If there’s one dish that truly feels like the ultimate comfort food, it’s our Twice Baked Potato Casserole Recipe. This creamy, cheesy, and utterly satisfying casserole takes the humble baked potato to a whole new level, combining fluffy mashed potatoes with rich cream cheese, crispy bacon, and plenty of sharp cheddar cheese to create layers of flavor in every spoonful. Whether you’re feeding a crowd or planning a cozy family dinner, this recipe promises to be a crowd-pleaser that warms hearts and fills bellies with pure joy.
Ingredients You’ll Need
Gathering simple yet flavorful ingredients is key to making this Twice Baked Potato Casserole Recipe a standout dish. Each component plays an essential role—from the starchy russet potatoes that give a hearty base, to the creamy dairy elements that add richness and smooth texture, and finally the bacon and cheddar for that irresistible savory punch.
- 5 large russet potatoes: Perfect for their fluffy interior that mashes beautifully and holds all the creamy goodness.
- 1 cup sour cream: Adds a tangy creaminess that balances the richness.
- 4 oz cream cheese, softened: Gives the potatoes an ultra-smooth and luscious texture.
- 1/2 cup whole milk: Lightens the mixture just enough for irresistibly creamy mash.
- 1/2 cup unsalted butter, melted: Adds buttery depth and richness that complements every bite.
- 2 cups shredded cheddar cheese, divided: Sharp and melty, cheddar provides signature cheesy flavor on top and inside.
- 6 slices cooked bacon, crumbled: Brings smoky crunch that contrasts beautifully with the creamy potatoes.
- 1/4 cup chopped green onions: Sprinkles of bright, fresh flavor that keeps every mouthful lively.
- Salt and pepper, to taste: Enhances all the flavors to perfection.
How to Make Twice Baked Potato Casserole Recipe
Step 1: Prepare to Bake
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish so your casserole doesn’t stick and bakes evenly for that perfect golden top.
Step 2: Bake the Potatoes
Scrub those russet potatoes clean and bake them at 400°F (200°C) for about one hour until they’re fork-tender. This high-temperature bake gives you that classic baked potato flavor and fluffy interior that’s essential for the Twice Baked Potato Casserole Recipe. When done, let them cool enough to handle, then peel and mash them for a silky base.
Step 3: Mix the Creamy Potato Filling
In a large bowl, combine the mashed potatoes with sour cream, softened cream cheese, whole milk, melted butter, and one cup of shredded cheddar cheese. Season with salt and pepper to taste and mix everything until smooth and creamy. This mixture is where the magic starts to happen, as all those creamy ingredients come together to create ultimate comfort.
Step 4: Add Bacon and Green Onions
Gently fold in half of the crispy bacon and chopped green onions. These add bursts of smoky and fresh flavor inside the casserole, ensuring every bite is exciting and satisfying.
Step 5: Assemble the Casserole
Spread the creamy potato mixture evenly into your prepared baking dish, smoothing the top for a nice, even bake.
Step 6: Top and Bake
Sprinkle the remaining cup of shredded cheddar cheese and bacon evenly over the top. Pop the casserole in the oven and bake for 25 to 30 minutes, until it’s hot and bubbly and the cheese has melted to a gorgeous golden finish.
Step 7: Garnish and Enjoy
Once out of the oven, scatter the rest of the green onions over the casserole for color, freshness, and a little crunch—then serve your Twice Baked Potato Casserole Recipe warm and watch it disappear fast!
How to Serve Twice Baked Potato Casserole Recipe
Garnishes
Fresh chopped green onions are our go-to simple garnish because they brighten the dish’s richness with a subtle sharpness. You can also sprinkle a little extra bacon or even a dollop of sour cream on top for extra indulgence.
Side Dishes
This casserole pairs beautifully with crisp, green salads or roasted vegetables for a well-rounded meal. Consider serving it alongside sautéed green beans, steamed broccoli, or a simple spinach salad with a lemon vinaigrette to balance the richness.
Creative Ways to Present
For gatherings, serve this casserole in individual ramekins to make it feel extra special and personalized. Alternatively, layering the mixture in clear casserole dishes lets everyone see the delicious layers of potato, cheese, and bacon, which always makes for a fantastic presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Twice Baked Potato Casserole Recipe keeps beautifully covered in the refrigerator for up to 3 days. Just be sure to store it in an airtight container to maintain the moisture and keep flavors fresh.
Freezing
You can freeze this casserole before baking for up to 2 months. Cover it tightly with foil or plastic wrap, then thaw overnight in the fridge before baking as directed. Freezing after baking is also possible, but the texture is best preserved when frozen raw.
Reheating
To reheat, cover the casserole with foil and warm it in a 350°F oven for about 20 minutes or until warmed through. Remove the foil near the end to re-crisp the cheese topping for that fresh-baked feel.
FAQs
Can I use different potatoes for this recipe?
Russet potatoes work best here because of their fluffy texture, but you can experiment with Yukon Gold for a creamier taste; just note the texture will be slightly different.
Is it possible to make this dish vegetarian?
Absolutely! Simply omit the bacon and consider adding sautéed mushrooms or caramelized onions for another layer of umami flavor.
Can I use low-fat dairy instead of full-fat?
While you can substitute lower-fat options, the richness and creaminess might not be quite the same. Full-fat ingredients really make this Twice Baked Potato Casserole Recipe shine.
How spicy is this casserole?
This dish is mild and comforting, but you can add a pinch of smoked paprika or a little cayenne pepper to the mix if you love a subtle kick.
What’s the best way to crisp the cheese topping?
Baking uncovered in the last 5-10 minutes allows the cheese to brown and crisp nicely. You can also pop it under the broiler for a minute or two, but watch it closely to prevent burning.
Final Thoughts
This Twice Baked Potato Casserole Recipe is one of those dishes that feels like a warm hug on a plate. It’s creamy, cheesy, and packed full of delightful textures and flavors that make it perfect for family dinners, holiday gatherings, or anytime you want a cozy meal. I can’t recommend enough giving this recipe a try—you’ll soon find it becoming a beloved staple in your kitchen just like it is in mine.
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Twice Baked Potato Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Twice Baked Potato Casserole is a comforting and delicious side dish that combines creamy mashed potatoes with sour cream, cream cheese, cheddar cheese, crispy bacon, and fresh green onions. Baked to golden perfection, it’s perfect for family dinners or holiday gatherings, delivering rich flavors and a delightful cheesy texture in every bite.
Ingredients
Potatoes
- 5 large russet potatoes
Potato Mixture
- 1 cup sour cream
- 4 oz cream cheese, softened
- 1/2 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 cup shredded cheddar cheese (divided from 2 cups total)
- Salt and pepper, to taste
Toppings
- 1 cup shredded cheddar cheese (remaining from 2 cups total)
- 6 slices cooked bacon, crumbled (divided)
- 1/4 cup chopped green onions (divided)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Bake Potatoes: Scrub the russet potatoes thoroughly and place them on a baking sheet. Bake at 400°F (200°C) for 1 hour, or until the potatoes are fork-tender, then let them cool slightly to handle.
- Mash Potatoes: Peel the cooled potatoes and mash them in a large mixing bowl until smooth and lump-free.
- Mix Ingredients: To the mashed potatoes, add sour cream, softened cream cheese, whole milk, melted butter, 1 cup of shredded cheddar cheese, and season generously with salt and pepper. Mix everything until well combined and creamy.
- Add Bacon and Green Onions: Gently fold in half of the crumbled bacon and half of the chopped green onions to distribute flavor evenly throughout the mixture.
- Assemble in Baking Dish: Transfer the potato mixture into the prepared baking dish and smooth the top evenly using a spatula.
- Add Toppings: Sprinkle the remaining 1 cup shredded cheddar cheese and the rest of the crumbled bacon over the top for a cheesy, crispy finish.
- Bake Casserole: Bake the assembled casserole for 25 to 30 minutes until it is hot, bubbly, and the cheese is melted and golden on top.
- Garnish and Serve: Remove from oven, garnish with the remaining chopped green onions, and serve warm for the best flavor and texture.
Notes
- For extra creaminess, you can add a little more sour cream or milk as needed.
- Use sharp cheddar cheese for a more robust cheese flavor.
- To make it easier, you can bake the potatoes the day before and refrigerate overnight before assembling the casserole.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- To keep bacon crispy on top, add it halfway through the baking or broil for 1-2 minutes after baking.
