Nothing says comfort food like Twice Baked Potato Casserole! A mouthwatering casserole full of tender russet potatoes, gooey cheddar cheese, and creamy filling full of sour cream, onion, and BACON!
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This is one of my favorite potato recipes of all time! If I could describe this potato casserole, I feel like it can be compared to a warm blanket on a rainy day. Soothing, tender, and never wanting it to end!
Although you’ll be full, you’re more than likely going to grab another serving— we’ll keep it our little secret.
Twice Baked Potato Casserole Recipe
Last weekend we had an awful rainstorm, it felt like the sunny sky didn’t exist anymore! It was one of those days where you just feel so unmotivated and want to binge watch your favorite show, while listening to the rain in the background.
After my second bowl of cereal, I realized I needed to actually make something filling. Grabbing a few leftover russet potatoes, I was going to make some baked potatoes for the family and I. Then I realized, maybe I could make something out of this?
Fiddling in the kitchen, I put together a new favorite recipe which I am so happy to share with you now, Twice Baked Potato Casserole! This casserole was the perfect cure to fill my empty tummy with the melting cheddar cheese, irresistible potatoes, and a kick of sour cream. I’m getting hungry all over again!
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- Mashed potatoes – Make homemade or use store-bought mashed potatoes.
- Sharp cheddar cheese – Shredded sharp cheddar is best but you can use pepper jack or even mozzarella.
- Sour cream – Full fat, low fat, or fat free. Substitute plain Greek yogurt, cream cheese, or even buttermilk.
- Milk – Use your favorite milk. Half and half or heavy cream is a great substitute for richer potatoes.
- Butter – Use unsalted so you can control the salt level.
- Garlic powder –If necessary, minced garlic could substitute for powder.
- Bacon – Use regular or thick cut. Pre-cooked bacon is great for quick prep.
- Green Onions – Substitute fresh chives or leeks.
- Pantry staples – salt, black pepper, cooking spray.
How to Make Twice Baked Potato Casserole
- Preheat the oven to 350F and prep a 8×8 casserole dish with cooking spray.
- In a large bowl, stir to combine the mashed potatoes, 1 cup cheese, sour cream, milk, melted butter, salt, pepper, and garlic powder.
- Spread the potato mixture into the prepared baking dish, topping with the remaining cheese.
- Bake for 20-25 minutes or until the cheese is melted and the internal temperature is 165F. Remove from the oven and top with chopped bacon and green onions. Serve warm!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Just like savory potato skins, this recipe is just as customizable! Baked potatoes are infamous for being so complementary to whatever it’s paired with. Bacon bits are classic, but don’t stop there! Some fun toppings to try are corn, cilantro, broccoli, chili, or meat!
What can I serve with Loaded Potato Casserole?
This twice baked casserole can be delicious as a perfect side dish, or as the main dish! As a side dish, you can plate it with another filling course like juicy rotisserie chicken, or a crisp romaine salad with crunchy tortilla strips.
Can I use pre-made mashed potatoes?
Premade mashed potatoes from the store are a perfect way to cut down on prep time! Although your house won’t smell like buttery mash, this recipe won’t hurt from not having homemade.
How to store Baked Potato Casserole:
Twice baked potato casserole can be kept in the refrigerator, in an airtight container for four to five days. Alternatively, use plastic wrap or aluminum foil and seal tightly. When you’re ready to serve, throw on some extra green onions and crispy bacon!
Can you freeze it?
The beauty of this easy casserole dish is that it freezes very well and is ready to serve after thawing then baking. Twice baked potato casserole will still taste amazing after being frozen! This will be fine in your freezer at a regular temperature for up to two months. Remember to thaw before baking!
Best Casserole Tips
- You can use creamy or chunky potatoes. For more color, try Yukon gold or mini red potatoes and leave the skins on.
- Shred your own cheese. Store bought shredded cheese doesn’t melt as well.
- A potato masher makes the perfect consistency in my opinion!
- Avoid extra prep fuss and buy Pre-made mashed potato and precooked bacon or cooke the bacon and potatoes ahead of time.
- Forget the mess of potato being glued onto the baking dish and spray a nice layer of cooking spray.
- Make this in the slow cooker too!
- Serve your potato casserole with filling entrees like chicken, or crispy salad.
- Make and freeze in advance for up to two months to have an easy dinner ready ahead of time!
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
Twice Baked Potato Casserole is the exact comfort food you need to add to your recipe book for your next blue day. The smooth mashed potatoes, gooey cheese, and crispy bacon are better than any warm blanket!
- 4 cups mashed potatoes, store bought or homemade
- 2 cups sharp cheddar cheese, divided
- ½ cup sour cream
- ¼ cup milk
- 3 tablespoons unsalted butter, melted
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- ½ cup bacon, cooked, chopped
- ¼ cup green onions, sliced
- Cooking spray
- Preheat the oven to 350F. Prepare a 8x8 casserole dish with cooking spray.
- In a large bowl, combine the mashed potatoes, 1 cup cheese, sour cream, milk, melted butter, salt, pepper, and garlic powder.
- Stir to combine.
- Spread into the prepared baking dish.
- Top with remaining cheese.
- Baked for 20-25 minutes or until the cheese is melted and the internal temperature is 165F.
- Remove from the oven and top with chopped bacon and green onions. Serve warm!
This recipe first appeared on Savory Experiments.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 449Total Fat: 33gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 83mgSodium: 941mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 18g
This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.
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