Twice Baked Potato Casserole – Creamy, Cheesy, and LOADED with Flavor

Few dishes bring the same cozy satisfaction as a twice baked potato, but when you turn that into a casserole, it becomes next-level comfort food. This Twice Baked Potato Casserole delivers all the flavors of the beloved classic—rich mashed potatoes, melty cheddar cheese, crispy bacon, and fresh green onions—baked together in one hearty, crowd-pleasing dish.

Ideal for family dinners, holiday spreads, or potlucks, this casserole transforms simple pantry staples into something spectacular. The base is made from tender russet potatoes mashed with butter, sour cream, and milk until velvety smooth. From there, it’s layered with generous helpings of sharp cheddar and smoky bacon, baked until bubbly and golden on top.

One of the best parts about this recipe is its make-ahead potential. You can prep everything the day before and bake it fresh when you’re ready. It also reheats beautifully, making leftovers just as crave-worthy the next day. Whether you’re serving turkey, steak, or simply want a dish that steals the show on its own, this casserole has you covered.

The texture is pure comfort: creamy on the inside with a cheesy, slightly crispy top. The bits of bacon add a savory crunch, and the green onions cut through the richness with a welcome pop of freshness. Every bite is indulgent, hearty, and guaranteed to disappear fast.

Servings and Timing:

• Serves: 8–10
• Prep Time: 20 minutes
• Bake Time: 35–40 minutes
• Total Time: About 1 hour

Ingredients:

• 3 lbs russet potatoes, peeled and chopped
• 1 cup sour cream
• ½ cup milk
• 4 tablespoons butter
• 2 cups shredded cheddar cheese, divided
• 6 slices bacon, cooked and crumbled
• 3 green onions, sliced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Boil chopped potatoes in salted water until fork-tender, about 12–15 minutes. Drain well.
3. Return the potatoes to the pot or place in a large bowl. Add sour cream, milk, butter, salt, and pepper. Mash until smooth and creamy.
4. Stir in 1 cup of cheddar cheese, half the crumbled bacon, and most of the green onions, reserving some for garnish.
5. Spoon the mashed potato mixture into the prepared baking dish and spread it evenly.
6. Top with the remaining 1 cup of cheddar cheese and the rest of the crumbled bacon.
7. Bake uncovered for 35–40 minutes, or until hot, bubbly, and golden on top.
8. Remove from oven, sprinkle with the reserved green onions, and serve hot.

Variations:

• Loaded deluxe: Add sautéed mushrooms, caramelized onions, or chopped roasted garlic for deeper flavor.
• Spicy kick: Stir in chopped jalapeños or a dash of hot sauce for a bit of heat.
• Meatless option: Omit the bacon and use vegetarian bacon crumbles or roasted veggies instead.
• Different cheeses: Try a mix of Monterey Jack, gouda, or pepper jack for a new flavor profile.

Tips:

• Don’t overwork the potatoes while mashing—this helps avoid a gummy texture.
• For an ultra-smooth mash, use a potato ricer or food mill.
• To make ahead, assemble the casserole up to the baking step and refrigerate overnight. Add 5–10 minutes extra bake time if starting cold.
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.

This Twice Baked Potato Casserole is the kind of dish that turns simple ingredients into something undeniably special. Whether it’s the centerpiece of a comfort food feast or the perfect partner to your holiday roast, it’s always a hit.