Twice-Baked Potato Casserole
Add Preferred SourceIf loaded baked potatoes are your thing, this casserole will hit the spot. It’s got everything you love: cheesy mashed potatoes, crispy bacon, sour cream, and even bits of potato skin for texture. Every scoop is rich, creamy, and packed with comfort. I love this side dish casserole. I make it ahead, then pop it into the oven to heat up. It’s just that easy!
It’s a reliable go-to for gatherings—holidays, potlucks, Sunday dinners—you name it. You can prep it ahead and just reheat before serving. Don’t forget to finish it with bacon and scallions for that perfect topping.
You can also switch things up because it’s a pretty forgiving recipe. Add some bell pepper for color, or diced jalapeno for heat. Prefer ham over bacon? Sure, add some ham. I do that if I serve this with Easter dinner. Yum!
Ingredients
- Russet potatoes – I like to cut off any blemishes or eyes that have started to grow.
- Olive oil – I like rubbing olive oil on the potatoes for baking. I find it adds just a wee bit of flavor and it helps conduct the heat.
- Kosher salt – Coarse salt on the outside of a baked potato? Yes, please!
- Black pepper – Freshly ground.
- Unsalted butter – Letting it soften on the counter first means it’ll melt into the mash more quickly.
- Heavy whipping cream – You can use half and half if you want to trim a few calories.
- Sour cream – Use full-fat sour cream so it doesn’t curdle.
- Bacon – I use regular sliced bacon in this recipe.
- Green onions – I use the white and green parts. Yummy!
- Cooking spray
- Sharp cheddar cheese – For the best melting cheese, shred it yourself with this handy rotary cheese grater.
How To Make Twice-Baked Potato Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 400°F. Line a baking sheet with foil for easy cleanup.
Coat each potato with olive oil and season with 1 teaspoon of salt and ½ teaspoon of black pepper. Prick them a few times with a fork, then place them on the foil-lined tray. Bake for about an hour, or until they’re soft all the way through. Let them cool for 10 minutes so you can handle them without burning your hands.
Slice each potato in half lengthwise. Scoop the insides into a large mixing bowl and set the skins aside. Chop the empty skins into small pieces.
Mash the potato flesh with the softened butter until mostly smooth. Stir in the heavy cream and sour cream until the mixture is creamy.
Add the chopped skins, half the bacon, ¼ cup of green onions, the rest of the salt, and remaining pepper. Stir everything together until evenly combined.
Spray a 2-quart baking dish with nonstick spray. Spread the potato mixture into the dish and smooth out the top. Sprinkle the shredded cheddar evenly over the surface.
Bake for 20 minutes, or until the cheese is melted and bubbling with a golden top.
Take the dish out of the oven and finish with the remaining bacon and green onions. Serve warm.
Chef Jenn’s Tips
- Make it ahead: Assemble the casserole, cover, and refrigerate. Add about 10 extra minutes to bake time if cold.
- Want heat? Stir in cayenne or chopped jalapeños.
- No heavy cream? Half-and-half or whole milk still works for a creamy result.
Serving Suggestion
Pairs perfectly with ham, roast beef, pork chops, or grilled chicken. It’s a great side for any comfort meal.
Storage
Store leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or oven until hot.
Twice-Baked Potato Casserole
Ingredients
- 3 pounds russet potatoes scrubbed
- 1 tablespoon olive oil
- 2 ½ teaspoons kosher salt divided
- ¾ teaspoon black pepper divided
- ¼ cup unsalted butter
- 1 cup heavy whipping cream
- ½ cup sour cream
- 8 slices bacon cooked and crumbled, divided
- ½ cup green onions thinly sliced, divided
- cooking spray
- 1 cup sharp cheddar cheese shredded
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil.
- Rub potatoes with olive oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Prick each a few times with a fork and place them on the foil-lined sheet.
- Bake for about an hour, until the potatoes are completely tender. Let them cool for 10 minutes so they’re easier to handle.
- Cut the potatoes in half lengthwise and scoop the insides into a large bowl. Roughly chop the skins into 1-inch pieces and set aside.
- Add softened butter to the bowl and mash the potatoes until mostly smooth. Stir in the heavy cream and sour cream until fully combined.
- Mix in the chopped skins, half the crumbled bacon, ¼ cup of the green onions, remaining 1½ teaspoons salt, and ¼ teaspoon pepper. Stir until everything is evenly distributed.
- Spray a 2-quart baking dish with cooking spray and spread the potato mixture in an even layer.
- Sprinkle shredded cheddar over the top and bake for 20 minutes, or until the cheese is melted and golden.
- Top with the rest of the bacon and green onions before serving.
Notes
Chef Jenn’s Tips
- Make it ahead: Assemble the casserole, cover, and refrigerate. Add about 10 extra minutes to bake time if cold.
- Want heat? Stir in cayenne or chopped jalapeños.
- No heavy cream? Half-and-half or whole milk still work for a creamy result.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
