Do Share Recipe

Twice Baked Potato Casserole Recipe | Creamy, Cheesy & Cozy

I’ve always loved the idea of loaded baked potatoes recipe, but when you’re cooking for a group, scooping out individual potatoes feels tedious. So I decided to turn them into a casserole instead. After the first time I made this, everyone asked for seconds—so I knew it was a keeper.

The melty cheese, crispy bacon bits, and creamy mashed potato base come together in a way that’s comforting and satisfying. I tweaked a few things from the original, and this version makes it simple to serve a crowd. You can also enjoy it alongside something quick like this 20 Minute Fried Rice Recipe for a hearty meal combo.

Ingredients

Here’s what you’ll need:

4 lb medium russet potatoes, scrubbed (I prefer russets because their starchy texture gives fluffy mash)
12 oz bacon, divided (crispy bacon adds crunch and salty depth)
½ cup butter, melted (gives richness and helps the mash stay moist)
4 oz cream cheese, at room temperature (adds tang and creaminess)
1 cup warm milk (helps loosen the mashed potatoes for a smooth consistency)
½ cup sour cream (a classic baked potato flavor enhancer)
1½ tsp kosher salt (balances flavor)
1 tsp ground black pepper (a light kick)
8 oz cheddar cheese, divided (freshly grated melts better than pre-shredded)
½ cup grated Parmesan (gives a sharper, nutty edge)
¼ cup chopped chives, divided (fresh and mild onion flavor)

Note: Serves 8–10 people

Variations

Dairy-free / lighter version: Replace butter and cream cheese with vegan butter or cashew cream. Use dairy-free sour cream and plant milk such as oat or almond.
Bacon alternative: If you avoid pork, use cooked turkey bacon, diced ham, or omit meat entirely.
Extra flavor add-ins: Fold in roasted garlic, smoked paprika, or chopped jalapeño for a twist. You can also stir in steamed broccoli or cooked spinach (not frozen) for a veggie boost.
Cheese swaps: Use Monterey Jack, Gruyère, or Pepper Jack instead of cheddar.
Low carb tweak: Use cauliflower mash mixed with some potato for lighter texture.

For an easy side idea that pairs beautifully, try baking Cheesy Garlic Breadsticks with Marinara Recipe — they make a great companion to this creamy casserole.

Cooking Time

Prep Time: 25 minutes
Cooking Time: about 1½ hours total (roasting potatoes + baking the casserole)
Total Time: ~2 hours

Equipment You Need

Large baking sheet (for roasting the potatoes)
Large skillet (for cooking bacon)
Big mixing bowl (to mash potatoes and combine ingredients)
3-quart (or equivalent) casserole dish (to bake the layered casserole)
Potato masher or ricer (for smooth texture)
Aluminum foil (to cover dish while baking if needed)

How to Make Twice Baked Potato Casserole

Step 1: Roast the Potatoes

Preheat the oven to 425°F (about 220°C). Prick each potato a few times with a fork, place them on a sheet pan, and roast for 55–70 minutes until they’re tender throughout. Once done, reduce the oven heat to 375°F (about 190°C) for later baking.

Step 2: Cook the Bacon

While the potatoes roast, cook the bacon in batches over medium heat until crisp (about 6–8 minutes). Drain on paper towels and chop or crumble. Use half in the mash, reserve the rest for topping.

Step 3: Scoop and Mash

After letting potatoes cool just enough to handle, cut each lengthwise and scoop out the insides into your mixing bowl. Tear up about three of the skins and add them too (for textural bits).

Add melted butter, cream cheese, warm milk, sour cream, salt, pepper, half the bacon, half the cheddar, Parmesan, and half the chives. Mash until creamy yet a bit rustic.

Step 4: Bake the Casserole

Butter your casserole dish, then spoon in the potato mixture. Cover and bake for 35 minutes until edges bubble. Remove the foil, sprinkle remaining cheese and bacon, then bake uncovered another 15–20 minutes until golden and fully warmed. Let rest 10 minutes before serving, then sprinkle remaining chives.

Additional Tips for Making This Recipe Better

From my own testing, here are a few tips I swear by:

I always grate cheese fresh — it melts smoother than pre-shredded.
Let butter, cream cheese, and sour cream come to room temperature before mixing so they blend more evenly.
Don’t overmix — I like leaving some texture from the potato skins.
Taste as you go: after mixing, I sample a spoonful and adjust salt or pepper.
If the mash seems too stiff, I gently stir in a little more warm milk.

How to Serve Twice Baked Potato Casserole

This casserole is a showpiece. Serve it directly in the baking dish or scoop into warm plates. Garnish with extra fresh chives, a light dusting of black pepper, or even a drizzle of melted butter. Pair it with roasted meats, grilled chicken, or a simple green salad. For extra flair, I sometimes lay a few crisp bacon strips across the top in a crisscross pattern.

Nutritional Information

Here are rough nutrition facts per serving (based on the original recipe):

Calories: ~317 kcal
Protein: ~10 g
Carbohydrates: ~33 g
Fat: ~17 g

Make Ahead and Storage

Storage in the Refrigerator

You can assemble the casserole through step 3 and refrigerate (covered) for up to 2 days. Before baking, let it rest ~30 minutes at room temperature.

Freezing

Freeze the casserole (before the final bake) wrapped tightly in foil for up to 2 months. Thaw in the refrigerator overnight before baking.

Reheating

Bake (covered) for 45 minutes, then remove foil and bake another 20–25 minutes until bubbling and cheese is melted.

Why You’ll Love This Recipe

Here are a few reasons I fell in love with making this:

It’s easier than individual twice-baked potatoes when cooking for a crowd.
You get all the flavor of loaded baked potatoes in casserole form.
It’s flexible — you can adjust cheese, bacon or make it vegetarian.
You can prep ahead or freeze it for later.
The texture contrast (creamy center, crispy top) always gets compliments.

Ben Carraoli