Twice Baked Potato Casserole is the kind of comfort food that makes you feel like you’re wrapped in a warm blanket.
It’s creamy, cheesy, and loaded with crispy bacon and green onions—basically all the good stuff in one bite. I made this for a family potluck once, and it disappeared so fast that people were scraping the dish for more.
It’s one of those recipes that brings everyone together, whether it’s a holiday dinner or just a cozy Sunday night.
What I love most is how easy it is to prep ahead. You can bake the potatoes and cook the bacon the day before, then just assemble and bake when you’re ready.
What’s So Great About This Dish?
- Creamy and cheesy: The mix of sour cream, butter, and cheddar makes the potatoes irresistibly creamy.
- Bacon-loaded goodness: Crispy bacon adds a smoky, salty bite to every forkful.
- Make-ahead friendly: Assemble it ahead of time and bake when ready.
- Perfect for any occasion: It’s a hit at potlucks, family dinners, or holiday feasts.
- Crowd-pleaser: Everyone loves it, from kids to adults.
Twice Baked Potato Casserole Recipe
Twice Baked Potato Casserole is creamy, cheesy, and loaded with crispy bacon and green onions. It’s the ultimate comfort food, perfect for potlucks and family dinners.
Ingredients
- Baking sheet
- Large mixing bowl
- Large pan
- Tongs
- Potato masher
Instructions
- Preheat the oven to 400°F.
- Set out butter, sour cream, and milk to bring them to room temperature.
- Scrub potatoes clean, dry them, and rub with canola oil. Bake on a sheet for 40 minutes until tender.
- While baking, cook bacon on low heat until crispy. Drain on a paper towel and let cool.
- Lower oven temperature to 350°F. Peel skins from all but two potatoes, cut into thirds, and add to a bowl.
- Crumble bacon, reserving some for topping. Mash potatoes with butter, sour cream, cheese, and seasonings.
- Gradually add milk while mashing until creamy.
- Spread into a greased 9×13 dish, top with bacon and cheese, and bake for 20-25 minutes. Garnish with green onions and serve.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 317kcal |
| Carbohydrates | 33g |
| Protein | 10g |
| Fat | 17g |
| Sodium | 693mg |
| Sugar: | 3g |
Tips that will ease your job!
- Use Russet Potatoes – Russet potatoes have a high starch content, making them perfect for a fluffy, creamy texture. Avoid waxy potatoes like red or Yukon Gold for this recipe.
- Bring Ingredients to Room Temperature – Let the butter, sour cream, and milk sit out while the potatoes bake. This helps them blend smoothly into the potatoes without curdling.
- Don’t Overmash – Overmashing the potatoes can make them gluey. Mash just until creamy for the perfect texture.
- Save Some Bacon for Topping – Mixing bacon into the potatoes adds flavor, but saving some for the top gives you that crispy, salty bite in every forkful.
- Cheese Matters – Use sharp cheddar for a stronger flavor, and grate it yourself for better melting. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
