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Twice Baked Potato Casserole takes everything you love about loaded twice baked potatoes and turns it into one easy, scoopable side dish. The filling is creamy and cheesy, with bacon and green onions on top for the perfect finish.
More loaded potato sides: Twice Baked Potatoes | Taco Stuffed Baked Potatoes | Loaded Potato Skins.
3 Things That Make or Break This Recipe
A few quick things to know before you dive in. These small details make a big difference in the final texture and flavor.
- Use russet potatoes. Their starchy flesh mashes up fluffy and creamy. Waxy potatoes like Yukon Gold or red turn gluey when mashed.
- Don’t overmix the filling. Stir gently, just until everything is combined. Overworking the potatoes makes them gummy and starchy.
- Use freshly shredded cheese. This melts the best, as prepackaged shredded cheeses are coated with anti-caking agents that prevent proper melting.
RECIPE WALK-THROUGH
How To Make Twice Baked Potato Casserole
See the recipe card below for full, detailed instructions
Here’s how the whole thing comes together. Start to finish, you’re looking at about an hour, with most of it hands-off while the potatoes bake.
Step 1: Bake the potatoes
Scrub 1½ pounds of russet potatoes (about 4 medium) with a brush to remove any dirt, then bake them whole at 400°F for about 45 minutes. They’re ready when a fork or sharp knife slides in easily.
Short on time? Pierce the potatoes a few times with a fork, then microwave on high for 10 to 11 minutes. For a more detailed walkthrough, my Perfect Baked Potatoes post covers a few different methods (just skip oiling the skin since you’ll be scooping out the flesh).
Step 2: Scoop and mash
Once the potatoes are cool enough to handle but still warm, use a dish towel to hold them while you slice each one in half. Scoop the flesh into a large bowl or stand mixer, leaving the skins behind.
Sprinkle with salt and stir to break up any large pieces. The warmer the potatoes are at this stage, the easier they mash.
Step 3: Mix the filling
Add the milk, sour cream, softened butter, garlic powder, crumbled bacon, sliced green onions, Parmesan, and 1¼ cups of the shredded cheddar.
Set aside the remaining cheddar, plus a tablespoon each of bacon and green onions for topping.
Stir gently, just until combined. Don’t keep mixing once it comes together. This is where overworking makes the potatoes gummy.
Step 4: Top and bake
Spoon the mixture into an 8 or 9-inch baking dish that’s been sprayed with nonstick cooking spray. Smooth the top, then sprinkle on the remaining cheddar, and the reserved bacon and green onions.
Bake at 400°F for about 10 minutes, until the cheese is melted and everything is heated through.
Serving Suggestions
This casserole is a versatile side that works alongside just about any main dish. It’s especially good with roasted or grilled chicken, baked pork chops, glazed ham, and steak. For a holiday meal, it fits right in with turkey or prime rib and your other favorite sides.
Pairs well with: BBQ Baked Chicken Thighs | Thanksgiving Turkey | Green Bean Casserole | Sweet Potato Casserole.
Storage Tips
Storage and Reheating Tips
- Make ahead. The casserole can be assembled the night before. Cover it tightly and refrigerate. Let the dish sit on the counter for 20 to 30 minutes before baking to take the chill off, then bake. Cook time will be a bit longer, about 30 to 40 minutes, until heated through.
- Store leftovers. Cool completely, then transfer to an airtight container. Leftovers keep in the fridge for 3 to 4 days.
- Reheat. Single servings reheat well in the microwave. For a larger portion, cover with foil and warm in a 350°F oven for 15 to 20 minutes.
- Freeze. Best frozen before baking. Assemble the casserole, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.
Frequently Asked Questions
Can I use Yukon Gold potatoes instead of russets?
Russets are the best pick because their starchy flesh mashes into a fluffy, creamy texture. Yukon Golds will work in a pinch but the result is a little denser and waxier. Avoid red potatoes, they’re too waxy for this kind of casserole.
What’s the best cheese to use?
Sharp cheddar is the classic choice and what gives this casserole its big flavor. The Parmesan adds a nice salty edge. You can swap in Monterey Jack, Colby Jack, or a Mexican cheese blend if that’s what you have.
For best melting, shred your cheese from a block. Pre-shredded cheese is coated to keep it from clumping, which also keeps it from melting smoothly.
More Potato Side Dishes You’ll Love
- Loaded Mashed Potatoes
- Cheesy Mashed Potatoes
- Cheesy Scalloped Potatoes
- Cheesy Hashbrown Casserole
- Potatoes Romanoff
- Garlic Roasted Baby Potatoes
Twice Baked Potato Casserole
Ingredients
- 1 1/2 pounds russet potatoes about 4 medium
- 2 cups freshly shredded cheddar cheese divided
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1/4 cup sour cream
- 1/2 cup (1 stick) butter softened to room temperature (not melted)
- 1/2 teaspoon garlic powder
- 8 slices bacon cooked and crumbled
- 3 green onions thinly sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Scrub the potatoes clean, pierce each a few times with a fork, and bake on a sheet pan for about 45 minutes, or until fork tender. (Alternatively, microwave on high for 10 to 11 minutes.)
- Once cool enough to handle but still warm, slice each potato in half and use a dish towel to hold them while you scoop the flesh into a stand mixer or large bowl.
- Sprinkle the potatoes with salt and stir with a whisk attachment (or by hand) just to break up large pieces.
- Add the milk, sour cream, softened butter, garlic powder, crumbled bacon (reserve 1 tablespoon for topping), green onions (reserve 1 tablespoon for topping), Parmesan, and 1¼ cups of the cheddar. Stir for about 30 seconds, just until combined. Do not overmix or the potatoes will turn gummy.
- Spoon the mixture into a greased 8 or 9-inch baking dish. Top with the remaining cheddar and the reserved bacon and green onions.
- Bake at 400°F for about 10 minutes, or until the cheese is melted and the casserole is heated through.
- Serve immediately.
Notes
- Make ahead. Assemble through step 5 the night before, cover, and refrigerate. Cook time will be 30 to 40 minutes from cold.
- Russet potatoes work best. Their starchy flesh gives the fluffiest, creamiest result. Yukon Gold will work but the texture is denser.
- Don’t overmix. Stir just until combined. Overworking makes the potatoes gummy.
- Shred your own cheese. Block cheese melts smoother than pre-shredded.
- Crunchy topping. Top with ½ cup crushed potato chips, Ritz crackers, panko, or cornflakes just before baking. After baking, turn the broiler to high and broil for 2-3 minutes to crisp the topping. Watch carefully and don’t let it burn.
- Storage. Leftovers keep in an airtight container in the fridge for 3 to 4 days. Reheat single portions in the microwave, or warm a larger portion covered in a 350°F oven for 15 to 20 minutes.
- Freezer. Best frozen before baking. Cover tightly and freeze up to 2 months. Thaw overnight and bake.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Oh my gosh! OH MY GOSH!! This is to die for. It is gorgeous to look at and tastes waaaaaay better than it looks. What a creation this is. I coud not wait for Thanksgiving to try this. The Parmesan adds just the right salty flavor to the yellow cheese and then sour cream? I mean “gilding the lily” here. Thank you so much for sharing. I don’t need a main dish, THIS will do nicely for me! This recipe is going into my “heirloom” recipe file!
You are so welcome Wendy! Awesome feedback, and to make the (Heirloom List) just makes my day.
Kristin M.
Hello! When and where do we add the 1/2 C of grated Parmesan cheese?
With the other ingredients (bacon, seasonings, etc).
Nice recipe. I was looking for something to use up a bag of crushed potato chips I had on hand and this filled the bill nicely.
One note though, in step 5 you mention the “reserved chives.”
You don’t have chives in your ingredients list, so presumably you mean reserved green onion.
Yes, that’s correct.
This is one tasty looking margarita!
how many does the loaded twice baked potato casserole with potato chip crust feed?
This recipe will provide roughly 6-8 servings.
Yummm! I can almost hear the calories calling to me. That’s okay, it will make a nice holiday splurge.