Add Preferred SourceIf you love baked potatoes loaded with cheese, bacon, and sour cream, this casserole takes things to the next level. It’s rich, creamy, and packed with all the best parts of a twice-baked potato. You get fluffy potatoes, crispy skins, and melty cheddar in every bite of this retro Twice-Baked Potato Casserole recipe!
This is a crowd-pleaser that’s perfect for holiday dinners or Sunday meals. You can even make it ahead and warm it up when you need it. Just don’t forget the bacon on top!
I love this casserole. It’s so easy and everyone always loves it. I serve it at family dinners, take it to potlucks, and even add it to my lineup of cookout classics. It’s just that versatile!
History
Twice-Baked Potato Casserole is a hearty American comfort dish that evolved from the classic twice-baked potato, which gained popularity in the United States during the 1950s and 1960s. The casserole version likely emerged in the 1970s, as busy home cooks began favoring make-ahead, crowd-friendly dishes. Combining mashed baked potatoes with sour cream, cheese, bacon, and green onions, then baking it again, this casserole became a staple at potlucks, holidays, and family dinners. Its rich flavor and easy prep helped solidify its place in mid-to-late 20th-century American cooking.
Ingredients
- Russet potatoes – I like to cut off any blemishes or eyes that have started to grow.
- Olive oil
- Kosher salt
- Black pepper
- Unsalted butter – Letting is soften on the counter first means it’ll melt into the mash more quickly.
- Heavy whipping cream – You can use half and half if you want to trim a few calories.
- Sour cream – Use full-fat sour cream so it doesn’t curdle.
- Bacon – I use regular slice bacon in this recipe.
- Green onions – I use the white and green parts. Yummy!
- Cooking spray
- Sharp cheddar cheese – For the best melting cheese, shred it yourself with this handy rotary cheese grater.
How To Make Twice-Baked Potato Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with foil.
Rub each potato with olive oil and sprinkle with 1 teaspoon of salt and one-half teaspoon of black pepper. Use a fork to pierce the potatoes a few times all around. Place them on the prepared baking sheet and bake for about 1 hour or until they are completely tender. Let the potatoes cool for about 10 minutes.
Cut the baked potatoes in half lengthwise. Carefully scoop the insides into a large mixing bowl. Set the empty skins aside and chop them into bite-sized pieces.
Mash the potato flesh with the softened butter until mostly smooth. Stir in the heavy cream and sour cream until everything is creamy and well combined.
Fold in the chopped potato skins, half of the crumbled bacon, one-fourth cup of scallions, the remaining salt, and the rest of the black pepper. Stir until the ingredients are fully mixed.
Lightly grease a two-quart baking dish with cooking spray. Spoon the potato mixture into the dish and spread it out evenly. Sprinkle the shredded Cheddar cheese over the top.
Bake the casserole at 400 degrees Fahrenheit for about 20 minutes or until it is bubbly and golden on top.
Remove from the oven and sprinkle the remaining bacon and scallions over the hot casserole. Serve warm.
Chef Jenn’s Tips
- You can prep this dish the day before. Assemble everything, cover with foil, and refrigerate. Bake just before serving but add about 10 minutes to the cooking time if the dish is fridge cold.
- Want it spicier? Add a pinch of cayenne or some chopped jalapeños to the filling.
- No heavy cream? Whole milk or half-and-half will still give you a creamy texture.
Serving Suggestions
This easy potato casserole goes so well with so many dishes. I love serving it with Easter ham, with roast beef, or even with grilled chops. It’s so versatile and delicious!
Storage
Cover and refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
Twice-Baked Potato Casserole
Ingredients
- 3 pounds russet potatoes scrubbed
- 1 tablespoon olive oil
- 2 ½ teaspoons kosher salt divided
- ¾ teaspoon black pepper divided
- ¼ cup unsalted butter
- 1 cup heavy whipping cream
- ½ cup sour cream
- 8 slices bacon cooked and crumbled, divided
- ½ cup green onions thinly sliced, divided
- cooking spray
- 1 cup sharp cheddar cheese shredded
Instructions
- Set your oven to 400 degrees Fahrenheit and line a baking sheet with foil.
- Rub the potatoes with olive oil, then season them with 1 teaspoon of salt and one-half teaspoon of black pepper. Use a fork to prick each potato a few times and place them on the prepared baking sheet.
- Bake for 1 hour, or until the potatoes are tender all the way through. Let them cool for about 10 minutes so they’re easier to handle.
- Slice each potato in half lengthwise. Scoop the insides into a large bowl and mash lightly. Chop the empty skins into 1-inch pieces and set them aside.
- Add the softened butter to the bowl and mash the potatoes until mostly smooth. Stir in the heavy cream and sour cream until the mixture is creamy.
- Fold in the chopped potato skins, half of the bacon, one-fourth cup of scallions, and the remaining 1 and a half teaspoons of salt and one-fourth teaspoon of pepper. Mix everything together until evenly combined.
- Lightly coat a 2-quart baking dish with nonstick spray, then spoon in the potato mixture and spread it out evenly.
- Sprinkle the shredded Cheddar cheese over the top and bake for 20 minutes, or until the cheese is melted and the top is golden and bubbly.
- Remove the casserole from the oven and finish it with the remaining bacon and scallions.
- Serve hot and enjoy every cheesy, bacon-filled bite.
Notes
Chef Jenn’s Tips
- You can prep this dish the day before. Assemble everything, cover with foil, and refrigerate. Bake just before serving but add about 10 minutes to the cooking time if the dish is fridge cold.
- Want it spicier? Add a pinch of cayenne or some chopped jalapeños to the filling.
- No heavy cream? Whole milk or half-and-half will still give you a creamy texture.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.