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.
Storage and Reheat
Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated in the microwave at reduced power or in the oven at 350 degrees covered for about 30 minutes or until warm.
Recipe FAQS
Prepare per the instructions up to the point of spooning the mixture into a casserole dish. Instead, assemble it in a crock pot, including the toppings. Heat on low for about 2 hours or on high for slightly over an hour. The cheese should be melted, and the casserole heated through. Then, turn the crock pot to warm for you and your guests to enjoy whenever you are ready.
To freeze, cool completely. Then, wrap in two layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight. Take the casserole from the fridge 45 minutes before reheating to bring the casserole to room temperature. Reheat leftovers in the microwave at reduced power or in the oven, covered at 350 degrees, for about 30 minutes or until warm.
More Potato Recipes
Twice Baked Potato Casserole
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
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Elaine Chaloux
Could you boil the potatoes instead and avoid having a hot oven on for an hour?
Beth Pierce
Boiled potatoes are not going to be light and airy. I would not boil them.
Ntensibe Edgar
Hhhmmm…it’s my first time hearing of twice-baked potato casserole. I’d love to find out if it tastes like all the other casserole I’ve had before. Thanks for sharing about it.
Blair Villanueva
Thanks for sharing with us this delicious baked potato casserole recipe. I reckon this will be perfect for our family to enjoy as part of our holiday dinner (or lunch!).
Ebony
Our family enjoyed this recipe so much for dinner tonight! It was so easy to make and full of flavor! Saving this too make again next week!
Beth Pierce
Thanks Ebony! So glad that you liked it!!
Linda
This potato casserole looks so delicious and so easy recipe. Definitely gonna try this recipe.Thanks for sharing with us.
Carrie Ann
I love twice-baked potatoes, but all the careful scooping and re-baking and then re-scooping is such a pain, so I rarely make the regular recipe anymore. Why did I never think about making it as a casserole? This is genius. I just went to check my potato supply in the pantry to make sure I can make a big batch of this tomorrow!
Beth Pierce
Thanks Carrie Ann! Enjoy and yes it is so much easier than twice baked potatoes.
Colleen
That looks amazing! I love this because I can use it as a main dish or bring to a party as a side. Yum.
Natalie Jones
This recipie is super delicious however both times I have made it the potatoes are still a little hard on the inside and when I bake it they remain hard!! What am I doing wrong??
Beth Pierce
I think if I understanding this correctly you need to bake the potatoes until they are a little more tender.
Tavo
I made this potato casserole over the past weekend. It was delicious. Thanks so much for sharing this gem.
Denay DeGuzman
I made this delicious potato casserole over the Labor Day weekend. It was a huge hit! I only wish I had doubled the recipe. Thanks so much for sharing this gem.
Maria
Perfect, I just bought potatoes today. Might as well try this recipe tonight.
Kristen Wood
My kids loved this. Thank you for the great recipe!
Alejandra
Wow SOO delicious and soooo cheesy, this is an incredible side dish for any family meal!!
Jenn
This is my perfect comfort food! It was delish from start to finish, and wasn’t hard to make! The onion and garlic powder added something special to this dish that I’ll be making again!
Cyndy
This might be the best make ahead dish ever! It is on my Thanksgiving menu for sure and I LOVE the flavor. The sour cream really adds to the taste of the whole dish.
Tavo
Really nice casserole! the result was amazing! So tasty!