This Twice Baked Potato Casserole is the ultimate comfort food recipe! It’s makes a rich and comforting addition to any buffet table, holiday feast, or weeknight dinner. It can also serve as a cozy main dish with some salad on the side.
Twice baked simply means this casserole goes through two rounds fo baking. This potato casserole is a family favorite recipe at the holidays and all year around!
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1 hour 15 minutes
1 hour 25 minutes
8 potatoes medium sized, scrubbed and dried
2 tablespoons olive oil
1 tablespoon kosher salt or sea salt
½ pound bacon cooked and chopped
6 ounces sharp cheddar cheese shredded
¾ cup mayonnaise
¾ cup sour cream
4 green onions sliced
salt and pepper to taste
¼ pound bacon cooked and chopped
2 ounces sharp cheddar cheese shredded
2 green onions sliced
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- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Store leftovers in an airtight, freezer safe container for up to 3 months.
- If you are planning to make this casserole ahead of time, prepare the casserole up to the point of the second baking. Cool completely and then place in an airtight freezer safe container. Or just transfer to a freezer safe ziploc bag for easy storage. Refrigerate for up to 48 hours and freeze for up to 3 months.
- To bake from frozen: thaw overnight in the fridge, let casserole sit out while oven is preheating, bake as directed except add an additional 15 to 20 minutes.