Twice-Baked Potato Casserole Recipe

I absolutely love sharing this Twice-Baked Potato Casserole Recipe because it’s the ultimate comfort food that feels both indulgent and homey. When I first tried this dish, it blew me away how the creamy, cheesy mashed potato filling mingled with crispy bacon bits and tender potato skins created layers of flavor and texture you’ll want again and again.

This Twice-Baked Potato Casserole Recipe works perfectly for family dinners, holiday gatherings, or whenever you want a crowd-pleasing side that’s easy to put together but looks impressive. You’ll find it’s a wonderful way to elevate humble potatoes into something cozy and elegant without spending hours in the kitchen.

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Ingredients You’ll Need

Each ingredient in this Twice-Baked Potato Casserole Recipe contributes to that creamy, rich, and savory flavor profile we all crave. I always recommend using russet potatoes here—they’re starchy and get super fluffy inside, perfect for mashing and baking.

• Russet potatoes: Starchy potatoes work best for a fluffy, creamy mash; choose evenly sized ones for even baking.
• Olive oil: Helps crisp up the potato skins when you bake them—don’t skip this step!
• Kosher salt: Use it in stages to season the potatoes inside and out perfectly.
• Black pepper: Adds subtle heat; fresh ground if possible for the best flavor.
• Unsalted butter: Offers rich creaminess without adding extra salt; soften before mixing.
• Heavy whipping cream: Provides luxurious texture—adds to that creamy mouthfeel you’ll love.
• Sour cream: Adds tang and moisture; balances richness beautifully.
• Bacon slices: Cooked and crumbled for smoky crunch; I keep some aside for garnishing.
• Scallions: Gives a fresh onion flavor and a pretty green pop on top.
• Cooking spray: Used to lightly grease the baking dish so nothing sticks.
• Sharp Cheddar cheese: Adds a punch of cheesy goodness and melts perfectly over the casserole.

Variations

I always encourage tweaking this Twice-Baked Potato Casserole Recipe to match your family’s tastes or dietary needs. The base is so flexible that you can play around with different mix-ins or toppings to keep things fresh and exciting.

• Vegetarian version: Skip the bacon and maybe add sautéed mushrooms or caramelized onions instead—I’ve tried it, and my family loved it just as much.
• Cheese swaps: Try pepper jack or gouda for a smoky twist. Mixing cheeses adds depth—one of my favorite secrets.
• Extra veggies: Toss in some steamed broccoli or roasted red peppers for a colorful and nutrient boost.
• Spicy kick: Add a pinch of cayenne or chopped jalapeños if you like a little heat; it adds great contrast to the creamy potatoes.

How to Make Twice-Baked Potato Casserole Recipe

Step 1: Bake Your Potatoes to Fluffy Perfection

Start by preheating your oven to 400°F. Rubbing the potatoes with olive oil, a teaspoon of salt, and half a teaspoon of pepper might seem simple, but it’s the key to crispy skins that complement the soft filling. Pierce the potatoes all over with a fork so steam can escape and bake them on a foil-lined baking sheet for about an hour until they’re tender through and through. Don’t rush this step—properly baked potatoes are the foundation of a successful casserole.

Step 2: Scoop and Mash the Potato Filling

Once your potatoes have cooled slightly so you don’t burn your fingers, cut them lengthwise and carefully scoop out the pulp into a large bowl. Leave the skins aside—these add lovely texture later on. Mash the pulp with softened butter, then stir in heavy whipping cream and sour cream. I love this step because you get to adjust the creaminess—so go ahead and taste as you mix, adding a little more cream if needed until it’s just right!

Step 3: Mix in Potatoes Skins, Bacon, and Scallions

Chop the reserved potato skins into bite-size pieces and stir half of them into the mashed potatoes along with half your cooked, crumbled bacon and sliced scallions. Also add the remaining salt and pepper at this stage. This combination gives the dish bursts of savory crunch amid soft bites, and trust me, it makes it feel extra special.

Step 4: Assemble and Bake the Casserole

Spray a 2-quart baking dish with cooking spray and transfer your potato mixture evenly inside. Sprinkle the shredded sharp Cheddar cheese all over the top, followed by the rest of the chopped potato skins for that irresistible crisp topping. Bake at 400°F for about 20 minutes until the cheese is golden and bubbling. This last step always makes me smile because it brings everything together beautifully in the oven.

Step 5: Garnish and Serve Hot

Finish your Twice-Baked Potato Casserole Recipe by sprinkling the remaining bacon and scallions on top for a fresh and crispy finish. Serve it hot while the cheese is melty and those flavors are at their peak—my family always digs in right away to avoid any leftovers!

How to Serve Twice-Baked Potato Casserole Recipe

Garnishes

I’m a fan of finishing this dish with a handful of fresh scallions and crumbled bacon because it adds color, crunch, and sharp bursts of flavor. If I want to get fancy, a dollop of sour cream on each serving really takes it over the top and adds a lovely tang.

Side Dishes

This Twice-Baked Potato Casserole pairs beautifully with roasted or grilled meats like steak, chicken, or pork. I also love serving it alongside a crisp green salad or simple steamed veggies to balance the richness.

Creative Ways to Present

For holiday dinners or special occasions, I like to bake this casserole in a pretty ceramic dish and garnish with fresh herbs like parsley or chives. Sometimes, I even divide the mixture into individual ramekins for personal servings that look so charming on the table.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers covered tightly with plastic wrap or in an airtight container in the fridge for up to 4 days. When I reheat, it’s best to let it come to room temperature first so it warms evenly and doesn’t dry out.

Freezing

This casserole freezes well! I portion it into freezer-safe containers and freeze for up to 3 months. When ready to enjoy again, I thaw it overnight in the fridge before reheating—this keeps the texture and flavor intact.

Reheating

To reheat, I cover the casserole loosely with foil and bake at 350°F for about 20-25 minutes, or until warm throughout. Removing the foil in the last 5 minutes helps refresh the crispy cheese topping, so it doesn’t go limp.

FAQs

Final Thoughts

This Twice-Baked Potato Casserole Recipe holds a special place in my kitchen because it combines the comfort of classic baked potatoes with the ease of a casserole everyone loves. It’s one of those dishes that brings people together, sparks compliments, and makes every meal feel a little more special. I really hope you give it a try—you’ll enjoy the creamy texture, rich flavors, and those crispy, cheesy edges as much as my family does. Happy baking!

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