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Twice Baked Potato Casserole (+Video)

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!

A fork holding a bite of food over a serving of it twice baked potato casserole on a plate.

FREQUENTLY ASKED QUESTIONS: 

How can I make this a true twice BAKED potato casserole?

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.

What else can I add?

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.

Can I use a different potato variety?

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.

What goes with this twice baked potato casserole?

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

Can twice baked potato casserole be made ahead?

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.

How to reheat twice baked potato casserole?

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.

Can twice baked potato casserole be frozen?

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.

How to store leftovers?

Leftover casserole can be stored in an airtight container in the fridge for up to 5 days.

A close-up of a bite of twice baked potato casserole on a fork in front of a baking dish.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • russet potatoes
  • sour cream
  • milk
  • garlic powder
  • kosher salt and pepper
  • onion powder
  • bacon
  • green onions
  • shredded cheddar cheese
Potatoes, sour cream, cream cheese, green onions, bacon, garlic powder, cheddar cheddar cheese, milk, onion powder, kosher salt, and black pepper.

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.

A pot with potatoes waiting to be boiled.

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.

A strainer with boiled 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.

A bowl of cream cheese and sour cream to be mixed.

Add the milk, garlic powder, salt, onion powder, and black pepper, slowly stir it in fully. 

A bowl with sour cream and cream cheese mixed with milk, garlic powder, salt, onion powder, and black pepper on top.

Fold in ¾ of the cooked bacon, green onions and half of the cheddar cheese.

A bowl with  cooked bacon, scallions, and cheddar cheese on top of a cream cheese sour cream and spice mixture.

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.

The casserole cream cheese, sour cream mixture on top of boiled potatoes.

Add the mixture to the prepared baking dish. Cover with the remaining cheese.

A baking dish with twice baked potato casserole in it waiting on cheese so it can be baked.

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.

A baking dish full of twice baked potato casserole with green onions and bacon and cheese on top.

CRAVING MORE RECIPES?

A bite of twice baked potato casserole on. a fork, in front of the baking dish full of the casserole.
A utensil holding a bite of twice baked potato casserole.

Twice Baked Potato Casserole (+Video)

Each bite of this Twice Baked Potato Casserole has all your favorite flavors- creamy potatoes, cheesy shredded cheese, and smoky bacon. Simply YUM!
5 from 7 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings

Ingredients

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
  • cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 ½ cups freshly shredded cheddar cheese
  • 2 sliced green onions

For topping:

  • 1 ½ cups freshly shredded cheddar cheese

For serving: (optional)

  • crumbled bacon (part of the one pound of bacon above)
  • 1 sliced green onion

Instructions

  • 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 powder1 teaspoon kosher salt1/2 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.

Video

Notes

  • 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.
Course: Side Dish
Cuisine: American

Nutrition

Calories: 532kcal | Carbohydrates: 38g | Protein: 17g | Fat: 35g | Sodium: 707mg | Fiber: 3g | Sugar: 3g

Nutritional Disclaimer

“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 and other nutritional values can vary quite a bit depending on which brands were used.

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