Twice Baked Potato Casserole

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I’ve made this twice baked potato casserole more times than I can count — it’s the kind of dish that feels both homey and a little indulgent. Think of it as a shortcut to twice-baked potatoes: creamy mashed potato filling mixed with sour cream, sharp cheese, bacon, and green onions, baked again until bubbly and golden. It’s great for weeknights when you want comfort food without fuss, for potlucks where you need a crowd-pleaser, or as a hearty side for holiday meals. If you like make-ahead casseroles that save day-of stress, check this detailed guide to the recipe here: full twice-baked potato casserole guide.

Why you’ll love this dish

This casserole takes everything you love about a classic twice-baked potato and translates it into an easy-to-serve family-style dish. It’s creamy but not heavy, comforting yet customizable, and it stretches well — two pounds of potatoes becomes a meal for several people with simple add-ins like bacon or extra cheese. It’s also forgiving: swap cheeses, skip the bacon, or thin the mixture with a splash of milk.

“Perfectly creamy center with a crisp cheesy top — our guests asked for seconds before dessert.”

Reasons people reach for this recipe:

• Budget-friendly: Potatoes are inexpensive and filling.
• Make-ahead friendly: Assemble ahead and bake before serving.
• Crowd-pleaser: Kids and adults both tend to love the mix of cheese and bacon.
• Versatile: Works as a main (add shredded chicken) or as a side to roast meats.

Step-by-step overview

Before you gather the spatula and baking dish, here’s the quick flow: bake or microwave whole potatoes until tender, scoop and mash the flesh, fold in sour cream, cheese, bacon and green onions (plus milk if you want it creamier), transfer to a casserole dish, top with extra cheese, and bake until warm and golden. Total active hands-on time is short; most of the time is passive baking.

Key stages:

1. Cook potatoes (oven or microwave) until fully tender.
2. Scoop potato flesh and mash briefly.
3. Mix in sour cream, cheese, bacon, scallions, and seasoning.
4. Bake the assembled casserole until hot and bubbly.

What you’ll need

• 2 pounds russet or Yukon Gold potatoes — russets give fluffier results; Yukon golds stay a little creamier and buttery.
• 1 cup sour cream — adds tang and silkiness; plain Greek yogurt can substitute.
• 1 cup shredded cheese — cheddar is classic; smoked gouda or Monterey Jack are great swaps.
• 1/2 cup cooked bacon, crumbled — bacon gives smokiness; use cooked pancetta or omit for vegetarian.
• 1/4 cup green onions (scallions), sliced — for freshness; chives work well, too.
• 1/2 cup milk (optional) — for loosening the mix if needed; use cream for extra richness or a milk alternative for dairy-free.
• Salt and pepper, to taste — start with about 1 teaspoon salt and 1/2 teaspoon black pepper and adjust.

Tip: If you want to explore similar casseroles or comparison recipes, this post looks at a close baked-potato casserole variation: baked potato casserole variations.

Step-by-step instructions

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Preparation

1. Preheat the oven to 400°F (205°C). Scrub potatoes and pierce each several times with a fork.
2. Bake whole potatoes directly on the oven rack for 45–60 minutes, until a knife slides in easily. (Microwave: cook on high 10–14 minutes, turning halfway, then finish in a 350°F oven to dry the skin if desired.)

Mixing
3. Let potatoes cool slightly so you can handle them. Cut in half and scoop the flesh into a large bowl.
4. Mash the potato flesh with a potato masher or fork; keep some small lumps for texture.
5. Stir in sour cream, 3/4 cup of the shredded cheese, the crumbled bacon, sliced green onions, and milk if the mixture looks too stiff.
6. Season with salt and pepper. Taste and adjust — a little extra salt brings out the cheese flavor.

Baking
7. Spoon the mixture into a lightly greased 9×9-inch (or similar) casserole dish. Smooth the top.
8. Sprinkle the remaining cheese on top and a few extra bacon bits if you like.
9. Bake at 350°F (175°C) for 20–25 minutes, until the cheese is melted and the top is bubbly and lightly golden.
10. Let rest 5 minutes before serving to set slightly.

Best ways to enjoy it

This casserole is flexible: serve it as a side, or make it the star by adding a protein.

• As a side: pair with roast beef, glazed ham, or a simple roasted chicken.
• As a main: add shredded rotisserie chicken into the potato mix before baking.
• To build a bowl: top with sour cream, chopped chives, extra bacon, and a handful of steamed broccoli for color and brightness.

For an alternate meal idea that pairs nicely with a baked potato–forward dinner, try a complementary casserole like the chicken-and-broccoli variation: baked potato chicken-broccoli casserole.

Plating tips: scoop into shallow bowls or serve family-style straight from the dish. A scatter of fresh green onions and a few crunchy bacon crumbs on top elevate the presentation.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for 3–4 days. Cool to room temperature no more than two hours after baking.
• Reheating: Reheat single portions in the microwave for 1–2 minutes, stirring halfway. For a whole dish, cover with foil and warm at 350°F for 20–30 minutes until heated through.
• Freezing: Freeze cooled casserole tightly wrapped for up to 2 months. Thaw overnight in the fridge before reheating. Reheating from frozen takes longer — plan on 45–60 minutes at 350°F covered, then uncover to brown the top.
  Food safety: Always reheat to an internal temperature of 165°F (74°C) before serving.

Helpful cooking tips

• Potato choice matters: russets = fluffy and absorbent; Yukon gold = naturally creamy. Use based on the texture you want.
• Dry potatoes before mixing: if there’s excess moisture (especially with microwaved potatoes), let them steam in a colander briefly or return to the oven for a few minutes.
• Don’t overmix: overworking the potatoes makes them gluey. Mash gently and stop when mostly smooth.
• Cheese timing: fold most cheese into the mix and reserve some for the top so you get melty interior and a golden crust.
• Bacon shortcuts: use store-bought pre-cooked bacon or crisp bacon in a skillet and drain well to avoid soggy bits.
• Make-ahead option: assemble in the casserole dish, cover, and refrigerate up to 24 hours. Bring to room temp for 20–30 minutes, then add baking time if needed.

Creative twists

• Vegetarian: omit bacon and add a teaspoon of smoked paprika plus sautéed mushrooms for a smoky, satisfying flavor.
• Mexican-style: fold in 1/2 cup salsa, swap cheddar for pepper jack, and top with chopped cilantro and pickled jalapeños.
• Loaded potato bake: stir in a cup of steamed broccoli florets and top with extra cheddar and sour cream dollops.
• Sweet potato version: use roasted sweet potatoes, swap cheddar for a sharper cheese like aged gouda, and add a touch of maple syrup for a sweet-savory twist.
• Dairy-free: use dairy-free sour cream and cheese alternatives plus a splash of plant milk to bind.

Common questions

Q: Can I substitute mashed potatoes from a bag or instant mashed potatoes?
A: You can in a pinch, but fresh-baked potatoes give better texture and flavor. Instant mash tends to be smoother and can become gluey; if you use it, add a little less liquid.

Q: How long does this take from start to finish?
A: Plan about 1 hour 15 minutes total if you bake potatoes in the oven (45–60 minutes to cook potatoes, 20–25 minutes to bake the assembled casserole). Using a microwave for the potatoes cuts active time but may slightly change texture.

Q: Can I make this gluten-free?
A: Yes. All core ingredients listed are gluten-free. Watch processed bacon or cheese blends for additives if you’re concerned — check labels.

Q: Is there a low-fat version?
A: Use reduced-fat sour cream or plain Greek yogurt and low-fat cheese. The casserole will be slightly less rich but still tasty.

Q: What’s the best way to reheat without drying it out?
A: Cover with foil and reheat in the oven at 350°F, or add a splash of milk before microwaving to restore creaminess.

Conclusion

If you want a reliable, comforting casserole that scales from weeknight dinners to holiday tables, this twice baked potato casserole is a smart, flexible choice — and it’s easy to tweak to suit dietary needs or flavor preferences. For another well-tested take on this classic, see the Budget Bytes version of twice baked potato casserole at Budget Bytes twice baked potato casserole. If you’re looking for a more finished entertaining-style presentation, this recipe from Entertaining with Beth offers helpful plating and prep tips: Entertaining with Beth twice baked potato casserole. For technique notes and a slightly different approach to timing, The Kitchn’s tested recipe is a great resource: The Kitchn twice-baked potato casserole recipe.