Twice-Baked Potato Casserole is perfect for holidays, potlucks, or Sunday dinner. This easy side dish is sure to be a hit with everyone.
Twice-Baked Potato Casserole recipe
Growing up, we had potato dishes fairly often. Probably because they were so affordable. I don’t know about you, but I absolutely loved when we had grilled “baked” potatoes!
Even now, I usually throw in a few extra potatoes in when we bake or grill – so I can have them for lunches or so I can make this yummy and easy casserole dish! Or I use my Slow Cooker Baked Potatoes recipe when I want to make them ahead for dishes like this!
This side dish recipe is perfect for any occasion since you can easily make a lot (this recipe easily doubles or triples this for larger crowds!). And, it’s pretty affordable. Not to mention, who wouldn’t love a big ol’ scoop of this bacon-y, potato-y, cheesiness?! 😍
Recipe for Twice-Baked Potato Casserole
Ingredients
- potatoes – use any kind you like, I prefer Russets
- sour cream
- salt and pepper, to taste
- bacon
- shredded Mozzarella cheese – you can use any combo of cheese you like, I prefer Mozzarella and Cheddar
- shredded Cheddar cheese – you can use any combo of cheese you like, I prefer Mozzarella and Cheddar
- green onions – chives would work well, also
How to make Twice-Baked Potato Casserole
- Preheat oven to 350°F.
- Cut potatoes into 1-inch cubes. Place the potatoes and sour cream in a medium bowl and stir until the potatoes are evenly coated. Place in a greased 13x9x2-in. baking dish. Season with salt and pepper. Top with cheeses. Sprinkle with bacon.
- Bake uncovered for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Sprinkle with green onions.
Twice-Baked Potato Casserole FAQs
Yes! This is a great dish to make a day ahead and then heat it right before eating. Prepare the casserole, but don’t bake it. About 30-35 minutes before you’re ready to eat, preheat your oven and proceed to bake the casserole as instructed in the recipe.
– NOTE: Depending on your baking dish, you may want to allow it to come to room temperature before baking so it doesn’t crack or explode.
Store leftovers in an airtight container or wrap the leftovers in the casserole dish with plastic wrap. Refrigerate and use any leftovers within 3-5 days.
Yes! Personally, I prefer to use disposable aluminum pans when freezing casseroles. Be sure your pan is wrapped airtight with plastic wrap and then a layer of aluminum foil. For best results, be sure to use it within two to three months. Allow the dish to thaw overnight in the fridge before reheating.
– For larger portions, it’s best to reheat them in the oven. Bake leftovers at 350°F in the baking dish with aluminum foil over the top for about 20-25 minutes, or until heated through. Remove the foil and bake an additional 8-12 minutes or until the casserole is bubbly.
– For smaller portions, feel free to use your microwave. Place the desired amount of leftover in a microwave-safe container or plate and loosely cover with a microwave cover or damp paper towels. Microwave on full power for 3-4 minutes or until the leftovers are heated through. Note that microwaves are different, so use your best judgment when reheating.
Recipe Tips
- This recipe easily doubles or triples to feed a crowd.
- I prefer to keep the skins on my potatoes since the skin has more nutrients than the inside of the potato. It also has fiber. However, you can peel your potatoes if you prefer.
- This recipe is a great dish to make a day ahead and then heat it right before eating. Prepare the casserole, but don’t bake it. About 30-35 minutes before you’re ready to eat, preheat your oven and proceed to bake the casserole as instructed in the recipe. **NOTE** Use caution if using a glass baking dish – not all dishes can be taken directly from a cold environment to a hot one without exploding or breaking. If in doubt, allow your casserole dish to sit on the countertop for about 30 minutes (use some of that time your oven is preheating) to allow it to come to room temperature.
Other recipes you may enjoy
Twice-Baked Potato Casserole
Equipment
Ingredients
- 6 medium unpeeled scrubbed potatoes baked
- 3 cups sour cream 24 oz.
- Salt and pepper to taste
- 1 package bacon, cooked and crumbled 12-16 oz.
- 1 cup shredded Mozzarella cheese 4 oz.
- 1 cup shredded Cheddar cheese 4 oz.
- 2 – 3 green onions sliced
Instructions
- Preheat oven to 350°F.
- Cut potatoes into 1-inch cubes. Place the potatoes and sour cream in a medium bowl and stir until the potatoes are evenly coated. Place in a greased 13x9x2-in. baking dish. Season with salt and pepper. Top with cheeses. Sprinkle with bacon.
- Bake uncovered for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Sprinkle with green onions.
Notes
- This recipe easily doubles or triples to feed a crowd.
- I prefer to keep the skins on my potatoes since the skin has more nutrients than the inside of the potato. It also has fiber. However, you can peel your potatoes if you prefer.
- This recipe is a great dish to make a day ahead and then heat it right before eating. Prepare the casserole, but don’t bake it. About 30-35 minutes before you’re ready to eat, preheat your oven and proceed to bake the casserole as instructed in the recipe. **NOTE** Use caution if using a glass baking dish – not all dishes can be taken directly from a cold environment to a hot one without exploding or breaking. If in doubt, allow your casserole dish to sit on the countertop for about 30 minutes (use some of that time your oven is preheating) to allow it to come to room temperature.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on January 4, 2014. Updated on October 13, 2021.
Yummy!!
Oh Yum! This looks delicious. I love all things potato.
That's looks like a perfect comfort food for a cold chilly day! Great job Jamie 🙂
Happy Blogging!
Happy Valley Chow
Oh yeah-love this recipe, it's so much "healthier" than typical Party Potatoes. (It's potatoes, who cares if they're heathy, we just want them to be good)
The sour cream, bacon and cheese just sound heavenly with baked tatoes! Def gonna give this one a try, thanks for posting!
Jamie, this looks FANTASTIC! I found your recipe through the Show Stopper Saturday link party
Wow Jamie…this looks pretty amazing. I eat lots of potatoes…in all forms…but this casserole has to be one of the most comforting! Absolutely going to give this a try! : )
Love recipes like this! Great idea to use ramekins! Thanks,
Jenna
this looks amazing and so much easier than to make the whole group at our house (8) individual dishes
come see what we shared at http://shopannies.blogspot.com
Jamie! This looks so good – perfect recipe for university students tight on budget!
Thanks for sharing!
Susan | Susan Loves…
I love potatoes. I have a Pin Board called that. I'd love it if you linked this to What'd You Do This Weekend. This is awesome.
Wishes for tasty dishes,
Linda
http://www.tumbleweedcontessa.com
Thank you for linking at Show Me Your Plaid Monday's!!! You have been Pinned!
I know my guys will love this one! Pinned to Food and Drink to Make Board.
Jamie, there is no diet in the world that could make me give up potatoes! These look fantasticThanks for linking these up to Marvelous Monday tonight… definitely being pinned and shared 🙂 Have a great week!
Jamie – This looks sooo good!
Looks scrummy, Jamie! Hope you are having a good start to the New Year. CHeers
These potatoes look so ooey gooey delicious! Thanks for sharing at Simple Supper Tuesday.
This looks so good! 🙂 I love EVERYTHING about this casserole. 😉
Thank you so much for sharing at Marvelous Mondays this week- pinned & sharing!
Jamie this looks so good, i pinned it yum!
what a delicious side dish!
I love potatoes, and add cheese and bacon? I'm so there. Looks and sounds delish and I just bought a huge bag of potatoes 🙂 I make something similar but it has chicken and buffalo sauce added to it…it's also delicious. Now I'm craving some carbs!
I can't wait to try this casserole, it looks heavenly! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Miz Helen
Yummy! I am going to make this at our next gathering. Thanks for sharing at The Gathering Spot. Have a wonderful weekend Jamie.
I love twice baked potatoes! I'll definitely be trying this recipe. Thank you for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.
Well there goes my new year's resolution. Just kidding…I didn't make one. I love potatoes. Especially cheesy, bacony ones. I think I could make a meal of just this (and be very happy). Thank you for linking up!
I never thought of doing twice-baked potatoes as a casserole. Gonna have to try it. Thanks for sharing at Inspire Us Thursday at Organized 31.
I need to make soon! Thanks for linking up with What's Cookin' Wednesday!
Thanks so much for sharing them with Wednesday's Adorned From Above Link Party.
Have a great week.
Debi and Charly @ Adorned From Above
I love twice baked potatoes! This looks like a much easier way to make them. Thanks!
Noreen
Crafty Journal