Twice Baked Potato Casserole

This tasty Twice-Baked Potato Casserole has all the wonderful flavors of twice-baked potatoes with much less work. Spoon the potato mixture into one big casserole dish, sprinkle with the remaining bacon, cheese, and green onions, and bake. There is no tedious scooping out potatoes, mixing, and stuffing the mixture back in the skins.

Oh, and did I mention that cheese? If you like this recipe, try cauliflower au gratin, smashed potatoes, and funeral potatoes.

The Best Twice Baked Potato Casserole

This easy and delicious Twice Baked Potato Casserole recipe is perfect for any occasion. Learn how to make this crowd-pleasing dish with simple ingredients and step-by-step instructions. This side dish is always a hit with family and friends. Just one creamy, cheesy bite, and you will agree.

This potato casserole is so delicious and easy that you want to serve it with everything. I love to serve it with grilled pork tenderloin, baked meatloaf, roasted chicken, or pan-fried pork chops.

What You’ll Need

For this recipe, you need russet or Yukon Gold potatoes, butter, sour cream, whole milk or 2% milk, onion powder, garlic powder, salt, black pepper, cheddar cheese, Monterey Jack cheese, bacon, and green onions.

How to make Twice Baked Potato Casserole

Start by baking your potatoes until fork tender. Then, plunge the baked potatoes into ice-cold water. Once the potatoes are cooled, drain well. Using your fingers, gently and easily peel the potatoes. Carefully cut the hot potatoes into large cubes.

Then, in a large mixing bowl, combine the mashed potatoes with all the goodies and spoon into a casserole dish. Top with the remaining cheese, bacon, and green onions. Cover the dish with foil and bake for about 30 minutes. Then remove the foil and bake until the cheese is melted and the casserole is hot.

Make it in Advance

Prepare this casserole up to 2 days in advance. Assemble the casserole, but do not bake. Cover the dish with plastic wrap and put it in the refrigerator. Remove it from the fridge 45 minutes before baking to bring it to room temperature. Cover with foil and bake at 375 degrees for 30 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted and the casserole is heated.

Preparation Tips

• Use starchy potatoes like Russet or Yukon Gold potatoes for this recipe.
• Plan so there is plenty of time to bake the potatoes.
• Once baked, plunge the potatoes into ice water, making them easy to peel with your fingers.
• Any good melting cheese, including cheddar, Monterey Jack, Pepper Jack, Colby Jack, Gouda, or Provolone, works well with this recipe.
• Use good quality smoked bacon and cook it crispy. The easiest and quickest way is to cook the bacon in the oven.

More Potato Recipes

Grilled Potatoes

Air Fryer Baked Potatoes

Fondant Potatoes

Duchess Potatoes

Funeral Potatoes

Roasted Red Potatoes

Twice Baked Potato Casserole

A creamy cheesy Twice Baked Potato Casserole made with crisp smoked bacon, cheddar, Monterey Jack, and scallions.  Finish baking the casserole in an oven or in a crock pot for party time pleasure.

5 from 32 votes

Print Pin Rate

Course: side

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Servings: 10 servings

Calories: 303kcal

Author: Beth Pierce

Ingredients

• 6 medium to large potatoes russet or gold
• 4 tablespoons unsalted butter
• ¾ cup sour cream
• ½ cup whole or 2% milk
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 1 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack
• 8 slices bacon cooked crispy and crumbled
• 4 green onions

Instructions

• Preheat oven to 375 degrees.  Wash, dry, and prick the potatoes with a fork. Place in the oven and bake for 45-60 minutes or until fork tender.
• Plunge the baked potatoes into ice cold water.  Using your fingers gently peel the potatoes. Cut the hot potatoes into large cubes and scoop into a large bowl.
•  Add the butter, sour cream, milk, onion powder, garlic powder, salt, pepper, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, half the bacon, and half the scallions.  Mash with a handheld potato masher and spoon into a 2 quart baking dish sprayed with nonstick cooking spray.  Top with the remaining cheese, bacon, and green onions.
• Cover with foil and bake for 30 minutes.  Remove the foil and bake for another 10 minutes or until the cheese is melted and the casserole is heated through.

Notes

• Use Russet or Yukon Gold potatoes for this recipe.
• Plan ahead so there is plenty of time to bake the potatoes.
• Once baked plunge the potatoes into ice water making them easy to peel with your fingers.
• Any good melting cheese works well with this recipe including cheddar, Monterey Jack, Pepper Jack, Colby Jack, Gouda, or Provolone.
• Use good quality smoked bacon and cook it crispy.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat leftovers in the microwave at a reduced power or in the oven at 350 degrees covered for about 30 minutes or until warm.

Nutrition

Calories: 303kcal | Carbohydrates: 25g | Protein: 11g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 383mg | Potassium: 641mg | Fiber: 2g | Sugar: 2g | Vitamin A: 519IU | Vitamin C: 8mg | Calcium: 220mg | Iron: 1mg

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