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Loaded Twice Baked Potato Casserole – Turn twice baked potatoes into an easy cheesy potato casserole that will be sure to please. Loaded with garlic, cheese, and bacon!
Loaded 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 cheese, and creamy goodness, it’s the ultimate comfort food that’s perfect for holidays, potlucks, or weeknight dinners.
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, cheesy mashed potatoes that are loaded with bacon. What can really go wrong?
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Potatoes – I like to use Russet potatoes
- Garlic
- Butter
- Sour Cream – you can use cream cheese, Greek yogurt or even more heavy cream if you prefer. You just want to make rich and creamy mashed potatoes.
- Heavy Cream
- Cheddar Cheese
- Bacon
- Salt & Pepper
- Green Onions
How to Make Twice Baked Potato Casserole
- Prep Potatoes. Start by chopping the potatoes and boiling them until they are tender. I have heard it a million times, you call this twice baked, but you aren’t baking the potatoes! I get it, I am taking a shortcut. Boiling them just gets it done faster. But you can also leave the potatoes whole, pierce them with a fork and bake for about an hour or until they are soft.
- Mash Potatoes. Use a potato masher to mash the potatoes to your desired texture. We like to have a few chunks left in there.
- Make Creamy. Once they are mashed mix in the butter, sour cream, and heavy cream until they are nice and creamy. Season with salt and pepper to taste and mix in the cheddar cheese and the bacon!
- Bake. Place the potatoes in a large baking dish, top with more cheese and bacon and then bake until they are hot, bubbly and delicious.
- Serve. Remove from the oven and sprinkle on some chopped green onions to serve.
Can You Make Baked Potato Casserole Ahead of Time
Most definitely you can. You can assemble the entire thing and then place in the fridge until you are ready to bake it, up to 2 days ahead of time. Just cover tightly with foil until it is time to bake.
Can You Freeze Cheesy Potato Casserole
Yes, this freezes really well. If you bake it first and are freezing the leftover just make sure it is completely cooled. Then cover very tightly with plastic wrap and foil to keep and air out.
To reheat it is best to let them thaw in the fridge overnight and then place in the over, covered with foil, to reheat for about 25 minutes. You can also microwave them if you have smaller portions.
More Tasty Potato Side Dish Recipes You’ll Love
- Scalloped Potatoes
- Baked Potato Casserole
- Crispy Smashed Potatoes
- Instant Pot Mashed Potatoes
- Oven Roasted Potatoes
Loaded 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.
- Mash potatoes. Sir in butter, sour cream, and heavy cream. Mash further if necessary to get to your desired consistency. Season with salt and pepper. Stir in 1 1/2 cups cheese, and bacon (reserve some for the topping).5 Tablespoons butter, 1 cup sour cream, 1/2 – 1 cup heavy cream or milk, 2 cups shredded cheddar cheese, 12 oz bacon, 1 Tablespoon salt, 1 teaspoon black pepper
- 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.
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Made this tonight. It was good. Could almost double the bacon. I found 4lbs of potatoes to be too much. I would cut it by at least a pound.
Thank you for sharing this AWESOME recipe.
I’ve made it a few times and LUV it!!! My
husband does not like sour cream but he
doesn’t know it’s in the recipe and he loves
it. I’ve also shared this recipe with 3 people.
THANK YOU
So glad your family loves it!! My husband doesn’t like sour cream either, but he loves this!!
Can the twice baked potato casserole be made the day ahead and then baked when needed?
Definitely Sarah. I have made it in the morning and stored it in the fridge all day until dinner. So the day before would work as well! Enjoy!
This may be a dumb question but do I cool the bacon before putting it in the casserole before it goes in the oven?
Andrea – It actually doesn’t matter. If you want to cook the bacon in the morning you can put it in cold. If you are doing it all at once, just put it in hot. I would just make sure you drain it if making it right before you add it to the casserole. Enjoy!
Thank you
Im wanting to make stuffed shells,Can you help me please for a famliy of four all boys I really enjoy rescipes thst you share with us thank you
Is there a printed recipe or just the video?
Yes, page above where you left this comment and you can see the full printable recipe.
Is it possible to freeze before baking?
I have not tried it, I have just refrigerated it before baking. But I am not sure why it wouldn’t work.
sounds like it would be delish but is there a way to lower the fat and sodium so more people could enjoy it and still stay on track w their lifestyle??
You could use light sour cream, and a low fat milk, and use less cheese and bacon to make it lighter. But all of this would definitely change the recipe and the outcome. This is a special holiday dish at our house, so on those couple days a year, I don’t hold back. But for more of every day, you could make those changes.
How is this TWICE baked?
If you want to bake the potatoes instead of boiling them, you are welcome to. For the sake of time I boiled them. It has the same flavor profile has a twice baked potato, hence the name.
Hi! Jenny – it’s considered twice baked as it is derived from a very taste twice baked potato, whereas, you bake the potato, scoop out the flesh, mix with all these yummi-lious ingredients, fill the empty potato shells & then bake again. This, too, is twice baked if you bake, instead of boil – you retain more flavor & nutrition if you bake, as an added bonus, add a few if the potato skins to the mixture! YUM! YUM!
Would this dish freeze well?