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Twice Baked Potato Casserole turns everything you love about classic twice baked potatoes into one easy, make-ahead side dish. Loaded with garlic, cheddar, and crispy bacon!
Twice Baked Potato Casserole takes everything you love about classic twice baked potatoes and turns it into an easy, crowd-pleasing dish. Packed with fluffy potatoes, crispy bacon, melty cheddar, and plenty of sour cream and butter, it’s the ultimate comfort food side. No scooping out potato skins and stuffing them back in one by one. Just mash, stir, spread it in a baking dish, and let the oven do the rest.
This recipe has been a staple at our house for years! It is perfect when you are making the Perfect Prime Rib for the holidays, or just want something comforting with your favorite Meatloaf Recipe. Seriously, it goes with just about anything. I mean, you have creamy mashed potatoes loaded with bacon and cheese. What can really go wrong? Plus, you can make it up to 2 days ahead, which is a lifesaver when the oven is packed on Thanksgiving.
Erin’s Notes
- All the flavor, half the work. You get the taste of loaded twice baked potatoes without stuffing individual skins.
- Make-ahead friendly. Assemble it up to 2 days early and bake when you’re ready.
- Feeds a crowd. One 13×9 dish serves 8, so it’s perfect for holidays, potlucks, and family dinners.
- Easy to customize. Swap the sour cream, cheese, or bacon to use what you have on hand.
- Freezer friendly. Leftovers freeze well for an easy side dish later.
Ingredients You’ll Need
- Potatoes – I like to use Russet potatoes. They’re starchy, so they mash up light and fluffy. Yukon Golds work great too and give you a slightly creamier, more buttery mash.
- Garlic – boiled right along with the potatoes so it gets soft and mashes right in.
- Butter
- Sour Cream – you can use cream cheese or Greek yogurt instead. You just want rich and creamy mashed potatoes.
- Heavy Cream – or milk. Start with 1/2 cup and add more until the potatoes are as creamy as you like.
- Cheddar Cheese – shred your own if you can; it melts smoother.
- Bacon – 12 ounces, cooked and crumbled. Turkey bacon works too.
- Salt & Pepper
- Green Onions
How to Make Twice Baked Potato Casserole
- Boil the potatoes. Add the chopped potatoes and garlic to a large pot and cover completely with water. Bring to a boil and cook for 15-20 minutes, until the potatoes are fork tender. Drain well.
- Preheat the oven. Heat the oven to 350°F while you mash.
- Mash and make it creamy. Mash the potatoes and garlic, then stir in the butter, sour cream, and heavy cream. Mash a little more if needed to get the texture you like. We like to leave a few chunks in there.
- Season and load it up. Season with salt and pepper, then stir in 1 1/2 cups of the cheddar and most of the bacon, reserving some bacon for the top.
- Bake. Spread the potatoes into a 13×9 baking dish. Sprinkle with the remaining cheese and reserved bacon. Bake for 20-25 minutes, until hot and the cheese is melted.
- Serve. Sprinkle with chopped green onions and serve warm.
Recipe Tips
- Want them truly twice baked? I know, I know, I call this twice baked and then boil the potatoes. Boiling is my shortcut because it’s faster. For the classic version, leave the potatoes whole, pierce them with a fork, and bake for about an hour until soft. Scoop out the insides and continue with the recipe.
- Drain really well. Let the potatoes sit in the colander for a minute or two so extra water steams off. Watery potatoes make a runny casserole.
- Don’t overmix. Use a potato masher, not a mixer or food processor. Overworking potatoes makes them gluey.
- Add the cream gradually. Start with 1/2 cup and add more only as needed. The casserole firms up a bit as it bakes.
- Taste before baking. Bacon and cheese both add salt, so taste and adjust the seasoning before it goes into the dish.
Recipe Variations
- Swap the sour cream. Cream cheese makes it extra rich, and Greek yogurt adds tang with a little less fat.
- Try Yukon Gold potatoes. They make a slightly creamier, more buttery casserole.
- Use turkey bacon. Cook it until crisp, then crumble it in just like regular bacon.
- Change up the cheese. Swap the cheddar for another cheese you love, like pepper jack, Colby Jack, or smoked Gouda, or use a mix.
Storage & Make Ahead
Fridge: Store leftovers covered or in an airtight container in the fridge for 4-5 days.
Freezer: Yes, this freezes really well! Let the casserole cool completely, then wrap it very tightly with plastic wrap and foil to keep the air out.
Reheating: For frozen casserole, thaw overnight in the fridge. Reheat in a 350°F oven, covered with foil, for about 25 minutes, until hot. You can also microwave smaller portions.
Make Ahead: Assemble the entire casserole, cover tightly with foil, and refrigerate for up to 2 days. When you’re ready, bake as directed. Since it’s going in cold, it may need a few extra minutes to heat all the way through.
The name comes from classic twice baked potatoes, where the potatoes are baked, scooped, and baked again. I boil them as a shortcut, but you can absolutely bake them whole first for the traditional method (see Recipe Tips).
Russets are my favorite because they mash up light and fluffy. Yukon Golds are a great second choice and make a creamier, more buttery casserole.
Yes, turkey bacon works great. Cook it until crisp so it holds its texture in the casserole.
Twice Baked Potato Casserole
Video
Ingredients
- 4 pounds russet potatoes, peeled and chopped into cubes
- 4 cloves garlic, mashed
- 5 Tablespoons butter
- 1 cup sour cream
- 1/2 – 1 cup heavy cream or milk, (amount depends on how creamy you like it)
- 2 cups shredded cheddar cheese
- 12 oz bacon, cooked and crumbled
- 1 Tablespoon salt, (approximately, adjust to taste)
- 1 teaspoon black pepper
- 1/4 cup green onions, finely chopped
Instructions
- Add potatoes and garlic to a large pot. Fill with water, so the potatoes are completely covered. Bring to a boil, and cook for 15-20 minutes, until the potatoes are fork tender. Drain.4 pounds russet potatoes, 4 cloves garlic
- Preheat oven to 350º F.
- Using a potato masher, a ricer, or an electric mixer, mash the potatoes until a few lumps remain. Stir in butter, sour cream, and heavy cream. Mix and mash further if necessary to get to your desired consistency. Season with salt and pepper.5 Tablespoons butter, 1 cup sour cream, 1/2 – 1 cup heavy cream or milk, 1 Tablespoon salt, 1 teaspoon black pepper
- Stir in 1 1/2 cups cheese, and bacon (reserve some for the topping).2 cups shredded cheddar cheese, 12 oz bacon
- Pour into 13×9 in baking dish. Sprinkle with remaining cheese and reserved bacon. Bake for 20-25 minutes until hot and cheese is melted.
- Sprinkle with green onions before serving.1/4 cup green onions
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Tasty Potato Side Dish Recipes You’ll Love
- Scalloped Potatoes
- Baked Potato Casserole
- Crispy Smashed Potatoes
- Instant Pot Mashed Potatoes
- Oven Roasted Potatoes
Mmmmm….. how inviting this potato dish is! I love all the ingredients!
Major fan of potatoes, so this was a real crowd pleaser!
Is the bacon a pound? or 12 oz.
12 ounces is perfect – I updated the recipe card
Delicious recipe!!!! Keep up the good work!!!!
This loaded twice baked potato casserole looks so comforting and delicious! The creamy potatoes, melted cheese, and savory toppings sound like the perfect side dish for a family dinner or gathering. After a hearty meal like this, I’d definitely want something sweet from a bakery near me. A mexican bakery near me or panaderia near me would be perfect for finding fresh conchas near me, and I’d definitely save room for a slice of tres leches cake near me!