This easy Twice Baked Potato Casserole has everything you love about loaded baked potatoes in one creamy, cheesy dish filled with bacon, green onions, and melted cheddar. It’s a great make-ahead choice for the holidays or entertaining any time of year.
This post may contain affiliate links. Please read our disclosure policy.
If you’re looking for an impressive and seriously irresistible side dish, you’ve found it.
This loaded Twice Baked Potato Casserole is an easy way to create a dish that has the same flavor profile of classic twice baked potatoes without the fuss. It’s hearty, comforting, and guaranteed to go over in a big way.
This tasty casserole defies the seasons. It works just as well at a Thanksgiving (or Friendsgiving!) gathering as it does at a 4th of July potluck.
Table of contents
Ingredient Notes
- Yukon Gold potatoes: Their naturally buttery flavor and creamy texture make them perfect for this casserole. Unlike russet potatoes, the potato skins are thin and tender once baked so you don’t need to peel them.
- Sour cream: Adds richness and a creamy consistency. I use light sour cream to keep it a little lighter without losing flavor.
- Milk: Start with 1 cup and add a little more if the mixture seems dry. Whole milk gives the best texture, but 2% works well too.
- All-purpose seasoning: Lawry’s Seasoned Salt is my go-to, but any favorite all-purpose seasoning blend will work.
- Sharp cheddar cheese: The bold flavor of sharp cheddar stands out best here. Grate it fresh from the block for the smoothest melt (no pre-shredded stuff).
- Bacon: Cook crisped and crumbled or chopped.
- Green onions: Save some for garnish to add color and a fresh pop of flavor at the end.
How to Make Twice Baked Potato Casserole
- Bake the potatoes: Scrub and pierce the potatoes, then bake until tender. Let them cool slightly, then chop the unpeeled potatoes into bite-size pieces.
- Make the sauce: In a bowl, whisk together the sour cream, milk, garlic, seasoning salt, and pepper.
- Combine: Add the potatoes to a large bowl and pour the sour cream mixture over the top. Add about two-thirds of the bacon, half of the green onions, and half of the cheese.
- Mix gently: Gently stir to coat the potatoes without breaking them up too much.
- Baking dish: Transfer the potato mixture to a greased 9 x 13-inch baking dish.
- Finish and bake: Top with the remaining cheese and bacon. Cover with foil and bake for 30 minutes. Remove the foil and bake another 5 to 10 minutes, until hot and bubbly. Sprinkle with the remaining green onions before serving.
Valerie’s Tips
Don’t peel the potatoes: Yukon Golds have thin, tender skins that add great texture and flavor. Skipping the peeling step saves time too.
Make it ahead: Assemble the casserole up to a day in advance, cover tightly with foil, and refrigerate. Let it sit at room temperature for about 30 minutes before baking as directed.
Adjust the creaminess: If the mixture seems too thick before baking, stir in a little extra milk until you reach your desired consistency.
Use freshly grated cheese: Pre-shredded cheese doesn’t melt as smoothly and can affect the texture of the finished dish.
Storage and Reheating
Allow leftovers to cool, then cover the dish tightly or transfer to an airtight container and refrigerate for up to 4 days.
I haven’t personally tested freezing this casserole, but potato-based dishes can sometimes change texture once thawed. If you’d like to try it, bake the casserole first, let it cool completely, then wrap it well and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
To reheat, cover with foil and warm in a 350°F oven for about 20 minutes, or until heated through. Individual portions reheat nicely in the microwave. Just cover loosely and heat in short intervals, stirring once or twice for even warming. Add a splash of milk before reheating if the casserole seems a little dry.
Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
Twice Baked Potato Casserole
Ingredients
- 3½ to 4 pounds Yukon Gold potatoes, unpeeled
- 1 cup sour cream, light or regular
- 1 cup 2% reduced fat or whole milk, or more, as needed
- 1 teaspoon minced garlic
- 1½ teaspoons all-purpose seasoning, like Lawry's Seasoned Salt
- Freshly ground black pepper, to taste
- 8 slices cooked bacon, crumbled, divided
- 4 green onions, thinly sliced, divided
- 2½ cups shredded sharp cheddar cheese, divided
Instructions
- Preheat oven to 375°F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.
- Scrub the potatoes and pierce each one several times with a sharp knife. Place them on a baking sheet and bake for 45 minutes or until they are soft in the center when pierced. Remove from the oven and allow to cool until they can be easily handled, then chop into bite-size pieces and transfer them to a large mixing bowl.
- In a separate bowl, whisk together the sour cream, milk, garlic, seasoning salt, and black pepper. Pour the mixture over the potatoes and add about ⅔ of the crumbled bacon, ½ of the green onions, and 1¼ cups cheese. Use a large spoon to toss until the potatoes are completely coated with the sour cream mixture. If the mixture seems too dry, you can add additional milk, in small amounts, for a creamier texture.
- Transfer to the prepared baking dish. Top with remaining cheese and crumbled bacon.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and cook for an additional 5 to 10 minutes, until the cheese is melted and bubbly. Garnish with remaining green onions and serve.
Make-Ahead Instructions
- Assemble the casserole up to a day in advance, cover tightly with foil, and refrigerate. Let it sit at room temperature for about 30 minutes before baking as directed. Baking time may need to be longer if the dish is cold when going in the oven.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Oh yum! Love twice baked potatoes but they are time consuming so a casserole sounds so much better!
Looks good, Valerie! My only thought is…..MORE BACON!
We get the anti-biotic free, applewood smoked twin-pack of bacon from Costco, so bacon has assumed new heights around here. I take a pack and make those sandwich-sized lattices of bacon, and that stuff ends up in everything!
Keep on being awesome!
I like the way you think, RoadLord. More bacon! 🙂 I was just at Costco this week. I’ll have to keep my eye out for that bacon next time.
Twice baked potatoes are one of those food combos that just never get old. I love that there is an option to make these ahead for easy entertaining. Or to store them in the fridge when you have to go to Urgent Care, lol! Glad everyone is OK!
Haha…thanks, Meg 🙂