Twice Baked Potato Casserole
Nothing says comfort food like this twice baked potato casserole. Full of tender russet potatoes, gooey cheddar cheese, and a creamy filling full of sour cream, onion, and BACON!
This is one of my favorite potato recipes of all time! If I could describe this potato casserole, I would call it a warm blanket on a rainy day, but with food. Probably because I usually eat it when it’s yucky outside and I’m under a blanket watching Netflix.
Last weekend we had really bad thunderstorms. It was one of those days where I didn’t want to do anything but watch Netflix. But I also needed some comfort food, like mashed potatoes. And that’s where this recipe comes in.
Dig in, and although you’ll be full, you’re going to grab another serving— we’ll keep it our little secret.
Craving even more potatoes? Check out this Dickey’s potato casserole, these air fryer twice baked potatoes, and this mashed potato casserole.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Mashed potatoes – Make homemade or use store-bought mashed potatoes. This is a great way to use up leftover potatoes.
- Sour cream – Substitute plain Greek yogurt, cream cheese, or even buttermilk.
- Bacon – Use regular or thick cut. Pre-cooked bacon is great for quick prep.
Toppings:
Just like savory potato skins, this recipe is perfect for adding your favorite toppings. Sharp cheddar cheese is my favorite topping for sure.
Bacon is a classic, but don’t stop there! Some fun toppings to try are corn, cilantro, broccoli, chili, or meat!
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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 cooking instructions, please see the recipe card at the end of this post.
Serving Suggestions
This is a delicious side dish or a main dish if you want a meatless meal. I don’t know about you but I can eat a big bowl of mashed potatoes and call it dinner!
As a side dish, serve it along with a rotisserie chicken, sous vide roast beef, pork chops, or even meatloaf.
Storage
Keep any leftovers in the refrigerator, in an airtight container, for up to 5 days. Chilled potatoes can release water so you might need to give them a good stir when reheating.
How To Freeze
Prep and bake, then cool completely. Freeze for up to 3 months wrapped. inplastic wrap and aluminum foil. Thaw overnight before reheating.
Tips For The Best Casserole
- 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 potatoes and precooked bacon or cook the bacon and potatoes ahead of time and store until ready to bake.
- 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!
This twice baked potato casserole recipe is full of creamy mashed potatoes, gooey cheese, and crispy bacon. Perfect for any day of the week.
Twice Baked Potato Casserole
Ingredients
- 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
Instructions
- Preheat the oven to 350F. Prepare a 8×8 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!
Notes
- You can use creamy or chunky potatoes.
- For more color, try Yukon gold or mini red potatoes and leave the skins on.
- 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!
Nutrition
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This casserole was great. I think I’ll make it again for the family holiday get together. Easy to make too!
Made this for a potluck and it was GONE. No leftovers and got some many rave reviews. If I could give it 10 stars I would!
So good! This was yummy and what a great way to use leftover mashed potatoes.
Make this one on repeat! So easy and so scruptious!
These potatoes are absolutely luscious. I just loved how creamy and delicious they were. I took this to my daughter’s on Sunday and every bit of it was gone.
Made this for a side for baked ham for our Sunday family dinner and it was devoured!!