A twice baked potato casserole takes the familiar components of a loaded baked potato and turns them into a shareable dish. You bake whole russet potatoes, scoop out the soft centers, and mix them with a rich blend of cream, butter, and melted cheese. The mixture goes into a baking dish topped with crispy bacon and more cheese.
This recipe requires some time in the oven, but the actual hands-on work is quite minimal. It is a hearty addition to a weeknight dinner and scales up easily for larger gatherings.
Why is Twice Baked Potato Casserole a Must-Try?
Baking the potatoes whole instead of boiling them keeps the interior dry, which prevents a watery casserole.
Warming the cream and melting the cheese into a sauce ensures the dairy blends smoothly into the mashed potatoes.
Chopping a few of the baked potato skins and adding them to the topping provides a welcome textural contrast.
Twice Baked Potato Casserole Ingredients
• Russet potatoes: These have a high starch content that yields a fluffy texture. Avoid waxy varieties like red or yellow potatoes.
• Heavy whipping cream: This provides the necessary richness. Half-and-half will work, but the filling will be less thick.
• Sharp cheddar cheese: Sharp cheddar cuts through the heavy dairy. Mild cheddar or Colby Jack are fine alternatives.
• Bacon: Cook the bacon until very crisp so it holds its crunch when baked on top of the moist potatoes.
Exact quantities are in the recipe card below.
How to Make Twice Baked Potato Casserole
Step 1: Bake the potatoes
Coat the pierced potatoes in oil, salt, and pepper. Bake them until tender and let them cool slightly.
Step 2: Make the cheese sauce
Warm the butter, heavy cream, and part of the sour cream in a saucepan. Stir in a portion of the cheddar cheese until melted.
Step 3: Mash and assemble
Scoop out the potato flesh and mash it with the warm cheese sauce, bacon, and green onions. Spread it into a baking dish and top with the reserved skins, more cheese, and bacon.
Step 4: Bake the casserole
Return the dish to the oven until the cheese is melted and the edges bubble. Garnish with fresh green onions.
Expert Tips for Twice Baked Potato Casserole
You can bake the potatoes a day ahead of time and store them in the refrigerator. Let them come to room temperature before scooping and mashing.
Grate the cheddar cheese from a block instead of using pre-shredded cheese. It melts much smoother into the cream sauce.
If the potatoes are very hot when you scoop them, wear an oven mitt on the hand holding the potato to protect your skin.
What to Serve with Twice Baked Potato Casserole?
Serve this hearty potato dish alongside roasted chicken, grilled steak, or a crisp green salad dressed with vinaigrette.
How to Store and Freeze Twice Baked Potato Casserole
Keep leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warm, or cover the baking dish with foil and heat in a 350°F (175°C) oven until hot. Freezing is not recommended as the dairy and potatoes may separate and become grainy when thawed.
Twice Baked Potato Casserole Recipe FAQs
Can I make this casserole ahead of time?
Yes. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to two days before baking. Add 10 to 15 minutes to the baking time if cooking straight from the fridge.
Do I have to use the potato skins?
No. The chopped skins add texture, but you can leave them out and discard all the skins if you prefer a smoother casserole.
Can I use mashed potatoes instead of baking whole potatoes?
You can use leftover mashed potatoes in a pinch. However, baked potatoes offer a distinct roasted flavor and a drier, fluffier texture that works better for this dish.
Twice Baked Potato Casserole
Ingredients
- 8 large russet potatoes about 6 1/2 pounds, 2.9 kg
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt divided
- 1 1/2 teaspoons black pepper divided
- 1/2 cup unsalted butter cubed, 113 g
- 1 1/3 cups heavy whipping cream 315 ml
- 1/2 cup sour cream divided, 120 g
- 4 cups shredded sharp cheddar cheese divided, 450 g
- 12 slices bacon cooked and crumbled, divided
- 4 green onions thinly sliced, divided
Instructions
- Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil.
- Scrub the potatoes and pierce them a few times with a fork. Rub the outside of the potatoes with the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Place them on the prepared baking sheet.
- Bake the potatoes for 60 to 75 minutes, or until a knife slides easily into the center. Remove them from the oven and let them cool until you can safely handle them. Leave the oven on.
- Melt the butter in a small saucepan over medium heat. Whisk in the heavy cream and 1/4 cup (60 g) of the sour cream. Stir in 1 1/2 cups (170 g) of the shredded cheddar cheese until smooth. Remove the pan from the heat and cover it to keep the sauce warm.
- Cut each cooled potato in half lengthwise. Scoop the insides into a large mixing bowl. Chop two of the empty potato skins into small pieces and set them aside. Discard the remaining skins.
- Mash the potato pulp in the bowl with the remaining 1 teaspoon of salt and 1 1/4 teaspoons of pepper. Pour in the warm cheese sauce, half of the crumbled bacon, and half of the sliced green onions. Stir until the mixture is combined but still retains some texture.
- Spread the potato mixture evenly into a greased 9x13-inch (3-liter) baking dish. Scatter the chopped potato skins, the rest of the cheddar cheese, and the remaining bacon over the top.
- Bake for 30 to 35 minutes until the casserole is hot throughout and the cheese melts. Top with the remaining green onions and serve with the remaining 1/4 cup (60 g) of sour cream on the side.
Notes
