Introduction

This Twice Baked Potato Casserole brings all the comforting flavors of classic twice-baked potatoes in an easy-to-serve dish. Perfect for family dinners or holiday gatherings, it features creamy mashed potatoes, cheese, bacon, and green onions baked to golden perfection. For another delicious potato dish, try this Sweet Potato Honeybun Cake with Pecan Icing Recipe.

Ingredients

This creamy, comforting Twice Baked Potato Casserole combines fluffy mashed potatoes with crispy bacon and sharp cheddar cheese for the ultimate side dish.

• 6 large Russet potatoes (or Yukon Gold)
• 2 tablespoons canola oil
• 8 slices bacon
• 4 tablespoons salted butter
• 1 cup sour cream
• 1/2 cup whole milk
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon seasoned salt
• Salt and pepper to taste
• 3 green onions, sliced (for garnish)

Timing

Prep Time	20 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 35 minutes

Context: This Twice Baked Potato Casserole comes together about 20% faster than making traditional individual twice baked potatoes.

Step-by-Step Instructions

Step 1 — Bake and Cool Potatoes

Preheat oven to 400°F. Scrub 4 large russet potatoes, pierce skins with a fork, and bake directly on the oven rack for 60–75 minutes until tender when squeezed. Let cool until easy to handle, about 20 minutes.

Tip: For crispier skins, rub potatoes with olive oil and salt before baking. Don’t wrap in foil—it steams the potatoes instead of baking them.

Step 2 — Scoop and Mash Potato Flesh

Slice potatoes in half lengthwise. Use a spoon to scoop flesh into a large bowl, leaving a ¼-inch border to keep skins intact. Mash potato flesh with a potato masher or fork until no large lumps remain.

Tip: Reserve potato skins—they’ll be used as edible serving vessels for the casserole filling.

Step 3 — Combine Filling Ingredients

Add 1 cup sour cream, ½ cup milk, 4 tablespoons melted butter, 1 teaspoon garlic powder, and 1 teaspoon salt to the mashed potatoes. Mix until smooth and creamy. Fold in 1½ cups shredded cheddar cheese and ½ cup chopped green onions.

Tip: For extra flavor, substitute half the cheddar with pepper jack cheese or add 6 slices of crumbled cooked bacon.

Step 4 — Fill Potato Skins

Arrange potato skins in a 9×13-inch baking dish. Spoon filling evenly into each skin, mounding slightly. Use the back of a spoon to smooth the tops.

Tip: Overfilling is fine—the casserole will hold its shape during baking. For easier serving, place skins close together in the dish.

Step 5 — Add Topping

Sprinkle ½ cup additional shredded cheddar cheese over the filled potatoes. For a crispy topping, combine ¼ cup panko breadcrumbs with 1 tablespoon melted butter and sprinkle over cheese.

Tip: The breadcrumb topping adds texture contrast to the creamy Twice Baked Potato Casserole filling.

Step 6 — Bake Until Golden

Bake at 375°F for 20–25 minutes until cheese is melted and filling is heated through. For extra browning, broil for 1–2 minutes at the end.

Tip: The casserole is done when bubbles form around edges and topping is golden brown. Let rest 5 minutes before serving.

Nutritional Information

Calories	385
Protein	12g
Carbohydrates	35g
Fat	22g
Fiber	3g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of sour cream — Boosts protein while maintaining creamy texture with a tangy flavor.
• Cauliflower mash blended with potatoes — Reduces carbs and calories while adding nutrients and a lighter texture.
• Turkey bacon or turkey sausage — Provides leaner protein with smoky flavor and less saturated fat.
• Nutritional yeast instead of cheese — Creates a dairy-free, cheesy flavor with B vitamins for vegan diets.
• Sweet potatoes instead of russet potatoes — Increases fiber and vitamins while adding natural sweetness.
• Almond milk and olive oil blend — Makes a dairy-free, lower-fat alternative to butter and cream.
• Reduced-sodium broth and herbs — Cuts sodium significantly while enhancing flavor with garlic, chives, or rosemary.
• Gluten-free breadcrumbs or crushed nuts — Adds crunchy topping without gluten, using almonds or pecans for extra flavor.

Serving Suggestions

• Pair this rich Twice Baked Potato Casserole with grilled steak or roasted chicken for a satisfying comfort food dinner.
• Serve alongside a crisp green salad with a tangy vinaigrette to balance the creamy, cheesy flavors.
• Perfect for holiday gatherings like Thanksgiving or Christmas, complementing your main roast or ham.
• Bring this easy-to-transport casserole to potlucks and family reunions—it’s always a crowd-pleaser.
• For a complete brunch spread, serve with scrambled eggs, bacon, and fresh fruit.
• Garnish with extra shredded cheese, chopped chives, and crispy bacon bits right before serving for visual appeal.

This versatile Twice Baked Potato Casserole works beautifully for both casual weeknight meals and special occasions, making it a go-to side dish you’ll make again and again.

Common Mistakes to Avoid

• Mistake: Using waxy potatoes like red potatoes. Fix: Opt for high-starch Russets for the fluffiest texture in your Twice Baked Potato Casserole.
• Mistake: Overmixing the potato filling. Fix: Gently fold ingredients to maintain a light, airy consistency.
• Mistake: Not baking potatoes long enough initially. Fix: Bake until a knife slides in easily to ensure a smooth base.
• Mistake: Skipping the cooling step before handling. Fix: Let potatoes cool slightly to avoid a gummy texture when mixing.
• Mistake: Adding cold dairy ingredients directly. Fix: Bring sour cream and butter to room temperature for even incorporation.
• Mistake: Underseasoning the potato mixture. Fix: Taste and season generously before the second bake.
• Mistake: Overloading with heavy mix-ins. Fix: Balance rich ingredients like bacon and cheese to prevent a greasy casserole.
• Mistake: Rushing the final broil for browning. Fix: Watch closely to achieve a golden top without burning.
• Mistake: Not letting the casserole rest before serving. Fix: Allow it to set for 10 minutes for cleaner slices.

Storing Tips

• Fridge: Store leftover Twice Baked Potato Casserole in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat in a 350°F oven until the internal temperature reaches 165°F, about 20-30 minutes for a full casserole.

For individual portions, microwave on high for 2-3 minutes, stirring halfway through, until hot. Always ensure your Twice Baked Potato Casserole reaches a safe internal temperature of 165°F before serving.

Conclusion

This Twice Baked Potato Casserole is the ultimate comfort food that’s perfect for family dinners or holiday gatherings. If you try this recipe, let us know how it turned out in the comments below! For another delicious side dish, try these Crockpot Green Beans.

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FAQs

Can I make Twice Baked Potato Casserole ahead of time?

Yes, you can assemble the casserole a day in advance. Cover and refrigerate it, then bake as directed when ready to serve. This makes the Twice Baked Potato Casserole perfect for easy entertaining.

What is the best way to reheat leftovers?

Reheat individual portions in the microwave or the entire casserole in the oven until warmed through. The oven method helps maintain the crispy topping texture of your Twice Baked Potato Casserole.

Can I freeze this casserole?

Yes, you can freeze the assembled but unbaked casserole for up to 3 months. Thaw it in the refrigerator overnight before baking. This ensures your Twice Baked Potato Casserole retains its creamy texture.