This twice baked potato casserole starts with 6 large Russet potatoes baked at 425°F until tender, then mashed with sour cream, milk, melted butter, salt, pepper, and garlic powder. Half the bacon and half the sharp cheddar get stirred in. The rest of the cheese goes on top in a 9×13-inch dish for a 10 to 15 minute bake, until it is melted and bubbly. I finish it with the last of the bacon and sliced green onions. It makes 8 servings. You can assemble it up to 2 days ahead and bake it the day you serve it.
If you like my Boursin Mashed Potatoes or Mac and Cheese with Cream Cheese, put this Twice Baked Potato Casserole on your list. It has the sour cream, bacon, and sharp cheddar of twice baked potatoes without hollowing out and re-stuffing a single potato.
My one tip: don’t over-mash the potatoes. A few lumps keep it tasting like a real baked potato instead of mashed potatoes in a dish.
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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, less work: sour cream, bacon, and sharp cheddar with no potato halves to fill.
- Easy to make ahead: assemble it up to 2 days ahead and bake it when you need it.
- Built for a crowd: one dish feeds a potluck, a cookout, or a holiday table.
- Good the next day: the flavors settle overnight, so leftovers reheat well.
- Bakes and serves in one dish: it goes straight from the oven to the table.
- Classic comfort: Russet potatoes, sour cream, cheddar, and bacon baked until bubbly.
➡️ Ingredients
⏲ How to make this twice baked potato casserole
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Preheat Oven: Preheat the oven to 425°F. Line 2 baking sheets with parchment paper. Pull out a 9×13-inch casserole dish and set aside.
- Bake Bacon: While the oven is preheating, arrange the bacon slices on one of the prepared baking sheets. Once the oven has preheated, transfer that baking sheet to the oven and cook the bacon until crispy, about 12 to 18 minutes (time will depend on the thickness of the bacon slices). Remove bacon from oven and set aside to cool. Don’t turn the oven off.
- Prep and Bake Potatoes: While the bacon bakes, prick the potatoes several times all over with a fork, then place them on the other prepared baking sheet. Once the bacon has finished baking, transfer the potatoes to the oven and bake until they are tender and can be easily pierced with a fork, about 45 to 60 minutes.
- Crumble Bacon: While the potatoes cook and once the bacon has cooled off, crumble or chop the slices into small pieces. Set aside.
- Mash Potatoes: After baking, remove the potatoes from the oven. Don’t turn the oven off. Transfer the potatoes to a large bowl. Using a potato masher or fork, mash the potatoes (it’s OK if some potatoes are still chunky).
- Mix in Wet Ingredients and Seasonings: Add the sour cream, milk, melted butter, salt, pepper, and garlic powder. Use the potato masher or a spoon to stir until everything is combined.
- 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 the baking dish in nonstick cooking spray, then transfer the potato mixture to the casserole dish and spread it into an even layer using a rubber spatula. Sprinkle the remaining cheddar cheese on top.
- Bake: Return the casserole dish to the oven and bake until the cheese is melted and bubbly, about 10 to 15 minutes. Optionally, transfer the casserole dish to the top oven rack, turn on the oven broiler, and broil until the cheese is golden, about 1 to 2 minutes (watch carefully to avoid burning).
- Garnish Then Serve: Remove the dish from the oven and top with the remaining bacon crumbles, paprika, and green onions. Allow the casserole to cool for a few minutes, then serve.
👉 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: Cook it yourself for the crispest 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. 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.
- 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: With a simple green salad, it can be the main dish.
💬 FAQs
Can I make this ahead for a party?
Yes, and I’d recommend it. Assemble the casserole up to 2 days ahead, cover it tightly, 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 whichever you have. Both work well here.
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 go well with it, at a cookout or on a holiday table. A simple green salad rounds out the plate.
How long do leftovers keep?
Stored covered in the fridge, leftovers keep up to 3 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°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 one prepared baking sheet. Once oven has preheated, transfer that baking sheet to oven and cook bacon until crispy, about 12 to 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 to 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 stir until everything is combined.
- 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 to 15 minutes. Optionally, transfer casserole dish to top oven rack, turn on oven broiler, and broil until cheese is golden, about 1 to 2 minutes (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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