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Twice-Baked Potato Casserole: an easy creamy side dish to make for any occasion

Total time: 85 Min
Difficulty: Low
Serves: 10 people
By Cookist

Love a loaded baked potato? Then get ready to fall in love with sensational twice-baked potato casserole. It's made from creamy, rich mashed potatoes topped with crispy bacon and gooey cheddar cheese.

This twice-baked potato casserole is a surefire smash hit at any dinner, potluck, or party. The best part? You can make twice-baked potato casserole up to a few days ahead of time, making it an especially convenient dish when you need something tasty to feed a crowd. It's a mouthwateringly delicious versatile dish, and once your family tries it, they'll be begging you to make it again and again!

Twice-Baked Potato Casserole Ingredients

The secret to making the best loaded potato casserole is to use the right potatoes. Russet potatoes and Yukon potatoes are the best for making mashed potatoes. Maris Pipers are great, too. Opt for any starchy potato. Red potatoes wind up gluey when mashed, and no one wants that!

Sour cream, milk, and butter give this twice-baked potato casserole its silky, creamy texture.

Cheese gives it a wonderful savory flavor and richer texture, while crispy bacon takes the whole dish to the next level.

Add some chopped green onions as a garnish for a bit of crunch – don't be surprised if people come back for seconds!

How to Make Twice-Baked Potato Casserole

It's wonderfully easy to make homemade creamy twice-baked potato casserole. Start by generously rubbing the potatoes with oil and baking them at 400F until they're tender. While the potatoes are in the oven, fry the bacon, then once cooked, set it on a paper towel to drain and cool. Crumble the bacon into small pieces. Set some of the bacon aside to add at the end as an extra garnish.

Take the potatoes out of the oven and turn the heat down to 350F. Peel the skin off all but two of the potatoes and cut them into large chunks. Put the potatoes, bacon, butter, sour cream, milk, cheese, seasoned salt, salt, and pepper into a bowl and mash everything together until the mixture is nice and creamy, and well-combined.

Transfer the mixture to a baking dish and cook for 20 to 25 minutes. Garnish with chopped green onions and the rest of the bacon, and serve hot with your favorite main dishes.


Can You Make Twice-Baked Potato Casserole Ahead of Time?

Looking to cut down your time in the kitchen before hosting family and friends? You can easily make your twice-baked potato casserole up to two days ahead of time.

Simply prepare and assemble the casserole, then wrap and refrigerate it until it's time to cook. Take note: if you're preparing your twice-baked potato casserole ahead of time, you'll need to let it bake several minutes longer if it's straight out of the fridge. Cover it with foil and bake for 15 minutes, then bake it uncovered for another 20 to 25 minutes.

Tips for the Best Twice-Baked Potato Casserole

Before you start leave the sour cream, butter, and milk out to warm up. Don't add these ingredients to the potatoes when they're cold.

Leave out the bacon to make a vegetarian twice-baked potato casserole.

Jazz up your loaded potato casserole with tasty extras like chopped broccoli, bell peppers, sausage, or a blend of different types of cheese.

You can make twice-baked potato casserole in a slow cooker. Assemble the ingredients in your crock pot and cook it on high for 1 hour or low for 2 hours.


How to Store and Reheat Twice-Baked Potato Casserole

Transfer any leftover twice-baked potato casserole to an airtight container and pop it in the fridge. Enjoy it within 3 days.

Reheat it in the oven for 20 to 25 minutes at 350F or until heated through. For a quicker reheat, microwave it for several minutes until piping hot.

Can You Freeze Twice-Baked Potato Casserole?

You can easily freeze your twice-baked potato casserole. Wrap the casserole, or transfer it to an airtight container and freeze it for up to 3 months.

Reheat it in the oven or on the stovetop – you can add some extra butter or sour cream if the potatoes are slightly watery.

More Recipes You'll Like

1/2 pound
medium Russet potatoes
3 tbsp
salted butter, cubed
1 cup
Sour cream
1 cup
Whole Milk
1 cup
cheddar cheese, grated, plus extra
1 cup
seasoned salt
2 tsp
green onions, sliced
kosher salt and freshly ground pepper to taste


Preheat your oven to 400F. Grease a baking dish with cooking spray. Set aside.

Coat the potatoes with oil and bake them for 40 minutes or until tender.

While the potatoes are in the oven, fry the bacon over low heat until cooked, then drain and set aside. Once cooled, crumble into small pieces. Take the potatoes out of the oven. Reduce the heat to 350F.

Peel the skin off all but two of the potatoes. Slice the potatoes into thirds. Place the potatoes and most of the bacon.

In a large bowl, add cheddar cheese.

Mix in butter.

Pour in sour cream.

Pour in milk, then season with salt, salt, and pepper.

Use a potato masher to combine the ingredients until creamy.

Transfer the mixture to the prepared baking dish.

Top with extra cheddar cheese.

Add the remaining bacon too.

Bake for 20 to 25 minutes.

When done, remove the baking dish from the oven and let it cool for a few minutes.

Garnish with chopped green onions.

Serve and enjoy!


Use a 9×13-inch baking dish to make your casserole.

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