↑
  • Dinner Recipes
  • Breakfast Recipes
  • Dessert Recipes
  • Side Dishes
  • Recipes
    • Dinners
    • Slow Cooker
    • Appetizers and Sides
    • Breakfast
    • Dessert
    • Beverages
    • Bread
    • Holiday Recipes
    • Kid-Friendly
  • Blog View
  • About
    • Disclosure/Privacy Policy
  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • Youtube
  • Blog View
  • About
  • Privacy Policy
  • Advertise/PR
  • DISNEY
  • DINNERS
  • DRINKS
  • DESSERTS

Mom On Timeout

Serving up real food for real families!

  • Home
  • Recipes
    • Slow Cooker
    • Appetizers and Sides
    • Breakfast
    • Entree
    • Dessert
    • Beverages
    • Holiday Recipes
      • Christmas Recipes
      • Thanksgiving Recipes
      • Valentine’s Day Recipes
      • St. Patrick’s Day Recipes
      • Easter Recipes
      • Halloween Recipes
    • Bread
    • Kid-Friendly
  • 5 Ingredients
  • Appetizers
  • Favorites


free email course!

5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

You are here: Home / Recipes / Side Dishes / Twice Baked Potato Casserole

Twice Baked Potato Casserole

November 20, 2021

  • 9026
Jump to Recipe
two image collage with a serving of twice baked potato casserole and the whole casserole is shown in the bottom image. center color block with text overlay.

This Twice Baked Potato Casserole has all your favorite flavors from a twice baked potato but in an easy to make casserole form! An exceptionally delicious, loaded potato casserole with bacon, cheese and more!

Love potatoes? Me too! Make sure to try these Duchess Potatoes, Cheesy Potatoes, Easy Baked Sweet Potato and Loaded Scalloped Potatoes!

a generous serving of twice baked potato casserole sitting on a small white square plate with casserole dish in back ground.

Twice Baked Potato Casserole Recipe

There is nothing better or more comforting in life that casseroles. When you take the concept of a casserole and turn it into something as spectacularly delicious as this one, it’s magical.

I first published this recipe in 2014, over 7 years ago. Since then, it has been incredibly popular and is a long-time reader favorite. It’s about time that the post had a little update.

This casserole is a memorable combination of some of my all-time favorite ingredients. I’m invariably asked for the recipe when I serve it to friends and family. It’s impressive, delicious and honestly, I’m happy to turn this into dinner instead of a side dish if no one is looking.

I originally created this recipe for a potluck that my husband had at work. Since that time, it’s made it onto our table dozens of times since then and is on permanent repeat for all holidays. Something this simple dish goes with literally everything.

What Do You Mean By Twice Baked?

Twice baked simply means this casserole goes through two rounds fo baking. First, I bake the potatoes just as if I were planning on serving up baked potatoes as a side dish. Rub the potatoes with olive oil and salt and are bake until very tender.

Next, chop up the potatoes and combine with a myriad of ingredients that transform the potatoes into a cheesy, creamy casserole that is loaded with all the toppings you would find on your favorite Twice Baked Potatoes.

Finally, top it with some extra cheese and bacon and stick it back in the oven to get “twice baked”. A final sprinkle of green onions to complete the twice baked look and this casserole is ready to go. The best part of this casserole is the crispy potato skin – sooo good!

Now, you can forgo the second round of baking and serve this potato salad cold or warm instead of hot. Totally up to you. I think the melty cheese is what pushes me over the edge when I’m craving twice baked potatoes so I opt for the second round of baking.

potato casserole made with bacon, cheese and green onions in a square 9 inch casserole dish with a green interior.

What You’ll Need

This short list will reveal that most if not all of these ingredients are likely on standby in your pantry or fridge. As always, you can find the full printable recipe in the recipe card at the end of this post. Let’s take a quick look at what you’ll need for this recipe:

  • potatoes – I’ve always got russets on hand so that’s what I use most of the time. Yukon golds are also delicious. You’re looking for medium sized potatoes but honestly, this recipe is super forgiving so don’t worry so much about the size.
  • olive oil – this gives the baked potatoes a lovely crispy skin that adds texture to this casserole.
  • kosher salt – or sea salt to season the baked potatoes.
  • bacon – you will need this for the inside of the casserole as well as the topping.
  • shredded sharp cheddar cheese – sharp cheddar is my favorite but use yours!
  • mayonnaise and sour cream – this gives the casserole a super creamy texture.
  • green onions – adds a nice freshness to the recipe.
  • salt and pepper – to taste.

Taste test: Do a quick taste test after the bacon has been stirred in and BEFORE you season because the bacon adds quite a bit of salt.

How To Make Twice Baked Potato Casserole

This casserole comes together in two steps: making the baked potatoes, and assembling and baking the casserole. Let’s take a quick look.

Make Baked Potatoes

  1. Preheat oven to 400°F.
  2. Rub potatoes with olive oil and salt and place on baking sheet.
  3. Bake until fork tender then let cool.
  4. Reduce oven temperature to 350°F.

Prepare Casserole

  1. Cut baked potatoes and place in a bowl.
  2. Stir in mayonnaise and sour cream.
  3. Stir in cheese, bacon and green onions.
  4. Transfer to a deep dish 9×9 baking dish or a 9×13 baking dish. Then, top with shredded cheese and bacon.
  5. Cover dish with foil and bake for 30 minutes, removing foil for the last 10 minutes.
  6. Top with remaining sliced green onions and serve.

Don’t forget to reserve some sliced green onions to sprinkle on top before serving – it looks pretty and really helps balance the flavor with some freshness.

six image collage that shows step by step how to make twice baked potato casserole.

I left my skins on because the crispy potato skins are part of the twice baked potato experience. If that freaks you out, just peel the skin off. It comes off super easily after the potatoes are baked.

How To Make Ahead

If you are planning to make this casserole ahead of time, prepare the casserole up to the point of the second baking. Cool completely and then place in an airtight freezer safe container. Or just transfer to a freezer safe ziploc bag for easy storage. Refrigerate for up to 48 hours and freeze for up to 3 months.

To bake from frozen: thaw overnight in the fridge, let casserole sit out while oven is preheating, bake as directed except add an additional 15 to 20 minutes.

Watch Me Make Twice Baked Potato Casserole

Trish’s Tips and Tricks

Completely cook the potatoes. When you first bake the potatoes, make sure that they are very tender and cooked completely. You don’t want to rely on the “twice baked” to get those potatoes nice and soft.

Try a different cheese. Make this recipe once with the sharp cheddar and then the next time, try a new cheese. We love Colby Jack, Pepper Jack and a combination of cheddar and mozzarella is super delish!

Garnish. Save some extra sliced green onions and cooked bacon to sprinkle on top right before serving.

Double up. Want more casserole to love? You can easily be double this recipe. Just make sure you have an extra large baking dish that can handle it, or just use two dishes which is what we do.

Storage Information

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Store leftovers in an airtight, freezer safe container for up to 3 months.
potato casserole topped with shredded sharp cheddar cheese, bacon and green onions sitting on a small white square plate.

What To Serve With Twice Baked Potato Casserole

  1. Salisbury Steak Recipe
  2. Crockpot Turkey Breast
  3. Chicken Fried Steak
  4. Roast Turkey Breast
  5. Glazed Honey Balsamic Chicken
  6. Garlic Herb Roast Chicken

More Potato Recipes

  1. How To Bake Sweet Potatoes
  2. Mashed Potatoes
  3. Loaded Scalloped Potatoes
  4. Sweet Potato Casserole
  5. Mashed Sweet Potatoes
  6. Duchess Potatoes
  7. Cheesy Potatoes

How To Make Twice Baked Potato Casserole

a generous serving of twice baked potato casserole sitting on a small white square plate with casserole dish in back ground.
Print Pin
5 from 37 votes

Twice Baked Potato Casserole

This Twice Baked Potato Casserole has all your favorite flavors from a twice baked potato but in a delicious casserole form! An exceptionally delicious, loaded potato casserole with bacon, cheese and more!
Course Side Dish
Cuisine American
Keyword twice baked potato casserole
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 10
Calories 512kcal
Author Trish – Mom On Timeout

Ingredients

  • 8 potatoes medium sized, scrubbed and dried
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt or sea salt
  • ½ pound bacon cooked and chopped
  • 6 ounces sharp cheddar cheese shredded
  • ¾ cup mayonnaise
  • ¾ cup sour cream
  • 4 green onions sliced
  • salt and pepper to taste

Topping

  • ¼ pound bacon cooked and chopped
  • 2 ounces sharp cheddar cheese shredded
  • 2 green onions sliced

Instructions

Bake Potatoes

  • Preheat oven to 400°F.
  • Rub potatoes with olive oil and salt and place on baking sheet.
  • Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through. Let cool for 15 minutes.

Assemble Casserole

  • Reduce oven temperature to 350°F. Lightly grease an 9-inch square or 9 x 13 inch baking dish and set aside.
  • Cut potatoes into bite-sized pieces and place in a bowl. Its perfectly acceptable for the potato pieces to slightly fall apart.
  • Stir in mayonnaise and sour cream.
  • Stir the cheese, bacon and green onions into the potato mixture.
  • Transfer the mixture into the prepared baking dish baking dish. Top with shredded cheese and bacon for the topping.
  • Cover dish with foil and bake for 30 minutes, removing foil for the last 10 minutes.
  • Top with sliced green onions and serve.

Video

Notes

Storage Information

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Store leftovers in an airtight, freezer safe container for up to 3 months.

Make Ahead

If you are planning to make this casserole ahead of time, prepare the casserole up to the point of the second baking. Cool completely and then place in an airtight freezer safe container. Or just transfer to a freezer safe ziploc bag for easy storage. Refrigerate for up to 48 hours and freeze for up to 3 months.
To bake from frozen: thaw overnight in the fridge, let casserole sit out while oven is preheating, bake as directed except add an additional 15 to 20 minutes.

Nutrition

Calories: 512kcal | Carbohydrates: 26g | Protein: 13g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1193mg | Potassium: 706mg | Fiber: 3g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 28mg | Calcium: 206mg | Iron: 2mg
free email course

5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

enjoy!
  • 9026

By Trish - Mom On Timeout November 20, 2021 Appetizers and Sides, Bacon, Casseroles, Christmas, Christmas Recipes, Holiday Recipes, Potato, Recipes, Side Dishes, Thanksgiving, Thanksgiving Recipes

Previous article:
« Air Fryer Turkey Breast
Next article:
Green Beans Almondine »

Comments

  1. Molly says

    December 23, 2022 at 7:23 PM

    Re Twice Baked Potatoes. Mad3 this yesterday. We are pretty much snowed in. I had most ingredients except bacon. I made t for my neighbours and myself. I sautéed the onions, almost to caramelized, added Parmesan to the cheddar. We all really enjoyed this, it as so say to make. Thanks for this recipe🌲☃️❄️

    Reply
    • Trish - Mom On Timeout says

      December 26, 2022 at 5:31 PM

      I’m so glad! Stay warm!

      Reply
  2. Lesley says

    November 4, 2019 at 3:10 PM

    Made this to go a long with dinner tonight it was a hit will be making it again .

    Reply
    • Trish - Mom On Timeout says

      November 5, 2019 at 3:37 PM

      Fantastic Lesley! So glad you gave it a try!

      Reply
  3. Joanie says

    August 3, 2019 at 7:48 AM

    I make this weekly everyone loves it even grandbabies thanks so much

    Reply
    • Trish - Mom On Timeout says

      August 3, 2019 at 8:11 AM

      I’m so glad you love it Joanie! Have a great weekend!

      Reply
  4. Maureen says

    April 17, 2019 at 4:00 PM

    I make this so often .My family and friends simply love it !!! can’t get enough of it .Thank you so much for all your fabulous recipes .

    Reply
    • Trish - Mom On Timeout says

      May 5, 2019 at 6:08 PM

      I love hearing that Maureen – thank you!

      Reply
  5. Carrian says

    April 2, 2019 at 11:19 AM

    I would punish a huge helping of this!!

    Reply
  6. Ann Wilcox says

    April 1, 2019 at 1:15 PM

    I gave it a go for a new family recipe. It got thumbs up from all 13 of us. This is a keeper and feeds a crowd!

    Reply
  7. Layne says

    January 19, 2019 at 5:09 PM

    Looks delicious – great flavors, I can’t wait to try it!

    Reply
  8. Padma says

    January 9, 2019 at 10:38 PM

    I have tried this potato Casserole twice and my family absolutely loved it.
    Found it on facebook. Thank you Trish for sharing. I am rating this with a 5 *****

    Reply
    • Trish - Mom On Timeout says

      January 11, 2019 at 1:14 PM

      I so appreciate that Padma! Thank you so much and have a great weekend!

      Reply
      • MaryBeth says

        January 13, 2019 at 6:21 PM

        Not sure if I’m responding correctly but I have to say I was really pleased with this recipe. I made it ahead for a church supper up until I needed to bake it. I worried it would be dry. I sliced a stick of butter and made slits in the casserole and pushed the butter in. By the time it baked it was bubbling and came out really well. It was a hit. Thanks so much!!

        Reply
  9. Shirley Secrease says

    December 23, 2018 at 4:01 PM

    I made this and got raves! The only change I made was I substituted the mayo with a stick of butter. Even better reheated the next day!

    Reply
  10. Milisa says

    December 6, 2018 at 6:24 PM

    This is so much easier than stuffing the potato skins. Delicious with our favorite grilled steaks!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I’m Trish!

Welcome to Mom On Timeout where I’m serving up real food for real families! Dinners, desserts, and everything in between!
Read More…

categories

archives

Popular Posts

white bowl with handles filled with zuppa toscana soup and topped with cheese. Kale, sausage and bacon can be seen in the soup.
crockpot chili in a ladle held above the crockpot and the rest of the chili.
chicken-stir-fry
best-tater-tot-casserole-recipe-hamburger-green-beans

Some of my favorites…

cake made with cinnamon rolls on a white cake stand and topped with cream cheese frosting and mini cinnamon rolls.
one slice of lemon meringue cheesecake sitting on a white plate with the rest of the cheesecake seen in the background next to a small bottle of milk. lemon slices near the front of the plate.
Three creamsicle cookies stacked with the top cookie has a bite taken out of it.
top down view of three coconuts scones stacked on top of each other and topped with coconut icing and chocolate shavings.
colorful rainbow rice krispie treats cut into squares and ready to enjoy.

Copyright ©2023, Mom On Timeout. All Rights Reserved.
Design by Pixel Me Designs
  • Facebook
  • Twitter
  • Pinterest