Twice Baked Potato Casserole

Nothing says comfort like a big serving of our Twice Baked Potato Casserole. It’s packed with cheesy goodness, crispy bacon, and creamy potatoes, making it the perfect side dish or main event for any meal.

From the creamy blend of sour cream and cream cheese to the crunchy bacon topping, this casserole combines all your favorite potato elements in one dish.

POTATOES – Russet potatoes are starchy and perfect for creating a fluffy texture in this twice-baked potato casserole recipe. Yukon Gold potatoes or red potatoes can be used for a creamier texture, but be sure to adjust the cooking time. If you choose to bake the potatoes, be sure to save the potato skins. I like to crisp them in the oven or air fryer and then have them as a snack. This recipe is perfect for leftover potatoes.

BACON – Cooked bacon adds a crispy texture and smoky flavor to this dish. Store-bought bacon bites, turkey bacon, or vegetarian bacon can be used as alternatives.

CHEESE- Shredded mild Cheddar cheese adds a gooey, melty texture and provides a mild, tangy flavor to the casserole. Monterey Jack, sharp Cheddar cheese, Mozzarella cheese, or Colby cheese can be used instead.

SOUR CREAM- Sour cream adds creaminess and a tangy flavor to the potato mixture. Greek yogurt or plain yogurt can be used as a lighter option.
Feel free to adjust the sour cream to taste.

HEAVY CREAM – Heavy cream enhances the richness and creaminess of the casserole, giving it a luscious texture. Half-and-half or whole milk can be used as lighter alternatives.

BUTTER – Melted butter adds richness and flavor to the potato mixture. While you can use unsalted butter, I recommend using unsalted butter, as it allows you to adjust the amount of salt in the recipe.

GARLIC POWDER AND ONION POWDER – These seasonings add depth of flavor and enhance the taste of the casserole. I sometimes use fresh minced garlic and chopped onions as an alternative.

CREAM CHEESE – Cream cheese adds extra creaminess and a tangy flavor to the potato mixture. Mascarpone cheese or ricotta cheese can be used as well.

GREEN ONIONS – Chopped green onions provide a fresh, mild onion flavor and a pop of color to the dish. Chives, minced parsley, or finely chopped shallots can be used as alternatives.

1. Bake pricked potatoes and bacon on separate sheets at 400º Fahrenheit; potatoes for 50-60 minutes, bacon for 17-20 minutes.
2. Crumble bacon and set aside.
3. Scoop and mash potato insides; mix with sour cream, heavy cream, butter, spices, cream cheese, and green onions.
4. Transfer the mixture to a greased dish and top with cheese and bacon.
5. Bake at 400º Fahrenheit for 10-15 minutes until cheese melts.

Serving Suggestions

GREEN BEANS WITH CRISPY BACON – The slight tangy and sweet of the side dish complements the rich creaminess of the casserole.

MORE VEGETABLES – If you’re looking for a quick and easy air fryer dish, our air fryer zucchini is perfect. You might also enjoy some roasted broccoli or roasted broccoli and cauliflower.

Planning and Leftovers

MAKE AHEAD – Yes, you can prepare the potato mixture ahead of time and refrigerate until you’re ready to assemble the casserole. Just make sure it’s well covered with a lid or plastic wrap to prevent it from drying out.

STORE – You can store any leftovers of the casserole in an airtight container in the fridge for up to 3 days.

FREEZE – To freeze, portion, and place your leftover casserole in airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

REHEAT – Reheat individual servings in the microwave or place the whole casserole dish in a preheated oven at 350° Fahrenheit until warm. This usually takes approximately 20-25 minutes if you’re reheating it from the fridge or 40-45 minutes if you’re reheating it from frozen.

Recipe Success Tips

⏲️ INSTANT POT METHOD – Instead of baking the potatoes in the oven, you can also use your instant pot pressure cooker. In this case, you would peel, wash, and half the potatoes. Add about ⅓ cups of water, place the potatoes inside, close the lid, and set the valve to seal. Cook on high pressure for 15 minutes. Once done, allow the pressure to release naturally for 5 minutes. Proceed as described in the recipe card.

UNIFORMLY SIZED POTATOES – Choose potatoes that are similar in size to ensure even cooking.

PIERCE POTATOES – Prick each potato with a fork to allow steam to escape during baking, which will prevent them from bursting.

ROOM TEMPERATURE INGREDIENTS – Allow cream cheese and butter to come to room temperature before adding them to the mixing bowl.

CUSTOMIZE – Experiment with different cheeses such as sharp Cheddar, Gruyère, or Pepper Jack for more unique flavor profiles.

Commonly Asked Questions