Twice Baked Potato Casserole has all the ingredients from a twice-baked potato in casserole form. You get the potatoes, cheese, bacon, sour cream, and more in this comfort food.
I am always on the hunt for side dishes. They seem to be the one type of recipe that can be so fun and delicious but also so difficult to figure out. This recipe has everything you love from a twice-baked potato but mushed together into a casserole form. It works for holidays, potlucks, or just for dinner.
Try some of our other favorite side dishes, such as Homemade Fresh Salsa, Jiffy Cornbread Casserole, or Slow Cooker Mac and Cheese.
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Ingredients for Twice Baked Potato Casserole
Casserole Ingredients
- potatoes, (Gold, red, russet)
- unsalted butter
- sour cream
- bacon, cooked and diced (or crumbled)
- sharp cheddar cheese, shredded
- salt
- black pepper
- garlic powder
- seasoning salt
- green onions
Toppings
- bacon, cooked and diced (or crumbled)
- sharp cheddar cheese, shredded
- green onions
FAQs
Twice baked potato casserole is a comforting dish made by combining the fluffy insides of baked potatoes with ingredients like cheese, sour cream, butter, and bacon, then baking it all together in a casserole dish. It's a deconstructed version of twice baked potatoes, making it easier to serve a crowd.
Yes, you can prepare the casserole up to the baking step, cover it tightly with plastic wrap or aluminum foil, and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator and bake as directed, adding a few extra minutes to the baking time if necessary.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until heated through, or microwave individual portions.
This casserole pairs well with a variety of main dishes such as grilled steak, roasted chicken, or pork chops. It also complements a fresh salad or steamed vegetables for a complete meal.
Top Tips
- Use any type of potato for this, but I used gold and left the skin on. Some potatoes, such as russet, have a thicker skin. You can leave on all of the potato skins, or from a couple of the potatoes or none at all. I left the skin on for all of my potatoes.
- Shredded cheese in a bag has an anti-caking preservative to keep it from clumping. This also keeps it from melting as well as a block which you shred yourself. So, I recommend shredding your own cheese.
- Make sure you have the potatoes completely cooked and tender because you will be mashing them.
- Any cheese will work for this recipe, such as Monterey Jack, colby, cheddar, mozzarella or even pepper jack. Choose your favorite or try a combination.
How to make Baked Potato Casserole
- Preheat oven to 400 degrees.
- Clean and dry potatoes, then rub them with olive or canola oil. Place them on a baking sheet or right onto your oven rack. Bake until fork tender (about 1 hour).
- Once potatoes are cooked, lower temperature of oven to 350 degrees. Peel the potatoes, if you prefer, or keep the skin on. Mash 4-6 potatoes and cut the other 2-4 potatoes into cubes, placing them into a large bowl.
- While potatoes are still warm, add other ingredients, reserving about 1 cup of cheese, some bacon, and green onions for the top.
- Stir together and place into a greased (sprayed) 9x13" baking dish. Top with cheese and bacon, reserving green onions for the top.
- Bake for 20-25 minutes, then top with the rest of the green onions and enjoy!
Twice Baked Potato Casserole Recipe
Ingredients
Casserole Ingredients
- 8 potatoes, cleaned and dried
- ½ cup (1 stick) unsalted butter, softened
- ⅔ cup sour cream
- 9-10 slices bacon, cooked and diced (or crumbled)
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon seasoning salt
- 4 green onions, sliced
Toppings
- 2-3 slice bacon, cooked and diced (or crumbled)
- 1 cup sharp cheddar cheese, shredded
- 2 green onions, sliced
Instructions
- Preheat oven to 400 degrees.
- Clean and dry potatoes, then rub them with olive or canola oil. Place them on a baking sheet or right onto your oven rack. Bake until fork tender (about 1 hour).
- Once potatoes are cooked, lower temperature of oven to 350 degrees. Peel the potatoes, if you prefer, or keep the skin on. Mash 4-6 potatoes and cut the other 2-4 potatoes into cubes, placing them into a large bowl.
- While potatoes are still warm, add in other ingredients, reserving about 1 cup of cheese, some bacon, and green onions for the top.
- Stir together and place into a greased (sprayed) 9×13″ baking dish. Top with cheese and bacon, still reserving green onions for the top.
- Bake for 20-25 minutes, then top with the rest of the green onions and enjoy!
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