This Twice Baked Potato Casserole is the ULTIMATE comfort food mash up. It takes everything you love about those individually loaded potatoes and transforms it into a super easy, shareable side dish perfect for any gathering or holiday meal.
This casserole packs all the creamy, cheesy, bacon-y goodness of a classic Twice Baked Potatoes without all the scooping and stuffing fuss. It’s the side we bring to many holiday meals and the one we get asked for the recipe all the time.
We love potatoes in every form! If you love this casserole, you are sure to enjoy Crock Pot Cheesy Potatoes, Scalloped Potatoes, and Baked Mashed Potatoes.
Why you’ll love it + Why it works:
- Make-Ahead Friendly: You can prepare the creamy potato mixture ahead of time, making dinner and hosting much easier.
- Two Cheeses: Cheddar adds classic cheesy flavor while mozzarella gives the casserole a wonderfully melty texture.
- Crispy Bacon: Bacon adds salty, savory flavor throughout the casserole and gives the cheesy topping even more flavor.
- Easy to Serve: Everything bakes together in one 9×13 dish, so there is no need to prepare individual twice baked potatoes.
Twice Baked Potato Casserole Ingredients
- Potatoes (8 medium): Creates the hearty base of the casserole and give it that classic twice baked potato texture. Russet potatoes work especially well because they bake up fluffy.
- Unsalted Butter (¼ cup): Adds richness and helps make the potatoes smooth and creamy. See How to Soften Butter.
- Cream Cheese (6-8 ounces): Gives the filling a creamy texture and adds a little tanginess that works so well with the potatoes.
- Sour Cream (1 cup): Adds moisture and a classic tangy flavor to the potato mixture.
- Half and Half or Cream (½ cup): Loosens the potato mixture and makes it extra creamy.
- Garlic Salt (1 teaspoon): Adds easy seasoning and a little garlic flavor throughout the casserole. We like using garlic salt with parsley flakes for extra flavor.
- Cheddar Cheese (2 cups, divided): Adds classic cheesy flavor and creates a golden, melty topping.
- Mozzarella Cheese (2 cups, divided): Adds plenty of gooey, melty cheese and pairs perfectly with the cheddar.
- Bacon (10 slices, cooked and chopped, divided): Adds salty, crispy bites throughout the casserole and makes the topping extra flavorful.
- Salt and Pepper (to taste): Brings out the flavor of the potatoes and helps season the creamy filling.
- Green Onions or Chives (chopped): Adds fresh flavor and a pop of color that balances the rich, cheesy potatoes.
How to Make Twice Baked Potato Casserole
POTATOES. Preheat your oven to 400°F. Scrub the potatoes thoroughly, then use a fork to poke 8-12 deep holes all over the surface of each potato. Place them directly on a baking sheet and bake for 45-55 minutes, or until they are tender when squeezed.
Reduce the oven to 350°F. Let the potatoes cool slightly, cut each potato in half lengthwise, and scoop out the cooked potato flesh into a large bowl.
MIX. To the mixing bowl, add softened butter, softened cream cheese, sour cream, half and half, garlic salt, 1½ cups shredded cheddar cheese, 1½ cups shredded mozzarella cheese, all but ¼ cup of chopped bacon, and a few chopped green onions (if desired). Mix well to combine all ingredients, then season with salt and pepper to taste.
SECOND BAKE. Pour the potato mixture into a lightly greased 9×13 baking dish. Top with remaining shredded cheeses, bacon, and green onions or chives. Bake at 350°F for 30-35 minutes and serve warm.
Kristyn’s Recipe Tips
- Poke the potatoes well before baking so steam can escape and the potatoes cook evenly.
- Let the potatoes cool slightly before scooping so they are easier to handle.
- Use softened butter and cream cheese so they mix smoothly into the warm potatoes.
- Reserve some cheese, bacon, and green onions for the top so the casserole looks loaded and delicious.
- Mix in veggies; corn, broccoli florets, or diced bell peppers would all add a delicious twist.
- Make-ahead tip: assemble the casserole earlier in the day, cover and refrigerate, then bake when ready, adding a few extra minutes if it starts cold.
Twice Baked Potato Casserole Recipe
Video
Ingredients
- 8 medium potatoes
- ¼ cup unsalted butter, softened
- 6-8 ounces cream cheese, softened
- 1 cup sour cream
- ½ cup half and half or cream
- 1 teaspoon garlic salt (with parsley flakes)
- 2 cups shredded cheddar cheese, divided
- 2 cups shredded mozzarella cheese, divided
- 10 slices bacon, cooked and chopped, divided
- salt and pepper, to taste
- green onions or chives, chopped
Instructions
- Preheat oven to 400°F.
- Scrub potatoes, then use a fork to poke 8-12 deep holes all over the surface of each potato to let the moisture escape during cooking. Place on a baking sheet and bake for 45-55 minutes.
- Reduce the oven to 350°F.
- Let cool slightly, then cut in half, lengthwise and scoop out potato flesh into a large bowl.
- Add softened butter, softened cream cheese, sour cream, half and half, garlic salt, 1½ cups shredded cheddar cheese, 1½ cups shredded mozzarella cheese, all but ¼ cup of chopped bacon, and a few chopped green onions (if desired). Salt and pepper to taste.
- Pour the mixture into a lightly greased 9×13 baking dish. Top with remaining shredded cheeses, bacon, and green onions or chives.
- Bake at 350°F for 30-35 minutes and serve warm.
Notes
- To avoid gummy potatoes, do not overmix. Avoid an electric mixer and use a fork or potato masher to mash and mix up the filling.
- We like cooking our Bacon in The Oven.
- Mix in veggies; corn, broccoli florets, or diced bell peppers would all add a delicious twist.
- If you wish, you can chop the potato skins and stir them into the potato mixture, or freeze them to make a Potato Skin snack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover and store it in the fridge for 1-2 days before baking a second time and serving. For longer storage, be sure to use a freezer-safe baking dish. Wrap with plastic wrap and again with foil and store in the freezer for up to 2 months. Thaw overnight in the fridge before baking a second time.
– Divide leftovers into individual containers, keep in the fridge for 1-2 days, or freeze for up to 2 months.
– If you are only reheating an individual portion, you can use the microwave. Heat in 30-second increments until hot. For larger portions, preheat the oven to 350°F for 20-30 minutes, depending on the size, until hot.
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This recipe was first published October, 2014.
Should directions #3,4 we swapped? Step by step? I was going to have my 13 year old make this next weekend but might. Get confused there because I did for a second. lol just to clarify things.
I love when I hear of children and youth using my recipes as they learn to cook, yes it would be more clear to have them swapped. Great catch! I will add it to my to my to list.
I want to make this for Easter, using 2 – 24 oz.pkgs of Petite Gourmet red potatoes (because I already have them). Would I still bake/roast them whole then cut in half before mixing with other ingredients? To make ahead, the instructions said to complete step 4. Step 4 is to bake the potatoes and let cool. Can you mix everything together the day before and then just bake the day of? Your recipe is just what I was looking for.
Thank you.
This will be great for Easter! Yes, you can totally mix it all together, then just bake the next day. And, yes, you would still bake & cut those potatoes. Hope it’s a hit!
My love it