Twice Baked Potato Casserole

There’s something about potatoes that just speaks comfort, right? Whether it’s a chilly fall evening or a big family gathering around the dinner table, there’s always room for a hearty, cheesy potato dish—and this Twice Baked Potato Casserole absolutely delivers. It’s warm, creamy, loaded with cheese and bacon, and has all those comforting flavors of a classic baked potato, just made even better (and easier to serve to a crowd).

I first started making this casserole for holiday dinners, and it quickly became one of those recipes that friends and family ask for again and again. You know the kind—where people start hovering around the oven asking, “Is it done yet?” before it even hits the table. And the best part? It’s incredibly simple to throw together using ingredients you probably already have in your kitchen.

If you’re looking for a side dish that’s a guaranteed hit—one that’s make-ahead friendly and sure to disappear fast—this is it. Let’s get into the creamy, cheesy magic of it all.

Why You’ll Love This Recipe

This casserole takes everything we love about twice baked potatoes—fluffy insides, rich sour cream, melty cheese, savory bacon—and layers it all into one bubbly, golden-brown dish. No need to stuff potato skins or juggle hot potatoes in your hands. You just bake, scoop, mix, and bake again. That’s it.

And let’s talk about versatility for a second—this recipe works just as beautifully alongside a glazed ham at Easter as it does next to grilled chicken on a weeknight. It’s one of those recipes that feels a little indulgent, in the best way.

Ingredients You’ll Need

Before we jump into the steps, here’s what you’ll need to gather:

For the potatoes:

• 5 large russet potatoes, scrubbed and baked

• 1 cup sour cream

• 4 oz cream cheese, softened

• ½ cup whole milk

• 4 tbsp butter, melted

• 1 tsp garlic powder

• Salt and pepper to taste

For the mix-ins and topping:

• 2 cups shredded cheddar cheese, divided

• 6 slices of bacon, cooked and crumbled

• 3 green onions, sliced

• Extra butter for greasing the baking dish

STEP-BY-STEP INSTRUCTIONS

Step 1: Bake and Prep the Potatoes

First, let’s talk about the potatoes. You’ll need them fully baked before you start this recipe. I usually bake mine the day before to save time. Just scrub them clean, pierce a few times with a fork, and bake at 400°F for about an hour or until fork-tender. Once they’re cool enough to handle, you’re ready to start assembling your casserole.

Preheat your oven to 350°F and lightly butter a 9×13-inch baking dish.

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Step 2: Scoop and Mash

Grab a large mixing bowl and start scooping the baked potatoes out of their skins. You can discard the skins—we’re all about the creamy filling here. Mash the potatoes until they’re smooth. I like a little texture, so I don’t worry about getting them completely silky.

Step 3: Mix in the Good Stuff

Now for the creamy part. Add your sour cream, softened cream cheese, whole milk, melted butter, garlic powder, and a good pinch of salt and pepper. Mix everything together until smooth and well blended. This is where the base of your casserole starts to come to life.

Step 4: Stir in Cheese, Bacon, and Green Onions

Once your potato base is creamy and seasoned to your liking, it’s time to stir in the flavor boosters. Add 1½ cups of shredded cheddar cheese, most of the crumbled bacon (save a little for topping), and half of your sliced green onions. Gently fold everything together—don’t overmix.

Alright, now that you’ve got your creamy, flavor-packed potato mixture ready, it’s time to bring everything together in the baking dish and finish this casserole off in the oven. This step is where all those delicious ingredients melt together and form that irresistible cheesy crust on top. It’s seriously hard to wait for it to bake once it hits the oven—your kitchen will smell amazing.

And here’s a little secret: this is the perfect dish to prep ahead of time if you’re hosting or planning a big dinner. It reheats beautifully and still tastes just as indulgent the next day.

Let’s get to the rest of the process.

Step 5: Spread It Out in the Baking Dish

Take your buttered 9×13-inch dish and gently spoon the potato mixture into it. Use a spatula to spread it out evenly so it fills the dish from corner to corner. You don’t need to press it down too much—a slightly textured top actually helps the cheese melt into all the little nooks and gives it more golden edges.

Step 6: Top with Cheese and Bacon

Now comes the finishing touch before baking: the topping. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top, followed by the rest of the crumbled bacon. This layer gives the casserole its signature bubbly, golden crust that everyone fights over at the table.

Step 7: Bake Until Golden and Bubbly

Pop the dish into your preheated 350°F oven and bake uncovered for 25 to 30 minutes. You’re really just heating everything through and letting that cheese on top melt and get beautifully golden. Keep an eye on it in the last few minutes—if you want a bit more crispiness on top, feel free to broil it for 2 to 3 minutes at the end. Just be sure to watch it closely so it doesn’t burn.

Step 8: Garnish and Serve

Once your casserole is bubbling and lightly golden on top, pull it out of the oven and let it sit for 5 minutes or so. Then sprinkle over the remaining sliced green onions for a fresh pop of color and flavor. That little touch of green makes it feel just a bit fancy without any extra work.

Tips to Make It Even Better

• Bake Potatoes in Advance: One of my favorite time-saving tricks is baking the potatoes the day before. Just store them in the fridge once cooled, then warm them slightly before scooping and mashing.

• Use Real Bacon: While bacon bits can work in a pinch, using freshly cooked and crumbled bacon makes a big difference in flavor. It adds that perfect crispy, salty bite.

• Shred Your Own Cheese: Pre-shredded cheese is convenient, but it often has anti-caking agents that prevent it from melting as smoothly. For the creamiest texture, shred your cheese from a block.

• Don’t Skip the Cream Cheese: This is what gives the casserole that extra-rich, creamy texture. It helps the potatoes stay smooth and velvety, even after baking.

• Add Some Heat: If you like a little kick, try mixing in a pinch of cayenne pepper or some chopped pickled jalapeños with the cheese and bacon. It adds a whole new layer of flavor.