With tender potatoes, crispy bacon, and melted cheese, this flavor-filled Twice-Baked Potato Casserole is a guaranteed crowd-pleaser.
Whenever I’m hosting any kind of gathering that involves a sit-down dinner, there’s one rule that I cling to steadfastly, and it’s never failed me—always serve a side of potatoes. It’s the one veggie that everyone seems to love, so I can count on there being at least one dish that will please the whole crowd.
Usually, I steer clear of time-intensive dishes like twice-baked potatoes and stick to basics like mashed or roasted potatoes. However, this casserole offers the same elevated flavor of twice-baked potatoes while being much easier to prepare. It has all of the signature ingredients you’d expect—butter, sour cream, cheese, bacon, and green onions—but instead of having to laboriously stuff the filling back into each individual potato skin, all of the ingredients simply get tossed together into a casserole dish.
This recipe saves so much time without sacrificing any of the flavor, and it’s guaranteed to be a huge hit among kids and adults. It’s hearty, comforting, and incredibly delicious. No one would ever know that it didn’t take you hours to make.
What’s the best kind of potato to use?
While russet potatoes are traditionally used for twice-baked potatoes because they have sturdy skins, you can use Yukon Gold potatoes for this recipe as well. Both of these potato varieties have a high starch content, which yields a fluffier texture when mashed. Avoid using waxy varieties like red or new potatoes for this dish, as their high moisture content would likely result in a dense or gluey texture.
How do I store leftovers?
Allow any leftover casserole to cool completely, and then transfer it to an airtight container. It will last in the refrigerator for 3-5 days. For longer storage, you can also freeze the casserole in a freezer-safe container for up to 3 months, but the texture may change slightly. Thaw it overnight in the refrigerator before reheating. When you’re ready to warm it up, you can reheat individual portions in the microwave or transfer a larger portion to a casserole dish, cover it with foil, and bake in a 350°F oven for 15-20 minutes.
Serving suggestions
This casserole is an incredibly versatile side that can be paired with many different entrées, ranging from Hamburger Steaks to Instant Pot Pork Chops. To balance the carbs, you can pair it with a crisp salad like this Peach, Pecan, And Goat Cheese Salad With Citrus Vinaigrette and a veggie like Sautéed Asparagus. Pro tip: Just before serving, sprinkle the casserole with a few more green onions to add some visual appeal.
Twice-Baked Potato Casserole
Ingredients
- 8 large potatoes
- 1/2 pound bacon
- 2 sticks butter
- 1 cup sour cream
- 1 cup whole milk
- 3 green onions chopped
- 1 1/2 cups cheddar cheese grated and divided
- 1 teaspoon olive oil
- Salt and pepper
Instructions
- Preheat the oven to 350°F. Prick each potato a few times with a fork, and then place the whole potatoes on a baking sheet. Bake for 30-40 minutes.
- While the potatoes are baking, fry the bacon until it is crispy. Then, chop it up and set aside.
- Once the potatoes are golden brown, remove them from the oven (keep the oven on) and let cool.
- Peel the potatoes and then cut them into chunks.
- Place the potatoes into a bowl and use a spoon to mash them a bit. Add in the butter, sour cream, milk, half the bacon, half the green onions, and 1 cup of the cheddar. Mix it all together.
- Brush a casserole dish with the olive oil.
- Add the potato mix to the casserole dish, and smooth it out evenly. Sprinkle over the rest of the bacon, green onions, and cheddar.
- Place into the 350°F oven and bake for 20 minutes until bubbling and golden brown on top.
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