Twice Baked Potato Casserole

Imagine the irresistible aroma of cheese and potatoes wafting through your kitchen as your Twice Baked Potato Casserole bubbles to golden perfection in the oven. This comfort food masterpiece combines the creamy, fluffy interior of perfectly baked potatoes with crispy edges, bacon crumbles, and a blanket of melted cheese that stretches with every scoop. The Twice Baked Potato Casserole transforms the classic twice baked potato into a crowd-pleasing dish that’s easier to serve and even more satisfying to eat. You’ll learn how to create layers of flavor in this hearty side dish that often steals the spotlight at any meal.

Why You’ll Love This Recipe

This Twice Baked Potato Casserole recipe will quickly become a family favorite for countless reasons. First, it delivers all the indulgent goodness of individually twice baked potatoes but in a convenient, shareable form that’s perfect for gatherings or family dinners. The contrast between the velvety potato mixture and the crispy topping creates a textural symphony that makes each bite more satisfying than the last.

The make-ahead friendly nature of this potato bake makes it ideal for busy weeknights or holiday meal prep. You can assemble everything up to two days in advance and simply pop it in the oven when you’re ready to serve. Plus, this loaded potato casserole is endlessly customizable to suit your taste preferences or what you have on hand.

The combination of sour cream, butter, and cheese creates a rich, tangy base that elevates the humble potato to extraordinary heights. When topped with crispy bacon, fresh chives, and an extra sprinkle of cheese, this baked potato casserole becomes irresistible to even the pickiest eaters at your table.

Ingredients

For the perfect Twice Baked Potato Casserole, you’ll need:

• 3 lbs (1.4 kg) russet potatoes, washed and scrubbed
• 8 oz (227 g) cream cheese, softened
• 1 cup (240 ml) sour cream
• ½ cup (113 g) unsalted butter, melted
• 1 cup (113 g) sharp cheddar cheese, shredded (plus extra for topping)
• 1 cup (113 g) mozzarella cheese, shredded
• 8 slices bacon, cooked and crumbled (reserve some for topping)
• 3 green onions, finely chopped (reserve some for garnish)
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika (plus extra for sprinkling)
• ¼ cup (15 g) fresh chives, chopped (for garnish)

The russet potatoes work best here because of their high starch content, creating that fluffy interior we love in twice baked potatoes. The combination of cheddar and mozzarella provides both sharp flavor and that coveted cheese pull, while the bacon adds the perfect savory crunch.

Pro Tips

Use the right potatoes: For the ultimate loaded potato casserole, russet potatoes are non-negotiable. Their high starch content creates that light, fluffy texture that forms the perfect base for all your toppings. Idaho or baking potatoes work perfectly, but waxy varieties like red or new potatoes won’t give you the same results.

Master the initial baking: The key to a perfect Twice Baked Potato Casserole starts with properly baked potatoes. Pierce them several times with a fork before baking at 400°F (200°C) for about an hour until fork-tender. For even better results, rub the potatoes with olive oil and salt before baking for a more flavorful skin that you’ll incorporate into the casserole.

Temperature matters: Allow your dairy ingredients (cream cheese, sour cream, and butter) to come to room temperature before mixing. This prevents lumps and ensures everything incorporates smoothly for that perfect creamy consistency. Additionally, don’t overmix your potato mixture – a few small lumps add wonderful texture to your finished casserole and prevent the potatoes from becoming gluey.

Instructions

Step 1: Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork, then rub them lightly with olive oil and sprinkle with salt. Place directly on the oven rack and bake for 45-60 minutes until they’re tender when pierced with a fork. Allow them to cool just enough to handle.

Step 2: While the potatoes are baking, cook your bacon until crispy in a skillet over medium heat or on a parchment-lined baking sheet in the oven. Drain on paper towels, then crumble when cooled, reserving some for the topping.

Step 3: Cut the potatoes in half lengthwise and carefully scoop out the flesh into a large mixing bowl, leaving a thin layer attached to the skin. Add the skins to your bowl too, roughly chopped – they add great texture and flavor to your Twice Baked Potato Casserole!

Step 4: Add the softened cream cheese, sour cream, and melted butter to the potato mixture. Use a potato masher or hand mixer on low speed to combine until mostly smooth but still with some texture. Be careful not to overmix or your potatoes can become gluey.

Step 5: Fold in 3/4 cup each of the cheddar and mozzarella cheeses, most of the bacon crumbles (save some for topping), most of the green onions, minced garlic, salt, pepper, and paprika. Stir gently until everything is well distributed throughout the potato mixture.

Step 6: Transfer the mixture to a greased 9×13 inch (23×33 cm) baking dish, spreading it evenly. Top with the remaining cheddar and mozzarella cheeses, reserved bacon crumbles, and a light sprinkle of paprika for color.

Step 7: Bake uncovered at 375°F (190°C) for 25-30 minutes until the cheese is bubbly and slightly golden on top. For an extra crispy top, broil for the final 2-3 minutes, watching carefully to prevent burning.

Step 8: Remove from oven and let your Twice Baked Potato Casserole rest for 5-10 minutes. Garnish with the reserved green onions and fresh chives before serving for a pop of color and fresh flavor.

Variations

Loaded Baked Potato Casserole: Transform this dish into the ultimate loaded potato experience by adding 1/2 cup of cooked and crumbled breakfast sausage along with the bacon. Top with extra cheese, a dollop of sour cream, and even some pickled jalapeños for heat. This hearty version of Twice Baked Potato Casserole makes an excellent main dish paired with a simple green salad.

Lighter Potato Bake: For a lighter version that still delivers on flavor, substitute Greek yogurt for the sour cream, use reduced-fat cream cheese, and cut the butter amount in half. Increase the garlic and herbs to amplify flavor without adding calories. You can also use turkey bacon instead of regular bacon and add extra vegetables like steamed broccoli florets or roasted red peppers for color, nutrition, and flavor.

Southwest Style: Give your potato casserole a Tex-Mex twist by adding 1 teaspoon of cumin, 1/2 teaspoon of chili powder, and a diced jalapeño to the potato mixture. Substitute pepper jack for the mozzarella cheese and garnish with fresh cilantro, diced avocado, and a squeeze of lime juice just before serving for a refreshing southwestern variation on the classic Twice Baked Potato Casserole.

Storage and Serving

Your Twice Baked Potato Casserole can be refrigerated in an airtight container for up to 4 days. For best results when reheating, allow it to come to room temperature for about 30 minutes, then warm in a 350°F (175°C) oven for 15-20 minutes until heated through. Avoid microwave reheating if possible, as it can make the texture uneven and rubbery.

For freezing, cool the casserole completely, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as directed above.

Serve this hearty casserole alongside grilled steak or roasted chicken for a complete meal. It pairs beautifully with a crisp green salad dressed with a tangy vinaigrette to balance the richness. For a showstopping holiday side, serve your Twice Baked Potato Casserole in a decorative baking dish garnished with extra bacon, chives, and even a drizzle of ranch dressing for those who want to take it over the top.

FAQs

Can I make this casserole ahead of time?
Absolutely! You can prepare the entire casserole up to 2 days ahead. Assemble everything but don’t bake it – cover tightly and refrigerate. When ready to serve, let it sit at room temperature for 30 minutes, then bake as directed, adding 5-10 minutes to the cooking time.

What’s the best way to prevent my potatoes from turning gummy?
Avoid overmixing the potatoes, especially with electric mixers on high speed. Use a hand masher or mixer on low speed just until combined, leaving some texture. Also, make sure you’re using starchy russet potatoes rather than waxy varieties.

Can I use leftover mashed potatoes instead of baking fresh ones?
While fresh baked potatoes give the best texture, you can use 6 cups of leftover mashed potatoes in a pinch. Just mix in all other ingredients as directed, though you may need less butter and sour cream depending on how your mashed potatoes were prepared.

Is there a way to make this vegetarian?
Easily! Simply omit the bacon or substitute with plant-based bacon alternatives. You can add extra depth of flavor with smoked paprika or a dash of liquid smoke to mimic that bacon-y flavor profile.

What other cheeses work well in this recipe?
Feel free to experiment with cheese combinations! Colby jack, Monterey jack, Gruyère, or smoked gouda all work beautifully in this Twice Baked Potato Casserole. Just make sure to include at least one good melting cheese for that perfect cheesy top.

Conclusion

This Twice Baked Potato Casserole is comfort food at its finest — creamy, cheesy, and loaded with all the flavors of a perfect baked potato but in a format that feeds a crowd with minimal effort. It’s the kind of dish that brings everyone to the table with eager anticipation and always results in requests for seconds. Whether served as a holiday side dish, a potluck contribution, or simply a way to elevate a weeknight dinner, this casserole delivers maximum flavor with every bite. The combination of fluffy potatoes, sharp cheese, crispy bacon, and fresh herbs creates a symphony of flavors and textures that makes this dish truly unforgettable.

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