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My rich, creamy, and cheesy Twice Baked Potato Casserole will melt in your mouth with each bite! This indulgent casserole is loaded with tasty ingredients and can be served as a loaded side dish or light entrée.
Who doesn’t love a good casserole? Made by mashing soft potatoes with plenty of butter, sour cream, heavy cream, and cheese, this casserole stands out above the rest! It comes together so quickly and can easily feed a large crowd.
I like to serve it as a side dish with roasted chicken, air fryer steaks or my favorite honey glazed ham but you could also serve it as a lighter entrée! You can even make this dish your own by tossing in some different cheeses, meats, and garnishes. Each time I bring this baked potato casserole to a potluck, it is always the first thing to be eaten!
Table of Contents
Why You’ll Love This Recipe
- The right amount of rich and creamy.
- An easy twist on a classic dish.
- The perfect comfort food, loaded with tons of flavor.
- Impossible to resist.
Recipe Ingredients
- Russet Potatoes—Starchy potatoes are the best for casseroles because they will hold up well in the oven!
- Bacon—Cooked to your desired crispness and crumbled.
- Cheddar Cheese—Or Colby jack or pepper jack cheese—pick your favorite!
- Sour Cream—Adds a subtle tang and some extra creaminess to this casserole.
- Heavy Cream—Keeps the potatoes soft and smooth.
- Butter—Salted and at room temperature.
- Garlic Powder—Or some freshly minced garlic.
See the recipe card for full information on ingredients and quantities.
Popular Substitutions and Variations
- In addition to using cheddar cheese, you can use Colby jack cheese or pepper jack cheese (if you like a little more spice).
- In addition to using russet potatoes, you can also use Yukon gold potatoes. While Yukon gold potatoes are slightly sweeter, the savoriness of the bacon and cheese masks that sweetness so you won’t notice much of a flavor difference.
How to Make Baked Potato Casserole
Step #1. Gather all of the ingredients for making twice baked potato casserole.
Step #2. Poke a few holes in the top of each washed russet potato. Place them on a baking sheet and cook until they are fork tender.
Step #3. Transfer the potatoes to a large mixing bowl and roughly mash them. Melt the butter, then add it to the mixing bowl along with the sour cream, heavy cream, garlic powder, and half of the cheese.
Step #4. Transfer the mixture into a baking dish. Top the casserole with bacon and the remaining cheese. Bake until golden brown on top. Serve and enjoy!
Recipe FAQs
Absolutely! Most of the nutrients found in potatoes actually come from the skin! Not only does it give you a delicious addition to the casserole, but also added fiber and nutrients.
Although similar, mashed potatoes and twice baked potatoes have many differences! Mashed potatoes are typically boiled and then mashed with seasoning and butter, then served on their own. Twice baked potatoes are typically baked first, then the interior of the potato is scooped out, mashed, mixed with cheese and sour cream, seasoned with other spices, and then placed back into the skin to be baked for a second time.
The best potato to use for twice baked potato casserole is a starchy potato such as russet or Yukon gold. Try to avoid using red potatoes, as they sometimes have a sticky consistency when they are mashed.
Expert Tips
- You’ll know that your potatoes are ready to be mashed when you can easily cut into them with the side of a fork.
- You can substitute Yukon gold potatoes in this recipe. While Yukon gold potatoes are slightly sweeter than russet, the savoriness of the bacon and cheese masks the sweetness, so you will not notice much of a flavor difference between the two!
- The sour cream will make your casserole creamy and delicious! If you would like a lower fat option, you can use plain Greek yogurt instead of sour cream.
What Goes Well with Twice Baked Potato Casserole?
You can make this twice baked potato casserole the star of the show as a main dish, or you can serve it as a side dish. To contrast the rich flavor of the dish, you can pair it with a lighter main course such as crockpot chicken or pork chops. You can also serve it with a fresh salad or roasted green beans on the side. I highly recommend garnishing this dish with a sprinkling of chopped green onions or dried parsley flakes to give it a finished look and taste.
How to Store and Reheat Baked Potato Casserole
Any leftover twice baked potato casserole should be stored in an airtight container in the fridge. It will stay fresh for up to 4 days. You can reheat this casserole in the microwave for about 45 seconds to a minute. Stir the casserole halfway through to ensure even heating.
More Side Dishes To Consider
Recipe Collections
Zucchini Recipes
Seasoning Mixes
Garlic Parmesan Seasoning – Perfect for Breadsticks
Side Dishes and Salads
Easy Creamy Cheesy Potatoes
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Twice Baked Potato Casserole
Ingredients
- 8 large russet potatoes
- 1 cup salted butter, room temperature
- 1 cup heavy cream
- 1 cup sour cream
- 1/2 cup crumbled bacon
- 1 teaspoon garlic powder
- 2 cups cheddar cheese
Instructions
- Preheat the oven to 400 and wash the potatoes under cold water.
- Once the oven has preheated, poke a few holes in the top of each potato. Place your potatoes on a baking sheet and cook for 40 minutes.
- Transfer the potatoes to a large mixing bowl and roughly mash them. Melt the butter and add it to the mixing bowl along with the sour cream, heavy cream, and garlic powder, and half of the cheese. Continue mixing the ingredients until the mixture is homogenous and the potatoes are mostly mashed.
- Transfer the mixture to a 9×13 inch baking dish. Top the casserole with the bacon and remaining cheese. Bake for 20 minutes.
- Serve and enjoy!
Notes
- After cooking the potatoes, you should be able to poke them with a fork with little to no resistance.
- The sour cream helps make the casserole nice and creamy. If you do not have sour cream, you can use plain Greek yogurt.
- In addition to using cheddar cheese, you can use Colby jack cheese or pepper jack cheese (if you like a little more spice).
- Any leftover casserole should be transferred to an airtight container. Store your casserole in the fridge for up to 4 days and reheat it in the microwave for about 45 seconds to a minute (storing halfway through).
- In addition to using russet potatoes, you can also use Yukon gold potatoes. While Yukon gold potatoes are slightly sweeter, the savoriness of the bacon and cheese masks that sweetness so you won’t notice much of a flavor difference.
- This casserole is great topped with some dried parsley flakes.
