Get twice the flavor without doubling the work with this easy recipe for a rich, cheesy, bacon-laced crowd-pleaser!
A baked potato is my go-to comfort food. Something about that fluffy, starchy center drenched in butter, sour cream, and chives warms my heart while filling my belly. I didn’t think it could get any better until I had a twice-baked potato in a restaurant. The extra attention and oven time made those taters even creamier, richer, and more satisfying.
This recipe transforms all that comforting deliciousness into the best twice-baked potato casserole you’ll ever meet! Each bite delivers the creamy richness of milk and butter, the delightful tang of sour cream and cheddar cheese, the deep umami of bacon, and the savoriness of green onions—all folded into the fluffy, satisfying earthiness of thoroughly baked potatoes.
Don’t be put off by the time commitment of this recipe! Your hands-on work is minimal, with your oven doing the heaviest lift. I love making this dish on a chilly weekend so it warms up my kitchen while filling my home with enticing aromas. It’s an excellent crowd-pleaser for potlucks and family gatherings. But you might want to double the recipe, as leftovers are even more delicious!
Which potatoes work best in this dish?
Russet potatoes are my first choice for this casserole. They are high in starch but low in moisture, so their insides get fluffy and creamy when you bake them. Plus, they blend smoothly with the dairy in this recipe.
Yukon Golds are a solid second choice. They’re a bit moister and less fluffy than russets, but their naturally buttery flavor and soft texture add silkiness to the casserole.
White potatoes take third place. You’ll get a denser mash, but they’ll blend well with the other ingredients. Avoid waxier options, like red or new potatoes, as they can come off as heavy or gluey instead of light and creamy.
How do I store leftovers?
Let the twice-baked potato casserole cool completely before storing, but don’t leave it at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze this casserole for up to 3 months in a freezer-safe container—but the texture may soften, and the dairy may separate from the freeze-thaw process. Thaw overnight in the fridge. Reheat in a 350°F oven for 20-30 minutes or in the microwave in short bursts until piping hot throughout.
Serving suggestions
Serve the best twice-baked potato casserole as a rich and satisfying meal on its own. Or pair it with dinner staples like Baked Pork Chops or a Perfect Stovetop Chicken Breast. Add a Green Salad or this Easy Sautéed Broccoli Recipe for a balanced, crowd-pleasing meal.
The Best Twice-Baked Potato Casserole!
Ingredients
- Olive oil or nonstick cooking spray
- 8 medium potatoes scrubbed and dried
- 1/2 pound bacon
- 1/2 cup butter at room temperature, cut into cubes
- 1 cup sour cream at room temperature
- 1 cup whole milk at room temperature
- 1 1/2 cups cheddar cheese shredded and divided
- 2 green onions sliced and divided
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Prepare a 9×13-inch baking dish with a coating of olive oil or nonstick cooking spray.
- Poke the clean potatoes with a fork about 6-8 times each for even venting. Arrange them in a single layer on a baking tray with a little space between them. Bake for 45-60 minutes, until fork-tender with browned skins.
- Fry the bacon in a nonstick skillet over medium heat until crispy, turning occasionally, about 10 minutes. Drain off excess fat, then set aside to cool. Chop roughly.
- Remove the cooked potatoes from the oven and allow them to cool for 30-45 minutes. Once cool enough to handle, peel the skins (if desired) and cut into chunks.
- In a large mixing bowl, add the potato chunks, half the chopped bacon, the butter, milk, sour cream, 1 cup of the cheddar cheese, the salt and pepper, and about 3/4 of the sliced green onion. Stir until just combined, lightly mashing the potatoes, but avoid overmixing, which can lead to a gummy texture.
- Transfer the mixture to the prepared baking dish, smoothing out the top with a spatula.
- Sprinkle the remaining cheese over the casserole, then top with the bacon and green onions.
- Bake for 20-30 minutes, until the cheese is melted and beginning to brown around the edges.
- Remove from oven and let the casserole rest for 5-10 minutes before slicing. Serve warm.
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