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Twice Baked Potato Casserole

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This twice baked potato casserole recipe is the perfect side dish for any occasion. Russet potatoes loaded with butter, sour cream, and cheddar cheese!

Temperatures will be dropping soon and that means you’ll be craving comfort food.

Typically, in our household, that means meat and potatoes. Fortunately, Kim has added another great potato dish to our repertoire.

For today’s post, we’re sharing her twice baked potato casserole. All the flavor of a twice baked potato in the form of a casserole.

So, shall we get started?

Two finished bowls of the cheesy twice baked potato casserole.

How to make twice baked potato casserole?

This recipe is a long one, so hang in there. I promise it will be worth the wait!

First, preheat your oven to 425° F, and grease a nine (9) by thirteen (13) inch casserole dish.

Eight Russet potatoes on a large sheet pan for baking.

Next, wash the potatoes, poke a few holes in them, and coat them with oil.

Place the taters on a baking sheet and put them into the oven to cook for about forty (40) minutes.

While the they bake, pan fry your bacon, pat it dry, and crumble it. Once the taters are done baking, remove them from the oven and let them cool until you can handle them.

Butter, cheese, and other ingredients in a bowl for mashing.

This would be a good time to shred your cheddar cheese. Additionally, you can reduce the oven temperature to 350° F.

Then, when the taters have cooled, dice them up. You can skin them if you like, but we left the skins on.

The taters and sour cream mixture have been mashed together.

Grab a large mixing bowl and use a potato masher or hand mixer to combine one (1) cup of the cheese with the sour cream, butter, milk, diced potatoes, and half of the bacon.

Instructions continued:

Your twice baked potato casserole mixture should look similar to the picture above.

The mashed potatoes have been transferred to a casserole dish.

After the ingredients have been combined, transfer them to a nine (9) by thirteen (13) inch baking dish. Use a rubber spatula to evenly spread out the mixture.

Top the casserole with the remaining cheese and bacon. Afterward, place the casserole dish into the oven to bake.

Bacon and shredded cheddar have been sprinkled over the casserole.

Let it bake (uncovered) for about twenty-five (25) minutes, or until all the cheese has melted.

That’s it, your twice baked potato casserole is done! Kim and I hope you enjoy the dish and we wish you all the best 🙂

The potato casserole has baked and been topped with onions.

How do you reheat a potato casserole?

For this recipe, you have two (2) options. First, you can reheat the whole pan in your oven on 325 degrees F. for about twenty (20) minutes.

Or, you can reheat individual servings in your microwave on medium power for about three (3) minutes per serving.

A scoop of the casserole showing the taters, cheese, and bacon.

Can you freeze a potato casserole?

Sure, recipes like this one hold up well to freezing. When you’re ready to heat it, simply thaw it out on the counter (or fridge) and pop it into the oven.

The finished baked potato casserole served with diced green onions.

If you like our twice baked potato casserole recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

Join our Facebook group for more recipes from Berly’s Kitchen, our new site More Than Meat and Potatoes, and some of our blogger friends!

The potato casserole has baked and been topped with onions.

Twice Baked Potato Casserole

Yield: 12 Servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This twice baked potato casserole recipe is the perfect side dish for any occasion. Russet potatoes loaded with butter, sour cream, and cheddar cheese!

Ingredients

  • 3 Lbs. Russet Potatoes, (about eight ((8)) medium sized)
  • 1/2 Lb. Bacon, (cooked)
  • 2 Tablespoons Cooking Oil
  • 1 Cup Unsalted Butter, (softened)
  • 1 Cup Sour Cream, (room temperature)
  • 1 Cup Milk, (room temperature, we used whole milk)
  • 2 Cups Cheddar Cheese, (shredded, divided)
  • 1/4 Cup Green Onion, (diced)
  • Salt and Pepper to Taste

Instructions

  1. Preheat the oven to 425 degrees and grease a 9 x 13-inch baking dish. Set aside.
  2. Wash and dry the potatoes then use to fork to prick a few holes in each one. Coat them lightly with oil and place them on a baking sheet. Bake for 35-40 minutes or until they are fork tender.
  3. While the potatoes bake, cook the bacon over low heat until it’s crispy and cooked through. Remove from the pan, and drain on paper towels. After it’s cool, crumble it into small pieces.
  4. After the potatoes have baked for 35-40 minutes, pierce the largest one with a fork to check for doneness. If the potato is fork tender, remove them from the oven, and allow them to cool until they’re able to be easily handled.
  5. Reduce the oven temperature to 350 degrees.
  6. Once the potatoes have cooled, remove the skins from all of the potatoes (or leave the skins on 1 or 2 if desired). Place the skinned potatoes in a large bowl along with the butter, sour cream, milk,1 cup of cheese, and half of the bacon (reserve some for garnish). Use a potato masher to combine the ingredients.
  7. Pour the mixture into the prepared baking dish, and spread into an even layer. Top with remaining cheese and bacon.
  8. Bake uncovered for 20-25 minutes. Remove from the oven, and add the chopped green onions.
  9. Serve hot, and store any leftovers in the refrigerator for up to 3 days.

Notes

The calories listed are an approximation based on the ingredients and a serving size of one (1) cup. Actual calories will vary.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1 Cup
Amount Per Serving: Calories: 451Total Fat: 36gSaturated Fat: 19gUnsaturated Fat: 0gCholesterol: 85mgSodium: 407mgCarbohydrates: 23gFiber: 2gSugar: 2gProtein: 11g

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