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. You’ll get tender mashed potatoes, crispy bits of skin, and gooey cheddar in every forkful.
Great for gatherings or weeknight dinners, this dish can be made ahead and baked when needed. Just be sure to finish it off with extra bacon on top. It’s always a hit, whether I’m bringing it to a potluck or making it at home for a family meal.
Ingredients
- Russet potatoes – I like to cut off any blemishes or eyes that have started to grow.
- Olive oil
- Kosher salt and black pepper
- Unsalted butter – Letting it soften on the counter first means it’ll melt into the mash more quickly.
- Heavy whipping cream – You can use half and half if you want to trim a few calories.
- Sour cream – Use full-fat sour cream so it doesn’t curdle.
- Bacon – I use regular sliced bacon in this recipe.
- Green onions – I use the white and green parts. Yummy!
- Cooking spray
- Sharp cheddar cheese – For the best melting cheese, shred it yourself with this handy rotary cheese grater.
How to Make Twice-Baked Potato Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
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Buy Now!Preheat your oven to 400°F and line a baking sheet with foil.
Coat each potato with olive oil, then season with 1 teaspoon of salt and ½ teaspoon of black pepper. Use a fork to poke holes all over each potato, then place them on the baking sheet. Bake for about 60 minutes, or until the centers are soft. Let them cool for 10 minutes so they’re easier to handle.
Slice each potato in half lengthwise. Scoop the insides into a large mixing bowl. Set the skins aside, then cut them into small pieces.
Mash the potato flesh with the softened butter until it’s mostly smooth. Mix in the heavy cream and sour cream until fully blended and creamy.
Add the chopped skins, half the crumbled bacon, ¼ cup of the green onions, the remaining 1½ teaspoons of salt, and the rest of the black pepper. Stir until everything is well combined.
Spray a 2-quart baking dish with cooking spray. Transfer the potato mixture into the dish and spread it evenly. Top with shredded cheddar cheese.
Bake for about 20 minutes, or until the cheese is melted and the top is golden and bubbling.
Take it out of the oven and finish with the rest of the bacon and green onions. Serve warm.
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.
Recommended
Make It A Meal
This dish pairs well with roasted meats like ham, beef, or grilled pork chops. It also fits right in at holiday tables or backyard BBQs.
Storage
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat in the oven or microwave until hot throughout.
Twice-Baked Potato Casserole
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. Line a baking sheet with foil.
- Rub the potatoes with olive oil and sprinkle with 1 teaspoon of salt and ½ teaspoon of black pepper. Poke each potato a few times with a fork, then place on the baking sheet.
- Bake for 1 hour or until the potatoes are fork-tender. Let them cool slightly, about 10 minutes.
- Slice each potato in half lengthwise. Scoop out the insides into a large mixing bowl. Chop the skins into bite-sized pieces and set them aside.
- Add the softened butter to the bowl and mash the potato flesh until mostly smooth. Mix in the heavy cream and sour cream until fully blended.
- Stir in the chopped skins, half the crumbled bacon, ¼ cup of the green onions, the remaining 1½ teaspoons of salt, and ¼ teaspoon of pepper. Combine everything thoroughly.
- Lightly spray a 2-quart baking dish with cooking spray. Spread the potato mixture evenly in the dish.
- Sprinkle shredded cheddar over the top and bake for 20 minutes, or until the cheese is melted and bubbly with golden edges.
- Remove from the oven and top with the rest of the bacon and green onions.
- Serve warm.
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.