Creamy Twice-Baked Potato Casserole loaded with sharp cheddar, crisp bacon, garlic, and green onions. It’s comfort food taken to the next level!
author’s note
The Side That Steals the Show!
I grew up loving a classic baked potato with all the fixings. But once I had a big crowd to feed and a small window to get dinner on the table, scooping hot potato skins for twenty people was not going to happen.
So I took the parts It is satisfying to most from twice-baked potatoes and turned them into one big, bubbly pan. It was a hit.
After that dinner was such a success, I got to work testing so I could nail down a solid recipe to share with you. The edges get a little crisp, the middle stays silky, and every scoop has cheese, bacon, and green onion. If you have tried the Sam’s Club Twice Baked Potatoes, this has that same vibe, only creamier and built for a crowd.
Twice-Baked Potato Casserole Ingredients
| Ingredient | Swaps or tips |
|---|---|
| Gold potatoes | Russets for a fluffier bite. Red potatoes hold shape more. Peel or leave skins on. |
| Fine sea salt | Kosher salt works. Salt the water well so potatoes are seasoned through. |
| Unsalted butter | Salted butter works. Reduce added salt. |
| Milk or cream + sour cream | Cream is richest. Milk is lighter. Full-fat sour cream tastes best. Half-and-half works. Plain Greek yogurt is a lighter swap. |
| Bacon | Cook until crisp. Turkey bacon works. Omit for vegetarian. |
| Green onions | Chives or parsley also work. |
| Sharp Cheddar | Try Gouda, Monterey Jack, or Pepper Jack for heat. |
How To Make Twice-Baked Potato Casserole
- Bake bacon: Set on a rack over a foil-lined sheet pan and bake until crisp. Fat drips off for extra-crispy slices.
- Potatoes: Cut into even cubes. Start in cold, well-salted water and cook until fork-tender.
- Warm dairy: On a low burner, melt butter with milk or cream and sour cream until smooth.
- Mash: Add potatoes; rice for fluffy or mash for rustic. Do not overwork.
- Fold-ins: Gently fold in most cheese, bacon, and green onions. Save some for the top.
Let Me Convince You to Use a Ricer!
I’ve tested mashed potatoes every which way, and a ricer wins.
It makes the fluffiest, creamiest mash without the gummy texture from blenders or mixers. Since this casserole starts with mashed potatoes, a ricer keeps the base silky. It’s quick, straightforward, and fun to use, and it works for more than potatoes.
Storage
- Make ahead: Assemble, cover, and refrigerate up to 2 days. If baking cold, add 10 to 15 minutes.
- Store: Cover leftovers and refrigerate 3 to 4 days.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw in the fridge overnight. Do not bake from frozen.
- Reheat: Cover with foil and bake at 350°F until hot, then uncover to crisp the top. For single servings, microwave in short bursts.
What To Serve Alongside This:
Salads With Meat
Grilled Steak Salad Recipe
Side Dishes
Roasted Brussel Sprouts
Side Dishes
Baked Beans Recipe
Dinner
slow cooker Turkey BreastChange Things Up In This Twice-Baked Potato Casserole
- Different cheeses: Experiment with other cheeses like Gouda, Monterey Jack, or Pepper Jack.
- Vegetarian twist: Omit the bacon!
- Extra heat: Incorporate diced jalapeños or a dash of hot sauce into the mixture.
- Meaty mix-ins: Try adding different cooked meats like diced ham or crumbled sausage.
- Herb infusion: Mix in other fresh herbs such as rosemary, thyme, or dill.
