Twice Baked Potato Casserole

This Twice Baked Potato Casserole is easy, cheesy and delicious. It transforms simple ingredients into an amalgamation of creamy mashed potatoes, cheddar cheese and crispy bacon. It’s the perfect side dish to serve for family dinners, entertaining, summer cookouts and the holidays.

Why Are Restaurant Baked Potatoes So Good?

Restaurants rub the potatoes with oil and liberally season the skin with kosher salt and cracked pepper prior to baking, which makes them super flavorful. You can easily do this at home, and that’s precisely how this recipe begins. Leave off the foil, so the potato skin will stay firm and not steam while baking.

Ingredients to Make Twice Baked Potato Casserole Recipe

These creamy mashed potatoes are simply delicious. The ingredients aren’t terribly unique, but the combination never disappoints. I really love dishes like this because I know most everyone will gravitate to it, and the ingredients are pantry staples. This casserole is a tasty make-ahead dish that can be assembled ahead of time to save time. Ingredients to make cheesy Twice Baked Potato Casserole: (Scroll down for full printable recipe card.)

Potatoes – Six large russet baking potatoes, around 4 pounds.
Bacon – Crispy cooked bacon add smoky flavor.
Butter – Salted butter, melted add richness to the potatoes.
Sour Cream – Gives the potatoes a creamy texture.
Liquid – Half and half or heavy cream for thinning the potato mixture.
Cheese – Shredded sharp cheddar cheese for the filling and for sprinkling on top.
Oil – Vegetable oil or olive oil for rubbing the skins of the potatoes for baking.
Seasonings – Kosher salt for seasoning the potato skins, garlic salt for the filling, black pepper, Ranch seasoning mix, granulated garlic, onion powder.
Onion – Green onions for a mild onion flavor.
Garnishes – Fresh chives or additional green onions.

how-do-you-make-twice-baked-potato-casserole

How to Make the BEST Twice Baked Potato Casserole Recipe

Heat Oven and Season Potatoes: Preheat the oven to 450°F. Rub the potatoes with olive oil and sprinkle on all sides with salt and black pepper. Bake per the recipe until fork tender.
Cook the Bacon: Cook bacon in a large skillet over medium-high heat until crisp then remove to a paper towel-lined plate to drain. Chop or crumble.
Mash the Baked Potatoes: Mash the potatoes leaving them “chunky” not completely smooth.
Combine: To the bowl add sour cream, half and half, ranch seasoning mix, garlic salt, granulated garlic, onion powder and black pepper. Stir to combine.
Add Bacon, Cheese and Green Onions: Add bacon, shredded cheese and green onions. Mix to evenly distribute.
Transfer to the Dish: Spray a 13×9-inch baking dish with cooking spray. Pour the potato mixture into the dish. Top with the remaining cheese and butter.
Oven: Bake the assembled casserole per the cook time in the oven until golden brown.
Serve: Garnish the top with reserved bacon and chives, then serve.

Tips for Making Loaded Baked Potatoes

Kitchen Tools You’ll Need: Sheet pan, 13×9-inch baking dish, cheese grater, measuring cups, measuring spoons, potato masher, fork, knife and large bowl.
Peel Potatoes: I don’t peel the potatoes for this casserole but you can, if that’s your preference. After baking allow them to cool just enough to handle and use a sharp knife to remove the skin. Alternately, you can scoop the potato flesh out of the skins using a tablespoon.
Make-Ahead Tip: You can fully assemble this casserole one day in advance and cover it with plastic wrap, then pop it into the fridge. Allow 15-20 minutes to come to room temperature prior to baking per the recipe.
What to Serve with Potato Casserole: Serve this casserole with steak, seafood, chicken, pork or for the holidays with turkey and ham.

Recipe Variations

Potatoes: You can use Yukon Gold potatoes in place of russet potatoes.
Cheese: You can use colby jack cheese, swiss cheese, gruyere cheese or pepper jack cheese in this recipe.
Ranch Seasoning Mix: Ranch seasoning includes dry buttermilk, garlic powder and onion powder in addition to other herbs and seasonings. The volume of the potatoes need additional seasonings to boost the flavor. You can adjust the amounts to your taste.
Greek Yogurt: You could swap out the sour cream using Greek yogurt instead.
Protein: You could use turkey bacon or cubed ham in place of classic bacon.

Storage and Leftovers

Leftovers: Store leftover Loaded Baked Potato Casserole in an airtight container or covered with aluminum foil chilled in the fridge for up to 3 days.
Reheating: Reheat in single servings in the microwave or in a preheated 350°F oven just until hewated through.
Freezer: You can freeze leftovers for up to 2 months. Thaw in the refrigerator and reheat just before serving.

More Easy Casserole Recipes to Make

Easy Chicken and Rice Casserole uses uncooked chicken to make prep a cinch.
Six ingredient Easy Cornbread Casserole.
This Pineapple Casserole is delicious alongside holiday ham.
You can never go wrong turning inexpensive green cabbage into this Cheesy Cabbage Casserole.
An all time family favorite Easy Broccoli Casserole recipe.
The family will flip for these Loaded Potato Cakes.
Homemade Green Bean Casserole.
Slow Cooker Sweet Potato Casserole for those busy oven days.
Baked Carrot Casserole from A Family Feast.

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