This Twice Baked Potato Casserole recipe is the perfect side dish for any occasion. Russet potatoes loaded with butter, sour cream, and cheddar cheese! Top it all off with freshly chopped green onions, and you’ve got a side dish that’ll bring comfort to the whole family.
Twice Baked Potato Casserole
All the flavor of a twice baked potato in the form of a casserole? It doesn’t get much better than that! As we continue on in the chilly winter months, dropping temperatures means picking up more cozy recipes.
For us, anything with meat and potatoes is a seasonal staple. Fortunately, we’ve added another delicious potato dish to our ever growing collection. One that can even be made ahead of time and is freezer friendly - a huge win!
While the prep and cook time is a bit of a longer undertaking, we promise the wait is well worth it! Creamy baked and mashed potatoes loaded with crispy bacon, melted cheddar cheese, and chopped green onions make this twice baked potato casserole a combination that anyone will love.
How to Make Twice Baked Potato Casserole
- Preheat your oven to 425°F and grease a 9x13-inch or 11x7-inch baking dish. Line a separate large baking sheet with aluminum foil. Set both aside.
- Wash and dry the potatoes then use a fork to prick a few holes in each one. Coat them lightly with oil and place them on the prepared foil lined baking sheet. Bake for 45 minutes to 1 hour or until they are fork tender. The amount of time will vary depending on the size of the potatoes.
- After the potatoes are cooked, remove them from the oven. Reduce the oven temperature to 350°F.
- Allow the potatoes to cool until they’re easy to handle. Once cooled, you can either remove the skins or keep them on. Cut the potatoes into large chunks and place them into a mixing bowl.
- Add half the bacon, butter, sour cream, milk, and 1 cup of cheese to the bowl. Use a potato masher to mash the potatoes and combine the ingredients. Season with salt and pepper.
- Scoop the mixture into the prepared baking dish and spread into an even layer. Top with the remaining cheese and bacon pieces.
- Bake uncovered for 20-25 minutes. Remove from the twice baked potato casserole from the oven, add the chopped green onions, and enjoy!
Tips and Variations
- The number of potatoes needed can vary depending on their size. It’s best to use a digital kitchen scale to weigh the potatoes to ensure you’re using the correct amount. Three pounds is roughly equivalent to 8 medium potatoes, 3-4 large potatoes, or 2-3 jumbo sized potatoes.
- The milk amount can be adjusted to make the casserole as creamy as you’d like. For a cream-style twice baked potato casserole, use all of the milk or even add a bit extra. Try using a touch of half and half or heavy cream, too. For a heartier texture, reduce the milk or omit it altogether.
- You can peel the potatoes prior or leave the skins on. We enjoy the added texture of the potato skins, but it’s up to you!
- Double the recipe to feed a crowd. Just be sure not to overcrowd your casserole dishes, of course.
- Turn this side dish into a main course by adding baked chicken or ham to the potatoes.
- Serve this potato side dish with a perfectly cooked Sirloin Steak or a helping of Mississippi Pot Roast.
Storage and Reheating
Storage: Twice Baked Potato Casserole will stay fresh in your fridge for up to 3 days.
Freezing: Recipes like this one hold up well to freezing. Keep this casserole in a freezer safe container for up to 3 months. When you’re ready to heat it, simply thaw it out on the counter (or fridge) and pop it into the oven.
Reheating: For this twice baked potato casserole, you have two options. First, you can reheat the whole pan in your oven at 325°F for about twenty minutes. Or you can reheat individual servings in your microwave on medium power for about three minutes per serving.
Recipe Card with Ingredient Amounts and Instructions
- 3 pounds russet potatoes
- 1 tablespoon cooking oil
- ½ pound bacon, cooked and crumbled
- 1 cup unsalted butter, softened
- ½ cup sour cream, room temperature
- ½ cup milk, room temperature (*See Note)
- 2 cups sharp cheddar cheese, shredded off the block and divided
- ¼ cup green onion, chopped
- Salt and pepper, to taste
- Preheat the oven to 425°F, and grease a 9x13-inch or 11x7-inch baking dish. Line a separate large baking sheet with aluminum foil. Set aside.
- Wash and dry the potatoes then use a fork to prick a few holes in each one. Coat them lightly with oil, and place them on the prepared foil lined baking sheet. Bake for 45 minutes to 1 hour or until they are fork tender. The amount of time will vary depending on the size of the potatoes.3 pounds russet potatoes1 tablespoon cooking oil
- After the potatoes are cooked until fork tender, remove them from the oven. Reduce the oven temperature to 350°F.
- Allow the potatoes to cool until they’re easy to handle. Once they’ve cooled some, remove the skins and cut the potatoes into large chunks. Place the potato pieces into a mixing bowl.
- Add half the bacon, butter, sour cream, milk, and 1 cup of cheese to the bowl. Use a potato masher to combine the ingredients. Season with salt and pepper.1 cup unsalted butter½ cup sour cream½ cup milkSalt and pepper
- Scoop the mixture into the prepared baking dish, and spread into an even layer. Top with the remaining cheese and bacon.
- Bake uncovered for 20-25 minutes. Remove from the oven, and add the chopped green onions.¼ cup green onion
- Serve hot as a side dish. See post for storage options.