Valentina Ablaev
This twice baked potato casserole is the perfect, easy recipe and will become your new favorite potato side dish. The mashed potato filling is flavorful with sour cream, cheese, and of course, bacon! This casserole is so easy to make and will be the star of your meal.
A side dish can sometimes be the star of the show. Whether you love classic potato mash or an easy creamy scalloped potato, you can’t go wrong with potatoes! This casserole is a little something different and tastes incredible.
This easy twice baked potato casserole is just like the classic stuffed potatoes but in a delicious casserole form! The casserole is twice-baked, making for a cheesy topping and the perfect medley of flavors.
Why Make This Potato Casserole:
- Less work. This casserole is so much easier to make than traditional twice baked potatoes!
- Great flavors. Our twice baked potato casserole has an incredible flavor, and every ingredient contributes to that.
- Versatile dish. You can make this casserole your own with custom add-ins!
Ingredients for Twice Baked Potatoes
Simple ingredients make this dish easy to replicate:
- Potatoes – peel the potatoes and cut into cubes.
- Salt – to season the potatoes during cooking.
- Butter – adds richness to the potato mixture.
- Milk – makes the potatoes creamy. You can use 2% milk or whole milk.
- Sour cream – sour cream brings a refreshing acidity to the thick potatoes.
- Bacon – cooked crispy bacon makes the perfect topper for this casserole.
- Cheese – your favorite cheese creates an incredible topper for this casserole. We love cheddar cheese for this recipe.
- Green onion – sliced green onion gives this dish the ideal fresh garnish.
See the recipe card below for a full list of ingredients and quantities.
How to Make Twice Baked Potato Casserole
It’s surprising how delicious this creamy potato casserole is since it’s so easy to make. Here are the simple step-by-step instructions for the quick dish:
- Cook potatoes. Cook the potatoes in a large pot of salted water and drain when fork tender. Mash the potatoes with a potato masher or an electric mixer.
- Make mashed potatoes. Heat butter and milk in a small saucepan. Remove from the heat and stir in the sour cream.
- Assemble casserole. Add the milk mixture to the potatoes and mix to combine. Add the mixture to a baking dish. Top the casserole with bacon and sprinkle shredded cheese.
- Bake. Cover the casserole in foil and bake at 375°F for 25 minutes. Remove the foil and bake for an additional 10 minutes. Top with fresh green onion and enjoy!
Pro tips for Making Potato Casserole:
- Don’t be shy with the cheese. Cheese is necessary for that delicious cheesy crust.
- The perfect leftovers. This easy potato casserole is perfect for leftovers!
- Add extra toppings. Make this casserole your own by adding jalapenos, caramelized onions, sauteed mushrooms, and fried onion bits!
How to Serve Loaded Potato Casserole:
- Thanksgiving side: This casserole is the perfect holiday side dish, especially at Thanksgiving dinner! Pair it with other classic Thanksgiving dishes like honey-roasted carrots, and don’t forget dessert without the classic pumpkin roll recipe!
- Meal planning: This potato dish is perfect for making a large batch and dividing for lunches for the week! Pair with juicy chicken drumsticks for a well-rounded dinner.
Recipe FAQs
We like to put cooked bacon on top so that it is crispy. Raw bacon wouldn’t cook through fast enough, resulting in chewy bacon bits.
We use russet potatoes for this recipe, but you can also use yukon-gold potatoes.
This casserole can be assembled in advance up to the point of baking. Place the casserole dish in the fridge and wait until you’re about to serve to bake. This easy dish is fresh as can be!
Store & Reheat
- Storage. Leftovers can be kept in the refrigerator for up to 3 days.
- Reheat. Leftovers can be reheated in the microwave or on the skillet.
- Freeze. Once cooled, add the potato casserole to freezer-safe bags or a freezer-safe container and freeze it for up to 4 months. Reheat: Thaw the dish overnight in the fridge, add the casserole dish, and bake until reheated.
More Side Dish Recipes
If you enjoyed this potato casserole recipe, be sure to try our other popular side dish recipes; here are some of our favorites:
If you tried this twice baked potato casserole Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Twice Baked Potato Casserole
Ingredients
- 2 ½ lbs russet potatoes peeled and cut into 1/2″ cubes
- 1 tsp salt or to taste
- 3/4 cup milk (whole or 2% milk)
- 8 Tbsp unsalted butter
- ¼ cup sour cream
- 8 oz Colby Jack cheese freshly shredded
- 8 oz bacon chopped
- 2 Tbsp green onion or chives to garnish
Instructions
- Peel the potatoes and cut into 1/2″ cubes. Place the potatoes into a large pot and cover with cold water, and add 1 tsp of salt.
- Cook on medium/high heat until the potatoes are fork tender. Drain the water from the potatoes and mash the potatoes with a mixer until creamy.
- Into a small saucepan, add the butter and milk and cook until the butter is melted. Turn the heat off and stir in the sour cream until combined.
- Add the milk mixture into the potatoes and continue mixing until the mixture is smooth. Transfer the mashed potatoes to a large casserole dish.
- Sprinkle the bacon over potatoes and top with shredded cheese.
- Cover the baking dish with foil and bake at 375˚F for 25 minutes. Remove the foil and cook an additional 10 minutes, or until cheese melts and potatoes are hot.
- Garnish with chopped green onion and serve with sour cream.
- Enjoy!
Notes
- Don’t be shy with the cheese. Cheese is necessary for that delicious cheesy crust.
- The perfect leftovers. This easy potato casserole is perfect for leftovers!
- Add extra toppings. Make this casserole your own by adding jalapenos, caramelized onions, sauteed mushrooms, and fried onion bits!
- Storage. Leftovers can be kept in the fridge for up to 3 days.
- Reheat. Leftovers can be reheated in the microwave or on the skillet.
- Freeze. Once cooled, add the potato casserole to freezer-safe bags or a freezer-safe container and freeze it for up to 4 months. Reheat: Thaw the dish overnight in the fridge, add the casserole dish, and bake until reheated.
