With tender potatoes, crispy bacon, and melted cheese, this Easy Twice-Baked Potato Casserole is a guaranteed crowd-pleaser
Some recipes are double the trouble. They look pretty easy until you commit to the bake, and then you’re elbow-deep in some highfalutin prep and you’re muttering a few choice words under your breath. Well today, I have some good news for you: this recipe is twice as nice—and half the trouble.
This Twice-Baked Potato Casserole is a great side dish to offer to bring to a dinner party. Everyone loves it, from kids to grandparents. It’s hearty and delicious, and no one needs to know that you didn’t slave away in the kitchen all day to make it. When I serve this at home, I like to pair it with Chicken or Beef. It’s a nice twist on the meat-and-potatoes menu, and everyone takes seconds!
Serving Suggestions
Easy Twice-Baked Potato Casserole can be a great side for a traditional entrée, or you can pair it with a crisp salad to balance the carbs with some veggies. Just before serving, sprinkle it with a few green onions or chives to add some visual appeal.
Ingredients
- 8 large potatoes
- 2 sticks butter
- 1 cup sour cream
- 1 cup whole milk
- 1 ½ cups cheddar cheese (grated and divided)
- ½ pound bacon
- 1 tsp olive oil
- 3 green onions
- salt and pepper
Instructions
Prep time: 15 minutes
Cooking time: 60 minutes
Yields: 12 servings
- Heat the oven to 350°F.
- Arrange the potatoes in their skin on a baking sheet with space around them and place the tray in the oven. Let the potatoes bake for 30-40 minutes (depending on the size of your potatoes.)
- While the potatoes are baking, fry the bacon until crispy, then chop up and set aside.
- Take the potatoes out of the oven when they’re golden brown and completely soft inside. Allow them to cool just enough to handle them, and then peel the potato skins off of 6 potatoes. Leave the skin on the last two for some variety and texture.
- Cut the potatoes into chunks, place them into a bowl, and use a spoon or potato masher to mash into a chunky mix.
- Add in the butter, sour cream, milk, half the bacon, half the green onions, and 1 cup of the cheddar. Mix together.
- Brush a casserole dish with the olive oil then add in the potato mix and smooth out.
- Sprinkle the rest of the bacon, green onions, and cheddar on the top of the casserole.
- Place into the heated oven and bake for 20 minutes until bubbling and golden brown on top.
Tips & Tricks for the Easy Twice-Baked Casserole
- Choose starchy potatoes like Russets or Yukon Golds.
- While it might be tempting to boil the potatoes, baking them will keep the texture dry and fluffy.
- Make sure to cook the bacon until it’s really crispy.
- For a chunkier texture, don’t overmix the potatoes.
FAQs
Make sure to poke holes in the potatoes with a fork so they don’t explode in the oven. You’ll know they’re ready when you slice a knife through one and it’s completely soft and easy to cut.
Feel free to add or subtract potato peels, depending on your preference. You can also save them to create potato skins, if you’re feeling ambitious.
It’s ready when you see a golden-brown, bubbly top. You can also poke it with a fork; the potatoes should give easily.
Variations
- Include some diced cooked chicken or ham for some extra protein.
- Add a sprinkling of garlic powder and chopped fresh rosemary along with the green onions.
- Swap the Cheddar cheese with Gruyere or Swiss cheese.
- Stir some roasted bell peppers or jalapenos into the mixture for more veggies and heat.
- Sprinkle feta and chopped fresh dill on top before baking.
Make Ahead and How to Store
You can prepare this potato casserole up to two days before you need it. Store in the fridge until you’re ready to serve, and leftovers will last in the refrigerator for 3-5 days. You can reheat individual portions in the microwave or larger portions in the oven at 350°F oven for 15-20 minutes.
Twice-Baked Potato Casserole
Ingredients
- 8 large potatoes
- 2 sticks butter
- 1 cup sour cream
- 1 cup whole milk
- 1 ½ cups cheddar cheese grated and divided
- ½ pound bacon
- 1 tsp olive oil
- 3 green onions
- salt and pepper
Instructions
- Heat the oven to 350f.
- Arrange the potatoes in their skin on a baking sheet with space around them and place the tray in the oven to let the potatoes bake for 30-40 minutes (depending on the size of the potatoes).
- While the potatoes are baking, fry the bacon until it is crispy, then chop up and set aside.
- Take the potatoes out of the oven when they are golden brown and completely soft on the inside. Allow them to cool just enough to be able to handle them and then peel the skins off 6 of them; leave the skins on 2 of them.
- Cut the potatoes into chunks and then place them into a bowl and use a spoon to mash a bit.
- Use a spoon or a potato masher to mash the potatoes into a chunky mix. Add in the butter, sour cream, whole milk, half the bacon, half the green onions, and 1 cup of the cheddar, and mix it all together.
- Brush a casserole dish with the olive oil then add in the potato mix and smooth out.
- Sprinkle over the rest of the bacon, green onions, and cheddar.
- Place into the heated oven and bake for 20 minutes until bubbling and golden brown on top.
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