This Twice Baked Potato Casserole has all your favorite flavors from a twice baked potato but in an easy to make casserole form! An exceptionally delicious, loaded potato casserole with bacon, cheese and more!

Love potatoes? Me too! Make sure to try these Duchess Potatoes, Cheesy Potatoes, Easy Baked Sweet Potato and Loaded Scalloped Potatoes!

Twice Baked Potato Casserole Recipe

There is nothing better or more comforting in life that casseroles. When you take the concept of a casserole and turn it into something as spectacularly delicious as this one, it’s magical.

I first published this recipe in 2014, over 7 years ago. Since then, it has been incredibly popular and is a long-time reader favorite. It’s about time that the post had a little update.

This casserole is a memorable combination of some of my all-time favorite ingredients. I’m invariably asked for the recipe when I serve it to friends and family. It’s impressive, delicious and honestly, I’m happy to turn this into dinner instead of a side dish if no one is looking.

I originally created this recipe for a potluck that my husband had at work. Since that time, it’s made it onto our table dozens of times since then and is on permanent repeat for all holidays. Something this simple dish goes with literally everything.

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What Do You Mean By Twice Baked?

Twice baked simply means this casserole goes through two rounds fo baking. First, I bake the potatoes just as if I were planning on serving up baked potatoes as a side dish. Rub the potatoes with olive oil and salt and are bake until very tender.

Next, chop up the potatoes and combine with a myriad of ingredients that transform the potatoes into a cheesy, creamy casserole that is loaded with all the toppings you would find on your favorite Twice Baked Potatoes.

Finally, top it with some extra cheese and bacon and stick it back in the oven to get “twice baked”. A final sprinkle of green onions to complete the twice baked look and this casserole is ready to go. The best part of this casserole is the crispy potato skin – sooo good!

Now, you can forgo the second round of baking and serve this potato salad cold or warm instead of hot. Totally up to you. I think the melty cheese is what pushes me over the edge when I’m craving twice baked potatoes so I opt for the second round of baking.

What You’ll Need

This short list will reveal that most if not all of these ingredients are likely on standby in your pantry or fridge. As always, you can find the full printable recipe in the recipe card at the end of this post. Let’s take a quick look at what you’ll need for this recipe:

• potatoes – I’ve always got russets on hand so that’s what I use most of the time. Yukon golds are also delicious. You’re looking for medium sized potatoes but honestly, this recipe is super forgiving so don’t worry so much about the size.
• olive oil – this gives the baked potatoes a lovely crispy skin that adds texture to this casserole.
• kosher salt – or sea salt to season the baked potatoes.
• bacon – you will need this for the inside of the casserole as well as the topping.
• shredded sharp cheddar cheese – sharp cheddar is my favorite but use yours!
• mayonnaise and sour cream – this gives the casserole a super creamy texture.
• green onions – adds a nice freshness to the recipe.
• salt and pepper – to taste.

Taste test: Do a quick taste test after the bacon has been stirred in and BEFORE you season because the bacon adds quite a bit of salt.

How To Make Twice Baked Potato Casserole

This casserole comes together in two steps: making the baked potatoes, and assembling and baking the casserole. Let’s take a quick look.

Make Baked Potatoes

Prepare Casserole

Don’t forget to reserve some sliced green onions to sprinkle on top before serving – it looks pretty and really helps balance the flavor with some freshness.

How To Make Ahead

If you are planning to make this casserole ahead of time, prepare the casserole up to the point of the second baking. Cool completely and then place in an airtight freezer safe container. Or just transfer to a freezer safe ziploc bag for easy storage. Refrigerate for up to 48 hours and freeze for up to 3 months.

To bake from frozen: thaw overnight in the fridge, let casserole sit out while oven is preheating, bake as directed except add an additional 15 to 20 minutes.

Watch Me Make Twice Baked Potato Casserole

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Trish’s Tips and Tricks

Completely cook the potatoes. When you first bake the potatoes, make sure that they are very tender and cooked completely. You don’t want to rely on the “twice baked” to get those potatoes nice and soft.

Try a different cheese. Make this recipe once with the sharp cheddar and then the next time, try a new cheese. We love Colby Jack, Pepper Jack and a combination of cheddar and mozzarella is super delish!

Garnish. Save some extra sliced green onions and cooked bacon to sprinkle on top right before serving.

Double up. Want more casserole to love? You can easily be double this recipe. Just make sure you have an extra large baking dish that can handle it, or just use two dishes which is what we do.

Storage Information

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Store leftovers in an airtight, freezer safe container for up to 3 months.

What To Serve With Twice Baked Potato Casserole

More Potato Recipes

How To Make Twice Baked Potato Casserole

Twice Baked Potato Casserole

This Twice Baked Potato Casserole has all your favorite flavors from a twice baked potato but in a delicious casserole form! An exceptionally delicious, loaded potato casserole with bacon, cheese and more!

Ingredients

• 8 potatoes medium sized, scrubbed and dried
• 2 tablespoons olive oil
• 1 tablespoon kosher salt or sea salt
• ½ pound bacon cooked and chopped
• 6 ounces sharp cheddar cheese shredded
• ¾ cup mayonnaise
• ¾ cup sour cream
• 4 green onions sliced
• salt and pepper to taste

Topping

• ¼ pound bacon cooked and chopped
• 2 ounces sharp cheddar cheese shredded
• 2 green onions sliced

Instructions

Bake Potatoes

• Preheat oven to 400°F.

• Rub potatoes with olive oil and salt and place on baking sheet.

• Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through. Let cool for 15 minutes.

Assemble Casserole

• Reduce oven temperature to 350°F. Lightly grease an 9-inch square or 9 x 13 inch baking dish and set aside.

• Cut potatoes into bite-sized pieces and place in a bowl. Its perfectly acceptable for the potato pieces to slightly fall apart.

• Stir in mayonnaise and sour cream.

• Stir the cheese, bacon and green onions into the potato mixture.

• Transfer the mixture into the prepared baking dish baking dish. Top with shredded cheese and bacon for the topping.

• Cover dish with foil and bake for 30 minutes, removing foil for the last 10 minutes.

• Top with sliced green onions and serve.

Notes

Storage Information

Make Ahead

Nutrition

Calories: 512kcal | Carbohydrates: 26g | Protein: 13g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1193mg | Potassium: 706mg | Fiber: 3g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 28mg | Calcium: 206mg | Iron: 2mg

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