Twice-Baked Potato Casserole

A slice of breakfast casserole topped with bacon and green onions on a white plate with a fork, set on blue and white dishes with a napkin and milk jug in the background.

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This Twice-Baked Potato Casserole combines all the goodness of loaded baked potatoes in a creamy, cheesy casserole. Packed with crispy bacon, sour cream, shredded cheese, and green onions, it’s the perfect comfort food for holidays, potlucks, or weeknight dinners. Easy to prep ahead and sure to be a crowd favorite.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Side Dish

Cuisine: American

Keyword: Baked potato side dish, Cheesy potato bake, Comfort food casserole, Loaded potato casserole, Potato casserole with bacon, Twice-baked potato casserole

Servings: servings

Calories: 482kcal

Author: Chef Jenn

Equipment

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