Name: Twice Baked Potato Casserole Recipe
Prep time: 20 min
Cook time: 1 h 40 min
Total time: PT-484059H44M47S
Yield: 6
Ingredients: 6 medium to large potatoes russet or gold; 4 tablespoons unsalted butter; ¾ cup sour cream; ½ cup whole or 2% milk; ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon fresh ground black pepper; 1 cups shredded sharp cheddar cheese; 1 cup shredded Monterey Jack; 8 slices bacon cooked crispy and crumbled; 4 green onions

When I think of comfort food, my mind always drifts to dishes that feel like a warm hug—something creamy, cheesy, and full of flavor. Enter the twice baked potato casserole: a hearty, indulgent side dish (or, let’s be honest, a meal on its own) that’s a hit at family gatherings, potlucks, or a cozy dinner at home. This recipe takes everything you love about twice baked potatoes and turns it into a bubbling casserole that’s easier to serve and share. It’s like the best of both worlds—rich, cheesy mashed potatoes layered with crispy bacon and green onions. Ready to dig in?

Memories baked into every bite

Growing up, my mom would make twice baked potatoes for holidays, and let me tell you, they were a labor of love. I remember watching her scoop out the piping hot potatoes with precision, carefully mixing them into fluffy perfection before stuffing them back into their skins. It was pure magic. But as much as I loved them, the individual potatoes always seemed like a lot of work, especially when feeding a crowd. The first time I tried making this casserole version, I felt like I had stumbled on a brilliant shortcut—and the taste? Just as nostalgic, with less hassle. Plus, everyone gets a cheesy, bacon-loaded serving without having to fight over the “perfectly stuffed” potato.

The history of twice baked potatoes

Twice baked potatoes, or “loaded potatoes,” trace back to a classic French technique where the potato is baked, hollowed out, and the insides are whipped into a creamy filling before baking again. In the United States, this dish has evolved into the ultimate comfort food, incorporating ingredients like cheddar cheese, bacon, and sour cream. The casserole version became a favorite for its simplicity and ability to feed a crowd, all while delivering the same luxurious flavors. It’s a testament to how we love taking timeless classics and making them easier for modern kitchens.

Let’s talk ingredients: the stars of the show

Every ingredient in this casserole plays a role in building that irresistible flavor and texture. Here’s what you need to know:

Potatoes: Russets or gold potatoes are perfect for this dish. Russets are starchy and mash up beautifully, while gold potatoes are naturally creamy and buttery. If you’re out of these, red potatoes can work in a pinch but may not mash as smoothly.
Butter: Adds richness and keeps the potatoes velvety. Go for unsalted so you can control the seasoning.
Sour cream: The tangy kick balances out all the richness. Greek yogurt can substitute if you want a slightly lighter option.
Milk: Helps smooth the mashed potatoes. I recommend whole milk for creaminess, but 2% works fine too.
Cheese: The combination of sharp cheddar and Monterey Jack creates layers of gooey, melty goodness. Feel free to experiment with Gruyère, Colby, or even pepper jack for a spicy twist.
Bacon: Crispy, salty, and smoky—it’s the ultimate topping. Turkey bacon or even plant-based bacon can be used as alternatives.
Green onions: Their mild oniony bite is the perfect finishing touch. Chives can work too if that’s what you have on hand.
Seasonings: Onion powder, garlic powder, salt, and pepper bring all the flavors together. Don’t skimp on these!

The tools you’ll need for success

This casserole doesn’t require fancy kitchen gadgets, which is part of its charm! Here’s what you’ll need:

Large baking dish: A 2-quart dish works perfectly, but a slightly larger one will do in a pinch. Just avoid overfilling it.
Potato masher: A handheld masher is ideal for achieving a slightly chunky texture. If you prefer ultra-smooth potatoes, you can use a hand mixer, but be careful not to overmix (or you’ll end up with gluey potatoes).
Foil: Essential for covering the casserole during the first bake to keep it moist.
Mixing bowls: A large one to combine the mashed potatoes and toppings.

Pro tip: If you don’t have a potato masher, the back of a sturdy fork works just as well!

Step-by-step: Bringing the casserole to life

1. Bake and cool the potatoes

Start by preheating your oven to 375°F. Give the potatoes a good scrub, dry them, and prick each one a few times with a fork (this helps steam escape while baking). Pop them directly on the oven rack and bake for 45-60 minutes, or until they’re tender enough to easily pierce with a fork.

When they’re done, plunge the hot potatoes into a bowl of ice-cold water for about a minute. This makes peeling a breeze—you can literally slip the skins off with your fingers. It’s oddly satisfying!

2. Mash and mix

Cut the peeled potatoes into large chunks and toss them into a large bowl. Add the butter, sour cream, milk, onion powder, garlic powder, salt, pepper, half the cheddar and Monterey Jack cheese, half the crumbled bacon, and half the green onions. Mash everything together until you get your desired texture. I like mine slightly lumpy—it feels more rustic.

Spoon the mixture into a greased 2-quart baking dish, spreading it out evenly.

3. Add the toppings

Top the mashed potatoes with the remaining cheese, bacon, and green onions. This layer is where the magic happens—it gets bubbly, golden, and irresistible in the oven.

4. Bake to perfection

Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for another 10 minutes, or until the cheese is fully melted and the casserole is hot and steamy. Let it rest for a few minutes before digging in.

Variations and twists to try

Vegan version: Swap the butter with vegan butter, the sour cream with a dairy-free alternative (like cashew cream), and the cheese with plant-based shreds. Use tempeh bacon for the topping.
Low-carb option: Replace the potatoes with cauliflower florets. Steam and mash them for a surprisingly creamy base.
Spicy kick: Add diced jalapeños or a sprinkle of cayenne pepper to the potato mixture. Pepper jack cheese makes a great addition too!
Make it Tex-Mex: Mix in taco seasoning, black beans, and corn. Use a blend of cheddar and pepper jack, and top with fresh cilantro.
Seasonal spin: For fall, stir in roasted garlic or caramelized onions for added depth. In the spring, swap the green onions for fresh herbs like parsley or dill.

Serving and presentation ideas

Twice baked potato casserole is a showstopper on its own, but a little presentation never hurts. Serve it in the baking dish for a casual vibe, or scoop portions into ramekins for individual servings. Garnish with extra bacon crumbles and a sprinkle of green onions for a pop of color. Pair it with roasted chicken, grilled steak, or a fresh salad for a complete meal.

What to drink with it?

This casserole loves to be paired with a crisp white wine like Chardonnay or Sauvignon Blanc. For beer lovers, a light lager or a pale ale balances out the richness beautifully. And if you’re keeping it non-alcoholic, iced tea with lemon or sparkling water with a hint of lime works wonderfully.

Storing and reheating tips

Got leftovers? Lucky you! Store the casserole in an airtight container in the fridge for up to 3 days. To reheat, cover the dish with foil and bake at 350°F until warmed through (about 20 minutes). You can also microwave individual portions—just be sure to cover them to prevent drying out.

If freezing, let the casserole cool completely, then wrap it tightly in foil and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Adjusting for smaller or larger crowds

This recipe serves about 6, but it’s easy to scale up or down. For a smaller batch, halve the ingredients and use a smaller dish. For a larger group, double the recipe and bake it in a 9×13-inch pan. Just be sure to adjust the baking time slightly—larger portions may need a few extra minutes to heat through.