Twice Baked Potato Casserole Recipe

If you’re like me, you can never say no to a good potato dish. Whether mashed, roasted, fried, or baked, potatoes are comfort food at its finest. But when I first discovered the magic of a twice baked potato casserole, I knew I had stumbled upon something truly special. Imagine everything you love about twice baked potatoes—gooey cheese, creamy filling, crispy bacon—transformed into a shareable, scoopable casserole. This dish has become a staple in my kitchen for family dinners and gatherings, and I’m pretty sure it’s about to become a favorite in yours too.

Twice Baked Potato Casserole Recipe

I still remember the first time I made this for a potluck dinner. I was nervous it wouldn’t hold up among all the other dishes, but as soon as I set it down on the table, it started disappearing faster than I could believe. One friend came up to me, plate in hand, and asked, “What is this? It’s like mashed potatoes and baked potatoes had a baby!” That moment sealed the deal—it’s been my go-to ever since. The way the sharp cheddar melts into the creamy potatoes and the bacon adds a smoky crunch… it’s just heaven.

A classic with a twist: the origins of twice baked potatoes

The concept of twice baked potatoes isn’t new, but turning it into a casserole is a modern twist that makes it even more crowd-friendly. Traditionally, twice baked potatoes involve baking the potatoes, scooping out the insides, mixing them with cheese and other goodies, and then stuffing them back into their skins. While delicious, the individual servings can be a bit tedious for larger groups. Enter the casserole version—a genius solution that takes the same flavors but makes it easier to prepare and serve. Plus, casseroles have this cozy, old-school vibe that’s perfect for family-style meals.

Let’s talk ingredients: creamy, cheesy, and indulgent

This recipe revolves around simple, pantry-friendly ingredients that work together to create a rich and satisfying dish. Here’s why they shine:

  • Potatoes: Russet or gold potatoes are perfect here. They mash beautifully and soak up all the creamy, cheesy goodness. If you’re out of russets, Yukon Golds are a great substitute with their buttery flavor.
  • Butter: A must for creamy potatoes. Opt for unsalted butter so you can control the seasoning.
  • Sour cream: Adds a tangy richness. If you need a substitute, Greek yogurt works well and adds a bit of protein.
  • Milk: Helps achieve that perfect creamy texture. Whole milk is ideal, but 2% works too. For a dairy-free option, unsweetened almond or oat milk can step in.
  • Cheeses: Sharp cheddar brings bold flavor, while Monterey Jack melts beautifully. You can swap in other melty cheeses like Gruyère or Colby Jack if you prefer.
  • Bacon: Crispy, smoky, and irresistible. Turkey bacon is a great alternative if you’re looking to cut back on fat.
  • Green onions: These add freshness and a pop of color. Chives can be used as a milder substitute.
  • Seasonings: Garlic powder, onion powder, salt, and pepper are simple but effective. Adjust to taste based on your preferences.
Twice Baked Potato Casserole Recipe

Kitchen tools: what you’ll need

To make this casserole, you don’t need any fancy equipment. Just a few essentials:

  • Potato masher: A handheld masher works best for achieving a slightly chunky texture. If you don’t have one, a fork will do the trick.
  • 2-quart baking dish: The perfect size for this recipe. If you’re scaling up, just grab a larger dish.
  • Foil: For covering the dish while it bakes to prevent it from drying out.
  • Nonstick spray: To keep cleanup easy and hassle-free.

Step-by-step: how to make the best twice baked potato casserole

  1. Bake the potatoes: Start by preheating your oven to 375°F. Wash and dry your potatoes, then prick them with a fork to let the steam escape as they bake. Bake for 45-60 minutes, or until they’re fork-tender. If you’re short on time, you can microwave them, but baking brings out that earthy flavor.
  2. Peel and cube: Once the potatoes are baked, plunge them into ice-cold water. This makes peeling a breeze—just rub the skins off with your fingers. Cut the potatoes into large chunks and transfer them to a big mixing bowl.
  3. Mash and mix: While the potatoes are still warm, add butter, sour cream, milk, onion powder, garlic powder, salt, pepper, 1/2 cup of cheddar, 1/2 cup of Monterey Jack, half the crumbled bacon, and half the green onions. Mash everything together until it’s combined but still has a bit of texture.
  4. Assemble the casserole: Spoon the potato mixture into a greased 2-quart baking dish. Smooth it out, then top with the remaining cheese, bacon, and green onions.
  5. Bake to perfection: Cover the dish with foil and bake at 375°F for 30 minutes. Then, uncover and bake for another 10 minutes until the cheese is melted and bubbly.
  6. Serve and enjoy: Let the casserole cool for a few minutes before digging in. Trust me, this step is the hardest part!
Twice Baked Potato Casserole Recipe

Variations to make it your own

  • Lighter version: Use Greek yogurt instead of sour cream and turkey bacon instead of regular bacon. You can also swap out some of the butter for olive oil.
  • Vegetarian-friendly: Skip the bacon and add sautéed mushrooms or roasted red peppers for a meaty texture and extra flavor.
  • Spicy twist: Mix in diced jalapeños or a dash of cayenne pepper for some heat. Pepper jack cheese is another great addition for spice lovers.
  • Seasonal flair: Add roasted butternut squash or caramelized onions in the fall, or stir in fresh herbs like dill or parsley in the summer.
  • International flavors: Incorporate crumbled feta and sun-dried tomatoes for a Mediterranean spin, or add taco seasoning and top with salsa for a Tex-Mex vibe.

Serving ideas: bring on the toppings

When it comes to presentation, I like to sprinkle a little extra green onion on top for a pop of color. You can also garnish with a dollop of sour cream or a sprinkle of smoked paprika for extra flair. Pair it with a simple green salad or roasted vegetables to round out the meal. For a heartier spread, serve it alongside grilled chicken, steak, or even a bowl of chili. It’s the ultimate side dish that works with just about anything!

What to drink with it?

This casserole pairs beautifully with a crisp white wine like Chardonnay or a dry Riesling. If you’re more of a beer person, a light lager or amber ale works well to balance the richness. And for non-alcoholic options, a sparkling apple cider or a cold glass of iced tea is always a hit.

Storage and reheating tips

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave, or warm the whole casserole in the oven at 350°F until heated through. If it seems a bit dry, add a splash of milk before reheating to bring back the creaminess.

Scaling the recipe for a crowd (or just yourself)

This recipe easily doubles if you’re feeding a crowd—just use a larger baking dish and extend the baking time slightly. For smaller servings, halve the ingredients and use a smaller dish. Either way, the flavors stay just as amazing!

Common issues and how to avoid them

  • Potatoes too dry: Make sure to use enough milk and sour cream. If they seem too thick while mashing, add a splash more milk.
  • Cheese not melting: Covering the dish with foil helps the cheese melt evenly. Don’t skip that step!
  • Overbaking: Keep an eye on it during the final 10 minutes to prevent the top from drying out.

Give it a try!

If you’re looking for a crowd-pleasing side dish that’s easy to make and downright delicious, this twice baked potato casserole is it. Whether you’re serving it at a holiday dinner, a casual family gathering, or just a cozy weeknight meal, it’s sure to become a fast favorite. So grab your potatoes, preheat your oven, and let’s make some magic!

Twice Baked Potato Casserole Recipe

FAQs

1. Can I make this ahead of time?
Yes! Assemble the casserole, cover it with foil, and store it in the fridge for up to 24 hours. Bake it as directed when you’re ready to serve.

2. Can I freeze this casserole?
Absolutely. Just assemble it and freeze before baking. When ready, thaw overnight in the fridge and bake as instructed.

3. What’s the best way to reheat it?
Pop it in the oven at 350°F until heated through. Add a splash of milk if needed to keep it creamy.

4. Can I use sweet potatoes instead of russet potatoes?
Sure! Sweet potatoes will give it a completely different flavor but are equally delicious.

5. How do I make this dairy-free?
Swap the butter for a plant-based alternative, use dairy-free milk, and skip the cheese or use a dairy-free cheese substitute.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Twice Baked Potato Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy, cheesy twice baked potato casserole loaded with bacon and green onions. Perfect for any occasion!

  • Total Time: 1 hour 55 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 6 medium to large potatoes russet or gold
  • 4 tablespoons unsalted butter
  • ¾ cup sour cream
  • ½ cup whole or 2% milk
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack
  • 8 slices bacon cooked crispy and crumbled
  • 4 green onions

Instructions

  • Bake the potatoes: Start by preheating your oven to 375°F. Wash and dry your potatoes, then prick them with a fork to let the steam escape as they bake. Bake for 45-60 minutes, or until they’re fork-tender. If you’re short on time, you can microwave them, but baking brings out that earthy flavor.
  • Peel and cube: Once the potatoes are baked, plunge them into ice-cold water. This makes peeling a breeze—just rub the skins off with your fingers. Cut the potatoes into large chunks and transfer them to a big mixing bowl.
  • Mash and mix: While the potatoes are still warm, add butter, sour cream, milk, onion powder, garlic powder, salt, pepper, 1/2 cup of cheddar, 1/2 cup of Monterey Jack, half the crumbled bacon, and half the green onions. Mash everything together until it’s combined but still has a bit of texture.
  • Assemble the casserole: Spoon the potato mixture into a greased 2-quart baking dish. Smooth it out, then top with the remaining cheese, bacon, and green onions.
  • Bake to perfection: Cover the dish with foil and bake at 375°F for 30 minutes. Then, uncover and bake for another 10 minutes until the cheese is melted and bubbly.
  • Serve and enjoy: Let the casserole cool for a few minutes before digging in. Trust me, this step is the hardest part!

Notes

Serving ideas: bring on the toppings

When it comes to presentation, I like to sprinkle a little extra green onion on top for a pop of color. You can also garnish with a dollop of sour cream or a sprinkle of smoked paprika for extra flair. Pair it with a simple green salad or roasted vegetables to round out the meal. For a heartier spread, serve it alongside grilled chicken, steak, or even a bowl of chili. It’s the ultimate side dish that works with just about anything!

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: dinner

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star