If there’s one side dish that always steals the show, it’s Twice Baked Potato Casserole. Inspired by the flavors of a classic twice-baked potato—but made easier and baked in a single dish—this recipe is the ultimate in cozy comfort food. Creamy, cheesy, smoky, and perfectly crisp on top, this casserole is a crowd-pleaser from the very first bite.
Perfect for holidays, family gatherings, or any dinner that needs a little extra love, this is the kind of dish that leaves no leftovers behind.
Why You’ll Love This Twice Baked Potato Casserole
- All the flavor of classic twice-baked potatoes, with less effort
- Extra creamy from sour cream and mayo
- Loaded with cheddar, crispy bacon, and green onions
- Perfect make-ahead side dish for gatherings
- A warm, filling dish ideal for colder months or any comfort food night
Ingredients
- 8 medium russet potatoes, scrubbed
- 2 tablespoons olive oil
- 1 lb bacon, cooked, crumbled, and divided
- 2 cups sharp cheddar cheese, grated and divided
- ½ cup mayonnaise
- 1 cup sour cream
- 6 green onions, sliced and divided
- Kosher salt and freshly ground black pepper, to taste
Instructions
Step 1: Roast the Potatoes
Preheat your oven to 400°F. Grease a 9×9-inch baking dish with nonstick spray. Rub potatoes with olive oil and sprinkle with salt. Bake on a baking sheet or directly on the oven rack for 45–60 minutes, turning halfway through, until fork-tender.
Step 2: Let Them Cool
Once baked, allow the potatoes to cool for about 15 minutes—just enough so you can handle them safely. Reduce oven temperature to 350°F.
Step 3: Cut and Mix
Cut potatoes into bite-sized chunks (skins on for rustic texture). Transfer to a large bowl. Add sour cream and mayonnaise and stir to coat.
Step 4: Add the Flavor
Mix in 1½ cups of cheddar cheese, ¾ of the cooked bacon, and ¾ of the sliced green onions. Season with kosher salt and freshly ground black pepper to taste.
Step 5: Bake the Casserole
Transfer the mixture into your prepared baking dish. Sprinkle the remaining cheddar cheese and bacon over the top. Cover with foil and bake for 20 minutes.
Step 6: Crisp and Serve
Remove the foil and continue baking for another 10 minutes until the cheese is melted and bubbly. Garnish with the remaining green onions and serve warm.
Tips for Success
- Use freshly shredded cheese for the best melt and flavor
- Don’t skip the bacon—it adds the smoky crunch this casserole craves
- Add a touch of garlic powder or paprika to enhance depth
- Make it ahead and reheat before serving—it’s just as delicious
Frequently Asked Questions
Can I use other types of potatoes?
Russets are best for their starchy texture, but Yukon Golds can work in a pinch.
Can I make this dish ahead of time?
Yes! Assemble the casserole, cover, and refrigerate up to 2 days in advance. Bake as directed when ready to serve.
Can I freeze it?
You can, but for best texture, it’s ideal served fresh. If freezing, do so before the final bake.
Can I make it vegetarian?
Absolutely. Simply omit the bacon or substitute with vegetarian bacon crumbles.
Final Thoughts
This Twice Baked Potato Casserole delivers everything you love about the original—creamy interiors, cheesy goodness, and the irresistible bite of crispy bacon—all in a cozy, shareable format. Whether you serve it as a holiday side, a potluck staple, or your ultimate comfort food companion, one thing’s for sure: it will disappear fast.
Add it to your must-make list and get ready for glowing reviews.
Share Your Creations
Tried this casserole? Tell us how it turned out. Share your version online using #TwiceBakedPotatoCasserole and let your friends in on your new favorite side dish. We’d love to see your variations, tweaks, and cheesy perfection.
The Goods
Twice Baked Potato Casserole
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Recipes
- 8 medium russet potatoes scrubbed
- 2 tablespoons olive oil
- 1 lb bacon cooked, crumbled, and divided
- 2 cups sharp cheddar cheese grated and divided
- ½ cup mayonnaise
- 1 cup sour cream
- 6 green onions sliced and divided
- Kosher salt and freshly ground black pepper to taste
Instructions
Step 1: Roast the Potatoes
- Preheat your oven to 400°F. Grease a 9×9-inch baking dish with nonstick spray. Rub potatoes with olive oil and sprinkle with salt. Bake on a baking sheet or directly on the oven rack for 45–60 minutes, turning halfway through, until fork-tender.
Step 2: Let Them Cool
- Once baked, allow the potatoes to cool for about 15 minutes—just enough so you can handle them safely. Reduce oven temperature to 350°F.
Step 3: Cut and Mix
- Cut potatoes into bite-sized chunks (skins on for rustic texture). Transfer to a large bowl. Add sour cream and mayonnaise and stir to coat.
Step 4: Add the Flavor
- Mix in 1½ cups of cheddar cheese, ¾ of the cooked bacon, and ¾ of the sliced green onions. Season with kosher salt and freshly ground black pepper to taste.
Step 5: Bake the Casserole
- Transfer the mixture into your prepared baking dish. Sprinkle the remaining cheddar cheese and bacon over the top. Cover with foil and bake for 20 minutes.
Step 6: Crisp and Serve
- Remove the foil and continue baking for another 10 minutes until the cheese is melted and bubbly. Garnish with the remaining green onions and serve warm.
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