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This loaded Twice Baked Potato Casserole is like baked potatoes in casserole form but with tender potatoes with two kinds of cheesy goodness, crispy bacon bits, and green onions. A loaded potato casserole! It’s the perfect side dish for dinner or the holidays.
For more potato casserole recipes be sure and also try Loaded Mashed Potato Casserole, Cheesy Potato Bacon Casserole, and classic Funeral Potatoes.
Twice Baked Potato Casserole Recipe
Traditional twice baked potatoes are potatoes that have been baked in the oven – like you would do for baked potatoes – and then the soft potato filling is scooped out and mixed with your favorite potato toppings! It’s then baked again (for the second time!) for a cheesy, comfort food style creamy potatoes casserole.
It’s a great side dish that’s perfect for a holiday meal like Thanksgiving – but it’s also great for a diner table side dish as well. Although, the prep time is longer so I like to save this one for the special holiday dinners.
Ingredients Needed
- Russet Potatoes : Wash and scrub the potatoes and then prick them all over with a fork.
- Bacon : The bacon will be cooked your preferred method; oven, air fryer, skillet pan, microwave, etc.
- Shredded Cheddar Cheese
- Shredded Mozzarella Cheese
- Sour Cream
- Whole Milk
- Green Onions
- Kosher Salt
- Black Pepper
- Garlic Powder
How To Make A Twice-Baked Potato Casserole (Printable Recipe Card)
Preheat the oven to 400 degrees F. Place the washed and fork-pricked potatoes directly onto the oven rack and bake for 45-60 minutes, or until the potatoes are very tender, soft, and easily poked with a fork. When done, remove the potatoes from the oven and let them cool slightly, until you can handle them.
While the potatoes are cooling (or towards the end of the cook time) cook the bacon until crispy. Let the bacon cool and then chop the bacon into small pieces.
Cut the potatoes in half, lengthwise, and scoop out the inside into a large bowl.
To the potatoes, add half of the crumbled bacon, 1/2 cup of the shredded cheddar cheese, sour cream, milk, half of the green onions, salt, pepper, and garlic powder. Mix until well combined.
Spray an 8×8-inch baking dish with nonstick cooking spray. Spread the potato mixture evenly into the dish. Sprinkle with the remaining cheddar cheese, mozzarella cheese, and the remaining bacon crumbles.
Reduce the oven temperature to 375 degrees F. Bake the casserole for 20-25 minutes until the cheese is melted and bubbly.
Garnish with the remaining green onions. Serve warm.
How To Store Leftover Twice Baked Potato Casserole
Any leftovers should be stored in the refrigerator for up to 3-4 days. You can leave the casserole inside the baking dish, covered with a lid or plastic wrap, or remove individual portions of the casserole to an airtight container for storage.
To reheat leftovers, place individual servings in the microwave or place the casserole into the oven at 350 degrees F until heated through.
To freeze, allow the cooked casserole to cool completely to room temperature, wrap it tightly in plastic wrap and then in aluminum foil, and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven until heated through.
Can I Make Any Substitutions?
- Russet Potatoes : Use another starchy potato if wanted; like Idaho potatoes or Yukon gold potatoes. Although, for the best taste and creamy texture I recommend using Russet potatoes.
- Cheddar Cheese : Swap with any meltable cheese like Monterey Jack, Gouda, or a vegan cheese alternative. You can also use mild cheddar, medium cheddar, or sharp cheddar cheese.
- Sour Cream : I recommend using whole fat sour cream for the best thick and creamy texture and taste, however, you can substitute with plain Greek yogurt or a dairy-free sour cream alternative if wanted.
- Mozzarella Cheese : Provolone or Swiss cheese can be used for a different flavor profile.
Twice Baked Potato Casserole FAQ’s
What Are The Best Potatoes To Use For Twice Baked Potato Casserole?
You want to make sure that you are using a starchy potato for this casserole. Starchy potatoes are high in starch, low in moisture and have a floury texture with creamy white flesh. They also whip well for you end up with a creamy potato texture. I recommend using Russet potatoes, however other good potatoes that will work are Idaho potatoes or Yukon gold potatoes.
Can I Make It Ahead of Time?
Yes, you can prepare the casserole ahead of time. After assembling the casserole (just prior to baking it) cover the casserole dish tightly with plastic wrap, or a lid, and refrigerate for up to 24 hours. When ready to bake, allow it come to room temperature and then bake according to the recipe instructions.
How Do I Know When The Casserole Is Done Cooking?
The casserole is done when the cheese is melted and bubbly, and the edges of the casserole start to turn golden brown.
More Amazing Potato Recipes
- Parmesan Roasted Potatoes
- Ranch Potatoes
- Hash Brown Potato Soup
- Taco Potatoes
- Honey Mustard Potato Salad
- Air Fryer Baked Potatoes
- Crockpot Steak and Potatoes
- Instant Pot Potato Corn Chowder
Loaded Twice Baked Potato Casserole
Ingredients
- 4 large russet potatoes (washed & scrubbed, pricked with fork)
- 6 slices bacon divided
- 1 cup shredded cheddar cheese divided
- 1/2 cup full-fat sour cream
- 1/4 cup whole milk
- 4 green onions thinly sliced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1/2 cup shredded mozzarella cheese
- additional sliced green onions (for garnish)
Instructions
- Preheat the oven to 400℉. Place the washed and fork-pricked potatoes directly onto the oven rack and bake for 45-60 minutes, or until the potatoes are very tender, soft, and easily poked with a fork.When done, remove the potatoes from the oven and let them cool slightly, until you can handle them.4 large russet potatoes
- While the potatoes are cooling (or towards the end of the cook time) cook the bacon until crispy. Let the bacon cool and then chop the bacon into small pieces.6 slices bacon
- Cut the potatoes in half, lengthwise, and scoop out the insides into a large mixing bowl.*Throw away the potato skins as you won't use them in the recipe.
- To the potatoes, add half of the crumbled bacon, 1/2 cup of the shredded cheddar cheese, sour cream, milk, green onions, salt, pepper, and garlic powder. Mix until well combined.1 cup shredded cheddar cheese, 1/2 cup full-fat sour cream, 1/4 cup whole milk, 4 green onions, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
- Spray an 8×8-inch baking dish with nonstick cooking spray. Spread the potato mixture evenly into the dish. Sprinkle with the remaining cheddar cheese, mozzarella cheese, and the remaining bacon crumbles.1/2 cup shredded mozzarella cheese
- Reduce the oven temperature to 375℉. Bake the casserole for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with the remaining green onions. Serve warm.additional sliced green onions
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