This Twice Baked Potato Casserole is comfort food at its best, bringing together creamy mashed potatoes, crispy bacon, gooey cheese, and savory bites of potato skin in one hearty dish. Every spoonful is rich, satisfying, and packed with the flavors that make twice baked potatoes so good.
All the best parts of classic twice baked potatoes come together in casserole form, making it easy to serve a generous dish for everyone at the table. The creamy potatoes pair perfectly with the crisp bacon and melted cheese, while the potato skins add another layer of texture.
This casserole can also be made ahead of time, making it a convenient choice when preparing for a meal. It’s just as well suited to a holiday spread as it is to a potluck or a busy weeknight dinner.
It’s also freezer friendly, so the casserole can be prepared and saved for another occasion. Having a dish like this ready to go makes it easier to bring something warm, hearty, and comforting to the table.
With its combination of creamy potatoes, bacon, cheese, and potato skins, this Twice Baked Potato Casserole is the kind of crowd pleasing side dish that fits right into any comforting meal.
Prep Time
15 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 30 minutes
Ingredients
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½ pound bacon
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8 medium russet potatoes, Equal to about 6 pounds
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3 Tablespoons canola oil
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2 sticks salted butter, softened and sliced into cubes.
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1 cup sour cream
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1 cup whole milk
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1 cup grated cheddar cheese, plus more for topping
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2 teaspoons seasoned salt
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3 green onions, sliced
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Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Set the butter, sour cream, and milk out at room temperature so they are not cold when mixed with the potatoes.
- Clean the potatoes thoroughly, then pat them dry and rub each one with canola oil. Arrange the potatoes on a baking sheet and bake for about 40 minutes, or until they can be easily pierced and sliced through.
- While the potatoes are baking, cook the bacon slowly in a large skillet over low heat. As the edges begin to curl, use tongs to turn the bacon occasionally so it cooks evenly. Once done, transfer the bacon to a paper towel-lined plate and let it cool.
- Remove the potatoes from the oven and lower the oven temperature to 350°F.
- Keep the skins on two of the potatoes and peel the remaining potatoes, discarding their skins. Cut each potato into thirds and place them in a large mixing bowl.
- Crumble the cooked bacon, reserving some for the topping. Add the remaining bacon to the bowl along with the butter, sour cream, grated cheese, seasoned salt, and salt and pepper. Mash everything together until roughly combined.
- Pour in the milk a little at a time, mashing between each addition, until the potatoes reach the desired consistency. Adding the milk gradually allows the texture to be adjusted as needed.
- Lightly grease a 9 x 13-inch baking dish and transfer the potato mixture into it, spreading it out evenly.
- Scatter the reserved bacon and additional shredded cheese over the top.
- Bake uncovered for 20 to 25 minutes. Finish with sliced green onions and serve.
Notes
Make-Ahead Method
- This casserole can be prepared up to two days ahead of time. You will prepare the entire casserole as noted in the recipe but you'll hold off on baking it until you're ready to serve it, and will need to refrigerate it until then.
- When you're ready to bake it, you'll want to cover the top and bake for 10-15 minutes. Then remove the top, and bake for 25 minutes.
Crock Pot Method
- Follow the instructions as outlined, but assemble the casserole in the Crock Pot instead of a casserole dish.
- Heat on low for 2 hours or on high for 1 hour. Once the cheese is melted, switch it to warm.
- Garnish with green onions just before serving.
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