customize this recipe:
Dietary Modifications
- Vegetarian version ; simply omit the bacon and add extra cheese, or try tempeh bacon for a smoky flavor without meat.
- Lighter option ; swap sour cream for Greek yogurt, use low-fat cheese, and replace butter with olive oil to cut calories without sacrificing flavor.
- Dairy-free adaptation ; use dairy-free butter, plant-based milk, and vegan cheese alternatives plus coconut cream instead of sour cream.
- Keto-friendly ; replace potatoes with cauliflower for a low-carb version that still delivers on creaminess and comfort.
Flavor Variations
- Ranch-style ; add 2 tablespoons ranch seasoning mix to the potato mixture for extra tang and herb flavor.
- Loaded steakhouse style ; top with blue cheese crumbles, extra bacon, and caramelized onions.
- Southwestern twist ; mix in diced green chiles, pepper jack cheese, and top with jalapeños and cilantro.
- Buffalo chicken version ; fold in shredded rotisserie chicken and buffalo sauce for a hearty main dish.
Equipment Recommendations
- 9x13-inch baking dish ; glass or ceramic works best for even heat distribution in your twice baked potato casserole. Metal pans work but may brown the edges more quickly.
- Large stockpot ; at least 6-quart capacity for boiling the potatoes with plenty of room.
- Potato masher or electric mixer ; a hand masher gives you more control over texture, while a mixer is faster but requires careful watching to avoid overworking.
- Colander ; essential for draining potatoes thoroughly to prevent a watery casserole.
- Sharp vegetable peeler ; makes quick work of peeling 5 pounds of potatoes.
- Cheese grater ; freshly shredded cheese melts better than pre-shredded varieties that contain anti-caking agents.
Storage & Meal Prep Tips
This twice baked potato casserole stores beautifully:
Refrigerator Storage
- Store covered for up to 4 days.
- Reheat at 350°F for 20-25 minutes.
Freezer Instructions
- Freeze this twice baked potato casserole for up to 3 months.
- Thaw overnight, then bake with 10 extra minutes.
Make-Ahead Tips
- Assemble up to 24 hours ahead and refrigerate.
- Add cheese and bacon topping just before baking.
The Secret to Restaurant-Quality Results
Here's my secret weapon for taking this twice baked potato casserole from good to absolutely incredible: after draining your boiled potatoes, return them to the hot empty pot and place it back on the warm (turned-off) burner for 2 minutes. This extra step evaporates any remaining water clinging to the potatoes, which prevents a watery twice baked potato casserole and creates the fluffiest, most restaurant-worthy texture you've ever experienced.
Another pro tip that makes all the difference is using freshly shredded cheese instead of pre-shredded. Pre-shredded cheese contains cellulose to prevent clumping, which also prevents it from melting smoothly into your casserole. Taking three extra minutes to shred your own block of cheddar creates that perfect gooey, stretchy cheese layer that makes this twice baked potato casserole truly unforgettable.
FAQ
How long can you keep a twice baked potato in the refrigerator?
A twice baked potato casserole keeps well for up to 4 days in the fridge. Store it in an airtight container and reheat before serving.
What are the common mistakes in potato bake?
When making a twice baked potato casserole, avoid overmixing, adding cold dairy, or skipping proper draining ; all can make it watery or heavy instead of creamy.
How long to reheat twice baked potato casserole?
Reheat the twice baked potato casserole at 350°F for 20–25 minutes. Cover with foil to keep it moist and prevent the cheese from drying out.
How long to bake twice-baked potatoes for?
Bake the twice baked potato casserole for about 25–30 minutes at 350°F until it’s hot and bubbly. Add a few extra minutes if it was chilled beforehand.
Your New Go-To Side Dish
This twice baked potato casserole is pure comfort food in one easy dish. This twice baked potato casserole delivers creamy, cheesy satisfaction every time.
Try this twice baked potato casserole and see why it's so popular. Also check out our Cheesy Bacon Potato Casserole and Classic Sweet Potato Casserole Recipe!
Happy cooking, friends! May your casserole always be creamy and your cheese perfectly melted 🧀; Emily
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Pairing
These are my favorite dishes to serve with this Twice Baked Potato Casserole recipe:
Twice Baked Potato Casserole
Equipment
- 1 9x13 inch baking dish
- 1 Large pot
- 1 Colander
- 1 Potato masher
- 1 Cheese grater
- 1 Mixing bowl
Ingredients
Main Ingredients
- 5 pounds russet potatoes peeled and cut into chunks
- 1 cup sour cream full-fat or Greek yogurt substitute
- ½ cup butter melted
- 1 cup whole milk warmed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper freshly ground
- 2 cups cheddar cheese shredded, divided
- 8 strips bacon cooked crisp and crumbled
- 4 green onions sliced thin
- extra sour cream for serving
Instructions
- Boil potatoes until tender, then drain.
- Mash with butter, sour cream, and milk.
- Add seasonings, 1 cup cheese, and half the crumbled bacon. Mix well.
- Spread into a 9x13-inch baking dish and top with remaining cheese and bacon.
- Bake at 350°F for 25–30 minutes or until golden and bubbling.
- Let rest 5 minutes, then garnish with green onions. Serve with extra sour cream if desired.
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