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A serving of cheesy Twice-Baked Potato Casserole topped with crispy bacon and chopped green onions is being lifted from a round baking dish.

Twice Baked Potato Casserole

I love making Twice-Baked Potato Casserole because it gives me all the creamy goodness of twice-baked potatoes without the scooping and stuffing. The cheddar and bacon create a golden, bubbly crust on top, while the mashed potatoes below stay fluffy and rich with sour cream mixed throughout. It's easier to make and feeds a crowd in one dish. I make this for Thanksgiving, Christmas dinners, potlucks, and weekend family gatherings because it's a crowd-pleaser with little effort. It's the perfect side dish when you want loaded potatoes without the work, and it travels well. The casserole stays fresh in the fridge for about 4 days or freezes for up to 3 months.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Course Casserole, Side Dish
Cuisine American
Servings 6
Calories 311 kcal

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

Here are my best tips for making the creamiest, most flavorful casserole:
  • 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

Calories: 311kcalCarbohydrates: 30gProtein: 13gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 55mgSodium: 425mgPotassium: 713mgFiber: 2gSugar: 2gVitamin A: 526IUVitamin C: 10mgCalcium: 193mgIron: 1mg
Keyword Twice-Baked Potato Casserole
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