Twice Baked Potato Casserole
This Twice Baked Potato Casserole is rich, creamy, and loaded with bacon and cheese. This easy side dish is one of the best holiday casserole recipes!
If you like twice baked potatoes, you are going to love this twice baked potato casserole. This cheesy potato casserole has all of the comforting flavor of twice baked potatoes, but it’s much less fussy to make.
The hardest part of making twice baked potatoes is scooping out the baked potato insides while making sure you keep the potato skins intact so they’ll hold all of that yummy twice baked potato filling. With this casserole, you don’t have to bother scooping the filling back into the skins because you’ll just spread it all in a casserole dish instead. It’s so easy, and unbelievably delicious!
This casserole is creamy, cheesy, and packs an extra punch of flavor thanks to bacon and green onions. It’s everything you love about a loaded baked potato, but in casserole form. It’s sure to satisfy the comfort food cravings of all potato lovers!
This recipe starts with baked potatoes, which are then mashed with butter, milk and sour cream until they are luscious and creamy. A few more flavorful mix-ins and toppings make this the best cheesy potato casserole.
- Potatoes: Russet potatoes bake up light and fluffy and are perfect in this potato casserole.
- Bacon: Cooked bacon adds irresistible flavor. Just about everything is better with bacon!
- Butter: Butter adds richness and buttery flavor.
- Sour Cream: Sour cream makes the potato mixture extra creamy and adds a slight tangy flavor. For a healthier swap, use plain Greek yogurt.
- Salt & Pepper: Season the mashed potato mixture with salt and pepper, to taste. I used table salt and black pepper. If using coarse Kosher salt you may need to add a bit more.
- Milk: Milk helps to lighten up the potato mixture and makes it creamy. I recommend using whole milk for a richer flavor.
- Cheddar Cheese: Shredded cheese is used both in the potato filling and to top the casserole. I like to use sharp cheddar cheese because it has a stronger cheesy flavor than medium cheddar.
- Green Onions: Green onions bring mild onion flavor, which is so delicious with the bacon, cheese and potatoes.
How to Make Twice Baked Potato Casserole
This twice baked potato casserole is one of our favorite holiday casserole recipes because it’s so easy to make, and everyone loves it. Here is an overview of the recipe steps. Find the full printable recipe with ingredient amounts and instructions in the recipe card below.
- Bake the potatoes.
- Cook the bacon. Both Oven Baked Bacon and Air Fryer Bacon work well here.
- Scoop the baked potato flesh out of the potato skins and into a large mixing bowl.
- Add the butter to the potatoes and mash with a potato masher.
- Stir in the sour cream, salt, pepper and milk.
- Stir in half of the bacon, cheese and green onions.
- Spread the potato mixture into a greased 13×9-inch baking dish or casserole dish.
- Top casserole with the remaining cheese, bacon and green onions.
- Cover the dish with foil and bake at 375° F for 15 minutes. Then uncover and bake for 15 minutes more, until the cheese is melted and the casserole is hot.
Twice Baked Potato Casserole Recipe Tips
- Stir in extra milk as needed to make the potato mixture creamy. Potatoes can vary in how “thirsty” they are.
- For a richer casserole, feel free to substitute half and half or heavy cream for the milk.
- Shred your own cheese. Store bought shredded cheese is often coated in an anti-caking agent that makes it not melt smoothly. It’s worth the extra effort to buy a block of cheese and shred it yourself.
- Can you make this cheesy potato casserole with leftover mashed potatoes? Yes! Since your mashed potatoes probably already have butter, milk and salt and pepper, you’ll just need to add the sour cream, bacon, cheese and green onions. Since mashed potatoes tend to dry out over time, you can also stir in some extra milk to make them creamy again.
- This recipe may be halved and baked in an 8×8-inch baking dish.
Make Ahead Tips
- To save time preparing the casserole, you can cook the bacon one day ahead and refrigerate until you are ready to use it in this recipe.
- It’s best to use the baked potatoes soon after baking when they are still warm.
- To Make Ahead and Bake Later: The casserole can be assembled up to one day ahead, covered, and refrigerated before baking. When you are ready to bake it, first let it sit at room temperature for about 20 minutes to take the chill off. You’ll need to add about 10 minutes to the covered portion of the bake time when baking a cold casserole.
- To Reheat: It’s best to reheat individual servings in the microwave. You can also reheat the casserole in the oven, covered with foil, until hot.
What to Serve with Twice Baked Potato Casserole
This cheesy potato casserole is the perfect side dish for Thanksgiving, Christmas or Easter. It’s delicious served with ham or turkey, along with your other favorite Thanksgiving side dishes. Don’t forget the Green Bean Casserole, Sweet Potato Casserole, Cranberry Sauce and Stuffing, too. And dessert? For me it has to be Apple Pie or Pumpkin Pie (or both!).
More Delicious Potato Recipes
- Mashed Potatoes
- Garlic Mashed Potatoes
- Crock Pot Mashed Potatoes
- Instant Pot Mashed Potatoes
- Baked Sweet Potato
- Roasted Potatoes
- Air Fryer Baked Potato
- Potato Salad
Cheesy Twice Baked Potato Casserole
- 6 medium/large Russet potatoes
- 4 slices bacon
- 4 tablespoons unsalted butter (cut into 4 pieces)
- ½ cup sour cream (or plain Greek yogurt)
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup milk* (whole is best, plus more as needed)
- 2 cups shredded cheddar cheese*
- 3 green onions (chopped)
Bake the Potatoes
- Preheat oven to 425° F. Scrub the potatoes and pat them dry. Place them on a parchment-paper lined rimmed baking sheet. Prick each potato a few times with a fork.
- Bake in the preheated oven for 50-70 minutes, until potatoes are tender when pierced with a fork.
- Slice in half and let cool just until cool enough to handle.
Cook the Bacon
- Reduce oven temperature to 400° F. Line a rimmed baking sheet with foil, and fold the edges of the foil up a bit to contain the bacon grease.
- Lay the bacon slices in a single layer on the foil. Bake for 12-20 minutes, until cooked through.
- Transfer bacon to a paper towel-lined plate to soak up excess grease. Then chop the bacon.
Assemble & Bake the Casserole
- Reduce oven temperature to 375° F.
- Place the butter pieces in a large bowl. Scoop the potato flesh out of the skins and into the bowl. Discard the skins or save for another use.
- Use a potato masher to mash the potatoes. The butter should melt into the potatoes.
- Stir in the sour cream, salt, pepper and milk. Add an extra ¼ cup milk if the potatoes still seem very dry, or as much as is needed to make them creamy.
- Stir in half of the cheese, half of the bacon and half of the green onions. Taste and season with additional salt and pepper if needed.
- Transfer the potato mixture to a greased 13x9-inch baking dish. Sprinkle on the remaining cheese, bacon and green onions.
- Cover the dish with foil and bake for 15 minutes, then uncover and bake for 15 more minutes, until cheese is melted and casserole is hot. Serve.
- Half and half or heavy cream may be substituted for the milk for a richer casserole.
- Do not use store bought pre-shredded cheese, since it is often coated in an anti-caking agent that prevents it from melting smoothly.
- To Make Ahead and Bake Later: The casserole can be assembled up to one day ahead, covered, and refrigerated before baking. When you are ready to bake it, first let the casserole sit at room temperature for about 20 minutes to take the chill off. You’ll need to add about 10 minutes to the covered portion of the bake time when baking a cold casserole.
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