Twice Baked Potato CasseroleThis twice-baked potato casserole is loaded with crispy bacon, melted cheddar, and creamy mashed potatoes. It’s everything you love about classic baked potatoes, served casserole-style—perfect for gatherings, potlucks, or as an epic comfort food side.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes to 2 hours
Total Time: 1 hour 45 minutes to 2 hours 15 minutes
Yield: Serves 8
Ingredients
4 large russet potatoes (3½ to 4 pounds total)
Cooking spray
4 tablespoons unsalted butter
4 ounces cream cheese
1 pound sliced bacon
⅔ cup sour cream
½ cup whole milk, plus more as needed
1 large bunch fresh chives (about 6 tablespoons chopped)
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1 teaspoon seasoned salt
Instructions
Preheat oven to 400°F. Arrange a rack in the middle of the oven. Place the whole russet potatoes directly on the oven rack and bake until cooked through and tender, about 1 hour to 1 hour 15 minutes. While they bake, coat an 8×8-inch or other 2-quart baking dish with cooking spray. In a large bowl, place butter and cream cheese and let them soften at room temperature.
Cook the bacon in a large skillet over medium heat until crispy, about 8 minutes per batch. Alternatively, you can bake it in a 400°F oven on a rimmed baking sheet for 12 to 14 minutes. Transfer to a paper towel-lined plate and crumble when cool.
Once potatoes are cool enough to handle, cut in half lengthwise. Scoop the flesh into the bowl with the softened butter and cream cheese. Add sour cream and ½ cup milk. Mash until creamy and smooth. If needed, add more milk to reach desired consistency.
Stir in ¼ cup chopped chives, 1¼ cups cheddar cheese, all but ½ cup of the crumbled bacon, and the seasoned salt. Mix until fully combined. Spread mixture evenly into the prepared baking dish. Sprinkle remaining ¾ cup cheese over the top.
Bake at 400°F for 20 to 25 minutes, or until heated through and cheese is melted. Finish by topping with the reserved bacon and remaining chopped chives.
Notes
Use leftover baked potatoes: This recipe works great with leftover baked potatoes. Just warm them slightly before mashing.
Make ahead: Prepare the casserole a day ahead and refrigerate. Let it come to room temperature before baking, or bake an extra 10–15 minutes if baking from cold.
Swap-ins: Try adding roasted garlic, green onions, or a dash of hot sauce for extra flavor.
Double it: Easily doubled for a crowd—just use a 9×13-inch pan and add a little more cheese on top.
Twice Baked Potato Casserole
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes to 2 hours
- Total Time: 1 hour 45 minutes to 2 hours 15 minutes
- Yield: Serves 8
Description
This twice-baked potato casserole is loaded with crispy bacon, melted cheddar, and creamy mashed potatoes. It’s everything you love about classic baked potatoes, served casserole-style—perfect for gatherings, potlucks, or as an epic comfort food side.
Ingredients
4 large russet potatoes (3½ to 4 pounds total)
Cooking spray
4 tablespoons unsalted butter
4 ounces cream cheese
1 pound sliced bacon
⅔ cup sour cream
½ cup whole milk, plus more as needed
1 large bunch fresh chives (about 6 tablespoons chopped)
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1 teaspoon seasoned salt
Instructions
Preheat oven to 400°F. Arrange a rack in the middle of the oven. Place the whole russet potatoes directly on the oven rack and bake until cooked through and tender, about 1 hour to 1 hour 15 minutes. While they bake, coat an 8×8-inch or other 2-quart baking dish with cooking spray. In a large bowl, place butter and cream cheese and let them soften at room temperature.
Cook the bacon in a large skillet over medium heat until crispy, about 8 minutes per batch. Alternatively, you can bake it in a 400°F oven on a rimmed baking sheet for 12 to 14 minutes. Transfer to a paper towel-lined plate and crumble when cool.
Once potatoes are cool enough to handle, cut in half lengthwise. Scoop the flesh into the bowl with the softened butter and cream cheese. Add sour cream and ½ cup milk. Mash until creamy and smooth. If needed, add more milk to reach desired consistency.
Stir in ¼ cup chopped chives, 1¼ cups cheddar cheese, all but ½ cup of the crumbled bacon, and the seasoned salt. Mix until fully combined. Spread mixture evenly into the prepared baking dish. Sprinkle remaining ¾ cup cheese over the top.
Bake at 400°F for 20 to 25 minutes, or until heated through and cheese is melted. Finish by topping with the reserved bacon and remaining chopped chives.
Notes
Use leftover baked potatoes: This recipe works great with leftover baked potatoes. Just warm them slightly before mashing.
Make ahead: Prepare the casserole a day ahead and refrigerate. Let it come to room temperature before baking, or bake an extra 10–15 minutes if baking from cold.
Swap-ins: Try adding roasted garlic, green onions, or a dash of hot sauce for extra flavor.
Double it: Easily doubled for a crowd—just use a 9×13-inch pan and add a little more cheese on top.