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A creamy, cheesy oven-baked delight that turns simple spuds into the ultimate comfort food—this Twice Baked Potato Casserole is everything you crave for family dinners and holiday feasts.
Why You’ll Love This Twice Baked Potato Casserole Recipe
• Seriously cheesy layers that ooze creamy goodness in every forkful
• A make-ahead side dish that lets you relax on game day or during busy weeknights
• Perfect for feeding a crowd—no one leaves the table hungry
• Comfort food vibes that hit you right in the feels (hello, cozy evenings!)
• Customizable mix-ins (bacon, chives, ham—you name it)
• Hands-on time under 30 minutes, then pop it in the oven
• Ideal for holiday spreads, potlucks, and Sunday supper
• Scales easily—double it for big gatherings or shrink it down for two
Ingredients for Twice Baked Potato Casserole
• 4 large russet potatoes (about 2½ pounds total)
• 1 cup sour cream (Daisy or your favorite brand)
• ½ cup whole milk (sub with half-and-half for extra creaminess)
• 4 tablespoons unsalted butter, softened
• 1½ cups sharp cheddar cheese, shredded (Tillamook recommended)
• ½ cup Gruyère or Monterey Jack, shredded (optional for a nutty twist)
• 6 slices bacon, cooked crisp and crumbled (turkey bacon works too)
• ¼ cup green onions, thinly sliced (plus extra for garnish)
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder (or 1 fresh clove, minced)
• ½ teaspoon paprika (smoked paprika if you like a little warmth)
Directions for the Ultimate Twice Baked Potato Casserole
- Preheat and prep. Preheat your oven to 400°F. Scrub potatoes under cold water, then pat dry—no one wants a sandy casserole.
- Bake the potatoes. Place russets on a baking sheet, prick each with a fork twice, and bake 55–60 minutes until tender when pierced. Tip: Use a toothpick to test softness—if it slides in smoothly, you’re set.
- Cool and halve. Let the potatoes rest 5 minutes; this makes handling easier. Slice them lengthwise and scoop out the flesh into a large mixing bowl, leaving a thin shell layer in each skin for structure.
- Mash and mix. To the hot potato flesh, add butter, sour cream, and milk. Mash until mostly smooth with some small lumps—this is where the magic happens: creamy yet rustic.
- Season and cheese. Stir in garlic powder, salt, pepper, and half of the cheddar (and Gruyère, if you’re using it). Fold in bacon bits and green onions. At this stage, taste! Adjust salt or pepper for that spot-on flavor.
- Layer in dish. Lightly grease a 9×13-inch casserole dish (or an oven-safe skillet). Spread half of the potato mixture evenly, then sprinkle the rest of the cheddar over it, and dollop remaining potatoes on top. Use a spatula to smooth or create peaks for crisp edges.
- Bake until bubbly. Slide the dish into the oven at 375°F and bake 20–25 minutes until edges turn golden brown and cheese is gooey. A quick broil (1–2 minutes) adds a beautiful crust—just keep an eye on it!
- Garnish and serve. Remove from the oven and let sit 5 minutes. Scatter extra green onions and a light dusting of paprika. Then dive in!
Servings & Timing for Twice Baked Potato Casserole
Makes 8–10 hearty side-dish servings
Prep Time: 25 minutes (including scooping and mixing)
Bake Time: 55 minutes for potatoes + 25 minutes for casserole
Total Time: About 1 hour 45 minutes (active work only ~30 minutes)
Variations on Twice Baked Potato Casserole
• Buffalo-style: Stir in ¼ cup hot sauce and top with blue cheese crumbles for a tangy kick.
• Veggie boost: Mix in roasted broccoli florets or sautéed mushrooms for extra texture.
• Keto twist: Swap russets for mashed cauliflower and use full-fat cream cheese.
• Tex-Mex: Add black beans, corn, chopped jalapeños, and top with freshly chopped cilantro.
• Ranch lover’s dream: Fold in 2 tablespoons ranch seasoning and garnish with extra bacon.
• Sweet potato version: Use sweet potatoes, cinnamon, and a sprinkle of brown sugar for a cozy holiday side.
Storage & Reheating Tips for Twice Baked Potato Casserole
Store leftover casserole in an airtight container in the fridge for up to 4 days. Freeze portions in freezer-safe dishes for up to 2 months. To reheat, thaw overnight in the fridge if frozen; then warm individual servings in a 350°F oven for 10–12 minutes or microwave on medium power until heated through.
FAQs About Twice Baked Potato Casserole
Q: Can I prep this ahead and bake it later?
A: Absolutely—you can build the casserole up to a day ahead, cover, and refrigerate; bake straight from the fridge, adding 5–10 extra minutes.
Q: What’s the best potato for a creamy mash?
A: Russets are classic for their starchy, fluffy texture—Idaho russets yield that perfect, dreamy interior.
Q: How do I prevent watery casserole?
A: Let baked potatoes cool slightly so steam escapes; use full-fat dairy and drain any liquid after mixing if it seems too runny.
Q: Can I make it dairy-free?
A: Sure—use dairy-free sour cream, margarine, and a vegan cheese blend, though the texture shifts a bit.
Q: Why is my potato layer dense?
A: Over-mixing can activate potato starch, leading to gluey texture; mash until mostly smooth, then stir gently.
Q: Can I add protein?
A: You bet—diced ham, shredded rotisserie chicken, or crumbled sausage all fold in beautifully.
Q: My top isn’t browning—help!
A: Crank the broiler for 1–2 minutes at the end, watching closely to avoid burning.
Q: What’s a good make-ahead tip?
A: Prepare the mashed potato filling, store in a piping bag, then pipe into shells or dish on bake day—so fun!
Conclusion: Enjoy Your Twice Baked Potato Casserole
There you have it—a rich, cheesy, comforting Twice Baked Potato Casserole that brings everyone to the table with smiles. You’ve got options for mix-ins, variations for every season, and simple storage tips to stretch leftovers. Give it a try, share your tweaks in the comments, and don’t forget to explore our Loaded Mashed Potato Pie or Creamy Scalloped Potatoes for more side-dish inspiration!
Twice Baked Potato Casserole
Ingredients
- 4 large russet potatoes about 2½ pounds total
- 1 cup sour cream Daisy or your favorite brand
- 1/2 cup whole milk sub with half-and-half for extra creaminess
- 4 tablespoons unsalted butter softened
- 1 1/2 cups sharp cheddar cheese shredded (Tillamook recommended)
- 1/2 cup Gruyère or Monterey Jack shredded (optional for a nutty twist)
- 6 slices bacon cooked crisp and crumbled (turkey bacon works too)
- 1/4 cup green onions thinly sliced (plus extra for garnish)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder or 1 fresh clove, minced
- 1/2 teaspoon paprika smoked paprika if you like a little warmth
Instructions
- Preheat your oven to 400°F. Scrub potatoes under cold water, then pat dry—no one wants a sandy casserole.
- Place russets on a baking sheet, prick each with a fork twice, and bake 55–60 minutes until tender when pierced.
- Let the potatoes rest 5 minutes; this makes handling easier. Slice them lengthwise and scoop out the flesh into a large mixing bowl, leaving a thin shell layer in each skin for structure.
- To the hot potato flesh, add butter, sour cream, and milk. Mash until mostly smooth with some small lumps.
- Stir in garlic powder, salt, pepper, and half of the cheddar (and Gruyère, if you’re using it). Fold in bacon bits and green onions. Taste and adjust seasonings.
- Lightly grease a 9x13-inch casserole dish. Spread half of the potato mixture evenly, sprinkle the rest of the cheddar, and dollop remaining potatoes on top.
- Bake at 375°F for 20–25 minutes until edges turn golden brown and cheese is gooey. Broil for a minute for a beautiful crust.
- Remove from the oven, let sit for 5 minutes. Garnish with extra green onions and a dusting of paprika before serving.
