Creamy Twice-Baked Potato Casserole loaded with sharp cheddar, crisp bacon, garlic, and green onions. It’s comfort food taken to the next level!
author’s note
The Side That Steals the Show!
I grew up loving a classic baked potato with all the fixings. But once I had a big crowd to feed and a small window to get dinner on the table, scooping hot potato skins for twenty people was not going to happen.
So I took the parts I love most from twice-baked potatoes and turned them into one big, bubbly pan. It was a hit.
After that dinner was such a success, I got to work testing so I could nail down a solid recipe to share with you. The edges get a little crisp, the middle stays silky, and every scoop has cheese, bacon, and green onion. If you have tried the Sam’s Club Twice Baked Potatoes, this has that same vibe, only creamier and built for a crowd.
Twice-Baked Potato Casserole Ingredients
| Ingredient | Swaps or tips |
|---|---|
| Gold potatoes | Russets for a fluffier bite. Red potatoes hold shape more. Peel or leave skins on. |
| Fine sea salt | Kosher salt works. Salt the water well so potatoes are seasoned through. |
| Unsalted butter | Salted butter works. Reduce added salt. |
| Milk or cream + sour cream | Cream is richest. Milk is lighter. Full-fat sour cream tastes best. Half-and-half works. Plain Greek yogurt is a lighter swap. |
| Bacon | Cook until crisp. Turkey bacon works. Omit for vegetarian. |
| Green onions | Chives or parsley also work. |
| Sharp Cheddar | Try Gouda, Monterey Jack, or Pepper Jack for heat. |
How To Make Twice-Baked Potato Casserole
- Bake bacon: Set on a rack over a foil-lined sheet pan and bake until crisp. Fat drips off for extra-crispy slices.
- Potatoes: Cut into even cubes. Start in cold, well-salted water and cook until fork-tender.
- Warm dairy: On low heat, melt butter with milk or cream and sour cream until smooth.
- Mash: Add potatoes; rice for fluffy or mash for rustic. Do not overwork.
- Fold-ins: Gently fold in most cheese, bacon, and green onions. Save some for the top.
Let Me Convince You to Use a Ricer!
I’ve tested mashed potatoes every which way, and a ricer wins.
It makes the fluffiest, creamiest mash without the gummy texture from blenders or mixers. Since this casserole starts with mashed potatoes, a ricer keeps the base silky. It’s quick, easy, and fun to use, and it works for more than potatoes.
Storage
- Make ahead: Assemble, cover, and refrigerate up to 2 days. If baking cold, add 10 to 15 minutes.
- Store: Cover leftovers and refrigerate 3 to 4 days.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw in the fridge overnight. Do not bake from frozen.
- Reheat: Cover with foil and bake at 350°F until hot, then uncover to crisp the top. For single servings, microwave in short bursts.
What To Serve Alongside This:
Salads With Meat
Grilled Steak Salad Recipe
Side Dishes
Roasted Brussel Sprouts
Side Dishes
Baked Beans Recipe
Dinner
Crockpot Turkey Breast
Twice-Baked Potato Casserole
Video
Equipment
- Large sheet pan (15" x 21")
- 9 x 9-inch baking pan or 7 x 11-inch casserole pan , see note 1
- Ricer or potato masher
Ingredients
Instructions
- Preheat oven to 400°F. Line a large sheet pan with foil and place a greased cooling rack on top. Lay bacon slices evenly on the rack without overlapping. Bake 15–25 minutes or until crisp. Bacon will become crisper as it cools. Once cooled, set aside 3 slices for topping and dice the rest.
- Meanwhile, peel potatoes and cube into 1-inch pieces. Add to a large pot and cover with 1 inch cold water. Add 1 tablespoon salt. Bring to a boil; then reduce to a rapid simmer and cook until potatoes are easily pierced with a fork, 15–20 minutes. Drain potatoes in a strainer and let dry 5 minutes.
- In the same pot used for potatoes, set to low heat. Add butter, sour cream, heavy cream, garlic powder, 1 teaspoon salt, and pepper to taste (I add 1/2 teaspoon). Stir until smooth, then remove from heat.
- While potatoes are still hot, pass them through a ricer directly into the cream mixture. If you don’t have a ricer, gently mash with a potato masher. (Avoid blending or beating the potatoes, as this can make them gluey.) Stir with a wooden spoon until smooth.
- To the mashed potatoes, add diced bacon (excluding portion set aside for topping), 2 cups cheddar cheese, and 1/2 cup finely sliced green onions. Mix gently. Transfer mixture to a casserole dish (You may not be able to fit it all—don’t overfill; see note 1.) and smooth the surface. Sprinkle with remaining 1/2 cup cheese and reserved diced bacon. Cover dish loosely with foil and place on a sheet pan. Bake 20 minutes. Remove foil and continue baking an additional 10 minutes. Once done, garnish with 2 tablespoons sliced green onions. Serve and enjoy while hot!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Twice-Baked Potato Casserole FAQs
A Baked Potato is cooked whole or in halves until soft inside with a crispy skin. It’s then typically served with simple toppings like shredded cheese, sour cream, and bacon.
A twice-baked potato involves baking, halving, and scooping out the inside, which is mixed with other ingredients, refilled into the skin, and baked again for a crispy top and creamy interior.
Yes. Skins add color and a little texture. Scrub well if leaving them on.
Use a ricer or masher. Do not use a blender or food processor. Mash only until smooth.
Variations
Change Things Up In This Twice-Baked Potato Casserole
- Different cheeses: Experiment with other cheeses like Gouda, Monterey Jack, or Pepper Jack.
- Vegetarian twist: Omit the bacon!
- Extra heat: Incorporate diced jalapeños or a dash of hot sauce into the mixture.
- Meaty mix-ins: Try adding different cooked meats like diced ham or crumbled sausage.
- Herb infusion: Mix in other fresh herbs such as rosemary, thyme, or dill.
