Twice Baked Potato Casserole - It’s everything we love the classic twice baked potatoes but in a family-friendly casserole form, perfect for serving a crowd with less effort than traditional twice baked potatoes because there is no scooping or mashing involved!
Casseroles are one of my favorite ways to cook a meal. They’re easy, budget-friendly, and a great way to serve everyone a cozy, comforting meal, especially when it's cold outside or when we're all so busy!
This twice baked potato casserole is our latest obsession. It is so good! It’s made with chunks of baked potato, bacon, and 2 kinds of melty cheese. What’s not to love?!
There is no wrong time to enjoy this potato casserole recipe, and it’s even better when you have all your favorite toppings already in the dish, which means no extra dishes to clean!
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Recipe Tips
- If you want less potato skin in your potato casserole, you can peel 2 and keep the skin on the others.
- A 9 x 13 casserole dish is what I used for this recipe. You can easily double the recipe or even cut it in half if you don’t need to serve as many people.
- To get a smoother potato casserole, you can certainly mash the potatoes instead of cutting them into pieces.
- To make it vegetarian, leave out the bacon!
- Enjoy this twice baked potato casserole as a side dish as part of a larger meal, or on its own as a main meal. It won’t need anything more than a simple salad on the side!
Ingredients
- Potatoes: Scrub them clean and pat them dry. Don’t peel them! You’ll need about 6 medium potatoes.
- Cooking Spray: I like avocado oil spray but use whatever you have.
- Salt & Pepper: To taste. Just a bit of seasoning is all you need to bake the potatoes the first time around.
- Cooked Bacon: Cook 10 slices of bacon. Since the oven is on anyway, cooking bacon in the oven is super convenient! Cook it at 400F for 10 minutes.
- Sour Cream: This adds a rich creamy consistency to the twice baked casserole, and will remind you of the sour cream topping you add to your baked potatoes.
- Cheese: Mozzarella cheese and cheddar cheese are used giving it a great combination of beautiful melty cheeses. I highly recommend shredding your own cheese from a block.
- Green Onion: For garnish!
How to Make Twice Baked Potato Casserole
If you know how to make twice baked potatoes, or even if you know how to make a once baked potato, you can easily make this recipe too!
Here’s how you make it:
Step 1: Rub each potato with oil or cooking spray and season with salt and pepper. Bake them in a preheated 400F oven for 1 hour on a parchment-lined baking sheet until the potatoes are cooked through. This means you should be able to pierce them with a fork.
Step 2: With 10 minutes left in the baking time, add a sheet of 10 slices of bacon to the oven as well. Use a separate baking sheet lined with foil. Once the bacon is cooked, cut it into bite-sized pieces.
Step 3: Once the potatoes are out of the oven, cut them into 1-inch cubes, or bite-size pieces and place them into a prepared baking dish.
Step 4: To the same casserole dish, add the cooked bacon crumbles, 1 ½ mozzarella, 1 ½ cups of cheddar cheese, sour cream, and salt and pepper to taste. Mix to combine, spreading everything out evenly.
Step 5: Sprinkle the remaining shredded cheese and bake at 350F for 20 minutes until the cheese melts.
Garnish with green onion and serve immediately!
Recipe FAQs
This depends on your preference. I love using Russet potatoes because the crispy skin gives the casserole a yummy texture, and the potatoes are starchy and fluffy. However, Yukon Gold potatoes are also great. Their skin is much more delicate and not as pronounced, but the potatoes themselves are nice and creamy.
So, it’s up to you!
Sure you can. Leftover diced chicken or ham would be great to bulk up the casserole. You can leave the bacon in and have more than one kind of protein, or swap the bacon altogether.
It depends on the size of your potatoes, but if you’re baking medium-sized potatoes, you should be OK leaving them in the oven at 400F for anywhere from 40 minutes to 1 hour. As long as they slice easily and the skin is crispy, they’re ready.
Absolutely. You can do this by assembling the casserole entirely, but not baking it. Cover it with plastic wrap and store it in the fridge for up to 48 hours before you’re ready to bake it.
Then, because it will be cold straight out of the fridge, replace the plastic wrap with aluminum foil and bake it covered for 10-15 minutes and then uncovered for another 20-25 minutes. You can also bring it to room temperature before baking and that way you can skip having to cover it.
Keep any leftovers stored in an airtight container in the fridge. You can enjoy them again for up to 3 days by simply reheating the servings in the microwave.
Freezing potatoes isn’t always successful for some people because the texture can change once it’s thawed and some folks don’t like that. However, if you’re not one of them, by all means go ahead and freeze your leftovers.
What I like to do is, if I have a lot leftover, I will portion it out and wrap each portion in foil to avoid freezer burn. Then, keep all of the foil packets in a freezer bag. That way, they’ll stay fresh for up to 3 months!
Other Easy Potato Recipes
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📖 Recipe
Twice Baked Potato Casserole
Equipment
- baking dish 13 inch by 9 inch
Ingredients
- 6 medium potatoes unpeeled, washed
- avocado oil spray or any oil of your choice
- salt & pepper to taste
- 10 slices bacon baked at 400F for 10 minutes
- 24 oz sour cream about 3 cups
- 8 oz mozzarella cheese grated, about 2 cups
- 8 oz sharp cheddar cheese grated, about 2 cups
- ½ cup green onion chopped
Instructions
- Preheat the oven to 400F. Line small baking sheet with parchment paper. Spray oil over each potato, rub it around, then season with salt all over. Bake for 1 hour, or until potatoes are cooked thru.
- While potatoes are cooling, bake bacon at 400F for 10 minutes, after cut into bite size pieces. Cut baked potatoes into bite size pieces. Place them into a greased with oil baking dish, add cut bacon, 1 ½ cup of mozzarella and 1 ½ cup cheddar cheese and sour cream, season with salt and pepper to taste. Mix and spread the mixture evenly and sprinkle the rest of the cheese over the potatoes.
- Bake at 350F for 20 minutes or until cheese melts. Garnish with green onion. Enjoy right of way!
Video
Notes
- If you're looking to reduce the amount of potato skin in your casserole, try peeling two potatoes and leaving the skin on the others.
- For this recipe, I used a 9 x 13 casserole dish, but feel free to adjust the recipe to suit your needs.
- If you're a vegetarian, no worries! Just leave out the bacon. Enjoy!
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