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Twice baked Potatoes in Casserole Form! filled with red potatoes, cheese, sour cream, bacon and more. It’s the perfect side dish to any holiday meal or dinner.
Twice baked potatoes in casserole form!
Today’s recipe is one I tried last month knowing it would be great for fall and especially for a Thanksgiving side dish. It’s a Twice Baked Potato Casserole that was DELICIOUS!! If you have ever had Twice Baked Potatoes before then you can imagine how a casserole version would be so good.
The family agreed that this easy casserole dish is just as good or even better than twice baked potatoes. I agree it was great but still can’t decide which is better. I love that both are easy to make, but loved the simplicity of throwing it all in a dish as opposed into each potato skin. I also have a thing for red potatoes so this casserole is a new favorite.
As you could venture to guess, this casserole is called twice baked because the potatoes get baked twice. Baking them the first time allows them to be cooked all the way and to be cooked until soft. We have a feeling you will love this recipe as much as we do!
How to make Twice Baked Potato Casserole:
Potatoes: I like using red potatoes for this casserole because they keep their shape and texture a little better than russet potatoes. Another reason I like using red potatoes is that you do not need to peel them first. However, you can use russet potatoes if that’s what you have on hand or prefer.
This is a great recipe to make when you have leftover baked potatoes. You can also use boiled potatoes, If you’re in a hurry you can even use cubed freezer potatoes.
For this recipe, we cut them into 1 inch cubes after being baked. We also put together a mixture of sour cream, salt, pepper, bacon and cheese. Then this is layered in a 9×13 dish with the potatoes.
The casserole gets baked again allowing for the cream mixture to get heated through and the result is a cheesy, hearty potato casserole that everyone goes nuts for!
Change it Up + storing
Variations: There are several ways to change up this casserole. Here are a few ideas…
- Replace or mix the bacon with ham cubes or sausage chunks.
- Mix in veggies corn, broccoli florets or diced bell peppers would all add a delicious twist.
- Sour cream: greek yogurt is a close substitute. You can also use an equal amount of heavy whipping cream mixed with 1tbsp lemon/lime juice per cup used.
- Add or subtract the amount of sour cream used to your liking.
Leftovers: Divide leftovers into individual containers, keep in the fridge for 1-2 days.
Reheat: 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.
Ahead of time: You can make this ahead of time through step 4. Cover and store 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, Store in the freezer for up to 2 months. Thaw overnight on the fridge before baking a second time.
How much to make for the holidays
Here is a guide to help out if you are making this for a holiday gathering.
- For 8-10 people – 1 dish
- For 20-25 people – Double recipe
- For 35-40 – Triple recipe
This dish would be good all year long as a great side dish but would also be FANTASTIC for Thanksgiving. Not sure about you guys but we usually have so much company that there are a few potato recipes (mashed, au gratin, funeral and more).
If you’re up for trying a new recipe I’d highly recommend this casserole. because you can’t go wrong with potatoes, bacon, cheese and sour cream! 😉
For more potato casseroles, check out:
- Sweet Potato Casserole
- Cheesy Mashed Potato Casserole
- Broccoli Cheese and Potato Casserole
- Cheesy Hashbrown Casserole
- Hamburger Tater Tot Casserole
- Ham And Potato Casserole
- Tater Tot Casserole
Twice Baked Potato Casserole Recipe
- 6 medium red potatoes
- 1/2 tsp salt
- 1/2 tsp pepper
- 6-7 pieces bacon cooked and crumbled
- 3 cups sour cream
- 2 cups shredded mozzarella cheese
- 2 cups shredded cheddar cheese
- Pierce potatoes and bake at 400 for 40-45 minutes.
- Let potatoes cool 10-15 minutes and cut into 1 inch cubes.
- While potatoes are cooling mix sour cream, salt, pepper, bacon, and cheeses in a bowl. Set aside.
- Spray 9x13 pan and layer with half the potatoes and then half the sour cream mixture. Layer rest of potatoes on top and then top with sour cream mixture.
- Bake at 350 for 20-25 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
For regular Twice Baked Potatoes (that are also so delicious!!) click HERE.