Twice baked potato casserole is a rich, creamy mashed potato dish loaded with sharp cheddar, bacon, sour cream, cream cheese, and green onions. It delivers all the familiar flavors of classic twice-baked potatoes but in a simple, single-dish casserole that’s ideal for holidays, potlucks, or family dinners.
Rather than stuffing individual potato skins, the potato flesh is mashed and combined with the add-ins, then baked in one pan. The result is a comforting, crowd-pleasing side that often disappears first from the serving table.
This casserole is a convenient make-ahead recipe for Thanksgiving, Christmas, or any gathering where you want a dependable, satisfying side that can be prepared in advance and baked when needed.
What Is Twice Baked Potato Casserole?
Twice baked potato casserole takes its inspiration from classic twice-baked potatoes but puts everything into a casserole pan. Mashed potatoes are combined with sour cream, cream cheese, shredded cheese, cooked bacon, and green onions, then baked until heated through and lightly browned. It offers the same loaded-baked-potato taste in a format that’s faster and easier to serve to a crowd.
Why you’ll love this recipe
Creamy mashed potatoes are a universal favorite, and this casserole adds extra flavor and texture that make it a standout side. It’s especially handy in cooler months and around the holidays because you can assemble it ahead of time and simply bake when ready.
With oven-baked bacon and plenty of melted cheese folded into Yukon Gold potatoes, the dish balances creamy richness with savory, smoky notes. It’s an easy recipe that impresses without a lot of fuss.
Ingredients
- Yukon Gold potatoes – Naturally creamy and buttery, they mash easily and don’t always need peeling.
- Sour cream – Adds richness and the tang associated with loaded potatoes. Greek yogurt can be used as a lighter substitution.
- Cream cheese – Helps create an extra-smooth, cohesive texture in the casserole.
- Cheddar cheese – Sharp cheddar gives bold flavor; mild cheddar works if preferred. Freshly shredded cheese melts best.
- Bacon – Cooked and crumbled for smoky flavor and a bit of crunch.
- Green onions – Provide brightness and a mild onion note; chives work well as an alternative.
Shortcut Tip
If you have leftover mashed potatoes, use them to speed this recipe up: stir in the cheeses, cream cheese, sour cream, bacon, and green onions, then bake until hot and bubbly.
Best Potatoes for Twice Baked Potato Casserole
Yukon Gold potatoes are preferred for their naturally creamy texture and buttery flavor. If you only have Russets, they will work too, though they tend to produce a lighter, fluffier mash and may need peeling.
How to Make Twice Baked Mashed Potatoes
This casserole is straightforward and forgiving—perfect for cooks of all levels.
Step 1: Cook the potatoes. Cut them into 1–2 inch cubes and steam or boil until fork-tender, then drain. You can also bake whole potatoes in the oven or cook them in an Instant Pot.
Step 2: Mash the potatoes in a large bowl or the same pot to reduce dishes. Use a potato masher for a slightly textured finish—leave a few small lumps if you prefer some bite.
Step 3: Fold in sour cream, cream cheese, onion powder, and salt. Mix gently—overworking can make potatoes gummy. A bit of texture is fine.
Step 4: Fold in shredded cheddar, crumbled bacon, and chopped green onions, reserving some for garnish. Use a spatula to combine evenly without overmixing.
Step 5: Transfer the potato mixture to a 9×13-inch casserole dish and spread it evenly.
Step 6: Bake covered at 375°F until heated through (about 50–55 minutes). Remove the foil for the last 10–15 minutes if you’d like a slightly browned top and edges.
Variations
- Topping: Sprinkle crispy fried onions over the finished casserole for extra crunch.
- Add veggies: Fold in sautéed mushrooms, spinach, or caramelized onions for more depth and a vegetarian-friendly variation.
- Ranch-style: Stir in a packet of dried ranch dressing mix for a tangy, herby twist.
- Garlic boost: Add roasted garlic for a mellow, caramelized garlic flavor.
Pro Tip
Assemble the casserole ahead of time, cover, and refrigerate. Remove it from the fridge about 45–60 minutes before baking to take the chill off, then bake as directed for best results.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole casserole in a 350°F oven until heated through.
Can You Freeze Twice Baked Potato Casserole?
Yes. Assemble the casserole but do not bake, then cover tightly with foil and freeze for up to 2 months. To bake from frozen, bake covered at 375°F for about 60–75 minutes, then uncover for the final 10 minutes to brown the top.
Serving Suggestions
This casserole pairs beautifully with holiday mains like roast turkey, herb-crusted pork loin, or roasted chicken. It’s also a great side for slow-cooked pork or pan-seared chops. Leftovers are delicious alongside sandwiches or reheated as a hearty side with simple salads or roasted vegetables.
Recipe FAQs
Yes. Prepare the casserole up to 24 hours in advance, cover, and refrigerate. Remove it about 45 minutes before baking, then bake as directed.
Mashed potatoes are cooked and mashed with dairy and seasonings into a creamy side dish. Twice-baked potatoes involve baking potatoes, scooping the flesh, mixing it with other ingredients, and baking again—often inside the skins. This casserole captures the twice-baked flavor while serving it in a pan instead of potato shells.
Absolutely. Fold in the cheeses, cream cheese, sour cream, bacon, and green onions into leftover mashed potatoes, then bake until hot and bubbly. It’s a great way to use holiday leftovers.
More side dish recipes
-
Green Bean Potato Salad
-
Creamy Cucumber Salad with Sour Cream and Dill
-
Easy Italian Pasta Salad for a Crowd
-
Classic Twice Baked Potatoes
Serving Suggestions
-
Crock Pot Pork Roast and Sauerkraut
-
Slow Cooker Cube Steak and Gravy
-
Shredded BBQ Chicken in the Instant Pot
-
Instant Pot Green Beans
Recipe
Twice Baked Potato Casserole
Deanne Frieders | This Farm Girl Cooks
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Ingredients
- 5 pounds Yukon Gold Potatoes
- 2 teaspoons onion powder
- 8 ounces sour cream
- 8 ounces cream cheese
- 2 cups shredded cheddar cheese
- ¾ cups bacon cooked and crumbled
- 4 green onions green parts only, snip with scissors
Method
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Cook the potatoes: place an inch of water in a large pot with a steamer basket. Add cubed potatoes, cover, and bring to a boil. Reduce to medium-low and steam 10–15 minutes until fork-tender. Drain.
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Mash potatoes with a potato masher and stir in onion powder, sour cream, and cream cheese. Fold in shredded cheddar, bacon, and green onions, reserving a little for garnish. Avoid overmixing to prevent a gummy texture.
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Preheat oven to 375°F. Spread the potato mixture in a 9×13-inch dish, cover with foil, and bake 50–55 minutes until heated through. Remove foil for the last 10–15 minutes if you want more browning.
Farm Girl Tips
Make ahead: If baking from the refrigerator, allow the casserole to sit at room temperature for 45–60 minutes before increasing the baking time as needed.
Leftovers: Store covered in foil or an airtight container.
Nutrition
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