This twice-baked potato casserole might just be the recipe that gets you through the holiday season without tearing out your hair. The creamy casserole smells and tastes almost exactly like twice-baked potatoes but with significantly less effort. It’s a crowd-pleasing side dish that can be prepped several days in advance so that it finishes in the oven in only 30 minutes. Most importantly, it’s incredibly delicious—so delicious that you may want to double the recipe to guarantee leftovers!
Like traditional twice-baked potato recipes, potato pulp is scooped out of baked potatoes and mashed with butter, heavy whipping cream, sour cream, green onions and cheese. But instead of refilling individual potato skins, the smooth potato filling is piled into a casserole dish with bacon and more cheese. It’s even topped with a few chopped potato skins, adding texture to the crunchy, cheesy topping.
Ingredients for Twice-Baked Potato Casserole
- Potatoes: Light and fluffy starchy potatoes (like russet or baking) potatoes) are our potatoes of choice for this recipe. You can make twice-baked red potatoes, but you have to be more careful when mashing the potato pulp. Waxy red potatoes can become gummy when overmixed.
- Butter and heavy whipping cream: This combination is used in most mashed potato recipes because it creates a rich flavor and creamy texture.
- Sour cream: Tangy sour cream contributes to the potato filling’s smooth consistency.
- Shredded cheddar cheese: We like cheddar’s sharp flavor, but feel free to swap in your cheese of choice. Mozzarella, pepper jack or Parmesan cheese are all yummy options.
- Bacon: Cook the bacon on the stovetop, or make air-fryer bacon or baked bacon to reduce splatter.
- Green onions: These pungent alliums add a burst of fresh onion flavor and a bright green color.
Directions
Step 1: Prep and bake the potatoes
Preheat the oven to 375°F. Scrub the potatoes, and pierce them several times with a fork. Brush the potatoes with oil and sprinkle them with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place them in a foil-lined 15x10x1-inch baking pan. Bake for 1 hour to 1 hour and 15 minutes or until tender. Allow the potatoes to cool slightly.
Editor’s Tip: If you want to speed up the process, try making air-fryer baked potatoes.
Step 2: Make the cheese mixture
In a small saucepan, melt the butter over medium heat. Whisk in the whipping cream and 1/4 cup of the sour cream. Add 1-1/2 cups of cheese and stir until melted. Remove the cheese mixture from the heat and cover the pan to keep it warm.
Step 3: Scoop the potatoes
When the potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out the pulp and place it in a large bowl. Cut two potato skin shells into 1-inch pieces, saving the remaining skins for another use.
Editor’s Tip: Use the leftover potato skins to make a rustic version of homemade potato chips.
Step 4: Create the filling
Mash the potato pulp with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper. Stir in the cheese mixture, half of the bacon and 2 tablespoons of the green onion.
Editor’s Tip: Run the potato pulp through a potato ricer or food mill to create a very smooth potato filling. Alternatively, use this no-peel mashed potato hack for a chunky mashed potato experience.
Step 5: Build the twice-baked potato casserole
Transfer the loaded potato filling to a greased 1-1/2-quart baking dish. Top it with the cut-up potato skins, and sprinkle on the remaining cheese and bacon.
Step 6: Bake
Bake the casserole until it’s heated through and lightly browned, 30 to 35 minutes. Sprinkle with the remaining green onion. If desired, serve with additional sour cream.
Recipe Variations
- Omit the bacon: For a vegetarian version, simply skip the bacon.
- Turn it into dinner: Make the casserole more filling by adding ham, or use hearty ground beef to make a filling hamburger potato casserole.
- Don’t scoop the potatoes: For a chunkier, more rustic baked potato casserole, mash the baked potatoes whole—skin and all.
- Include cream cheese: Use cream cheese instead of sour cream to give the casserole a richer flavor.
How to Store Twice-Baked Potato Casserole
Store leftover twice-baked potato casserole in the refrigerator for up to four days. It’s best to store the leftovers in an airtight container, but you can cover the casserole dish if you plan to reheat the whole casserole at once.
Can you make twice-baked potato casserole ahead of time?
Twice-baked potato casserole is a perfect make-ahead side dish for a crowd, especially around the holidays. Assemble the potato filling and toppings in the baking dish, but do not bake. Instead, cover it tightly and store it in the refrigerator for up to four days. When you’re ready, remove the dish from the fridge 30 minutes before baking to take the chill off. Bake as directed, adjusting the cooking time as needed for the potatoes to heat through.
Can you freeze twice-baked potato casserole?
You can freeze twice-baked potato casserole for up to three months. To freeze a casserole the right way, let the casserole cool completely. Cover it with a layer of plastic wrap, and then cover the top with foil. Thaw the casserole overnight in the refrigerator, and reheat as directed below.
How do you reheat twice-baked potato casserole?
You can reheat twice-baked potato casserole in the oven or microwave. Bake the leftovers, covered, in a 350° oven for 30 minutes or until warmed through. For individual portions, microwave on a covered plate for one minute. Stir the potatoes and replace the cover. Continue to cook and stir in 30-second increments until warmed through.
Twice-Baked Potato Casserole Tips
Can you bake the potatoes ahead of time for twice-baked potatoes casserole?
You can bake potatoes ahead of time and store them in the refrigerator overnight. The next day, scoop out the pulp and proceed as directed.
What are the best type of potatoes for twice-baked potatoes casserole?
We use baking potatoes to make twice-baked potatoes casserole. This type of potato is high in starch and low in moisture, a combination that creates a light and fluffy filling for twice-baked potatoes. All-purpose Yukon Gold potatoes work well, too. They’re not quite as fluffy, but they make up for it with their exceptionally buttery flavor.
What do you serve with this twice-baked potato casserole recipe?
Twice-baked potato casserole pairs well with steakhouse recipes like wedge salad, steak or broiled lobster, and veggie side dishes like green beans, asparagus or mushrooms. It’s also an excellent holiday side dish, so don’t be afraid to serve these cheesy potatoes alongside a Thanksgiving turkey or Christmas ham.
