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Twice-Baked Potato Casserole is perfect when I want all the creamy goodness of twice-baked potatoes without the scooping and stuffing. The top turns golden and bubbly with melted cheddar and crispy bacon, while the fluffy mashed potatoes stay rich and buttery with tangy sour cream. It’s comfort food made easier and feeds a crowd. You’ll wish you made a bigger pan.
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I make this for Thanksgiving, Christmas dinners, potlucks, and weekend family gatherings because it’s a crowd-pleaser that feeds everyone with little effort. It’s the perfect comfort food side dish when you want loaded potatoes without the fuss, and it travels well. The casserole stays fresh in the fridge for about 4 days or freezes for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Twice-Baked Potato Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to turn baked potatoes into a creamy, loaded casserole that everyone will love.
Bake the Potatoes
Preheat your oven to 375°F. I like using this oven thermometer to ensure the temperature is accurate so the potatoes bake evenly.
Pierce each russet potato a few times with a fork so steam can escape while they bake. Place them directly on the oven rack and bake for about 60 minutes until they’re fork-tender. Let them cool slightly so you can handle them without burning yourself.
Prepare the Potato Mixture
Peel the baked russets and transfer the flesh to a large bowl. Add the sour cream, milk, softened butter, garlic powder, onion powder, salt, and black pepper.
Mash potatoes and other ingredients together until smooth and creamy. Use a potato masher; you want a fluffy texture without lumps. A potato ricer like this one gives an extra-smooth, lump-free texture for restaurant-quality results.
Fold in ¾ cup of the shredded cheddar cheese, half of the bacon pieces, and half of the chopped green onions.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Assemble the Casserole
Spread the potato mixture evenly into a lightly greased 9×13-inch baking dish. Sprinkle the remaining cheese and the remaining bacon over the top.
Bake Until Bubbly
Bake the casserole uncovered for 20 to 25 minutes until it’s hot throughout and bubbling around the edges. For a golden, slightly crispy cheese topping, turn on your broiler for an additional 1 to 2 minutes. Watch it closely so the cheese doesn’t burn.
Serve and Garnish
Remove from the oven and garnish with the remaining green onions before serving warm. The casserole is best enjoyed fresh from the oven, with the cheese still melty and the bacon crispy on top. Enjoy!
If you need to transport it, an insulated casserole carrier keeps it hot for potlucks, holiday dinners, or family gatherings.
Twice Baked Potato Casserole
Equipment
Ingredients
- 2 pounds russet potatoes scrubbed
- ½ cup sour cream
- ¼ cup milk
- 2 tablespoons unsalted butter softened
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese divided
- ½ cup cooked bacon pieces
- ½ cup chopped green onions
Instructions
- Preheat oven to 375°F (190°C).
- Pierce each potato with a fork and place them directly on the oven rack. Bake for about 60 minutes, or until fork-tender. Allow to cool slightly.2 pounds russet potatoes
- Peel the baked potatoes and transfer the flesh to a large mixing bowl.
- Add the sour cream, milk, butter, garlic powder, onion powder, salt, and pepper. Mash until smooth and creamy.½ cup sour cream, ¼ cup milk, 2 tablespoons unsalted butter, ½ teaspoon garlic powder, ½ teaspoon onion powder, Salt and pepper
- Stir in ¾ cup of cheddar cheese, half of the bacon, and half of the green onions.1 cup shredded cheddar cheese, ½ cup cooked bacon pieces, ½ cup chopped green onions
- Spread the mixture evenly into a lightly greased 9×13-inch baking dish.
- Sprinkle the remaining ¼ cup of cheddar cheese and remaining bacon over the top. Bake uncovered for 20–25 minutes, until hot and bubbly.
- For a golden cheesy top, broil for an additional 1–2 minutes, watching closely to prevent burning.
- Garnish with the remaining green onions and serve warm.
Video
Notes
- Use russet potatoes: They have a fluffy, starchy texture that mashes beautifully and absorbs the sour cream and butter without getting gummy like waxy potatoes would.
- Don’t over-mash: Stop mashing once the potatoes are smooth and creamy. Overworking them releases too much starch, making them gluey rather than fluffy.
- Adjust consistency: If your mashed potato mixture seems too thick, add an extra splash of milk until you reach a creamy, spreadable consistency that’s not stiff.
- Reserve toppings: Keep some cheese, bacon, and green onions separate so you get those crispy, flavorful bits on top instead of mixing everything together and losing them.
- Broil for color: The quick broil at the end creates a golden, slightly crispy cheese layer that adds texture contrast to the creamy potatoes underneath.
- Flash-freeze for meal prep: Freeze individual portions on a baking sheet for 1 hour before transferring to freezer containers so they don’t stick together, and you can grab single servings whenever you need them.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
How to Store Leftovers
Let the casserole cool completely, then transfer it to an airtight container and place it in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes, or warm the whole dish, covered with foil, in a 350°F oven for about 20 minutes, until heated through.
For longer storage, wrap the cooled casserole tightly in plastic wrap and then foil, and freeze for up to 3 months. I like using a freezer-safe glass container because you can go straight from freezer to oven without transferring dishes.
Thaw overnight in the fridge before reheating. The texture remains creamy, and the flavors retain their integrity well after freezing.
What to Serve With Twice-Baked Potato Casserole
Serve it alongside grilled steak, roasted chicken, or baked ham for a complete meal. It pairs well with simple green vegetables, such as roasted Brussels sprouts, steamed green beans, or a fresh salad, to balance the richness.
For holiday dinners, it goes perfectly with prime rib, turkey, or glazed ham. The creamy, cheesy potatoes complement just about any main dish that needs a hearty side.
More Easy Casserole Recipes for You to Try at Home
I’ve got more potluck-perfect casserole recipes that are as easy as they are delicious.
