This post may contain affiliate links. Please read our disclosure policy.
I have the perfect side dish for you with this Twice Baked Potato Casserole recipe. These are the best potatoes with the great flavor of twice-baked potatoes all in one creamy, melty cheese potato dish.
Instead of cooking the whole potato a second time, you will mix the potato flesh with delicious seasonings, cream, cheeses, and crispy bacon.
This casserole recipe is like stuffed potatoes the the best part it is easier without having to deal with the crispy potato skins. The crispy bacon bits take the place of the salty potato skins, and everyone loves this great recipe.
Serve this best twiced baked potatoes recipe as a side dish for an easy dinner or at your next BBQ during the summer!
Why you’ll love this family favorite recipe!
With a few simple steps, you can create the best cheesy, creamy, and flavorful mashed potatoes. Plus, I normally already have everything I need on hand to create this easy dinner side dish.
Ingredients for Twice Baked Potato Casserole:
- Potato: Use medium russet potatoes that have been washed and diced
- Bacon: Get your favorite brand of bacon and dice it into small pieces
- Butter: Use unsalted butter for the mashed potato filling
- Cream: A combination of sour cream and cream cheese
- Onion: Using chopped green onions is a great way to add fresh flavor; fresh chives could work as well
- Cheese: Get your favorite shredded sharp cheddar cheese to make these creamy mashed potatoes perfect
- Milk: Whole milk is great for this potato recipe
- Seasoning: Add kosher salt, black pepper, and dried thyme
This recipe is part of my Potluck Favorites collection—see the full roundup here:
https://www.juliapacheco.com/10-potluck-recipes-sides-and-salads/
How to Make Twice Baked Potato Casserole:
Preheat oven:
- Preheat oven to 350℉.
Prepare potatoes:
- Peel and dice the potatoes. Add the potatoes to a large pot of boiling water and boil until fork tender, about 8-10 minutes. Drain and set aside.
Cook bacon:
- Cook the diced bacon in a skillet over medium heat until cooked through. Move to a paper towel-lined plate to cool and absorb excess grease.
Make the potato mixture:
- Add the potatoes, sliced butter, sour cream, cream cheese, green onions (reserve some for garnish), bacon (reserve some for garnish), 1 cup of cheese, milk, salt, pepper, and thyme to a large bowl and mix well with a potato masher or hand mixer.
- Taste and add more milk if too dry, and more salt and pepper as needed.
Bake potatoes:
- Grease a 9×13 baking dish. Pour the potato filling mixture in and bake for 20-25 minutes or until the cheese is melty.
- Broil for the last 1-2 minutes. Top with the reserved green onions and bacon. Enjoy!
Twice Baked Potato Casserole
Equipment
- Colander
- Hand mixer or potato masher
- 9×13 baking dishs
Ingredients
- 10 medium russet potatoes
- ½ lb bacon, diced
- 4 tbsp sliced butter
- ¾ cup sour cream
- 4 tbsp cream cheese
- 5 green onions, chopped
- 2 cups shredded sharp cheddar cheese
- ¾ cup milk
- ½ tsp salt
- ½ tsp pepper
- ½ tsp dried thyme
Instructions
Preheat oven:
- Preheat oven to 350 °F
Prepare potatoes:
- Peel and dice the potatoes. Add the potatoes to a large pot of boiling water and boil until fork tender, about 8-10 minutes. Drain and set aside.
Cook bacon:
- Cook the diced bacon in a skillet over medium heat until cooked through. Move to a paper towel-lined plate to cool and absorb excess grease.
Make potato mixture:
- Add the potatoes, sliced butter, sour cream, cream cheese, green onions (reserve some for garnish), bacon (reserve some for garnish), 1 cup of cheese, milk, salt, pepper, and thyme to a large bowl and mix well with a potato masher or hand mixer.
- Taste and add more milk if too dry, and more salt and pepper as needed.
Bake potatoes:
- Grease a 9×13 baking dish. Pour the potato filling mixture in and bake for 20-25 minutes or until the cheese is melty.
- Broil for the last 1-2 minutes. Top with the reserved green onions and bacon. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to store baked potato casserole:
Fridge: Store the leftovers for this potato recipe either in the casserole dish with aluminum foil or in an airtight container in the fridge for up to 5 days.
Tips and tricks for making a delicious potato casserole:
Potatoes to use:
I like to use either russet potatoes or Yukon gold potatoes in the easy side dish.
Favorite toppings:
- Crispy bacon
- More cheese
- Green onions
- Parsley
- Sour cream
- Seasoned salt
Turn this into a dinner:
If you want to make this into a more filling dinner, add in some drained canned corn and deli ham before baking to add even more protein to this dish.
Sour cream substitute:
To make this side dish recipe a little healthier, you can swap out the sour cream for plain Greek yogurt.
Dinner recipes to serve this with:
- Seasoned Lemon Chicken Thighs
- Simple Meatloaf
- Slow Cooker Honey Mustard Chicken
- Baked Parmesan Panko Chicken
Quick links for making dinner easy:
- Family meal plans
- Tools for the kitchen and more
- The best cookbook for family dinner recipes
- FREE budget meal plan
- Cooking videos to watch
If you give these recipes a try, make sure to tag us on Instagram @julia.pacheco.cooking and let us know how much you liked the recipes!
Can this be assembled and then put in the freezer as a make-ahead side dish? If so, how do you suggest to reheat?
Do you think this could be prepped a day before and cooked the next day?