Introduction

Twice Baked Potato Casserole is a comforting and cheesy dish perfect for family dinners or holiday gatherings. Loaded with creamy mashed potatoes, sharp cheddar, crispy bacon, and fresh green onions, it’s a delicious upgrade from your usual side.

Twice Baked Potato Casserole Recipe - Recipe Image

Ingredients

6 large russet potatoes
4 tbsp. butter, softened, plus more for pan
4 oz. cream cheese, softened
1 cup sour cream
1 1/2 cups whole milk
2 3/4 cups shredded cheddar, divided
10 slices cooked bacon, crumbled
5 green onions, sliced
3/4 tsp. garlic powder
Kosher salt
Freshly ground black pepper

Instructions

Step 1: Preheat the oven to 400°F. Place the potatoes directly on the oven rack and bake until they are soft and easily pierced with a knife tip, about 1 hour to 1 hour 15 minutes depending on size. Remove and let cool slightly.
Step 2: Slice the warm potatoes in half and scoop out the flesh into a large bowl, discarding the skins.
Step 3: Mash the potato flesh and stir in butter, cream cheese, sour cream, and milk until smooth and the butter and cream cheese are melted. Fold in 2 cups of cheddar, three quarters of the bacon, three quarters of the green onions, and garlic powder. Season with salt and pepper to taste.
Step 4: Butter a medium baking dish and spread the potato mixture evenly into it. Sprinkle the remaining 3/4 cup of cheddar cheese on top.
Step 5: Bake for about 20 minutes until the cheese is melted. Then switch the oven to broil and broil for 2 to 3 minutes until the top is golden and bubbly. Let cool for 10 minutes.
Step 6: Garnish the casserole with the remaining bacon and green onions before serving.

Tips & Variations

Use Yukon Gold potatoes for a creamier texture instead of russets.
Add chopped chives or parsley for an extra fresh flavor.
For a spicy kick, mix in a pinch of smoked paprika or cayenne pepper.
Swap out bacon for cooked sausage or omit it for a vegetarian version.
Prepare the potato mixture a day ahead and refrigerate; bake when ready to serve.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes, to keep it creamy and delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shredded cheese for this recipe?

Yes, frozen shredded cheese works fine, though fresh shredded cheese usually melts more smoothly for a creamier texture.

How do I make this dish ahead of time?

Complete steps 1 through 4, cover the dish tightly with foil, and refrigerate. When ready, bake at 400°F for 25-30 minutes, then broil for a few minutes to brown the top before adding bacon and green onions.

Twice Baked Potato Casserole Recipe

Print Recipe

★★★★★

4.5 from 66 reviews

This Twice Baked Potato Casserole is a comforting, cheesy dish featuring tender russet potatoes mashed with cream cheese, sour cream, and butter, then loaded with cheddar cheese, bacon, and green onions. Baked to golden perfection, it makes a perfect side for family dinners or gatherings.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

6 large russet potatoes
4 tbsp. butter, softened, plus more for pan
4 oz. cream cheese, softened
1 cup sour cream
1 1/2 cups whole milk
2 3/4 cups shredded cheddar, divided
10 slices cooked bacon, crumbled
5 green onions, sliced
3/4 tsp. garlic powder
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Preheat and Bake Potatoes: Preheat your oven to 400°F (200°C). Place the whole russet potatoes directly on the oven rack and bake until they’re tender and easily pierced with a knife tip, which usually takes between 1 hour to 1 hour 15 minutes depending on their size. Once done, remove them and allow to cool slightly.
Prepare Potato Flesh: Slice the warm potatoes in half lengthwise. Using a spoon, carefully scoop out the flesh into a large bowl, discarding the skins.
Mash and Mix: Mash the potato flesh thoroughly and incorporate the softened butter, cream cheese, sour cream, and whole milk. Stir well until the butter and cream cheese are fully melted and the mixture is smooth. Next, fold in 2 cups of shredded cheddar, most of the crumbled bacon (about three-quarters), most of the sliced green onions (around three-quarters), and sprinkle the garlic powder. Season generously with kosher salt and freshly ground black pepper to taste.
Prepare Baking Dish and Fill: Lightly butter a medium-sized baking dish to prevent sticking. Transfer the potato mixture evenly into the dish and sprinkle the remaining 3/4 cup of shredded cheddar cheese over the top.
Bake and Broil: Place the casserole in the oven and bake until the cheese is melted and bubbly, about 20 minutes. Then, switch the oven to the broil setting and broil for 2 to 3 minutes until the cheese develops a golden-brown crust. Remove from oven and let it cool for about 10 minutes before serving.
Garnish and Serve: Finally, top the casserole with the remaining bacon crumbles and sliced green onions for added flavor and a fresh touch. Serve warm and enjoy!

Notes

Using russet potatoes is key for the right fluffy texture.
Allow potatoes to cool slightly to handle safely but remain warm for easier mashing.
Adjust garlic powder and seasoning according to taste preference.
Broil carefully to avoid burning the cheese topping.
This dish can be prepared a day ahead; assemble and refrigerate, then bake as instructed before serving.

Keywords: twice baked potato casserole, cheesy potato casserole, potato side dish, baked potatoes, comfort food, bacon cheddar potatoes