There’s something utterly satisfying about a dish that combines creamy, fluffy potatoes with a golden, cheesy crust and a sprinkle of crisp bacon on top. Twice Baked Potato Casserole takes everything you love about a classic loaded potato and elevates it into a crowd-pleasing bake perfect for lunch or dinner. This comfort food superstar starts with russet potatoes slow-roasted until tender, then mashed with rich butter, tangy sour cream, and a splash of milk and heavy cream for extra silkiness. Each bite is a harmonious dance of cool, soft potato filling and bubbling cheddar that browns to perfection in the oven. Whether you’re hosting a cozy gathering or simply craving a hearty side dish, this recipe brings warmth, flavor, and that irresistible melty cheese pull we all dream about.
As a self-proclaimed home cook and lover of all things savory, I can’t wait for you to dive into this twice baked wonder. With just 25 minutes of hands-on prep and about an hour and a quarter in the oven (plus a short rest), even beginners will find success. Featuring six slices of smoky bacon and fresh green onions, every forkful delivers a savory punch. At around 525 calories per serving, this casserole is gratifying but balanced by bright scallions and customizable toppings. From casual weeknight dinners to festive holiday spreads, this loaded potato bake is sure to become your go-to comfort food recipe. Grab your apron and let’s talk through the key ingredients and step-by-step process to make this cheesy potato casserole shine.
KEY INGREDIENTS IN TWICE BAKED POTATO CASSEROLE
Every ingredient in this twice baked potato casserole has a job: from creating a velvety mash to building a crispy, golden top. I’ve chosen staples you might already have in your pantry, plus a few that elevate each layer with texture and flavor.
- Russet potatoes
These starchy spuds yield a fluffy, creamy base when scooped and mashed. Their thick skins also hold up beautifully, giving structure once filled.
- Unsalted butter
Softened to room temperature, butter adds richness and silkiness to the potato filling. It helps bind the ingredients and gives that luxurious mouthfeel.
- Sour cream
With its tangy flavor and smooth texture, sour cream lightens the mash and brings a slight zesty note that balances the cheese.
- Whole milk
A splash of milk ensures the potatoes remain moist without thinning the mixture too much, keeping the filling perfectly creamy.
- Heavy cream
A small amount of heavy cream takes the decadence up a notch, adding extra richness and helping the cheese layer melt beautifully.
- Garlic powder
This pantry staple infuses a mild, savory garlic flavor throughout the casserole without overpowering the other ingredients.
- Onion powder
A subtle onion aroma wakes up the palate and pairs seamlessly with both cheese and bacon.
- Salt
Essential for seasoning, salt brings out the natural potato flavors and balances the tang of sour cream.
- Black pepper
Freshly ground pepper adds a gentle heat and depth to each bite, complementing the creamy potatoes.
- Cheddar cheese
Sharp cheddar provides the signature cheese pull and a tangy edge. Dividing it between the mash and the topping ensures every layer is ooey-gooey.
- Bacon
Crispy, crumbled bacon offers a smoky, salty crunch that contrasts beautifully with the soft potato and cheese.
- Green onions
A final sprinkle of fresh scallions brightens the dish with a pop of color and a mild onion bite.
HOW TO MAKE TWICE BAKED POTATO CASSEROLE
Before diving into the detailed steps, let’s overview this process: you’ll bake whole potatoes until tender, scoop and mash their flesh with dairy and spices, fold in cheese and bacon, then bake again until the top is golden and bubbly. Follow these steps closely for that perfect crispy-cheesy finish and creamy interior.
1. Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly to remove any dirt, then pierce each one several times with a fork to allow steam to escape during baking.
2. Place the potatoes directly on the oven rack (no foil wrapping) and bake for about 60 minutes, or until a knife easily pierces through the center and the skins feel crisp.
3. Remove the potatoes from the oven and reduce the oven temperature to 350°F (175°C). Let the potatoes cool slightly until they’re safe to handle but still warm for easier scooping.
4. Cut each potato in half lengthwise, then scoop out the flesh into a large mixing bowl, leaving a thin layer of potato in the skins so they hold their shape.
5. Add the softened butter, sour cream, whole milk, heavy cream, garlic powder, onion powder, salt, and black pepper to the bowl. Mash the mixture with a potato masher or fork until well combined and creamy, making sure there are no large lumps.
6. Stir in 1½ cups of the shredded cheddar cheese, crumbled bacon, and half of the chopped green onions, ensuring an even distribution throughout the potato mixture.
7. Grease a 9×13-inch baking dish, then spoon the potato mixture into it, spreading it out evenly. Sprinkle the remaining ½ cup of shredded cheddar cheese on top to create a crispy, cheesy crust.
8. Bake at 350°F (175°C) for 20–25 minutes, or until the cheese is melted and bubbly and the edges start to turn golden brown.
9. Garnish with the remaining chopped green onions just before serving to add a fresh, vibrant finish.
SERVING SUGGESTIONS FOR TWICE BAKED POTATO CASSEROLE
When it comes to serving this cheesy potato casserole, presentation and complementary flavors can take your meal to the next level. Whether you’re plating it as a star side dish or making it the centerpiece, these suggestions will help you serve it with flair and flavor.
- Drizzle each serving with a dollop of cool sour cream to add a creamy counterpoint to the warm, cheesy layers. Swirl it gently to create an inviting marbled effect.
- Pair with a crisp green salad tossed in a light vinaigrette. The acidity and fresh crunch provide a delightful balance to the richness of the casserole.
- Offer a platter of roasted vegetables, like asparagus or carrots, on the side. Their natural sweetness and caramelized edges complement the savory bacon and melted cheddar.
- Serve alongside grilled protein—think steak, chicken, or salmon—for a hearty plate that satisfies even the biggest appetites. The savory potatoes make the perfect accompaniment.
HOW TO STORE TWICE BAKED POTATO CASSEROLE
Proper storage ensures your twice baked potato casserole retains its flavor and texture for leftovers or make-ahead convenience. Follow these tips to keep every bite tasting freshly baked.
- Refrigeration: Once the casserole has cooled to room temperature, cover the baking dish tightly with foil or plastic wrap. Store in the refrigerator for up to 3–4 days, reheating individual portions in the microwave or the entire dish at 350°F until warmed through.
- Freezing: For longer storage, assemble the casserole up to the point before the final bake. Wrap it securely in foil and a layer of plastic wrap, then freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
- Airtight Containers: Transfer leftover portions into shallow, airtight containers to cool more quickly and maintain freshness. Leave a small vent open initially to avoid condensation, then seal fully after about 20 minutes.
- Reheating Guidelines: To preserve the crispy cheese topping, reheat covered with foil at 350°F for 15–20 minutes, then remove the foil for the last 5 minutes to re-crisp the edges.
CONCLUSION
This twice baked potato casserole is the ultimate comfort food recipe that brings together creamy mashed russets, rich dairy, sharp cheddar, smoky bacon, and bright scallions into one irresistible dish. Starting with a simple 25-minute prep and about an hour and a quarter of cooking, you’ll end up with layers of flavor and texture that feel anything but basic. From the soft, velvety interior to the bubbly, golden cheese topping, every forkful delivers warmth and satisfaction. Whether you’re serving it at a family dinner, holiday gathering, or weeknight meal, this casserole is versatile enough to steal the show as a side or become a hearty main course when paired with salads or proteins. The best part? It’s a beginner-friendly recipe that allows for easy swaps—swap cheeses, omit bacon for a vegetarian twist, or use leftover baked potatoes to streamline prep.
Feel free to print this article and tuck it into your recipe binder for future cozy nights in. You can also save it digitally to revisit whenever a craving for loaded potato bake strikes. Below, you’ll find a handy FAQ section to answer any lingering questions about technique, substitutions, and troubleshooting. If you give this twice baked potato casserole a try, I’d love to hear how it turns out—drop a comment, share your tips, or ask away with any questions. Your feedback and stories bring this recipe to life, and I’m here to help you achieve that ultimate cheesy, crispy comfort food experience. Happy baking!
Twice Baked Potato Casserole
Description
Creamy mashed russets blend with butter, sour cream, and cheddar, then baked until golden and bubbly. Topped with bacon and scallions, it’s rich, savory, and perfect for cozy gatherings.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then pierce each with a fork several times.
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Place the potatoes directly on the oven rack and bake for about 60 minutes, or until they are easily pierced with a fork.
-
Remove the potatoes from the oven and reduce the oven temperature to 350°F (175°C). Allow the potatoes to cool slightly.
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Cut the potatoes in half lengthwise and scoop out the flesh into a large mixing bowl, leaving a small amount of potato in the skins for structure.
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To the potato flesh, add the butter, sour cream, milk, heavy cream, garlic powder, onion powder, salt, and black pepper. Mash until well combined and creamy.
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Stir in 1 1/2 cups of the shredded cheddar cheese, crumbled bacon, and half of the chopped green onions.
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Spoon the potato mixture into a greased 9x13-inch baking dish. Spread out evenly and sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
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Bake at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.
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Garnish with the remaining chopped green onions before serving.
Note
- This dish can be prepared a day in advance and refrigerated until ready to bake.
- For added flavor, try mixing in different cheeses, such as Monterey Jack or Gouda.
- Leftover baked potatoes work well in this recipe for quicker preparation.
- For a vegetarian version, omit the bacon and use vegetable-based toppings.
- Serve the casserole with a dollop of sour cream or a sprinkle of chives for extra flavor.
