Twice-Baked Potato Casserole is a creamy blend of potatoes bursting with rich flavors of sharp Cheddar, crispy bacon, and a hint of garlic, all topped off with a sprinkle of fresh green onions. Itโ€™s comfort food taken to the next level!

Au Gratin Potatoes are classic, Creamed Potatoes are timeless, and Cheesy Potatoes? Heavenly. But make some room, because this Twice-Baked Potato Casserole is about to join the ranks of legendary potato dishes!

Twice-Baked Potato Casserole in a baking dish.

What Is The Difference Between Baked Potato And Twice Baked Potato?

A Baked Potato is cooked whole or in halves until soft inside with a crispy skin. Itโ€™s then typically served with simple toppings like shredded cheese, sour cream, and bacon.

A twice-baked potato involves baking, halving, and scooping out the inside, which is mixed with other ingredients, refilled into the skin, and baked again for a crispy top and creamy interior. 

So, What Is A Twice-Baked Potato Casserole?

Twice-Baked Potato Casserole deconstructs the elements of a twice-baked potato and reassembles them into one dish!

This casserole takes the flavors and ingredients of twice-baked potatoes โ€” like cheese, sour cream, and bacon โ€” and combines them in a baking dishโ€“then bakes until hot and bubbly. Essentially, you get the creamy texture and amazing flavors of twice-baked potatoes in a form thatโ€™s easier to serve to a group, and perfect for hosting or for the holidays!

If youโ€™ve had Samโ€™s Club Twice Baked Potatoes, this recipe uses similar ingredients โ€” potatoes, cheese, sour cream, and bacon!

A composition of fresh ingredients for this recipe.

Twice-Baked Potato Casserole Ingredients

  • Gold potatoes: Choose potatoes that are firm and free of sprouts, green areas, or blemishes for the best flavor and texture.
  • Fine sea salt: Weโ€™ll use the salt when seasoning the boiling water for the potatoes and again in the dish itself.
  • Unsalted butter: Opt for unsalted to control the sodium content of your dish.
  • Whole milk or cream: Use whole milk for a lighter texture or cream for richer smoothness. Whenever weโ€™re serving to a crowd, weโ€™ll use cream!
  • Sour cream: This adds tanginess and creaminess; a full-fat version contributes to a richer flavor.
  • Garlic powder: Provides a subtle hint of garlic flavor. Leave it out if you arenโ€™t a fan!
  • Bacon: Cook until crispy for added texture. We like fixing bacon in the oven to keep the mess contained!
  • Green onions: Add a fresh, crisp bite; use both white and green parts for contrast in flavor.
  • Sharp Cheddar cheese: I recommend grating your own cheese for better melting and flavor; sharp Cheddar provides a more intense, stronger flavor, but medium and mild will also work here!

Sizzling bacon strips in a hot skillet and potatoes simmering in a pan for Twice-Baked Potato Casserole.

How To Make Twice-Baked Potato Casserole

  • Bacon prepping: Bake slices on a rack over a foil-lined tray until crisp; this method helps fat drip away, ensuring crispy, less-greasy bacon.
  • Potato boiling: Cube potatoes uniformly for even cooking. Start in cold, salted water for even heating and better seasoning.
  • Mixture creaming: Combine butter, sour cream, and milk (or cream) on low heat until smooth; warming dairy ingredients over low heat ensures nothing curdles!
  • Potato mashing: Use a ricer for fluffier potatoes or a masher for a heartier texture. Avoid overworking to prevent gumminess.
  • Mix-In Adding: Gently fold in cheese, bacon, and green onions, reserving some for topping; these mix-ins provide texture and flavor in every bite โ€” just like a twice-baked potato!

Crafting the creamy sauce and mashing potatoes for this recipe.

Let Me Convince You to Use a Ricer!

Iโ€™ve dedicated years to creating the ultimate Mashed Potatoes, and the game-changer? A ricer! Itโ€™s the secret to the fluffiest, creamiest, most divine mashed potatoes. Blenders, food processors, or hand mixers tend to overdo it, turning your spuds into a gloopy mess. And since mashed potatoes are the base of this Twice-Baked Potato Casserole, we want to avoid the common potato pitfalls.

But a ricer gives you perfect consistency without the gluey aftermath. And itโ€™s not just efficientโ€”itโ€™s fun, like playing with grown-up play-dough! If mashed potatoes are your jam, donโ€™t miss out on the magic of using a ricer! (P.S. There are loads of other uses that go beyond potatoes for a ricer!)

Other Tools

  1. Large sheet pan: For baking bacon.
  2. Large cooling rack: Also for baking bacon. Place bacon on the rack while baking for even crispiness.
  3. Aluminum foil: For lining the sheet pan for easy cleanup.
  4. Large pot: For boiling potatoes.
  5. Strainer: To drain potatoes after boiling.
  6. Knife and cutting board: For cubing potatoes and chopping bacon and green onions.
  7. Potato masher: If you donโ€™t have a ricer!
  8. Wooden spoon: For mixing ingredients without overworking the potatoes.
  9. Casserole dish: For assembling and baking the Twice-Baked Potato Casserole.

Mixing potatoes with bacon, cheese, and green onions before spreading in casserole dish.

Variations

Change Things Up In This Twice-Baked Potato Casserole

  • Different cheeses: Experiment with other cheeses like Gouda, Monterey Jack, or Pepper Jack.
  • Vegetarian twist: Omit the bacon!
  • Extra heat: Incorporate diced jalapeรฑos or a dash of hot sauce into the mixture.
  • Meaty mix-ins: Try adding different cooked meats like diced ham or crumbled sausage.
  • Herb infusion: Mix in other fresh herbs such as rosemary, thyme, or dill.

Mouthwatering Twice-Baked Potato Casserole in a casserole dish, ready to be enjoyed.

What To Serve Alongside Twice-Baked Mashed Potato Casserole:

Twice-Baked Potato Casserole pairs well with:

  1. Meats: Grilled Steak, BBQ Pulled Pork, or BBQ ribs.
  2. Vegetables: Roasted Asparagus, Roasted Brussels Sprouts, or a fresh green Garden Salad.
  3. Seafood: Grilled salmon or Shrimp.
  4. Vegetarian options: Grilled portobello mushrooms, Baked Beans, or Lentil Soup.
  5. Lighter mains: Turkey or Grilled Chicken breast.

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Twice-Baked Potato Casserole

Twice-Baked Potato Casserole is a creamy mix of potatoes, sharp Cheddar, crispy bacon, and a touch of garlic, all topped with fresh green onions. Ultimate comfort food!
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: servings (as a side dish)

Equipment

Ingredients

  • 12 slices bacon 12 ounces
  • 3 pounds gold potatoes 8 cups
  • Salt and pepper
  • 8 tablespoons unsalted butter
  • 1 cup heavy cream or whole milk
  • 3/4 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1 bunch green onions divided, finely sliced
  • 2-1/2 cups grated sharp Cheddar cheese 10.5 ounces, divided, see note 2

Instructions 

  • Preheat oven to 400ยฐF. Line a large sheet pan with foil and place a greased cooling rack on top. Lay bacon slices evenly on the rack without overlapping. Bake 15โ€“25 minutes or until crisp. Bacon will become crisper as it cools. Once cooled, set aside 3 slices for topping and dice the rest.
  • Meanwhile, peel potatoes and cube into 1-inch pieces. Add to a large pot and cover with 1 inch cold water. Add 1 tablespoon salt. Bring to a boil; then reduce to a rapid simmer and cook until potatoes are easily pierced with a fork, 15โ€“20 minutes. Drain potatoes in a strainer and let dry 5 minutes.
  • In the same pot used for potatoes, set to low heat. Add butter, sour cream, heavy cream, garlic powder, 1 teaspoon salt, and pepper to taste (I add 1/2 teaspoon). Stir until smooth, then remove from heat.
  • While potatoes are still hot, pass them through a ricer directly into the cream mixture. If you donโ€™t have a ricer, gently mash with a potato masher. (Avoid blending or beating the potatoes, as this can make them gluey.) Stir with a wooden spoon until smooth.
  • To the mashed potatoes, add diced bacon (excluding portion set aside for topping), 2 cups cheddar cheese, and 1/2 cup finely sliced green onions. Mix gently. Transfer mixture to a casserole dish (You may not be able to fit it allโ€”donโ€™t overfill; see note 1.) and smooth the surface. Sprinkle with remaining 1/2 cup cheese and reserved diced bacon. Cover dish loosely with foil and place on a sheet pan. Bake 20 minutes. Remove foil and continue baking an additional 10 minutes. Once done, garnish with 2 tablespoons sliced green onions. Serve and enjoy while hot!

Video

Recipe Notes

Note 1: After testing with 8x8, 9x9, and 7x11-inch pans, I found the 9x9 to be the best. Be mindful not to overfill your dish; the potatoes do rise and may spill over (leave a 1/2-inch border at the top). If it wonโ€™t fit nicely in the casserole dish, enjoy it as a side of mashed potatoes!
Note 2: Sharp Cheddar is my preference flavor-wise, but medium or mild works too. For the best texture, grate the cheese yourself; pre-shredded can make the casserole greasy. When measuring, pack cheese gently into the cup to ensure the correct amount. Youโ€™ll need just under 11 ounces for this recipe.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition

Serving: 1serving | Calories: 859kcal | Carbohydrates: 35g | Protein: 28g | Fat: 68g | Saturated Fat: 36g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 794mg | Potassium: 951mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1801IU | Vitamin C: 36mg | Calcium: 599mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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