Okay, picture this: I’m if it’s a chilly evening, you’re craving something unbelievably comforting, but you also want it to be warm. I feel just a little bit fancy. What is the point of this video?Twice-Baked Potato CasseWhat is it like to have your favorite loaded baked potato glow up? What are some crowd- Think of it as shepherd’s pie, but instead of mashed potato topping, you’ve got layers of creamy, crunchy, and tangy. What is bacony goodness? Is it a hug in the dish? My grandma used to make individual twice-baked potatoes for Sunday dinner, but this casserole makes it easy. Is it easy to feed a crowd? The layers of flavor just melt together.
Thank you for reading this post, don't forget to subscribe!What is a twice baked potato casserole?
What exactly is a term?Twice-Baked Potato CasseWhat is essentially deconstructed twice baked potatoes, reimagined as a casserole? I take baked potatoes – the bigger the better, in my opinion – scoop out the fluffy insides, mix and serve. Is it a good idea to top your sandwich with cheese, bacon, sour cream, and chives? What is heaven in a pan? What are the best parts of a twice baked potato? Is amplifying it for sharing? What are some great ways to use up leftover baked potatoes? What are some of the best recipes for potlucks? What is a good weeknight dinner?
Why you’ll love this recipe?
What do you love about this book?Twice-Baked Potato CasseHow adaptable is a human being? Can you substitute cheddar for gruyere? Is it okay to throw in some chopped ham? Is there an infinite potential for the future?
- Flavor explosions:We’re talking creamy potatoes, savory bacon, sharp cheddar, and the tangy zip of sour cream. It’s a symphony of flavors that just works.
- Ridiculously easyDon’t let the “twice-baked” part intimidate you. Most of the work is just mashing and mixing. I’m a beginner cook. I can nail this.
- What areWhy are potatoes cheap? What are some of the best ways to make a casserole that is easy to cook?
- VersatileWhat are some good side dishes to serve with a casserole? Serve it with a simple salad for an easy meal. What are some ways to make individual portions in ramekins?
If you like scalloped potatoes or au gratin potatoes, you’re going to love this recipe. Isn’t it a classic, but with an upgrade in flavor and texture? My family practically inhales this whenever I make it, and I have a feeling yours will too!
How do I make twice baked potato casserole?
Quick Overview
What is the basic idea of a business? Bake your potatoes, scoop out the insides, mix with tasty ingredients, layer in a casserole dish, and serve. And bake again. The beauty of this method is that it allows the flavors to meld together beautifully, creating a complex flavor. What are some truly unforgettable dishes. What is a great way to get ahead – you can bake the potatoes and prepare the filling in advance. If you are ready to serve, just assemble and bake.
Ingredients
For the Potatoes: What are
• 6 large russet potatoes: Look for firm potatoes without sprouts or blemishes. What are some good Yukon golds for baking?
• 2 tablespoons olive oil: For rubbing the potatoes before baking. I like olive oil, but I don’t like it at all. It’s a good base for cooking.
• 1 teaspoon salt: To season the potato skins and enhance the flavor.
For the Filling:
• 1 cup sour cream: Full-fat is best for maximum creaminess, but you can use light sour cream if you prefer. I sometimes swap out Greek yogurt for plain yogurt.
• 1/2 cup milk: What kind of milk would you use to make a delicious smoothie? I’ve used almond milk in a pinch, and it works great!
• 1/2 cup shredded cheddar cheese: What’s your favorite cheddar cheese? What are some good combinations of Monterey Jack, Colby Jack or a combination of both?
• 1/2 cup cooked bacon, crumbled: Cook the bacon until crispy, then crumbling it into small pieces. Can you use bacon bits?
• 1/4 cup chopped chives: For a pop of color and fresh flavor. Can you substitute green onions for chives?
• 2 tablespoons butter: Unsalted, to add richness and flavor to the filling.
• 1 teaspoon garlic powder: For a little extra savory flavor. Is garlic powder better than fresh garlic?
• Salt and pepper to taste: Season the filling to your liking. Don’t be afraid to add a little extra!
What are the steps to
Step 1: Preheat & Prep Potatoes
Preheat your oven to 400°F (200°C). Scrub the potatoes clean and prick them several times with a fork. This allows steam to escape while they bake, preventing them from exploding. Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack (or on a baking sheet if you prefer) and bake for 1-1. 5 hours, or until they are easily pierced with a fork. What is the baking time for potatoes?
Step 2: Cool & Scoop
Let the baked potatoes cool slightly before handling. Once they’re cool enough to touch, cut them in half lengthwise. Carefully scoop out the potato pulp, leaving about 1/4 inch of potato attached to the skin. How do potato skins hold their shape? Place the scooped-out potato pulp in a large bowl.
Step 3: Mash & Mix
Add the sour cream, milk, melted butter, cheddar cheese, bacon, garlic powder, salt, and pepper to taste. Mix well. Add the pepper to the bowl with the potato pulp. Mash everything together until smooth and creamy. Don’t overmix, or the potatoes can become gluey. Taste and adjust the seasonings as needed.
Step 4: Assemble the Casserole
Grease a 9×13 inch baking dish. Place the potato skins in the baking pan, cut-side up. Spoon the potato mixture evenly into the potatoes skins. If you have leftover potato mixture, you can spread it in a thin layer over the bottom of the bowl. If you bake the skins in a baking dish, put them in the oven
Step 5: Bake Again
Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the sides are browned. When cheese melts, it becomes bubbly. If you want the top to be extra golden brown, you can broil it for the last few minutes, but watch carefully. How do I prevent my skin from burning?
Step 6: Garnish & Serve
Remove the casserole from the oven and let it cool before serving. Garnish with extra chives, bacon, or a dollop of sour cream, if desired. Serve warm and enjoy!
What should I serve it with?
What do you serve it with?
This Twice-Baked Potato Casserole is incredibly versatile and pairs well with a variety of dishes. Here are some of my favorite serving suggestions:
- As a Side Dish: This casserole is the perfect accompaniment to grilled steak, roasted chicken, or baked ham. It also goes well with vegetarian dishes like lentil soup or black bean burgers.
- As a Main Course: Serve this casserole as a hearty vegetarian main course with a side salad and some crusty bread. You can also add some protein, like grilled chicken or shrimp, to make it a more complete meal.
- For a Potluck: This casserole is always a hit at potlucks and gatherings. It’s easy to transport and can be served warm or at room temperature. Just make sure to keep it covered to prevent it from drying out.
- For a Holiday Meal: This casserole is a great addition to any holiday feast. It’s a crowd-pleaser and can be made ahead of time, which makes it perfect for busy holidays.
My family loves it alongside a simple green salad. The richness of the casserole is balanced perfectly by the fresh, crisp greens. We also sometimes serve it with grilled asparagus or roasted Brussels sprouts. Honestly, you can’t go wrong!
Top Tips for Perfecting Your Twice-Baked Potato Casserole
Over the years, I’ve learned a few tricks to make this Twice-Baked Potato Casserole even better. Here are some of my top tips:
- Bake your potatoes until they’re *really* soft: The softer the potatoes, the creamier your filling will be. You should be able to easily pierce them with a fork.
- Don’t overmix the filling: Overmixing can make the potatoes gluey. Mix just until everything is combined.
- Use high-quality ingredients: The better the ingredients, the better the casserole will taste. Splurge on good-quality cheese and bacon.
- Don’t be afraid to experiment with flavors: Add your favorite herbs, spices, or cheeses to customize the casserole to your liking.
- Make it ahead of time: You can assemble the casserole ahead of time and bake it just before serving. This is a great way to save time when you’re entertaining.
One mistake I made early on was not using enough salt. Potatoes need a good amount of salt to bring out their flavor. Don’t be shy with the salt shaker! Also, I’ve found that adding a pinch of nutmeg to the filling adds a subtle warmth that really elevates the dish. Trust me on this one!
Storing and Reheating Tips
If you have any leftover Twice-Baked Potato Casserole, you can store it in the refrigerator or freezer. Here are some tips for storing and reheating:
- Refrigerator Storage: Let the casserole cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days.
- Freezer Instructions: Wrap the casserole tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Let it thaw overnight in the refrigerator before reheating.
- Reheating in the Oven: Preheat your oven to 350°F (175°C). Cover the casserole with aluminum foil and bake for 20-25 minutes, or until heated through. Remove the foil for the last few minutes to crisp up the top.
- Reheating in the Microwave: Place a portion of the casserole on a microwave-safe plate and microwave for 1-2 minutes, or until heated through. Be careful not to overheat, or the potatoes can become dry.
I usually prefer to reheat it in the oven because it helps to crisp up the top and prevents the potatoes from becoming mushy. But if you’re in a hurry, the microwave works just fine!
Frequently Asked Questions
Final Thoughts
I truly believe that this Twice-Baked Potato Casserole is a must-try recipe. It’s easy to make, incredibly delicious, and perfect for any occasion. Whether you’re looking for a comforting weeknight dinner or a crowd-pleasing side dish for a holiday feast, this casserole is sure to be a hit. If you enjoyed this recipe, you might also like my scalloped potatoes or my cheesy broccoli casserole. They’re all family favorites! Happy baking, and I can’t wait to hear how yours turns out! Let me know in the comments if you try it and what variations you made!

Twice-Baked Potato Casserole
Ingredients
Main Ingredients
- 4 large potatoes Russet potatoes
- 0.5 cup bacon bits cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 tablespoons sour cream
- 2 tablespoons butter melted
- 1 tablespoon chopped chives
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- Wash and pierce potatoes. Bake for 1 hour, or until tender.
- Cut potatoes in half lengthwise and scoop out the flesh, leaving a thin shell.
- Mix the potato flesh with bacon bits, cheese, sour cream, butter, chives, salt, and pepper.
- Spoon the mixture back into the potato skins.
- Bake for another 20 minutes, or until heated through and bubbly.