Each bite of this Twice Baked Potato Casserole has all your favorite flavors- creamy potatoes, cheesy shredded cheese, and smoky bacon. Simply YUM!
A FILLING AND DELICIOUS CASSEROLE
What a hearty casserole! It is truly amazing, creamy, smokey from the bacon, cheesy, just wow! It’s really a meal in itself or the best side dish for literally anything. If you’re a fan of traditional twice baked potatoes or my Grilled Twice Baked Potatoes, then I know you’re going to love this casserole! It has all the fantastic flavors and is super comforting. Anything twice baked potato related is always a show stopper at our dinner table and I’m sure it will be at yours too. The whole family always loves this dish!
FREQUENTLY ASKED QUESTIONS:
Maybe you noticed that we use boiled potatoes to make this recipe easier and faster to prepare. However, if you are looking for a true twice baked potato casserole recipe that has been baked twice, then simply follow this alteration to our recipe:
1. Preheat the oven to 425F degrees.
2. Prick each potato with a fork 3-4 times all over then place on an ungreased baking sheet.
3. Roast for 55 – 70 minutes until the potatoes are fork tender.
4. Then follow along with our original recipe instructions.
Add some more protein to this dish by adding some shredded chicken or some breakfast sausage. Either would be lovely and would a good way to up the protein count for this meal.
I used Russet potatoes as they’re great baking potatoes but you can use Yukon Gold potatoes. They have a nice creamy texture that would also work with this recipe.
This casserole is a great side dish (or even a meal on its own) that you can serve alongside any of your favorite main dish recipes, or other sides. A few of our favorites to serve with this are:
– Air Fryer Steak
– Southern Fried Chicken
– Chicken Fried Chicken
– Crock Pot Pork Loin
– BBQ Chicken
Yes, you can make this all the way through step 9, then cover with plastic and aluminum foil and place in the fridge. About 30 minutes before you want to bake it, remove from the fridge to let it come up to room temperature. You may need to adjust the baking time.
Sure! It’s super simple. Place leftovers in the baking dish, cover dish with foil and reheat in the oven until warmed through. The foil prevents the leftovers from burning. Or you can reheat in the microwave.
Yes, you can store cooled, leftover casserole in a freezer safe container for up to 3 months. Let it thaw in the fridge overnight and then reheat using the instructions above.
Leftover casserole can be stored in an airtight container in the fridge for up to 5 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- russet potatoes
- sour cream
- garlic powder
- kosher salt and pepper
- onion powder
- green onions
- shredded cheddar cheese
HOW TO MAKE TWICE BAKED POTATO CASSEROLE
Add the potatoes to a large stockpot and cover them with cold water 2 inches over the potatoes. Cover, place over high heat, and bring to a boil.
Once at a boil, reduce heat to medium-low and lightly boil them until just fork tender but not falling apart, 15-20 minutes. Drain the potatoes well, then place them back into the hot pot and let them sit for 5 minutes. This will help some of the excess water evaporate off the potatoes.
Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray and set aside. In a medium-sized bowl, whip the cream cheese until smooth. Add the sour cream and whip again until smooth.
Add the milk, garlic powder, salt, onion powder, and black pepper, slowly stir it in fully.
Fold in ¾ of the cooked bacon, green onions and half of the cheddar cheese.
Add the creamy mixture to the pot with the potatoes and stir to combine, so the potatoes are coated. Carefully stir, so you don’t break up the potatoes too much.
Add the mixture to the prepared baking dish. Cover with the remaining cheese.
Bake uncovered for 25-30 minutes until bubbly, and the cheese has started to brown. Top with the remaining bacon and more green onions, if using, and serve immediately.
CRAVING MORE RECIPES?
Twice Baked Potato Casserole (+Video)
For the casserole:
- 1 pound bacon (divided use)
- 5 pounds peeled russet potatoes, 1-inch diced
- 8 ounces (1 block) cream cheese, softened to room temperature
- 1 cup sour cream
- 1/3 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 1/2 cups freshly shredded cheddar cheese
- 2 sliced green onions
- 1 1/2 cups freshly shredded cheddar cheese
For serving: (optional)
- crumbled bacon (part of the one pound of bacon above)
- 1 sliced green onion
- Cook bacon until crispy and place on paper towels to remove any excess grease then crumble bacon.
- Add 5 pounds peeled russet potatoes, 1-inch diced to a large stockpot and cover them with cold water (about 2 inches over the potatoes.) Place over high heat, and bring to a boil.
- Once at a boil, reduce heat to medium-low and lightly boil them until just fork tender but not falling apart, 15-20 minutes.
- Drain the potatoes well, then place them back into the hot pot and let them sit for 5 minutes. This will help some of the excess water evaporate off the potatoes.
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- In a medium-sized bowl, whip 8 ounces (1 block) cream cheese, softened to room temperature until smooth. Add 1 cup sour cream and whip again until smooth.
- Add 1/3 cup milk, slowly stir it in fully.
- Then stir in ¾ of the cooked bacon, 2 sliced green onions, 1 1/2 cups freshly shredded cheddar cheese 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon onion powder and 1/2 teaspoon black pepper,
- Add the creamy mixture to the pot with the potatoes and stir to combine, so the potatoes are coated. Carefully stir, so you don’t break up the potatoes too much.
- Add the mixture to the prepared baking dish. Cover with 1 1/2 cups freshly shredded cheddar cheese.
- Bake uncovered for 25-30 minutes until bubbly, and the cheese has started to brown.
- Top with the remaining crumbled bacon and 1 sliced green onion and serve immediately.
- You can use Yukon Gold potatoes in place of russets.
- Other cheese, pepper jack, white cheddar, Swiss would be all good.
- You can purchase bacon pieces instead of cooking up a pound of bacon. You’d probably need a couple of packets.
- You can make this ahead of time if desired and then bake when ready to.
- Leftovers will keep for up to 5 days. To reheat, do so in the microwave or back in the oven. If reheating in the oven, cover with foil and back until warm.
- Freeze for up to 3 months.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.