You’ll love this recipe if you like these Boursin Mashed Potatoes and this Mac and Cheese with Cream Cheese.
This Twice Baked Potato Casserole is my answer to “can you bring a side?” every single time. Twice baked potatoes are the best part of a steakhouse dinner, but standing there scooping and re-stuffing two dozen potato halves for a crowd is nobody’s idea of a good time — so I turned the whole thing into a casserole. Same loaded, cheesy, bacon-y payoff, a fraction of the work.
Here’s what I’ll tell you after making this for years of potlucks: don’t over-mash the potatoes. A few lumps are what keep it tasting like a real baked potato instead of mashed potatoes in a dish. And make it the day before if you can — it actually tastes better after a night in the fridge, and you just bake it off when you get where you’re going.
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Reader Love
This casserole had all of the flavors I love! It was so good and I love that I can make it in advance and pop it in the oven when I get home. We just threw some chicken breasts on the grill to go with it and dinner was done in a flash. LOVE that
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💛 Why you’ll love this recipe
- All the loaded flavor, none of the scooping — sour cream, bacon, and sharp cheddar without re-stuffing a single potato half.
- Make-ahead by design — assemble it a day ahead and bake it off when you need it.
- Built for a crowd — one dish feeds a potluck, a cookout, or a holiday table.
- Better the next day — the flavors settle overnight, so leftovers are a treat.
- The side everyone asks about — it travels well and disappears fast.
- Classic comfort — Russet potatoes, cheese, and bacon, the way it should be.
➡️ Ingredients
👉 Easy ingredient swaps
- Potatoes: Russets give you that classic fluffy baked-potato texture; Yukon Golds make it creamier. Both work.
- Cheese: Sharp cheddar is the classic, but Colby Jack, Monterey Jack, or a little Gruyère all melt beautifully.
- Bacon: Crisp it yourself for the best texture, or use good store-bought real bacon bits to save a step.
- Sour cream: Plain Greek yogurt works as a tangy, lighter swap and keeps it just as creamy.
- Green onion: Chives or a little finely diced red onion stand in nicely.
- Butter: Salted or unsalted both work — just taste and adjust the salt if you use salted.
✨ Variations
- Loaded everything: Stir in or top with extra cheese, more bacon, and a swirl of ranch for a fully loaded version.
- Broccoli cheddar: Fold in a couple cups of chopped steamed broccoli to sneak in a vegetable.
- Spicy: Add diced jalapeño or a few dashes of hot sauce for a little kick.
- Breakfast spin: Top with a fried or soft-baked egg and serve it as a hearty brunch side.
- Extra crispy top: Broil it for the last couple minutes to get the cheese golden and bubbly.
〰️ How to serve
- At a cookout — Serve it next to chipotle chicken skewers, burgers, or brats — it’s a cookout natural.
- With a special-occasion main — Pair it with bacon-wrapped pork tenderloin or steak for a steakhouse-at-home plate.
- On the holiday table — Set it alongside fresh green bean casserole for an easy make-ahead spread.
- As the star side — Honestly, with a simple green salad it can hold its own as a meatless main.
💬 FAQs
Can I make this ahead for a party?
Yes, and I’d recommend it. Assemble the casserole up to a day ahead, cover it, and refrigerate. Bake it just before serving, adding about 10 extra minutes to the bake time if it’s going into the oven cold.
Should I use Russet or Yukon Gold potatoes?
Either works. Russets give you that classic fluffy baked-potato texture, while Yukon Golds make the casserole a little creamier. Use what you’ve got — both turn out great.
Can I freeze twice baked potato casserole?
Yes. Assemble it but don’t bake it, then cover tightly and freeze. Thaw it overnight in the fridge and bake as directed, adding a few minutes since it’s starting cold.
Why is my casserole gummy?
Almost always over-mashing. Mash the potatoes just until combined and leave a few lumps — overworking them releases starch and turns the texture gluey. A few lumps keep it tasting like a real baked potato.
What do I serve with it?
Grilled chicken, burgers, brats, or steak all pair perfectly — it’s a cookout and holiday-table natural. A simple green salad rounds out the plate.
How long do leftovers keep?
Stored covered in the fridge, leftovers keep 3 to 4 days and reheat well in the oven or microwave. Like a lot of casseroles, it tastes even better the next day.
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Twice Baked Potato Casserole
Ingredients
- 6 bacon slices
- 6 large Russet potatoes, peeled or unpeeled (either will work)
- 1 cup sour cream
- ½ cup milk
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon salt, plus more based on taste preferences
- ½ teaspoon pepper, plus more based on taste preferences
- ½ teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese, divided
Optional Garnishes:
- ⅛ teaspoon paprika
- Sliced green onions
Instructions
- Preheat Oven: Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper. Pull out a 9×13-inch casserole dish and set aside.
- Bake Bacon: While oven is preheating, arrange bacon slices on prepared baking sheet. Once oven has preheated, transfer baking sheet to oven and cook bacon until crispy, about 12-18 minutes (time will depend on thickness of bacon slices). Remove bacon from oven and set aside to cool. Don’t turn oven off.
- Prep and Bake Potatoes: While bacon bakes, prick potatoes several times all over with a fork, then place them on the other prepared baking sheet. Once bacon has finished baking, transfer potatoes to oven and bake until they are tender and can be easily pierced with a fork, about 45-60 minutes.
- Crumble Bacon: While potatoes cook and once bacon has cooled off, crumble or chop slices into small pieces. Set aside.
- Mash Potatoes: After baking, remove potatoes from oven. Don’t turn oven off. Transfer potatoes to a large mixing bowl. Using a potato masher or fork, mash potatoes (it’s OK if some potatoes are still chunky).
- Mix in Wet Ingredients and Seasonings: Add sour cream, milk, melted butter, salt, pepper, and garlic powder. Use potato masher or spoon to mix together to combine everything.
- Stir In Cheese and Bacon: Stir in half of the shredded cheddar cheese and half of the crumbled bacon. Taste test and add more salt and pepper, depending on taste preferences.
- Assemble in Casserole Dish: Coat casserole dish in nonstick cooking spray, then transfer potato mixture to casserole dish and spread into even layer using a rubber spatula. Sprinkle remaining cheddar cheese on top.
- Bake: Return casserole dish to oven and bake until the cheese is melted and bubbly, about 10-15 minutes. Optionally, transfer casserole dish to top oven rack, turn on oven broiler, and broil until cheese is golden, about 1-2 minute(s) (watch carefully to avoid burning).
- Garnish Then Serve: Remove dish from oven and top with remaining bacon crumbles, paprika, and green onions. Allow casserole to cool for a few minutes, then serve.
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