Twice Baked Potato Casserole brings together everything you love about twice baked potatoes in a crowd-pleasing, shareable form. This comforting dish transforms the classic twice-baked potato into a creamy, cheesy casserole that’s perfect for family dinners, potlucks, or holiday gatherings.
With a velvety potato base loaded with crispy bacon, sharp cheddar, and fresh chives, this casserole delivers all the indulgent flavors of its inspiration but with less fuss and more serving flexibility. It’s the ultimate comfort food upgrade that will have everyone coming back for seconds!
Why You’ll Love This
- Make-ahead friendly – prepare earlier in the day and bake when ready to serve
- Easier than stuffing individual potatoes but with all the same delicious flavors
- Customizable with your favorite twice-baked potato toppings
- Perfect for feeding a crowd or having delicious leftovers
- Combines creamy, cheesy textures with satisfying crispy edges
Ingredients
- 6 medium to large russet or gold potatoes
- 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 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 slices bacon, cooked crispy and crumbled
- 4 green onions, chopped
Instructions
- Preheat oven to 375°F (190°C). Wash, dry, and prick the potatoes with a fork. Place in the oven and bake for 45-60 minutes or until fork tender.
- Plunge the baked potatoes into ice-cold water. Using your fingers, gently peel the potatoes. Cut the hot potatoes into large cubes and scoop into a large bowl.
- Add butter, sour cream, milk, onion powder, garlic powder, salt, pepper, ½ cup cheddar cheese, ½ cup Monterey Jack cheese, half the bacon, and half the scallions. Mash with a handheld potato masher and transfer to a 2-quart baking dish sprayed with nonstick cooking spray.
- Top with the remaining cheese, bacon, and green onions. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted and the casserole is heated through.
Tips & Variations
- For extra richness, add 2-3 tablespoons of ranch seasoning to the potato mixture
- Make it spicy by adding diced jalapeños or a dash of hot sauce
- Substitute Greek yogurt for sour cream for a lighter version
- Add roasted garlic instead of garlic powder for deeper flavor
- For a complete meal, mix in 1-2 cups of shredded rotisserie chicken
- Save time by using pre-cooked bacon bits (though fresh bacon tastes better)
Serving Suggestions
This hearty casserole pairs beautifully with a simple green salad dressed with vinaigrette to balance the richness. It’s also excellent alongside grilled or roasted meats like steak, chicken, or pork chops.
For a special occasion meal, serve with steamed broccoli or roasted asparagus and dinner rolls. The casserole is substantial enough to be the star of the meal with just a vegetable side.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 1-2 minutes or until heated through.
- For make-ahead preparation, assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if cooking from cold.
FAQs
Can I freeze this casserole?
Yes, you can freeze it before or after baking. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I use different types of potatoes?
Russets work best for their fluffy texture, but Yukon Golds can be substituted for a creamier result.
How do I know when the casserole is done?
The casserole is ready when it’s hot throughout, the cheese is melted and slightly golden, and the edges are bubbling.
Can I make this vegetarian?
Absolutely! Simply omit the bacon or substitute with plant-based bacon, smoked paprika, or roasted mushrooms for a savory element.
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