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
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
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
I can’t wait to try these potatoes for Thanksgiving! They look delish!
Are those chopped chives I see in the photo? You don’t mention any toppings in the recipe. If they are, I think that would be a great addition.
Yes, you are welcome to top with any garnishes that you like. The chives give it a fun little pop of color too! Definitely a fun addition if your family would enjoy them!
This was amazing. I had to substitute Monterey Jack cheese for the Mozzarella, because I thought I had a 3 Cheese Italian Blend that I planned to use, but when I went make it, I realized it was not an Italian Blend but Monterey instead. It still tasted wonderful. I also added more bacon on top after cooking, along with chopped parsley, but I mean who doesn’t want MORE bacon!!
I feel the same way! You can never have too much bacon. 🙂 Thanks so much for sharing what you did. I’m so happy it turned out so tasty!
Looking forward to making this for Easter brunch this weekend! Any tips on making it ahead of time? Would the baking time be the same? Would you suggest letting it sit out for a certain amount of time before baking? Can’t wait to try it, looks delish!!
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. I would suggest letting it sit out on the counter for about 20 minutes or so until it comes more to room temperature before baking. You can keep the same baking time. Hope this helps! Have a wonderful Easter brunch!
Oh so yummy!! A family favorite all around!!
This recipe is awesome. Familiar flavors with a twist that even my pickiest eater love. Thanks for a recipe that we can use for so many different occasions.
Twice baked potatoes are my favorite – but a casserole takes it up to the next level! SO excited for making this again for my family. We all loved it!!
This is always requested at the holidays! It’s definitely a crowd pleaser, cheesy, & so good!
I love potato dishes. This one is so awesome and super easy to make. 🙂
I could eat this as a main dish!! So delicious!
A chunkier version of mashed potatoes in a casserole dish. I really enjoy recipes that can be made ahead of time. Makes things so much eaSier.
A chunkier version of mashed potatoes in a casserole dish. I love dishes that can be made ahead of time. It just makes things so much eaSier.
Potatoes, bacon , cheese- You can’t go wrong with a recipe like that. It’s delicious!
My family loves all kinds of potatoes & I know they’d love this! This would be great for the holidays, but also any night of the week!
I love this change from mashed potatoes! It is so creamy, but I also love the chunks of potatoes.
SThis was great and less fussy than restuffing the baked potato skins. I halved it for the two of us and my husband Really enjoyed it. I could tell because There was silence
until his plate was clean! This is a delicious keeper that will be a welcOme chanGe from the sTandard hash brown casserole. Thank you so much and I hope to try some oF your other recipes in the fUture.
Love that!! These are my favorite!! Thank you for letting me know!
Is it 2 physical cups of cheese or 16 oz of cheese.
I just had the bag that is two cups. Either way..can’t go wrong with cheese 🙂
This is my all time favorite potato recipe ever!!! more than any others on this site. It’s so simple and rates amazing. It’s also great that it feeds so many people!
oh my goodness, we loved this so much. will make again and again!
I am so glad to hear that!! Thank you for letting me know!
This looks sooooo good!
Oh, it is!! Hope you’ll give it a try!
Is there a sub for sour cream and it can’t be yogurt either. I don’t like either and I am a super taster so I would taste it. Otherwise, I would love to make this. Could I just leave it out altogether?
I think it would definitely turn out different. The sour cream makes it creamy. You can try substituting 3/4 c buttermilk with 1/4 c butter. If that doesn’t work, you can always google & find a substitute that you like. Hope that helps!!
What a great and easy potato dish. I will definitely be making this again.
That’s why I love it! Thanks so much!
I made this tonight and I think 3 cups of sour cream was too much don’t get me wrong it wasn’t bad but the sour cream was overwhelming, I would just use less next time! Thanks for sharing!
You could definitely use less 🙂 Thanks for trying this recipe!
What a genius idea to make twice baked potatoes into a casserole! This would be SUCH a hit for the holidays!
YUM! This sounds so good right now. We love twice baked potatoes and the idea of making them in casserole form is genius!
Your potatoes look fantastic perfect comfort food!
Oh my goodness! Someone brought this casserole to a dinner I hosted a couple of week ago and it was SO good! Can’t wait to make this. 🙂
It’s always a HIT!! Thanks for stopping by. 😉
I love this idea!! Perfect side for any dish. You’re not the only one switching gears. I’m in Thanksgiving mode now. Time is going like crazy.
Ohhhh the crispy bacon is calling my name!!
Twice baked potatoes as a casserole sounds like a fantastic idea! These look amazing!
Thanks for sharing! I love potatoes. These look delicious! Definitely going into my recipes!
Of course I’m biased but we LOVED this recipe – so easy and so yummy!!
Hi there, i was wondering if your twice baked potato casserole can be frozen. thank you
I’ve never tried freezing it but I think it would be okay. I would just let it unthaw all the way before cooking it. 😉
Oh my gosh. These need to happen!
Yummy… and then YUMMY again!
Oh my gosh, this looks incredible! I am already planning out my Thanksgiving menu so this is perfect! Totally drooling over all that glorious cheese and bacon – pinning!
Looks so delish! Pinned!
Yum! My MIL makes something similar to this and it is to die for! Must make soon!
Wondering if cubed frozen hash brown potatoes would work for this recipe?
Those would work 🙂
Okay, this totally made my mouth water. It’s going on the menu! 🙂