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. It’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!
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. It’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 — like cheese, sour cream, and bacon — and combines them in a baking dish–then bakes until hot and bubbly. Essentially, you get the creamy texture and amazing flavors of twice-baked potatoes in a form that’s easier to serve to a group, and perfect for hosting or for the holidays!
If you’ve had Sam’s Club Twice Baked Potatoes, this recipe uses similar ingredients — potatoes, cheese, sour cream, and bacon!
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: We’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 we’re serving to a crowd, we’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 aren’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!
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 — just like a twice-baked potato!
Let Me Convince You to Use a Ricer!
I’ve dedicated years to creating the ultimate Mashed Potatoes, and the game-changer? A ricer! It’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 it’s not just efficient—it’s fun, like playing with grown-up play-dough! If mashed potatoes are your jam, don’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
- Large sheet pan: For baking bacon.
- Large cooling rack: Also for baking bacon. Place bacon on the rack while baking for even crispiness.
- Aluminum foil: For lining the sheet pan for easy cleanup.
- Large pot: For boiling potatoes.
- Strainer: To drain potatoes after boiling.
- Knife and cutting board: For cubing potatoes and chopping bacon and green onions.
- Potato masher: If you don’t have a ricer!
- Wooden spoon: For mixing ingredients without overworking the potatoes.
- Casserole dish: For assembling and baking the Twice-Baked Potato Casserole.
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 jalapeños 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.
What To Serve Alongside Twice-Baked Mashed Potato Casserole:
Twice-Baked Potato Casserole pairs well with:
- Meats: Grilled Steak, BBQ Pulled Pork, or BBQ ribs.
- Vegetables: Roasted Asparagus, Roasted Brussels Sprouts, or a fresh green Garden Salad.
- Seafood: Grilled salmon or Shrimp.
- Vegetarian options: Grilled portobello mushrooms, Baked Beans, or Lentil Soup.
- Lighter mains: Turkey or Grilled Chicken breast.
More potato recipes:
- Funeral Potatoes
- Smashed Potatoes
- Roasted Potatoes
- Crockpot Cheesy Potatoes
- One-Pan Breakfast Potatoes and Bacon
Twice-Baked Potato Casserole
Equipment
- 9 x 9-inch casserole pan or 7 x 11-inch casserole pan , see note 1
- Ricer or potato masher
Ingredients
Instructions
- Preheat oven to 400°F. 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 15–25 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, 15–20 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 don’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 all—don’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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
