If you’re a fan of loaded baked potatoes with all the fixings like cheese, bacon, and sour cream, this casserole puts it all in one dish. It’s creamy, cheesy, and brings all the flavors of a twice-baked potato with less fuss, making it an absolute showstopper for any meal. You’ll get tender mashed potatoes, crispy bits of skin, and gooey cheddar in every forkful, delivering an irresistible comfort food experience that will have everyone asking for more.
Whether you’re hosting a grand gathering, planning a cozy family dinner, or preparing for a bustling holiday potluck, this Twice-Baked Potato Casserole is an impeccable choice. Its exceptional versatility allows it to be prepared in advance, significantly reducing stress on the day of your event. Just imagine the aroma filling your home as this golden, bubbly masterpiece emerges from the oven, ready to be adorned with extra crispy bacon and vibrant green onions. It’s a guaranteed crowd-pleaser, consistently earning rave reviews and empty serving dishes whenever it makes an appearance.
This recipe transforms the beloved classic loaded baked potato into an effortless casserole format, capturing all the rich, savory flavors you adore without the individual effort of scooping and stuffing each potato. It’s the ultimate comfort food, blending fluffy mashed potatoes with sharp cheddar cheese, tangy sour cream, and savory bacon, all baked to a golden perfection. The result is a truly hearty and satisfying dish that feels both gourmet and homey, perfect for warming up any meal.
Ingredients for the Ultimate Twice-Baked Potato Casserole
Crafting this incredible casserole begins with selecting the right ingredients. Each component plays a crucial role in achieving that perfect balance of creamy texture, savory depth, and cheesy goodness. Here’s a detailed look at what you’ll need and why each choice matters:
- Russet potatoes – For the best results, opt for large russet potatoes. Their high starch content makes them exceptionally fluffy when mashed, which is exactly what you want for a creamy casserole. Remember to scrub them thoroughly and remove any blemishes or sprouting eyes before baking.
- Olive oil – A light coating of olive oil on the potatoes before baking helps their skins crisp up beautifully, adding a delightful textural contrast to the creamy interior of the casserole.
- Kosher salt and black pepper – These fundamental seasonings are vital for enhancing the natural flavors of the potatoes and the other ingredients. Using kosher salt provides a cleaner, more balanced salty flavor compared to table salt.
- Unsalted butter – Softened unsalted butter will incorporate seamlessly into the warm mashed potatoes, contributing to their rich, velvety texture. Using unsalted butter gives you full control over the dish’s overall saltiness.
- Heavy whipping cream – This is key for achieving the luxurious creaminess that defines this casserole. While half-and-half can be used as a lighter alternative, heavy cream truly elevates the richness and mouthfeel without curdling.
- Sour cream – Full-fat sour cream is essential here. Its tangy flavor brightens the dish, and its fat content prevents it from curdling when mixed with the warm potatoes, ensuring a smooth and cohesive mixture.
- Bacon – Regular sliced bacon, cooked until perfectly crispy and then crumbled, adds a smoky, salty crunch that is quintessential to loaded baked potatoes. Divide it as instructed to incorporate some into the mash and save some for a glorious topping.
- Green onions – Both the white and green parts of green onions provide a fresh, mild onion flavor and a pop of color, cutting through the richness of the dairy and cheese. They’re a wonderful aromatic addition.
- Cooking spray – A quick spray ensures that your delicious casserole doesn’t stick to the baking dish, making serving and cleanup much easier.
- Sharp cheddar cheese – For the ultimate melt and flavor, shred your own sharp cheddar cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can hinder smooth melting. A handy rotary cheese grater makes this task quick and simple, guaranteeing that gooey, stretchy cheese pull we all crave.
How to Make a Decadent Twice-Baked Potato Casserole: Step-by-Step Guide
Creating this irresistible Twice-Baked Potato Casserole is simpler than you might think, despite its impressive appearance and rich flavor. Follow these detailed steps to bring this comforting dish to life in your kitchen. (For precise measurements and printable instructions, refer to the full recipe card below.)
Step 1: Prepare Your Oven and Potatoes for Baking
Begin by preheating your oven to 400°F (200°C). This ensures the oven is at the optimal temperature for thorough potato cooking from the start. Line a sturdy baking sheet with aluminum foil. This simple step will save you considerable time during cleanup, as it catches any drips from the olive oil and makes handling the potatoes easier.
Next, prepare your russet potatoes. After scrubbing them clean, lightly coat each potato with about 1 tablespoon of olive oil. This helps the skin crisp up beautifully during baking. Season them generously with 1 teaspoon of kosher salt and ½ teaspoon of black pepper, ensuring an even distribution over the surface of each potato. Using a fork, poke holes all over each potato. These perforations allow steam to escape during baking, preventing the potatoes from bursting and ensuring they cook evenly to a tender perfection. Arrange the seasoned potatoes on your foil-lined baking sheet.
Bake the potatoes for approximately 60 minutes, or until their centers are completely soft when pierced with a fork. The cooking time may vary slightly depending on the size of your potatoes. Once baked, carefully remove them from the oven and let them cool on the baking sheet for about 10 minutes. This cooling period makes them much easier and safer to handle without burning your hands, preparing them for the next crucial step.
Step 2: Scoop and Chop the Potatoes
Once the potatoes have cooled slightly, carefully slice each one in half lengthwise. Using a spoon, gently scoop out the tender, cooked insides into a large mixing bowl, being careful not to tear the potato skins too much. You want to leave a thin shell of potato flesh in the skins to maintain their structure, but most of the fluffy interior should be in the bowl. Set the empty potato skins aside for a moment.
Now, take those reserved potato skins and cut them into small, bite-sized pieces. These crispy bits of skin will be folded back into the mashed potato mixture, adding an incredible textural dimension and a boost of savory flavor to the casserole. This step is what truly mimics the “twice-baked” experience, ensuring you get that delightful contrast in every bite.
Step 3: Create the Creamy Potato Base
To the scooped potato flesh in the large mixing bowl, add the softened unsalted butter. Using a sturdy potato masher or a fork, begin mashing the potatoes and butter together until the mixture is mostly smooth. A few small lumps are perfectly fine and add to the homemade charm. Incorporating the butter at this stage ensures it melts thoroughly and coats the potato particles, preparing them for the dairy additions.
Next, pour in the heavy whipping cream and sour cream. Continue to mash and stir until these dairy components are fully blended into the potato mixture, creating a wonderfully creamy and cohesive base. The sour cream not only adds richness but also a subtle tang that balances the flavors beautifully, while the heavy cream ensures an incredibly smooth and luscious texture.
Step 4: Fold in the Flavorful Mix-ins
Now it’s time to add the star mix-ins that elevate this from simple mashed potatoes to a loaded casserole. Gently fold in the chopped potato skins, half of the crumbled bacon, ¼ cup of the thinly sliced green onions, the remaining 1½ teaspoons of kosher salt, and the rest of the black pepper. Stir everything until all ingredients are evenly distributed throughout the creamy potato mixture. Be careful not to overmix, as this can make the potatoes gluey. You want to see those bits of bacon, green onion, and crispy potato skin studded throughout the creamy base, promising flavor and texture in every spoonful.
Step 5: Assemble and Bake the Casserole
Lightly spray a 2-quart baking dish with cooking spray to prevent sticking. Carefully transfer the potato mixture into the prepared dish, using a spatula to spread it evenly across the bottom. You want a consistent layer for even baking and a beautiful presentation.
Generously sprinkle the shredded sharp cheddar cheese over the entire surface of the potato mixture. This layer will melt into a golden, bubbly crust, sealing in the moisture and adding another layer of irresistible flavor. Place the dish back into the preheated oven and bake for about 20 minutes, or until the cheese is beautifully melted, bubbling, and the edges are lightly golden brown. This indicates that the casserole is heated through and the flavors have melded perfectly.
Step 6: Garnish and Serve
Once baked to perfection, carefully remove the casserole from the oven. For that final flourish and an extra burst of flavor and visual appeal, immediately sprinkle the remaining crumbled bacon and sliced green onions over the hot, cheesy top. The residual heat will slightly warm the toppings, enhancing their aromas.
Allow the casserole to rest for a few minutes before serving. This brief resting period helps the casserole set slightly, making it easier to scoop and ensuring that every serving maintains its creamy structure. Serve warm and watch it disappear!
Chef Jenn’s Expert Tips & Delicious Variations
Make this Twice-Baked Potato Casserole truly your own with these helpful tips and creative variations:
- Prep Ahead for Convenience: This casserole is a fantastic make-ahead option, perfect for entertaining or busy weeknights. Assemble the entire casserole up to the point of baking (before adding the final cheddar cheese on top) a day in advance. Cover it tightly with plastic wrap or foil and refrigerate. When ready to bake, preheat your oven and bake as directed, but add an extra 10-15 minutes to the baking time since it will be going into the oven cold. This ensures it heats through completely before the cheese topping browns.
- Spice It Up: If you enjoy a bit of heat, consider mixing in a pinch of cayenne pepper with the seasonings, or fold in a tablespoon or two of finely chopped jalapeños (deseeded for less heat, or with seeds for more kick) into the potato mixture. For a smoky heat, a dash of smoked paprika can also be a delightful addition.
- Dairy Swaps: No heavy cream on hand? Don’t fret! You can easily substitute it with half-and-half or even whole milk. While these alternatives will result in a slightly less rich casserole, it will still be incredibly delicious. Just be mindful that lower-fat dairy products may curdle if added to very hot potatoes, so ensure your mashed potatoes are only slightly warm when mixing.
- Cheesy Choices: While sharp cheddar is a classic choice, feel free to experiment with other cheeses. Monterey Jack for extra meltiness, a smoked gouda for a deeper flavor, or even a blend of cheddar and mozzarella can elevate the casserole. Ensure to shred your cheese from the block for the best melting performance.
- Herbaceous Additions: Fresh herbs can brighten this dish beautifully. Consider folding in a tablespoon of fresh chopped chives or parsley along with the green onions for an extra layer of flavor.
- Add Protein: For a heartier meal, you can easily incorporate other cooked proteins. Diced cooked ham, shredded chicken, or even cooked ground sausage can be mixed into the potato base along with the bacon and green onions. This transforms it into a full one-dish meal.
- Crispy Topping Options: Beyond bacon and green onions, consider a sprinkle of toasted breadcrumbs mixed with a little melted butter for an extra crunchy topping. Crispy fried onions (from a can) also make a quick and tasty garnish.
Recommended Pairings for Your Meal
Make It A Meal: Perfect Companions for Your Casserole
This versatile Twice-Baked Potato Casserole serves as an incredibly satisfying side dish that can elevate virtually any main course. Its rich, creamy, and savory profile makes it a natural complement to a wide array of roasted meats, adding a hearty and comforting element to your meal. Imagine it alongside a beautifully slow-roasted ham, providing a delightful contrast to its sweetness, or as the perfect partner to a succulent beef brisket or juicy prime rib. For a more casual yet equally delicious pairing, grilled pork chops or tender roasted chicken breasts are fantastic options.
Beyond weeknight dinners, this casserole truly shines at special occasions. It’s a cherished addition to holiday tables, fitting seamlessly into Thanksgiving feasts, Christmas dinners, or Easter brunches, where it offers a comforting alternative or complement to traditional potato dishes. It’s also robust enough to hold its own at backyard barbecues, perfectly accompanying smoked ribs or pulled pork, offering a creamy counterpoint to smoky, tangy flavors. No matter the occasion, this casserole is designed to impress and satisfy, making every meal a memorable one.
Storage and Reheating Tips
Leftovers of this delicious Twice-Baked Potato Casserole are a true treat! To store, ensure the casserole has cooled completely to room temperature. Then, transfer any remaining portions into an airtight container and refrigerate for up to 3 days. Properly stored, it maintains its wonderful flavor and texture, ready for another delightful meal.
When you’re ready to enjoy it again, reheating is simple. For best results, especially if you want to retain some of that crispy top, reheat portions in the oven at 300°F (150°C) until thoroughly warmed through, typically 15-20 minutes for individual servings, or longer for a larger dish. Alternatively, for a quicker option, individual servings can be reheated in the microwave. Cover loosely with a microwave-safe lid or damp paper towel and heat in 1-minute intervals, stirring occasionally, until hot throughout. Be careful not to overheat in the microwave, as this can dry out the potatoes. With these tips, you can enjoy the comforting goodness of your casserole for days to come!
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Twice-Baked Potato Casserole
Equipment
- rotary cheese grater
- Baking sheet
- large mixing bowl
Ingredients
- 3 pounds russet potatoes scrubbed
- 1 tablespoon olive oil
- 2 ½ teaspoons kosher salt divided
- ¾ teaspoon black pepper divided
- ¼ cup unsalted butter
- 1 cup heavy whipping cream
- ½ cup sour cream
- 8 slices bacon cooked and crumbled, divided
- ½ cup green onions thinly sliced, divided
- cooking spray
- 1 cup sharp cheddar cheese shredded
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup.
- Rub the scrubbed potatoes with olive oil and sprinkle evenly with 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Using a fork, poke holes all over each potato to allow steam to escape during baking, then place them on the prepared baking sheet.
- Bake for 1 hour, or until the potatoes are completely fork-tender. Remove from the oven and let them cool slightly for about 10 minutes, making them easier to handle.
- Carefully slice each potato in half lengthwise. Scoop out the fluffy insides into a large mixing bowl, leaving a thin layer of flesh in the skins. Chop the potato skins into small, bite-sized pieces and set them aside.
- Add the softened unsalted butter to the bowl with the potato flesh and mash until mostly smooth and creamy. Mix in the heavy cream and full-fat sour cream until the mixture is fully blended and luscious.
- Gently stir in the chopped potato skins, half of the crumbled bacon, ¼ cup of the sliced green onions, the remaining 1½ teaspoons of kosher salt, and ¼ teaspoon of black pepper. Combine everything thoroughly, ensuring all the flavors are well-distributed.
- Lightly spray a 2-quart baking dish with cooking spray. Transfer the potato mixture into the prepared dish and spread it evenly with a spatula to create a consistent layer.
- Generously sprinkle the shredded sharp cheddar cheese over the top of the potato mixture. Bake for 20 minutes, or until the cheese is melted, bubbly, and the edges are beautifully golden brown.
- Remove the casserole from the oven. Immediately top with the remaining crumbled bacon and sliced green onions for a final flourish of flavor and color.
- Let the casserole rest for a few minutes to set before serving warm. Enjoy!
Notes
Chef Jenn’s Tips
- Prep ahead by assembling the casserole a day early. Cover and refrigerate, then bake just before serving. If baking cold, add an extra 10 minutes.
- Want some heat? Mix in a bit of cayenne or chopped jalapeños.
- No heavy cream? Half-and-half or whole milk works fine too.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.