Updated
Creamy, cheesy, and decadent, this from-scratch Twice Baked Potato Casserole is an easy-to-make dish that everyone loves. After I bake the potatoes, I scoop out the insides and mix them with sour cream, heavy cream, Colby Jack cheese, bacon, and green onions. This simple casserole checks all of the right boxes, with bacon and cheese in each soft, pillowy bite. Once the potatoes are done baking, it all comes together in under an hour for a delicious holiday meal or side dish.
Pin this recipe for later!
Pin ItThe Ultimate Comfort Food Casserole
One of our most popular dishes at The Cookie Rookie is our classic twice-baked potato recipe. However, a loaded baked potato casserole might just be even better, as each bite is creamy, buttery, and super cheesy.
For the best taste, I prepared this from-scratch recipe with freshly baked russet potatoes that I baked in the oven. Yes, the microwave would speed things up, but I love the crispy skin and the light, fluffy potatoes that come from oven baking. Pairing these fluffy potatoes with sour cream, heavy cream, and Colby Jack will make them rich and creamy, with a mild, cheesy flavor. Then I add bacon and green onions for that amazing umami taste and chewy texture. And because I can never have too much bacon, I sprinkle even more on top before baking the casserole.
I love serving this casserole over the holidays, as it feeds a small crowd, or I’ll serve it with a weeknight meal and have leftovers for the next day. And the best part is, I can make it ahead of time and just bake it before I serve it.
Tips for Beginners
- Add your preferred amount of bacon. When it comes to bacon, you can never have too much. Measure it with your heart! You could also use crumbled turkey bacon.
- Don’t forget to remove the foil at the end. The cheese will get nice and brown on top from those last few minutes of baking without foil.
- Use full-fat sour cream. For the richest, creamiest results.
- Colby Jack cheese. Colby Jack cheese gives a smooth melt and complements the potatoes without competing with the bacon. Grate your own cheese if you can. Freshly grated cheese makes a huge difference. Pre-grated cheese is coated and doesn’t melt the same way.
- Save the skins. Once you’ve scooped out the insides, stash the skins in the fridge to make loaded potato skins later.
- Use pre-made or leftover mashed potatoes. I find freshly prepared mashed potatoes are best, but you can certainly use pre-made (or leftover) mashed potatoes. Skip steps 1 and 2; use about 4 cups of mashed potatoes and continue with the recipe in step 3.
Twice Baked Potato Casserole Recipe
Ingredients
- 8 medium russet potatoes Yukon gold also works, baked and warm
- 4 tbsp unsalted butter room temperature
- ⅔ cup sour cream or use Greek yogurt
- ⅓ cup heavy cream plus more as needed
- 1 tsp salt
- ½ tsp ground black pepper
- 2 cups Colby Jack cheese or your favorite, shredded, divided
- 8 slices bacon cooked and crumbled, divided
- 5 green onions chopped, divided
Instructions
- Preheat oven to 450°F. Wash the potatoes, then pierce them all over with a fork and bake until soft and tender, about 45 minutes.8 medium russet potatoes
- Lower the oven to 375°F. Spray a 1½ quart baking dish with nonstick spray. Set aside.
- Slice the warm baked potatoes in half length-wise. Scoop the potato flesh out of the potato skins and place into a large mixing bowl. Add the butter and use a potato masher to mash the potatoes.4 tbsp unsalted butter
- Stir in the sour cream, heavy cream, salt, and pepper. For a creamier casserole, add a little more cream.⅔ cup sour cream, ⅓ cup heavy cream, 1 tsp salt, ½ tsp ground black pepper
- Add 1 cup of cheese, half of the bacon, and half of the green onions. Mix well.2 cups Colby Jack cheese, 8 slices bacon, 5 green onions
- Transfer the potato mixture to the prepared baking dish. Spread into an even layer and top with the remaining cheese and bacon.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for 10 more minutes, or until the cheese is melted and the casserole is warmed through. Garnish with green onions and serve.
Becky’s Tips
- Use as much or as little bacon as you like, or use turkey bacon.
- To get a bubbly, browned cheese top, remove the foil at the end of baking.
- For the best flavor use full fat sour cream.
- Freshly grated cheese will melt and taste better.
- Store the potato skins in the fridge for another recipe.
- Fresh potatoes are best, but pre-made (or leftover) mashed potatoes will work.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Twice Baked Potato Casserole Step by Step
Bake the potatoes: Wash 8 potatoes, pierce them with a fork, and bake in a 450°F oven until soft. To test for doneness, pierce the potatoes with a fork, it the fork goes in easily, the potatoes are done. This can take up to 45 minutes.
Prep the casserole dish: Lower the oven to 375°F and spray a 1½ quart baking dish with nonstick spray. Set aside.
Prepare the potatoes: Slice the warm baked potatoes in half lengthwise, scoop out the potato flesh, and place it into a large mixing bowl. Add 4 tbsp butter and mash with a potato masher.
Stir in ⅔ cup sour cream, ⅓ cup heavy cream, 1 tsp salt, and ½ tsp pepper into the potatoes. For a creamier casserole, add a little more cream.
Add 1 cup of cheese, half of the bacon, and half of the green onions to the potatoes and mix well.
Transfer to the baking dish and bake: Transfer the potato mixture to the baking dish, spreading it into an even layer, and topping with the remaining cheese and bacon.
Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for 10 minutes or until the cheese has browned and melted.
Garnish and serve: Garnish with a sprinkling of green onions and serve.
How to Store
Store leftovers in an airtight container in the fridge for up to 4 days.
Make Ahead
Prepare the casserole through step 6. Cover tightly and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator and continue with step 6. Because the casserole mixture will be cold, it may need a few minutes longer in the oven to heat through.
Freeze
Freeze leftover twice-baked potato casserole tightly wrapped for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat
Reheat in a warm oven until warmed through.
Serving Suggestions
I find this cheesy casserole pairs well with everything bagel seasoning chicken strips or this roasted pork shoulder, for a meal that’s not overly rich but well-balanced. I like to start with a green goddess salad, which makes for the ideal meal. This recipe is ideal for feeding a crowd, as it makes 10 servings, and if I’m entertaining, it’s a great make-ahead option. Though it does take some time to prepare, once the potatoes are done, it’s just a few minutes of prep.
More Potato Side Dish Recipes To Try
- For these Easy Smashed Potatoes, I boil them until tender, smash them on a sheet pan, and roast them until the edges are golden and crisp.
- These Crockpot Potatoes are easily customizable, made with a creamy ranch seasoning or a zesty taco dressing.
- I love how these Potato Skin Bites turn out crispy, chewy, cheesy, and super flavorful.
can his be made the night before and bsked this next day
Yes!