Flavorful, fluffy, cheesy potatoes are what you are going to get with downright delightful twice baked potato casserole recipe! Twice baked potatoes give all of the flavors that much more time to marry the flavors together.
Give me all the potatoes and cheese with this amazing potato casserole! I have made this recipe so many times to count, but I have never had anyone not like this casserole. It’s truly the best baked potatoes recipe I’ve made.
These potatoes are super creamy and buttery, everything you would want from your potatoes and more. The sour cream adds the right texture and a little added flavor to these potatoes.
This casserole would go fabulously with our Instant Pot honey glazed ham recipe, cheddar baked chicken recipe, or the delicious sheet pan meatloaf and green beans recipe.
What you need for our twice baked potato casserole:
Ingredients for this twice baked potato casserole:
- Russet potatoes
- Bacon
- Cream cheese
- Butter
- Sour cream
- Onions
- Shredded cheddar cheese
- Salt
- Pepper
If you don’t have sour cream on hand, you can still make this recipe using a substitution. Check out THIS article from Tasteessence.com to find a substitute you could make from home!
These are all necessities for this twice baked potato casserole:
- Vegetable peeler (THIS one works great)
- Large pot & lid
- Pairing knife
- Colander (I like THIS one)
- Large skillet
- Hand mixer
- Nonstick cooking spray
- 9×13 inch baking pan
Looking for more side dishes? Here are 60 of our favorite Christmas Dinner Sides to eat with Beef Tenderloin!
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This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks to dessert and everything in-between.
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Time to make these cheesy bacon potatoes in the oven:
First, start by preheating your oven to 350 degrees.
Second, wash and peel all of the russet potatoes. After that is done, cut all of them into small 1 inch sized pieces.
Then, place the cut-up potatoes into a large pot and add in enough cold water to cover the potatoes by about 2 inches. Turn the burner on to medium-high heat and bring the water to a boil.
When the water reaches a boil, reduce the heat and let the potatoes simmer. You will cook the potatoes until they are tender and can be easily pierced with a pairing knife. This should take about 20 minutes.
After your potatoes are done cooking, pour the potatoes into a colander to drain the water and return the potatoes to the large pan and cover them with a lid.
Meanwhile, heat a large skillet over medium heat and add in the bacon strips and cook them until they are crisp and brown. Try and turn them only once in the process.
Once the bacon is done, remove them from the pan and place the bacon on paper towels to let them drain and cool down.
After the bacon has cooled down crumble it into small pieces.
Now, with the drained potatoes in the large pan, add in the cream cheese, butter, and sour cream and beat everything together with a hand mixer until they are well combined and smooth.
After that, add in the green onions, 2 cups of cheddar cheese, half of the crumbled bacon, salt, and pepper. Finally, use a large spoon or spatula, stir everything together until they are completely combined.
Next, transfer the mashed potatoes to the greased 9×13 inch baking pan and top it with the remaining ½ cup of cheddar cheese.
Next, place the paned mashed potatoes into the oven and bake it until the top is slightly golden brown and the potatoes have been heated all the way through. This should take about 30 minutes.
After it’s done cooking, remove it from the oven and garnish it with the leftover bacon crumbles and serve it!
If you like this recipe you definitely want to try our Twice Baked Sweet Potatoes!
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Want more easy potato casserole recipes?
Our YouTube channel has it all!
All of the health and comfort food you can handle. Of one my favorite easy potato casserole recipe is our Instant Pot sweet potato casserole. It is super creamy, flavorful, colorful and buttery.
More Delicious Casserole Recipes
- MILLION DOLLAR CASSEROLE
- CHICKEN ZUCCHINI CASSEROLE
- EASY CHICKEN AND NOODLE CASSEROLE
- COWBOY CASSEROLE (TATER TOT CASSEROLE)
- SAUSAGE BREAKFAST CASSEROLE RECIPE
- CHEESY POTATO CASSEROLE (FUNERAL POTATOES)
- LEFTOVER THANKSGIVING CASSEROLE
Serves: 10
Twice Baked Potato Casserole Recipe
Flavorful, fluffy, cheesy potatoes, baked to absolute casserole perfection.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
PrintPin
Ingredients
- 5 pounds russet potatoes
- 10 strips bacon
- 1 8 ounce package cream cheese
- ½ cup butter (melted)
- 1 cup sour cream
- 6 green onions (diced)
- 2 ½ cups cheddar cheese (shredded)
- 2 teaspoons salt
- ½ teaspoon pepper
Instructions
Preheat oven to 350 degrees F.
Wash and peel potatoes, and cut into 1-inch pieces.
Place in a large pot, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer.
Cook until tender and easily pierced with a paring knife, about 20 minutes.
Transfer to a colander to drain; return to pan, cover, and set aside.
Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
Using a hand mixer, mash the potatoes in pan until light and fluffy.
Add the cream cheese, butter, and sour cream, and beat until combined and smooth. Add the green onions, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
Transfer to a 9 x 13 inch baking pan sprayed with nonstick cooking spray.
Top with remaining 1/2 cup cheddar cheese.
Bake until top is slightly golden and potatoes are heated through, about 30 minutes.
Remove from oven; garnish with remaining bacon.
Notes
- If you make this ahead of time be sure to refrigerate until baking.
Nutrition
Calories: 431 kcal · Carbohydrates: 43 g · Protein: 13 g · Fat: 24 g · Saturated Fat: 15 g · Cholesterol: 67 mg · Sodium: 754 mg · Potassium: 1026 mg · Fiber: 3 g · Sugar: 2 g · Vitamin A: 782 IU · Vitamin C: 14 mg · Calcium: 266 mg · Iron: 2 mg
Equipment
large pot
colander
Large Skillet
potato masher
9×13-inch Baking Pan
Recipe Details
Course: Side Dish
Cuisine: American
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This recipe was included in our $5 Casseroles Video! For more easy and inexpensive recipes like this one, check it out here!
In the realm of comforting casseroles, our twice-baked potato casserole stands as a true champion among potato recipes. This loaded potato casserole is not only a family favorite but also one of those side dish recipes that become a staple on every holiday meal and dinner table. It’s the ultimate comfort food that brings the best parts of loaded baked potatoes into a hearty casserole form, making it the perfect dish for any potato lover.
the beauty of this casserole version is that it can be adapted to your preferences. You can make smaller portions for intimate dinners or prepare larger portions when you have guests. The loaded baked potato casserole is versatile and can be served as a side dish or even as a main dish for those who can’t get enough.
Be sure to store any remaining casserole in an airtight container in your fridge. The loaded potatoes maintain their much-loved flavor and texture, ready to be reheated for another delicious meal.
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.
Join The Discussion
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Brooke says:
Oh my goodness! That looks delish! Talk about cool weather comfort food! Thanks for sharing!
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Christina says:
Yum!! This looks delicious!
xo -
Lindsay says:
This looks amazing! I bet it is super tasty. I've got to save this one for sure. Thanks!
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Rhondi says:
Yummy! This sure is a great side dish. I like how you don't have to stuff it back into potatoes so it's much easier and faster to get dinner on the table.
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Inside a British Mum's Kitchen says:
These look SO good - I just made twice baked pots last night - wish I'd had your recipe !
Mary x -
Phil and Darby Hawley says:
oh wow this looks delicious! I'm pinning this!
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Shiloh says:
Twice baked potatoes are one of my favorites! This looks SOOO good!
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Kelley @ TheGrantLife.com says:
(found ya on a link party)
This looks divine! I love all things potato. thanks for the recipe! -
Megan Camilla says:
Oh My Goodness!!!!! i LOVE LOVE LOVE Twice Baked Potatoes. I would love it if you would come link this up to the Holiday Sweet Swap that I'm co-hosting. Just jump over to thestokerkitchen.blogspot.com and you'll see the button on the left sidebar.
Thanks -
Moore or Less Cooking says:
OMG- yummy comfort food! Love it and as always love your blog. You six sisters are ao talented!
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Mindie Hilton says:
yummy!
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Sippity Sup says:
I am so honored you made and posted this. Thank you! GREG
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Anonymous says:
To make them creamier, try adding a cup of Miracle Whip or mayo. Yummy!!
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Aimee says:
Just saw this on pinterest! This is what my mother in law makes every year for Thanksgiving. I love that it's named twice baked potato casserole...I call it Jill's Cheating Potatoes (after my MIL Jill)!! LOVE IT.
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Kitchen Angel says:
MUST make this! Thank you!
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Sippity Sup says:
I magine my surprise to come across this! Thanks for making it! GREG
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Tiffany says:
this is absolutely amazing!!! We made it tonight and it is just awesome! Saw it on pinterest and I just had to make it! Thanks for another awesome recipe!
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Anonymous says:
I was thinking of making this for Xmas dinner along with my tenderloin and thought I could make it ahead of time and then just bake it with the cheese on top on Christmas Day! Hopefully it will still taste as good!
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joanna says:
This was delicious! Thanks so much
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Mighty Men says:
I made this and it was a big hit with the husband! Thanks!
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Audra @ Once a Mom Always a Cook says:
I make this dish from time to time and it is always a big hit!
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vickie says:
tried this tonight and it was absolutely delicious!!!! it is a must try recipe and definately one to be reused!!!
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alix says:
See Also6 Homemade Dog Food RecipesMade it tonight and absolutely loved it! I am an amateur for sure (only 18) and it was totally doable! Could is freeze this and still have it be good or will It go bad?
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Six Sisters says:
I am so glad you liked it! I have never tried freezing it so I am not sure. I am so sorry I am not more help! If you did try to freeze it, I would just put it in an airtight freezer safe container and warm it up using the microwave.
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alix says:
Okay well I did a bit of research and it seems okay to do so I put it in! I'll see how it turns out!
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Sarah Bozzuto says:
I was about to ask the same question! DO let use know if freezing works out. I will add it to my OAMC day!
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nancy says:
tried this tonight and it was awesome!!!! thanks for the great recipes
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NiJeatte & James says:
Just made these tonight and they were delicious......thanks for sharing
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NiJeatte & James says:
Just made these tonight and they were delicious......thanks for sharing
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Koreen says:
DO you think I could make this the day before and bake it the next day??
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SarahB says:
If the oven is already going to be on, cook the bacon in it. Line your cookie sheet with foil (with edges of foil up to contain the grease) and then no muss, no fuss.
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Six Sisters says:
Hi Koreen,
I think that would work just fine!
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Deena Belanger says:
Could u use leftover baked potatoes?
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Six Sisters says:
Hi Deena!
I have never tried it, but I think that would work just fine!
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Jenna Lyons says:
I'm planning to make this tonight and then place into the fridge overnight then reheat tomorrow in my crock pot for an hour or so at work so I can take it directly to a potluck. Do think that would work? Also, I'm definately using bacon but thought maybe I could put some diced ham in as well? thought?
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Idona says:
This is a great recipe, the only change I would make is that you don't need to have oven preheating all the while you doing the potatoes, and cooking bacon. maybe preheat while you mash the potatoes and add the other ingredients? At least for me as my oven heats pretty quickly.
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Idona says:
This is a great recipe, the only change I would make is that you don't need to have oven preheating all the while you doing the potatoes, and cooking bacon. maybe preheat while you mash the potatoes and add the other ingredients? At least for me as my oven heats pretty quickly.
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Six Sisters says:
Hi Jenna!
I am so sorry it took so long to get back to you. I hope it turned out okay! I am sure that it would be fine to put in a crock pot. Let us know how it turned out!
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DeLever says:
made this for Christmas was very very good everyone loved it
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a899419e-5851-11e2-b0db-000bcdca4d7a says:
made this for christmas and my husband, who is very picky, loved it. trying tonight at home for a family of only 3 with bob evans premade mashed potatoes, no butter,1 scoop of sour cream and 1/4 cream cheese, cheddar and bacon. quick and easy..let you know the results.
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jannett reiner says:
I love your recipes! I'm thinking of making this for my sons rehearsal dinner. Do you think I could make 2 days in advance them have to travel 3 hr & then place on the Buffett type water steamers? I Appreciate any feedback or recommendations!
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Six Sisters says:
It would be fine making it in advance. I assume it would work okay in water steamers. I have seen other types of potatoes in those before and they worked great! Hope this helps! Best of luck on the upcoming wedding! -The Six Sisters
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Lissa says:
I made this the other night and it was SO GOOD!! My bf scarfed it down and had seconds! He is usually not big on leftovers but this was gone in just a couple days! The only thing is I only had about 2.5 lb of potatoes so I halved the recipe - but "forgot" to half the bacon. :) I have this on the menu again tomorrow night (we literally finished the leftovers from last time like 2 days ago) - that is how much we love it! Definitely being added to the "rotation."
As a note - we both agree that, like most other mashed potato and soup recipes, the flavors really came out in the leftovers. :)
Another note - I made your chicken cordon bleu casserole the day before this and it was also amazing!! Thanks for your awesome recipes!! -M. -
Lissa says:
I am not sure about all the travel and the steamers but --- I thought the potatoes tasted MUCH better after being in the fridge a couple days. :)
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girlofgrace says:
We had these last night with Mini meatloaf muffins and broccoli, my oh my they were delicious! My hubby says this a keeper, cannot wait to eat leftovers today! Thank you!
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Geneva says:
I wish reviews could be found from people who actually made it! We all know it looks good but where are the people who made it? How was it?
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Sharon says:
Totally love this recipe but would like to know if you could freeze it before you bake it.
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Charity says:
How many servings does this make?Thank you,
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Cyd says:
Makes about 10 servings.
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Michelle says:
Made this last night for a New Years party and it was a huge hit!
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Jason says:
Unless I am missing something, how is this 'twice baked'? Should be 'boiled, then baked'.
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Becky says:
How many does this feed?
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Cyd says:
Hi Becky, this recipe feeds about 10 people. If some are kids you could feed 12.
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Jerre says:
I am traveling during Thanksgiving and want to make something I can freeze for travel. Will this freeze and reheat ok?
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Cyd says:
This should freeze and reheat well. Happy Thanksgiving!
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Ann says:
I have been making something similar for many years. The difference is that I add chopped onions (because they make me happy) and switch out the cream cheese and use Ranch dressing (the fresh kind in the veggie section made with yogurt). I seldom make it anymore, because I am getting fatter just thinking about it. But I bet yours are delicious.
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Gayle says:
ould you use the frozen hashbrown potatoes instead of boiling the IIdaho potatoes?
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Sara says:
I have been making this for years since I found it on this website. People rave about it and ask for it again. It's on our menu for Thanksgiving again this year.
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Sara says:
it's twice cooked. don't overthink it. just make it and enjoy it.
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Sara says:
it was great- everyone will want the recipe.
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Katrina says:
Hi! Wonderful recipe! I made last Thanksgiving and it was a huge hit. I want to make again, but the day before. Can you make the mashed potatoes and then bake the next day? Or should you do the whole recipe and just reheat the following day?Thanks!
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Cyd says:
You could totally make this dish one day ahead of time, and then cook the day of your dinner.
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Katrina says:
So do the first half of the recipe and then twice bake the day of?
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Cyd says:
Make the recipe and stop at the part when you stick it in the oven. Place in the fridge covered well. Then on the day you are going to serve it is the day you will bake it for the first time. (I hope this makes sense) :)
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Shea says:
I made this for Thanksgiving it was a huge hit
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Barbara Haedel says:
Could I use the already prepared potatoes and go from there?
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Cyd says:
Sure, that should work.
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Karen Van Meer says:
This was delicious. My seventeen year old had seconds.
About The Author:
Momma Cyd
Cyd is the mom of the six sisters and joined the team early on to help out. She shares the best of the best recipes from her kitchen.
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