Twice Baked Potato Casserole Recipe

I love potatoes like some people love coffee — endlessly, enthusiastically, and with zero shame. If you want a cozy, crowd-pleasing dish that tastes like comfort and barely judges you for seconds, this Twice Baked Potato Casserole Recipe will become your go-to. I first made it for a weeknight rescue dinner and watched my skeptical roommate take a second helping before asking for the recipe. Ever had that happen? Feels good, right.

The star here is the humble russet potato — starchy, fluffy, and perfect for mashing and mixing with melty cheese and bacon. I’ll show you how to get that luscious, creamy interior and a slightly crisp top that people will pretend they meant to do.

Below, you’ll get a clear ingredient list, a simple step-by-step method, chef-level tips, variations, storage advice, and answers to the most common questions. Oh, and a little kitchen humor, because life’s boring without it. FYI, if you’re into similar loaded bakes, check this tasty baked potato chicken and broccoli casserole for another winner.

Why You’ll Love This Recipe

• Comfort food with minimal fuss — you get big flavor for moderate effort.
• Feeds a crowd easily — perfect for potlucks, family dinners, or when you want leftovers.
• Customizable — swap cheeses, add proteins, or keep it veggie-friendly.
• Great make-ahead option — assemble earlier and bake before serving.
• Kid-approved — and adults will pretend it’s sophisticated.

Ingredients You’ll Need

Ingredient: (readable, simple, and purposeful)

• 4 large russet potatoes (about 3 pounds), scrubbed and trimmed
• 1/2 cup butter, melted
• 1 cup sour cream
• 1 cup sharp cheddar cheese, shredded, plus extra for topping
• 1/2 cup milk (use whole milk for creamier texture)
• 6 slices bacon, cooked and crumbled (optional but highly recommended)
• 1/4 cup green onions, sliced
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup cream cheese (optional for extra richness)
• 1 tablespoon chopped chives for garnish

Note: Ingredient swaps: Greek yogurt replaces sour cream, smoked paprika gives a smoky edge, and turkey bacon keeps things lighter.

How to Make (Step-by-Step)

Method: Follow these clear steps and you’ll nail it every time.

STEP 1 — Bake the Potatoes

Preheat your oven to 400°F (200°C). Prick the potatoes with a fork and place them directly on the oven rack. Bake for 45–60 minutes, until a knife slides right through. I always bake with a little drama — foil or not, your call — but you’ll get the fluffiest insides if you skip wrapping.

STEP 2 — Scoop and Mash

Let the potatoes cool for 10 minutes so you don’t burn your fingers (I learned the hard way). Slice each potato lengthwise, scoop out the insides into a bowl, and leave a thin shell to help the casserole hold together. Add melted butter, sour cream, cream cheese (if using), milk, garlic powder, salt, and pepper. Mash until creamy. Toss in most of the cheddar and half the bacon and green onions. Taste and adjust seasoning.

STEP 3 — Assemble the Casserole

Lower the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Transfer the mashed potato mix into the dish and smooth the top. Sprinkle remaining cheddar and bacon on top.

STEP 4 — Bake and Finish

Bake for 20–25 minutes until the top browns and the cheese melts into glorious bubbles. For a crispier top, broil on high for 1–2 minutes while watching like a hawk. Garnish with chopped chives and the rest of the green onions before serving.

Pro Tips for the Best Results

• Choose the right potato: Use russets for fluffiness and Yukon Golds for a slightly denser, buttery texture.
• Dry potatoes = fluffier mash: After baking, let potatoes sit for a few minutes so steam escapes.
• Don’t overmix: Overworking mashed potatoes makes them gluey. Mash gently for the best mouthfeel.
• Layer flavor: Add a splash of Worcestershire or a pinch of smoked paprika for depth.
• Make it ahead: Assemble, cover, and refrigerate up to 24 hours. Bake when guests arrive.
• Crisp topping trick: Mix panko with melted butter and sprinkle over the cheese for extra crunch.
• Salt at the right time: Taste before adding more salt; cheese and bacon already contribute saltiness.

Fun Variations & Topping Ideas

Variations:

• Meaty: Stir in 1 cup cooked shredded chicken or ground beef for a heartier casserole.
• Vegetarian: Add roasted mushrooms, bell peppers, or caramelized onions instead of bacon.
• Low-carb-ish: Mix in riced cauliflower (half and half with potatoes) to cut carbs without sacrificing texture.
• Spicy: Add a chopped jalapeño and a dash of cayenne for a kick.

Toppings:

• Classic: Extra cheddar and crispy bacon bits.
• Tex-Mex: Use pepper jack cheese, chopped tomatoes, cilantro, and a dollop of salsa.
• Herby: Sprinkle parsley, dill, or chives for freshness.
• Crunchy: Toasted breadcrumbs or crushed cornflakes mixed with butter.

Storing and Reheating

Refrigerating leftovers:

• Cool the casserole to room temperature, then cover tightly with foil or an airtight lid.
• Store in the fridge for up to 4 days. I rarely wait that long, but science says four.

Freezing:

• Freeze portions in airtight containers for up to 3 months. Thaw overnight in the fridge.

Reheating:

• Oven: Preheat to 350°F (175°C). Cover with foil and bake for 15–20 minutes until heated through.
• Microwave: Heat single servings in 1-minute intervals, stirring in between to avoid hot spots.
• Tip: Add a splash of milk before reheating to restore creaminess.

Leftover ideas

• Potato pancakes: Form cold casserole into patties and pan-fry until golden.
• Stuffed peppers: Mix with cooked rice, stuff into peppers, and bake.
• Hearty breakfast: Fry a scoop with an egg on top for a killer breakfast.
• Soup thickener: Stir leftover mash into broth to make a creamy potato soup.

Frequently Asked Questions (FAQ)

How do I make this gluten-free?

Use gluten-free breadcrumbs or skip the crunchy topping. All other ingredients usually remain naturally gluten-free. Always check labels on bacon and spices.

Can I use red potatoes instead of russets?

Yes, but expect a slightly waxier texture. I use russets for that classic fluffy mash, but red potatoes will still taste great.

Can I prepare this vegetarian?

Absolutely. Just omit bacon and add umami with smoked paprika or sautéed mushrooms. IMO, mushrooms make a fantastic meat substitute here.

What cheese melts best?

Sharp cheddar gives the best flavor. For extra gooeyness, add a little mozzarella or fontina. Mixing cheeses always improves life.

Can I halve the recipe?

Yes, you can easily halve the ingredients and bake in an 8×8-inch dish.

Conclusion:

This Twice Baked Potato Casserole checks all the boxes: cozy, flexible, and simple to love. You’ll impress company without sweating the details, and you’ll enjoy the leftovers even more (not that I would ever judge you for reheating a whole pan at midnight). If you want a few more recipe ideas and a slightly different take, check out The Pioneer Woman’s Twice Baked Potato Casserole for inspiration.

Please try the recipe, leave a comment below about how it turned out, and drop a rating if you liked it — I read every one and smile when people say they made it for guests. Happy baking, and may your casserole always be creamy and your oven cooperate. 🙂