Twice Baked Potato Casserole Recipe

Introduction

This Twice Baked Potato Casserole is a comforting dish that combines creamy, cheesy potatoes with crispy bacon and fresh green onions. It’s perfect as a hearty side or a crowd-pleasing main for any occasion.

Ingredients

• 6 medium baked potatoes (or boiled potatoes, see notes)
• ¼ cup salted butter
• 4 ounces cream cheese (softened)
• ⅔ cup sour cream
• ½ cup milk (or cream, warmed)
• ½ teaspoon garlic powder
• 1 tablespoon chopped fresh parsley
• 2 cups shredded cheddar cheese
• 2 green onions (thinly sliced)
• 10 slices bacon (cooked and crumbled)
• Salt and black pepper (to taste)
• 1 green onion (thinly sliced, for topping)
• 2 slices bacon (cooked and crumbled, for topping)
• ½ cup shredded cheddar cheese (for topping)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: If using baked Russet potatoes, cut them in half lengthwise and scoop the potato flesh into a large bowl.
3. Step 3: Mash the warm potato flesh with a potato masher. Add the butter, softened cream cheese, and sour cream, mixing well. Gradually add the warmed milk or cream a little at a time until the potatoes reach a creamy consistency.
4. Step 4: Stir in garlic powder, chopped parsley, shredded cheddar cheese, sliced green onions, crumbled bacon, salt, and black pepper. Mix until combined, then spread the mixture evenly into a 2-quart casserole dish.
5. Step 5: Sprinkle the remaining green onion, bacon, and shredded cheddar cheese evenly over the top. Bake for 25-30 minutes, or until the cheese is melted and the casserole is heated through.

Tips & Variations

• For smoother potatoes, use a hand mixer instead of a masher to whip the filling.
• Swap cheddar for pepper jack or smoked gouda for a different flavor profile.
• Use turkey bacon for a lighter alternative or omit bacon for a vegetarian version.
• If using boiled potatoes, be sure to drain them well before mashing to avoid extra wateriness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, to maintain a crispy top. Avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and refrigerate it. Bake it fresh before serving to ensure the best texture and flavor.

Can I freeze the twice baked potato casserole?

Yes, this dish freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Twice Baked Potato Casserole Recipe

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★★★★★

4.6 from 65 reviews

• Author: Harry
• Total Time: 45 minutes
• Yield: 6–8 servings 1x
• Diet: Kosher

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Description

This Twice Baked Potato Casserole is a comforting and creamy side dish featuring mashed potatoes blended with butter, cream cheese, sour cream, and cheddar cheese, topped with crispy bacon and green onions, then baked to bubbly perfection. It’s perfect for holiday dinners or family gatherings.

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Ingredients

Scale 1x2x3x

Potato Mixture

• 6 medium baked potatoes (or boiled potatoes, see notes)
• ¼ cup salted butter
• 4 ounces cream cheese, softened
• ⅔ cup sour cream
• ½ cup milk or cream, warmed
• ½ teaspoon garlic powder
• 1 tablespoon chopped fresh parsley
• 2 cups shredded cheddar cheese
• 2 green onions, thinly sliced
• 10 slices bacon, cooked and crumbled
• Salt and black pepper, to taste

Toppings

• 1 green onion, thinly sliced
• 2 slices bacon, cooked and crumbled
• ½ cup shredded cheddar cheese

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
2. Prepare Potatoes: If using baked Russet potatoes, cut them in half lengthwise and scoop out the potato flesh into a large bowl. Alternatively, boiled potatoes can be used as noted.
3. Mash Potatoes: Mash the warm potatoes with a potato masher, gradually adding butter, softened cream cheese, and sour cream. Slowly add warmed milk or cream a little at a time, mashing until the mixture reaches a creamy, smooth consistency.
4. Mix Ingredients: Stir in garlic powder, chopped fresh parsley, shredded cheddar cheese, sliced green onions, crumbled bacon, and season with salt and black pepper to taste. Mix thoroughly to combine all flavors evenly.
5. Assemble Casserole: Spread the mashed potato mixture evenly into a 2-quart casserole dish, smoothing the top.
6. Add Toppings: Sprinkle the remaining sliced green onion, crumbled bacon, and shredded cheddar cheese evenly over the top of the casserole.
7. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese on top is melted and bubbly and the potatoes are heated through.

Notes

• If using boiled potatoes instead of baked, boil until tender, drain well, and mash while still warm for best results.
• You can substitute cream for milk to enhance creaminess.
• Feel free to use smoked cheddar or add a pinch of cayenne for a spicy kick.
• This casserole can be prepared a day in advance and baked just before serving.
• Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: twice baked potatoes, potato casserole, comfort food, cheesy potatoes, baked potato side dish, bacon potato casserole