This easy Twice Baked Potato Casserole captures everything you love about loaded baked potatoes in a single creamy, cheesy casserole. Packed with crisp bacon, green onions, and melted sharp cheddar, it’s an ideal make-ahead side for the holidays or for entertaining any time of year.
If you want an impressive, fail-safe side dish, this loaded casserole delivers classic twice-baked potato flavors without the fuss of stuffing individual potatoes. It’s hearty, comforting, and always a crowd-pleaser.
Rich enough for Thanksgiving or Friendsgiving, yet casual enough for a summer potluck, this casserole is a versatile recipe you’ll return to again and again.
Table of contents
- Ingredient Notes
- How to Make Twice Baked Potato Casserole
- Valerie’s Tips
- Storage and Reheating
Ingredient Notes
- Yukon Gold potatoes: Their naturally buttery flavor and creamy texture make them ideal. The skins are thin and tender once baked, so peeling isn’t necessary.
- Sour cream: Adds richness and helps create a velvety texture. Light sour cream works well if you prefer a slightly lighter dish.
- Milk: Start with 1 cup and add more if needed to reach the right consistency. Whole milk yields the creamiest result, but 2% works fine.
- All-purpose seasoning: Lawry’s Seasoned Salt is recommended, but any favorite seasoning blend will do.
- Sharp cheddar cheese: Use freshly grated sharp cheddar for the best melt and bold flavor.
- Bacon: Cook until crisp, then crumble or chop. It adds a smoky, salty contrast to the creamy potato base.
- Green onions: Mix some into the casserole and reserve a little for garnish to brighten the finished dish.
How to Make Twice Baked Potato Casserole
- Bake the potatoes: Scrub and pierce the potatoes, then bake until tender. Allow to cool slightly, then chop the unpeeled potatoes into bite-size pieces.
- Make the sauce: Whisk together sour cream, milk, minced garlic, seasoning salt, and black pepper until smooth.
- Combine: Add the chopped potatoes to a large bowl and pour the sour cream mixture over them. Stir in about two-thirds of the bacon, half of the green onions, and half of the shredded cheese.
- Mix gently: Toss carefully so the potatoes hold their shape while becoming evenly coated.
- Prepare the baking dish: Transfer the mixture to a greased 9 x 13-inch dish and spread it evenly.
- Finish and bake: Top with the remaining cheese and bacon. Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 5 to 10 minutes until the casserole is hot and bubbly. Sprinkle with the remaining green onions before serving.
Valerie’s Tips
Skip peeling: Yukon Gold skins are thin and flavorful once baked, saving time and adding texture.
Make ahead: Assemble the casserole up to 24 hours before baking, cover tightly with foil, and refrigerate. Bring to room temperature for about 30 minutes before baking; baking time may be slightly longer from cold.
Tweak the creaminess: If the mixture looks too thick, add milk a tablespoon at a time until you reach the desired consistency.
Grate your own cheese: Freshly grated cheddar melts much more smoothly than pre-shredded cheese and improves the casserole’s texture.
Storage and Reheating
Cool leftovers, then cover the dish tightly or transfer to an airtight container and refrigerate for up to 4 days.
Freezing is possible but may slightly change the texture of the potatoes. If you choose to freeze, bake the casserole first, cool completely, wrap well, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat, cover with foil and warm in a 350°F oven for about 20 minutes or until heated through. Individual portions reheat well in the microwave—cover loosely and heat in short intervals, stirring once or twice for even warming. Add a splash of milk if the casserole seems dry before reheating.
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Twice Baked Potato Casserole
Ingredients
- 3½ to 4 pounds Yukon Gold potatoes, unpeeled
- 1 cup sour cream, light or regular
- 1 cup 2% reduced fat or whole milk, or more, as needed
- 1 teaspoon minced garlic
- 1½ teaspoons all-purpose seasoning, like Lawry’s Seasoned Salt
- Freshly ground black pepper, to taste
- 8 slices cooked bacon, crumbled, divided
- 4 green onions, thinly sliced, divided
- 2½ cups shredded sharp cheddar cheese, divided
Instructions
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Preheat oven to 375°F. Coat a 9 x 13-inch baking dish with nonstick spray.
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Scrub potatoes and pierce several times. Arrange on a baking sheet and bake 45 minutes or until tender. Cool until easy to handle, then chop into bite-size pieces and place in a large bowl.
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Whisk together sour cream, milk, garlic, seasoning salt, and black pepper. Pour over the potatoes and add about 2/3 of the bacon, half the green onions, and 1¼ cups of the cheese. Toss gently to coat; add more milk if a creamier texture is desired.
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Transfer to the prepared baking dish and top with remaining cheese and bacon.
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Cover with foil and bake 30 minutes. Remove foil and bake 5–10 more minutes until bubbly. Garnish with remaining green onions and serve.
Make-Ahead Instructions
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Assemble the casserole up to a day ahead, cover tightly with foil, and refrigerate. Let it sit at room temperature about 30 minutes before baking; increase bake time if the dish is still cold going into the oven.
Notes
Reheating: Cover with foil and warm in a 350°F oven for about 20 minutes until heated through. Microwave individual portions, covered loosely, in short intervals and stir once or twice for even warming. Add a splash of milk if needed.
Nutrition
Nutrition information is an estimate calculated from generic ingredients and should be used as a guideline only.
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