Twice Baked Potato Casserole: Your Ultimate Comfort Food Dream!

All the Goodness, Simplified: Twice Baked Potato Casserole Unveiled

The Twice Baked Potato Casserole takes everything you love about a traditional twice-baked potato – the fluffy, creamy interior, the crispy bacon, the sharp cheddar, and the fresh green onions – and transforms it into a convenient, layered casserole. No individual potato scooping or stuffing needed! Just tender potato pieces mixed with rich dairy, savory bacon, and melted cheese, all baked until golden and bubbling.

This recipe is designed for maximum flavor and ease of serving, making it ideal for family dinners, potlucks, holidays, or any occasion where you need a crowd-pleasing side dish that feels truly special.

• Yields: 6-8 servings (depending on dish size)
• Total Time: Approximately 1 hour 45 minutes (including baking potatoes and casserole)
• Active Time: About 20-25 minutes
• Difficulty Level: Easy! If you can bake a potato and mix ingredients, you’ve got this.

Beyond its incredible taste and comforting appeal, this Twice Baked Potato Casserole is wonderfully versatile. It’s a fantastic way to enjoy classic flavors, and you can easily adjust the cheeses, add different seasonings, or even introduce other mix-ins to suit your family’s preferences. It’s a complete, satisfying dish that’s sure to disappear fast!

The Essentials: Ingredients for Your Twice Baked Potato Casserole Masterpiece

Creating this delightful Twice Baked Potato Casserole requires a few key components that work together to deliver that iconic flavor and texture. Here’s a detailed look at what you’ll need, why each ingredient is important, and some fantastic ideas for substitutions and variations.

• 8 potatoes, medium sized, scrubbed and dried: The foundation of your casserole. Russet or baking potatoes are ideal.
  • Why it matters: Russet potatoes bake up light and fluffy, perfect for mashing and absorbing the creamy ingredients. Scrubbing and drying ensures clean skin for roasting.
  • Substitutions/Variations: Idaho potatoes work similarly. You can also use Yukon Gold potatoes for a slightly creamier, less fluffy texture.
• 2 tablespoons olive oil: For rubbing on the potatoes before baking, promoting crispy skin.
  • Why it matters: Helps the salt stick and makes the potato skin more appealing, while also aiding in heat transfer for even baking.
  • Substitutions/Variations: Any neutral cooking oil like avocado oil can be used.
• 1 tablespoon kosher salt or sea salt: Seasons the potatoes from the outside, enhancing flavor.
  • Why it matters: Initial seasoning is crucial for infusing flavor into the potatoes as they bake. Kosher or sea salt offers a good flavor.
  • Substitutions/Variations: Fine table salt can be used, but use about half the amount as it’s more concentrated.
• ½ pound bacon, cooked and chopped: Adds a smoky, salty crunch and rich flavor to the potato mixture.
  • Why it matters: Bacon is a signature flavor in twice-baked potatoes, providing savory depth and texture contrast.
  • Substitutions/Variations: Cook bacon until crisp. You can use turkey bacon for a leaner option, or even add cooked ham or prosciutto for a different flavor.
• 6 ounces sharp cheddar cheese, shredded: The primary cheese for its robust flavor and excellent melt.
  • Why it matters: Sharp cheddar offers a tangy, familiar cheese flavor that pairs perfectly with potatoes and bacon, melting into creamy goodness.
  • Substitutions/Variations: Use freshly grated cheese for the best melt! Colby Jack, Monterey Jack, or a mix of cheeses can also be used.
• ¾ cup mayonnaise: Contributes creaminess and richness to the potato filling.
  • Why it matters: Mayonnaise adds a silky texture and a subtle tang, helping to bind the mashed potato mixture.
  • Substitutions/Variations: Use a good quality full-fat mayonnaise for the best flavor and richness. Light mayonnaise can be used, but the richness may be slightly reduced.
• ¾ cup sour cream: Adds tang, moisture, and a classic creamy texture.
  • Why it matters: Sour cream provides essential moisture and a desirable tangy note that balances the richness of the potatoes and cheese.
  • Substitutions/Variations: Full-fat plain Greek yogurt can be a healthier and tangy alternative, offering a similar texture.
• 4 green onions, sliced: Fresh, mild onion flavor and a pop of color for the mix.
  • Why it matters: Green onions add a fresh, slightly pungent crunch and vibrant color, brightening the rich casserole.
  • Substitutions/Variations: Chives can be used for a milder onion flavor.
• Salt and pepper to taste: For final seasoning adjustments of the potato mixture.
  • Why it matters: Allows you to fine-tune the seasoning of the mashed potato mixture to your personal preference.
  • Substitutions/Variations: Use kosher salt or sea salt and freshly ground black pepper.

For the Topping:

• ¼ pound bacon, cooked and chopped: Additional crispy bacon for textural contrast on top.
  • Why it matters: This extra layer of bacon provides a delicious, crispy garnish and ensures bacon in every bite.
  • Substitutions/Variations: Cooked ham bits or even crushed crispy fried onions can offer a different topping texture.
• 2 ounces sharp cheddar cheese, shredded: For a final layer of melted, golden cheese on top.
  • Why it matters: This top layer melts beautifully, creating a golden, cheesy crust that adds visual appeal and another layer of flavor.
  • Substitutions/Variations: Any good melting cheese can be used.
• 2 green onions, sliced: Fresh garnish for color and mild onion flavor.
  • Why it matters: A final sprinkle of fresh green onions adds a pop of vibrant color and a fresh, mild bite just before serving.
  • Substitutions/Variations: Fresh chives or chopped parsley can also be used.

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Let’s Get Cooking! Step-by-Step Instructions for Your Twice Baked Potato Casserole

Ready to create this incredibly comforting Twice Baked Potato Casserole? Follow these steps for a delicious and easy-to-serve dish!

Bake Potatoes:

1. Preheat Oven & Prep Potatoes: Preheat your oven to 400°F (200°C). This temperature is ideal for baking potatoes until tender. Scrub your medium-sized potatoes thoroughly under running water and dry them completely. Rub each potato with olive oil and sprinkle generously with kosher salt or sea salt. Place the seasoned potatoes directly on a baking sheet.
   • Pro Tip: Pricking the potatoes a few times with a fork before baking can help steam escape and prevent them from bursting.
2. Bake Until Tender: Bake the potatoes for 45 to 60 minutes, or until they are tender when pierced with a fork. Make sure to flip them halfway through to ensure even cooking. Once done, remove from the oven and let them cool for about 15 minutes. They should be cool enough to handle, but still warm inside.
   • Pro Tip: The cooling period makes them easier to handle and prevents the dairy ingredients from melting too quickly when mixed in.

Assemble Casserole:

1. Reduce Oven Heat & Prep Dish: While the potatoes cool, reduce your oven temperature to 350°F (175°C). Lightly grease an 8×8 inch square baking dish or a 9×13 inch baking dish (depending on how thick you want your casserole layers) with cooking spray and set it aside.
   • Pro Tip: Greasing ensures easy serving and prevents sticking.
2. Cut Potatoes: Cut the cooled, but still warm, potatoes into bite-sized pieces (about 1-inch cubes). Place them in a large mixing bowl. It’s perfectly acceptable for the potato pieces to slightly fall apart or get mashed a bit; this helps create that creamy base.
   • Pro Tip: Don’t worry about perfect cubes; the goal is mixable potato pieces.
3. Stir in Creamy Bases: Add the mayonnaise and sour cream to the bowl with the potato pieces. Stir well with a large spoon or spatula until the potatoes are evenly coated and creamy.
   • Pro Tip: This is where the rich, tangy base of your casserole comes from!
4. Add Mix-Ins: Stir the 6 ounces of shredded sharp cheddar cheese, ½ pound of cooked and chopped bacon, and 4 sliced green onions into the potato mixture. Mix until everything is well combined and distributed throughout the potatoes. Taste the mixture and add salt and pepper to taste, adjusting to your preference.
   • Pro Tip: Ensure bacon is crispy for optimal texture.
5. Transfer to Dish & Top: Transfer the entire potato mixture into the prepared baking dish, spreading it evenly. Then, sprinkle the reserved 2 ounces of shredded sharp cheddar cheese and ¼ pound of cooked and chopped bacon for the topping evenly over the casserole.
   • Pro Tip: This top layer gets wonderfully golden and crispy.
6. Bake the Casserole: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. After 30 minutes, remove the foil and continue baking for another 10 minutes, or until the topping is golden brown, the cheese is bubbly, and the casserole is heated through.
   • Pro Tip: Removing the foil allows the top to get beautifully crispy.
7. Serve & Garnish: Remove the Twice Baked Potato Casserole from the oven. Let it sit for a few minutes to cool slightly before serving. Top with the remaining sliced green onions for a fresh garnish and serve immediately.
8. Assembly & Presentation: Making Your Casserole Shine

Even a comforting casserole can be beautifully presented! Here’s how to ensure great assembly and a tempting presentation for your Twice Baked Potato Casserole.

1. Crispy Bacon: Ensure both batches of bacon are cooked until truly crispy. This provides crucial texture contrast against the soft, creamy potatoes.
2. Even Distribution: When mixing in the cheese, bacon, and green onions, strive for even distribution so every scoop gets a bit of everything.
3. Smooth Top Layer: Spread the potato mixture evenly in the baking dish before adding the topping. This creates a neat base for your crispy cheese and bacon.
4. Golden Topping: The final 10 minutes of baking, uncovered, is essential for achieving that inviting golden-brown, bubbly cheese topping.

Plating Suggestions:

• Generous Scoops: Serve generous scoops directly from the casserole dish onto individual plates.
• Fresh Green Garnish: A final sprinkle of fresh green onions or chives adds a pop of color and a fresh finish.
• Sour Cream Dollop (Optional): While sour cream is in the mix, a small dollop on top of each serving can add extra creaminess and a visual touch.
• Side Dish Star: This casserole is robust enough to be a main dish with a simple side salad, or it makes an excellent companion to roasted chicken, steak, or pork.

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Storage & Make-Ahead Tips: Keep the Comfort Fresh

Your Twice Baked Potato Casserole is a fantastic make-ahead dish, perfect for parties or busy weeknights.

Storage

• Cooked Casserole: Let the Twice Baked Potato Casserole cool completely. Cover the baking dish tightly with aluminum foil or transfer individual portions to airtight containers. Store in the refrigerator for up to 3-4 days.
• Uncooked Filling: You can prepare the potato mixture (without the topping) ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. When ready to bake, transfer to the prepared dish, add topping, and bake.

Make-Ahead Tips

• Bake Potatoes Ahead: Bake the potatoes a day or two in advance. Once cooled, store them in the refrigerator. When ready to assemble, simply dice them and proceed with the recipe.
• Cook Bacon Ahead: Cook and chop all the bacon needed for the recipe (for both the mix-in and the topping) ahead of time. Store in an airtight container in the refrigerator.
• Shred Cheese & Slice Onions: Prep all your cheese and green onions in advance and store them separately in the fridge.
• Assemble Unbaked: You can assemble the entire Twice Baked Potato Casserole (without the final green onion garnish) up to 24 hours in advance. Cover tightly with foil and refrigerate. When ready to bake, place it directly into the preheated oven, but you might need to add an extra 10-15 minutes to the covered baking time since it will be going in cold.

Reheating

• Oven (Best Method for Crispy Topping): To reheat a whole casserole, preheat oven to 350°F (175°C). Cover loosely with foil and bake for 20-30 minutes, or until heated through. Remove foil for the last 5-10 minutes if you want the topping to crisp up again. For individual portions, transfer to an oven-safe dish, cover loosely, and heat for 15-20 minutes.
• Microwave (Quickest for Individual Portions): For individual slices, place on a microwave-safe plate. Cover loosely with a paper towel. Heat on high for 2-4 minutes, or until heated through, rotating halfway. The topping won’t be as crispy, but it will be hot and creamy.

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Twice Baked Potato Casserole: Your Ultimate Comfort Food Dream!

• Author: Alyssa
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Low Salt

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Description

This Twice Baked Potato Casserole is a comforting, cheesy, and creamy side dish loaded with crispy bacon, sharp cheddar, and green onions. It’s the perfect crowd-pleaser for holidays, potlucks, or cozy family dinners.

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Ingredients

Scale 1x2x3x

• 8 medium-sized potatoes, 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
• Topping:
• ¼ pound bacon, cooked and chopped
• 2 ounces sharp cheddar cheese, shredded
• 2 green onions, sliced

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Instructions

1. Preheat oven to 400°F. Rub the potatoes with olive oil and salt, then place them on a baking sheet.
2. Bake for 45 to 60 minutes, flipping halfway through, until tender when pierced with a fork. Let cool for 15 minutes.
3. Reduce oven temperature to 350°F. Lightly grease a 9-inch square or 9 x 13-inch baking dish and set aside.
4. Cut the baked potatoes into bite-sized pieces and place in a large mixing bowl. It’s okay if some pieces fall apart.
5. Stir in the mayonnaise and sour cream until well combined.
6. Add the shredded cheese, chopped bacon, and sliced green onions. Stir gently to combine.
7. Transfer the mixture into the prepared baking dish. Top with the additional shredded cheese and bacon.
8. Cover the dish with foil and bake for 30 minutes. Remove foil for the last 10 minutes to lightly brown the top.
9. Garnish with sliced green onions and serve warm.

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Notes

• You can prepare the casserole a day ahead and refrigerate before baking.
• Use leftover baked potatoes for a quicker prep.
• Try adding jalapeños or hot sauce for a spicy kick.
• Swap mayonnaise with Greek yogurt for a lighter version.
• Use pre-cooked bacon bits for added convenience.

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Nutrition

• Serving Size: 1 serving
• Calories: 410
• Sugar: 2 g
• Sodium: 620 mg
• Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 45 mg

Creative Twists: Explore More Loaded Potato Adventures!

The classic Twice Baked Potato Casserole is a beloved comfort food, but its versatile nature makes it perfect for creative adaptations. Don’t be afraid to experiment with different cheeses, herbs, or even added veggies! Here are at least three creative twists to keep your potato adventures exciting.

1. Broccoli Cheddar Potato Casserole (Veggie & Flavor Spin)
   • Concept: Incorporate tender broccoli florets and a richer cheese blend for a complete and satisfying meal.
   • How to do it:
     • Vegetable: Steam or lightly blanch 1-2 cups of small broccoli florets until tender-crisp. Fold them into the potato mixture along with the bacon, cheese, and green onions.
     • Cheese: Use a blend of sharp cheddar and Gruyère or a medium cheddar for a more complex cheesy flavor.
     • Optional: A pinch of garlic powder can be added to the potato mixture for extra savory depth.
   • Appeal: This twist adds extra vegetables and a wonderful flavor combination that’s reminiscent of classic broccoli cheddar soup.
2. Southwestern Spiced Potato Casserole (Zesty & Spicy)
   • Concept: Infuse your potato casserole with vibrant Southwestern flavors for a zesty kick.
   • How to do it:
     • Seasoning: In addition to salt and pepper, add 1-2 teaspoons of chili powder, ½ teaspoon of cumin, and a pinch of cayenne pepper to the potato mixture.
     • Mix-ins: Replace some of the bacon with ½ cup of black beans (rinsed and drained) and ½ cup of corn (fresh or frozen).
     • Cheese: Use pepper jack cheese along with cheddar for a spicier, creamier melt.
     • Garnish: Top with fresh cilantro and a dollop of salsa or guacamole.
   • Flavor Profile: This version offers a bold, zesty flavor profile with a touch of heat, perfect for a themed dinner.
3. Creamy Herbed Chicken Potato Bake (Heartier Main Dish)
   • Concept: Transform the casserole into a full main course by adding seasoned chicken and aromatic herbs.
   • How to do it:
     • Protein: Stir in 1-1 ½ cups of cooked, shredded chicken breast (rotisserie chicken works great for speed!) along with the bacon and cheese.
     • Herbs: Add 1 teaspoon of dried thyme or ½ teaspoon of dried rosemary (or 1 tablespoon fresh chopped herbs) to the potato mixture.
     • Optional: A touch of chicken broth can be added to the potato mixture if it seems too thick after adding the chicken.
     • Topping: Consider adding a sprinkle of Parmesan cheese to the cheddar topping for extra flavor.
   • Versatility: This twist makes the casserole a complete, satisfying meal, perfect for family dinners.

Your Potato Casserole Adventure Awaits!

There you have it: the ultimate Twice Baked Potato Casserole! This recipe proves that you can enjoy all the creamy, cheesy, bacon-y goodness of a classic twice-baked potato in a much easier, shareable format. It’s comfort food at its finest, guaranteed to be a hit at any meal.

So, gather your ingredients, fire up your oven, and prepare to create a side dish (or main!) that’s both comforting and incredibly delicious. Whether you’re making it for a holiday feast, a casual family dinner, or a potluck, this Twice Baked Potato Casserole is guaranteed to be a crowd-pleaser.

What’s your favorite potato dish? And what unique twist would you add to this fantastic casserole? Share your thoughts and culinary successes in the comments below! Happy baking!

FAQs: Your Twice Baked Potato Casserole Questions Answered!

Still have questions about perfecting your Twice Baked Potato Casserole? We’ve got answers!

Can I use different types of potatoes besides Russet?

Yes, while Russet potatoes are ideal for their fluffy texture when baked, you can also use Idaho potatoes which are very similar. Yukon Gold potatoes can work too, but they will result in a slightly creamier, less fluffy casserole texture, as they are a bit waxier. Avoid red or new potatoes, as their waxy texture isn’t suitable for this mashed-style casserole.

Can I make this casserole ahead of time and bake it later?

Absolutely! Twice Baked Potato Casserole is an excellent make-ahead dish. You can assemble the entire casserole (up to the point before adding the final green onion garnish) up to 24 hours in advance. Cover it tightly with aluminum foil and refrigerate. When ready to bake, place it directly into your preheated oven (no need to thaw), but you will likely need to increase the covered baking time by 10-15 minutes, as it will be going into the oven cold.

How do I ensure the bacon in the topping gets crispy?

To ensure the bacon in the topping of your Twice Baked Potato Casserole gets crispy:
Cook bacon very crispy initially: Make sure both batches of bacon are cooked until extra crisp before chopping.
Wire rack during baking: The casserole doesn’t bake on a wire rack, but ensure the bacon on top isn’t buried in cheese.
Uncovered baking: The final 10 minutes of uncovered baking at 350°F (175°C) is crucial for the bacon and cheese on top to brown and crisp up. If it’s not crispy enough, you can even switch to the broiler for 1-2 minutes (watching very carefully!) at the very end.

Can I use pre-shredded cheese?

Yes, you can use pre-shredded cheese for convenience in your Twice Baked Potato Casserole. However, for the absolute best melt and creamiest texture, freshly shredding your own cheese is recommended. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting as smoothly.

What other mix-ins or additions would be good?

Twice Baked Potato Casserole is incredibly customizable! Here are some other delicious ideas for mix-ins (about ½ to 1 cup each, cooked if needed):
Steamed broccoli florets
Sautéed mushrooms
Caramelized onions
Diced ham or cooked crumbled sausage
Roasted red peppers (diced)
A pinch of garlic powder or onion powder in the potato mixture
A dash of hot sauce for a subtle kick Always adjust seasoning to taste after adding new ingredients.