Twice Baked Potato Casserole
This TWICE BAKED POTATO CASSEROLE starts with baked potatoes that get mixed with sour cream, bacon, and cheddar for a delicious and comforting side dish. We serve this up for holidays and family get-togethers and it’s always one of the first foods to go! Everyone loves a baked potato casserole!
I’m definitely a summer girl when it comes to the sunshine and margaritas by the pool, but I’m all about fall and winter for two reasons…hoodies and casseroles.
I love a cozy hoodie. And if you’ve been around here for any length of time, you know that I LOVE a good casserole.I’m from the Midwest…casseroles are in my blood.
This twice baked potato casserole is a total hit every time I make it. Pure comfort food loaded with tons of flavor. Pretty sure this is impossible to resist and it totally feeds a crowd so it’s perfect for holidays or potluck dinners!
How to make loaded baked potato casserole:
This baked potato casserole starts with…you guessed it…baked potatoes.
Wash your potatoes, rub them with a little oil and salt, pop them on a baking sheet, and bake for around an hour.
Once your potatoes are cooked and cool enough to handle, chop them into bite-sized pieces and add them to a huge mixing bowl.
Top the potatoes with sour cream and softened cream cheese.
Mix together the cheddar and bacon and add half of that mixture to the potatoes along with some green onions, garlic, salt, and pepper.
Give it a good stir to coat the potatoes. The more you stir, the more the potatoes will break down. You can leave these as chunky or as smooth as you like…I usually leave this fairly chunky, but either is totally delicious. Just depends on your preferences.
Spread the mixture into a 9×13 baking dish and sprinkle the rest of the cheese mixture over the top.
Cover and bake.
Sprinkle some more green onion on top before serving, if you like.
This loaded potato casserole is divine, you guys! I know you’re going to love it!
Can baked potato casserole be made ahead?
Yep – you can make as much or as little ahead of time as you like.
Bake the potatoes up to 3 days in advance and store them in the fridge. Chop and continue with the recipe as directed. The potatoes won’t break down the same as they do when warm, but otherwise, this recipe works the same.
Alternately, you can make the recipe all the way up to baking and then pop it in the fridge the day before. Cover and bake as directed.
Can you freeze twice baked potato casserole?
Yes, for sure!
Prepare the recipe up to baking, cover tightly with a double layer of foil, and freeze for up to 2 months.
We like to let this thaw in the fridge overnight before baking and then just bake as directed.
More potato recipes to try:
Cheesy Hashbrown Casserole: If you like the Cracker Barrel version, you should try this!
Ranch Roasted Potatoes: In the midwest, we put ranch on everything. 😉
Crockpot Mashed Potatoes: Loaded with cheese and bacon!
Potato Puffs: The perfect use for leftover mashed potatoes.
Homemade Scalloped Potatoes: Made with white cheddar!
Twice Baked Potato Casserole
This cheesy potato casserole is the perfect holiday side dish. It feeds a crowd and is always the first thing to go!
- 8 medium russet potatoes
- 1 tablespoon olive oil
- 1 1/4 cup sour cream
- 4 ounces cream cheese
- 1 pound bacon fried and chopped
- 2 cups shredded cheddar
- ¼ cup chopped green onions
- 1 teaspoon minced garlic
- 1 teaspoon salt plus more for potatoes
- 1 teaspoon cracked pepper
Preheat oven to 400 degrees.
Rub the oil over the potatoes and sprinkle with salt.
Bake for 45 minutes to an hour, until potatoes are tender.
Reduce oven to 350 degrees.
Let potatoes cool for 15 minutes and then chop into bite-sized pieces.
Add the potatoes to a large mixing bowl with the sour cream.
Microwave the cream cheese until very soft and add to the potatoes.
Mix the bacon and cheddar together in a small bowl. Add half of the mixture to the potatoes.
Add the green onions, garlic, salt, and pepper to the potatoes. Stir well to combine. The potatoes will begin to break down a bit as you stir. For a smoother consistency, keep stirring. For a chunkier consistency, stir gently until just combined.
Scoop potato mixture into a 9x13 baking dish.
Sprinkle the reserved cheese mixture over the top.
Cover with foil and bake for 30 minutes. Remove foil and continue baking for 10 minutes.
Sprinkle with additional green onions before serving, if desired.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.