There’s nothing quite like a twice baked potato… except when you turn it into a casserole! This Twice Baked Potato Casserole is the ultimate comfort food, blending all your favorite baked potato flavors—cheese, bacon, sour cream, and butter—into one creamy, indulgent dish. It’s perfect for holidays, potlucks, or as a hearty side that steals the show.
Why You’ll Love This Recipe
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Crowd-Pleaser: It serves a big group and everyone goes back for seconds.
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Make-Ahead Friendly: You can prep it in advance and bake it later.
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Classic Flavors: Bacon, cheese, potatoes, sour cream—what’s not to love?
Ingredients
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5 lbs Yukon Gold potatoes, baked and cooled
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½ tsp kosher salt
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½ tsp black pepper
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2 lbs thick-cut bacon, cooked and chopped
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2 cups shredded sharp cheddar cheese
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1 cup sour cream
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1/2 cup whole milk
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1 stick (½ cup) unsalted butter, melted
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2 green onions, sliced (optional, for garnish)
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Extra cheese and bacon, for topping (optional)
Instructions
1. Bake and Prep the Potatoes
Preheat oven to 375°F (190°C). Bake the Yukon Gold potatoes until fork tender (about 50–60 minutes depending on size). Let them cool slightly, then peel and mash roughly—some chunks are great for texture.
2. Mix the Filling
In a large mixing bowl, combine mashed potatoes with salt, pepper, sour cream, milk, and melted butter. Mix until creamy but still textured. Stir in chopped bacon and shredded cheese, reserving a bit of each for topping.
3. Assemble the Casserole
Spread the mixture into a greased 9×13-inch baking dish. Top with the remaining cheese and bacon.
4. Bake
Cover loosely with foil and bake at 375°F for 25 minutes. Remove the foil and bake for another 10–15 minutes, or until cheese is melted and bubbly.
5. Garnish and Serve
Sprinkle with chopped green onions before serving. Serve warm and enjoy the praise!
🍽️ Serving Suggestions
This casserole pairs beautifully with grilled meats, barbecue ribs, roast chicken, or holiday ham. It also works as a main dish with a side salad for a hearty, casual meal.
Storing & Reheating
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To Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
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To Reheat: Warm in the oven at 350°F until hot, or microwave individual portions.
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To Freeze: You can freeze before baking—wrap tightly in foil and freeze up to 2 months. Thaw in the fridge overnight and bake as directed.
Tips & Variations
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Add chopped green chilies or jalapeños for a little heat.
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Try smoked gouda or Monterey Jack in place of cheddar for a twist.
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For a vegetarian version,skip the bacon and add caramelized onions or roasted mushrooms.
Final Thoughts
This Twice Baked Potato Casserole is rich, creamy, and packed with flavor. Whether you’re feeding a crowd or treating your family, it’s a dish that brings everyone to the table. Keep this one bookmarked—you’ll come back to it again and again!