Twice-Baked Potato Casserole

Enjoy all the flavors of classic twice-baked potatoes without the extra effort! This Twice-Baked Potato Casserole combines fluffy potatoes, crisp bacon, melted cheese, and green onions, all in one simple dish. Just mix the ingredients, spread them in a casserole dish, and bake. No need to scoop, stuff, or refill potato skins.

Packed with cheesy goodness, this dish is perfect for any gathering. If you love this, you might also enjoy recipes like cauliflower au gratin, smashed potatoes, or funeral potatoes.

The Ultimate Twice-Baked Potato Casserole

This easy Twice-Baked Potato Casserole is sure to be a family favorite, with its creamy texture, rich flavors, and simple ingredients. Ideal as a side dish for any meal, it pairs wonderfully with grilled pork tenderloin, baked meatloaf, roasted chicken, or pan-fried pork chops.

Ingredients You’ll Need

For this recipe, you’ll need russet or Yukon Gold potatoes, butter, sour cream, whole or 2% milk, onion powder, garlic powder, salt, black pepper, shredded cheddar and Monterey Jack cheeses, crispy bacon, and sliced green onions.

How to Make Twice-Baked Potato Casserole

1. Bake the Potatoes: Start by baking the potatoes until tender. Once baked, plunge them into cold water, which will make peeling a breeze. After peeling, cut them into cubes.
2. Mix and Assemble: In a large mixing bowl, combine the potatoes with butter, sour cream, milk, seasonings, and some of the cheese and bacon. Spoon the mixture into a casserole dish, and top with the remaining cheese, bacon, and green onions.
3. Bake: Cover the casserole with foil and bake at 375°F for about 30 minutes. Remove the foil and bake until the cheese is melted and the casserole is hot.

Make Ahead Tips

You can prepare this casserole up to 2 days in advance. Assemble it fully but don’t bake. Cover it tightly and refrigerate. When ready to serve, let it sit at room temperature for 45 minutes, then cover with foil and bake at 375°F for 30 minutes, uncovering it to melt the cheese and heat through.

Preparation Tips

• Use starchy potatoes like Russet or Yukon Gold for the best texture.
• Bake the potatoes until fully tender, and plunge them into ice water to make peeling easier.
• Experiment with cheeses—try cheddar, Monterey Jack, Pepper Jack, Colby Jack, Gouda, or Provolone for different flavors.
• Use quality smoked bacon for the best results; baking it in the oven is an easy way to get it crisp and flavorful.

Storage and Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave on reduced power or in a 350°F oven, covered, until warmed through (about 30 minutes).

Recipe FAQs

Can I make this in a crock pot?
Yes! Prepare up to the step where you spoon the mixture into the casserole dish, but instead transfer everything to a crock pot. Top with cheese, bacon, and green onions, then heat on low for about 2 hours or on high for just over an hour until the cheese is melted and the casserole is warmed through.

Can I freeze it?
To freeze, let the casserole cool completely. Wrap it in two layers of plastic wrap followed by a layer of foil, and freeze for up to 2 months. Thaw in the fridge overnight, then bring it to room temperature before reheating in a 350°F oven, covered, until warm.