Twice Baked Potato Casserole

If you like Twice baked potatoes with the works, you’ll love Baked Potato Casserole Recipe. This casserole has all the goodies: sour cream, butter, bacon, green onions, and cheddar cheese. And the good thing is, you can eat all you want, not just one potato!

Ingredients for Baked Potato Casserole

• Potatoes (I used Yukon gold)

• Half and half

• Sour cream

• Butter

• Bacon

• Cheddar cheese

• Green onions

• Salt

• Pepper

How to Make Twice Baked Potato Casserole

    1. Peel the potatoes and slice them in half. Place them in a large pot and cover with water. Bring to a boil, and cook until fork tender, about 15-20 minutes.

    2. Preheat the oven to 350 F and spray a 9×13-inch baking dish with cooking spray.

    3. Drain the potatoes and return them to the pot. Add the butter, half and half, sour cream, half of the chopped cooked bacon, 1 cup shredded cheddar, ½ cup sliced green onions, salt, and pepper.

    4. Using a potato masher, mash the potatoes until they reach your desired consistency.

    5. Transfer to the baking dish and sprinkle the remaining cup of shredded cheddar, crumbled bacon, and sliced green onions evenly on top.

    6. Bake for 20 minutes or until hot and bubbly.

Can I Freeze Loaded Baked Potato Casserole?

Yes, you can. Assemble the casserole, cover with two layers of plastic wrap and one of foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight, and bake as directed.

How to Store Loaded Baked Potato Casserole

If you have leftovers, let them cool down, place them in an airtight container, and store in the refrigerator for up to 4 days.

What if I Don’t Have Half and Half?

You can use whole milk or evaporated milk instead. Or, if you want really silky, luxurious mashed potatoes, use heavy cream instead!

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Recipe FAQs

Can I Make Twice Baked Potato Casserole Ahead of Time?

Absolutely! You can prepare everything up to step 9, then cover the dish tightly with plastic wrap and foil, and store it in the fridge. About 30 minutes before baking, take it out and let it sit at room temperature. You might need to adjust the baking time slightly, depending on how cold it is when it goes in the oven.

Can I Use a Different Kind of Potato?

Yes! I used Yukon Gold potatoes because they bake beautifully and have a buttery texture. But Russet potatoes are a great alternative—they’re starchy and creamy when baked, which works really well for this dish too.

What Else Can I Add?

Want to boost the protein? You can mix in some shredded chicken or cooked breakfast sausage. Both options taste great and turn this into a heartier, more filling meal.