Twice Baked Potato Casserole

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I still remember the first time I leaned into the comfort-food logic of a twice-baked potato and turned it into a crowd-friendly casserole — all the creamy filling, more efficient serving, and zero late-night scooping. This Twice Baked Potato Casserole is exactly that: fluffy baked potato flesh whipped with sour cream and cheese, studded with bacon and green onions, then baked until bubbly. It’s perfect for weeknights, potlucks, holiday sides, or anytime you want something homey that feeds a crowd. For a slightly different presentation and extra crisp edges, I sometimes follow a casserole technique I’ve used before in a related recipe I like: the baked potato casserole guide.

Why you’ll love this dish

This casserole combines everything you want from a comfort plate: creamy texture, savory bacon, melty cheese, and a fresh pop from green onions. It’s easier to portion and serve than individual twice-baked potatoes, and it scales up effortlessly for guests.

“A guaranteed crowd-pleaser—layers of rich potato, tangy sour cream, and crisp bacon that reheats beautifully.” — A happy family cook

Reasons to make it now:

• Quick to assemble once potatoes are cooked.
• Budget friendly: simple pantry ingredients transform into something special.
• Kid-approved and adaptable for picky eaters.
• Great make-ahead option for holidays or batch-cooking.

How this recipe comes together

Step-by-step overview so you know what to expect:

1. Bake or microwave whole potatoes until tender.
2. Scoop and mash the flesh with sour cream, cheese, and seasonings.
3. Fold in crumbled bacon and sliced green onions.
4. Spread into a casserole dish, top with extra cheese (and bacon if you like).
5. Bake until hot and golden.

Total active time: about 20–30 minutes (not counting potato baking). Total time including baking potatoes: 1 hour (oven) or ~30 minutes (microwave method).

What you’ll need

• 2 pounds russet or Yukon Gold potatoes — russets give fluffier mash; Yukon Golds stay creamier.
• 1 cup sour cream — provides tang and silkiness.
• 1 cup shredded cheese — sharp cheddar is classic; use Colby, Monterey Jack, or a blend.
• 1/2 cup cooked bacon, crumbled — for smoky crunch; use turkey bacon for a lighter bite.
• 1/4 cup green onions, sliced — white and green parts both add flavor and color.
• 1/2 cup milk (optional) — helps loosen thick mash; omit for a firmer casserole.
• Salt and pepper to taste — start modestly and adjust.

Substitutions/notes:

• For a lighter version, swap half the sour cream for plain Greek yogurt.
• Make it vegetarian by omitting bacon and adding sautéed mushrooms or smoked paprika.
• For more creaminess, use half-and-half instead of milk.
  If you want more make-ahead tips and a slightly different layering method, see these helpful notes from a classic twice-baked potato tips I follow sometimes.

Step-by-step instructions

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1. Preheat and prep. Preheat your oven to 350°F (175°C). Butter or spray a 9×13-inch casserole dish.
2. Cook the potatoes. Scrub the potatoes. Bake whole potatoes at 400°F for 45–60 minutes until fork-tender, or pierce and microwave on high 8–12 minutes, turning once. Cool slightly.
3. Scoop the flesh. Halve cooled potatoes and scoop the flesh into a large bowl. Discard skins or save for another use.
4. Mash and mix. Mash the potato flesh with sour cream and up to 1/2 cup milk if you want looser texture. Stir in 1 cup shredded cheese, most of the bacon (reserve a little for topping), sliced green onions, and salt and pepper to taste. Mix until combined but don’t overwork — you want it creamy, not gluey.
5. Transfer to dish. Spread the mixture evenly into the prepared casserole dish. Smooth the top.
6. Top and bake. Sprinkle remaining cheese and bacon on top. Bake at 350°F for 20–25 minutes until heated through and the top is bubbly and lightly browned.
7. Finish and rest. Let the casserole sit 5 minutes before serving so it sets and slices cleanly.

For a crispier top, broil 1–2 minutes at the end while watching closely.

If you’re also experimenting with stuffed casserole ideas, this method adapts well from my go-to chicken-broccoli baked potato casserole techniques.

Best ways to enjoy it

• Serve as a hearty side with roast chicken, steak, or glazed ham.
• Turn it into a main with a green salad or a side of steamed vegetables.
• For brunch, top with a poached egg and a drizzle of hot sauce.
• Plate it in individual ramekins for elegant single servings.

Garnish ideas: extra sliced green onions, a sprinkle of smoked paprika, or a little chopped fresh chive for color.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat in a 350°F oven covered with foil until warmed through (about 15–20 minutes).
• Microwave: Reheat single portions covered for 1–2 minutes, stirring halfway.
• Freezing: Freeze cooled casserole in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating in the oven.
• Food safety: Reheat to 165°F (74°C) before serving. Discard any potato casserole left at room temperature longer than 2 hours.

Pro chef tips

• Don’t overmix the potatoes: overworking makes them gluey. Mash until just smooth.
• Cheese timing: fold most cheese into the mash and reserve some for the top to get melty filling and a golden finish.
• Potato choice: russets give the fluffiest texture; Yukon Golds deliver creamier bite. Use what you prefer.
• Bacon trick: cook bacon until just crisp. Extra-crispy bacon can become hard when baked again; slightly under-crisp is ideal.
• Make-ahead: assemble the casserole and cover it in the fridge for up to 24 hours before baking. Add 5–10 minutes to baking time if baking cold.

Creative twists

• Southwestern: stir in chopped green chiles, cumin, and cilantro; top with pepper jack.
• Loaded vegetarian: omit bacon, add roasted mushrooms and caramelized onions.
• Spicy sriracha cheddar: fold in shredded pepper jack and a tablespoon of sriracha for heat.
• Herb-forward: mix in chopped parsley, thyme, and a squeeze of lemon for brightness.
• Sweet potato version: swap in cooked mashed sweet potatoes and use smoked paprika and maple-glazed bacon.

Common questions

Q: Can I use leftover mashed potatoes?
A: Yes. If using already mashed potatoes, loosen with a bit of milk or sour cream, mix in cheese and mix-ins, then proceed to bake. Watch baking time — warmed-through only, about 15–20 minutes.

Q: How many does this serve?
A: This casserole (from 2 pounds of potatoes) serves about 6 as a side or 3–4 as a main, depending on portions.

Q: Can I make this vegetarian or dairy-free?
A: For vegetarian, omit bacon and add sautéed mushrooms or roasted veggies. For dairy-free, use plant-based sour cream and dairy-free cheese; texture will be slightly different but still comforting.

Q: Can I prepare it entirely ahead and freeze?
A: Yes. Assemble, freeze in a covered dish, and bake from thawed (add 10–15 minutes) or from frozen (add 30–40 minutes and cover with foil until heated through).

Conclusion

If you want more inspiration or slightly different takes on twice-baked potato casseroles, Budget Bytes has a good adaptable version worth checking out: Twice Baked Potato Casserole – Budget Bytes. For a family-style presentation with helpful step photos, this variation from Entertaining with Beth shows another crowd-pleasing approach: Twice Baked Potato Casserole – Entertaining with Beth. And if you like method notes and timing tips, The Kitchn’s recipe has clear guidance that pairs well with this casserole technique: Twice-Baked Potato Casserole Recipe – The Kitchn.

Enjoy the creamy comfort — and don’t be shy about making it your own with cheeses, mix-ins, and toppings that suit your taste.