This Twice Baked Potato Casserole is the ultimate comfort food. Made with simple ingredients, this will be a hit with everyone!
Sometimes what you really need is warm delicious comfort food. It doesn’t get a whole lot more comforting than this amazing Twice Baked Potato Casserole. This simple riff on my twice baked potatoes will have everyone coming back for seconds.
How to Make Twice Baked Potato Casserole
Here is a brief overview of how to make twice baked potatoes casserole. For the full recipe including all measurements, scroll to the recipe card at the bottom of the page.
- Bake the potatoes. Place the whole potatoes on a baking sheet and bake them until you can easily slice through one.
- Scoop out the potatoes. At the end of baking, remove the potatoes cool and slice them in half. Scoop out the insides of each half and put them into a large bowl. (Discard the skins or save them to make Jalapeno Popper Potato Skins.)
- Make the filling. Add the butter, sour cream, and milk to the potatoes. Beat until smooth. Stir in the salt, pepper, some of the cooked bacon, some cheddar cheese, and green onions.
- Bake. Spread the mixture into the prepared baking dish and top with the remaining cheese and bacon. Bake until the cheese is melted.
Best Potatoes to Use
Russet potatoes are what I recommend for this recipe or traditional twice baked potatoes. If you are living in the UK, the closest potato to the russet is a white potato.
Bacon adds so much flavor to this twice baked potato casserole recipe, so cooking it well is important. I prefer to dice up the bacon and then cook it in a cast iron pan just until it begins to turn crisp. Remove it from the pan with a slotted spoon and transfer it to a paper towel lined plate.
You could also cook your bacon in the air fryer for a super easy cleanup. Cook it whole and then dice it after it is cooked.
Air Fryer Bacon
This is a great casserole recipe to make ahead for an easy weeknight dinner. Follow the recipe right up to placing the potato mixture in the baking dish and covering with remaining bacon and cheese. Cover with foil and refrigerate for up to 24 hours, or place in a freezer safe pan, cover with foil twice and freeze. Freeze for up to three months. When you are ready to bake it, remove it from the freezer and bake until heating through and the cheese is melted.
When freezing casseroles, be cautious when using glass or ceramic baking pans as they are at risk of shattering. You are better off using an aluminum baking dish if you want to freeze it.
Twice Baked Potatoes
This recipe is a spin on my Twice Baked Potatoes recipe. If this casserole is too much for your crew, I suggest that you dig into the original recipe. It is the same great flavor, but broken down into individual servings. We even have great instructions for freezing them so that you can make the whole batch and have leftovers for the future.
Twice Baked Potatoes
Yes! Build the casserole in a freezer safe baking dish as directed in the recipe. Instead of baking, cover well and freeze for up to three months.
Yes! The ingredients in this recipe do not contain gluten. As with all recipes, double check the ingredients to ensure they are all gluten free.
What to Make With Twice Baked Potato Casserole
The twice baked potatoes we all know and love in casserole form, this recipe is a great dinner or side dish. Here are a few ideas to serve with it and round out your meal.
- Hamburgers made with the BEST seasoning.
- Blackened Chicken is a great source of protein and flavor.
- These Italian Green Beans can be made right in the oven while your casserole bakes.
If you make this twice baked potato casserole recipe or any of my other recipes, please leave me a comment and let me know what you think!
Twice Baked Potato Casserole
- 8 russet potatoes scrubbed clean (about 4 pounds)
- 1 pound bacon diced and cooked
- 1/2 cup unsalted butter cut into small pieces
- 1 cup light sour cream (full fat can also be used)
- 1 cup skim milk (a higher fat milk can also be used)
- 2 1/2 cups cheddar cheese divided
- 1/4 cup green onions diced (plus more for topping)
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- Preheat your oven to 400 degrees. Set the potatoes on a baking sheet and cook for one hour or until you can easily slice through one.
- Once the potatoes are cool enough to handle, slice them in half. Scoop out the insides. Put the scooped insides into a large bowl.
- Add the the butter, sour cream, and milk to the potatoes. Beat until smooth. Stir in the salt, pepper, 3/4 of the cooked bacon, 1 cup of cheddar cheese, and the green onions.
- Spray a 9 by 13 inch baking dish with cooking spray.
- Spread the mixture into the prepared baking dish. Top with the remaining cheese and reserved bacon. Bake for 10 minutes or until the cheese is melted. Garnish with more green onions.
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