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Twice Baked Potato Casserole Recipe
Ben Carraoli

Twice Baked Potato Casserole Recipe

I’ve always loved the idea of loaded baked potatoes, 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.
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Total Time 2 hours
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.