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Dorothy Thomas

Twice Baked Potato Casserole Recipe

A creamy, cheesy, and indulgent casserole that combines the best parts of a loaded baked potato into an easy-to-serve dish. Perfect for potlucks, family dinners, or holiday gatherings!
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8
Course: Main Dish, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Russet potatoes (peeled & cubed)
  • 1 cups Sour cream
  • 1.5 cups Shredded cheddar cheese
  • 4 tbsp Unsalted butter
  • ½ cup Milk (or heavy cream for richness)
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • ½ tsp Salt (or to taste)
  • ¼ tsp Black pepper
  • 6 strips Cooked bacon (crumbled)
  • 2 tbsp Chopped fresh chives (for garnish)

Equipment

  • Large pot (for boiling potatoes)
  • Mixing bowls
  • Hand mixer or potato masher
  • 9x13-inch baking dish
  • oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Peel and cube potatoes, then boil in salted water until fork-tender (~15 mins). Drain well.
  3. In a large bowl, mash potatoes with butter, milk, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
  4. Fold in 1 cup of cheddar cheese and half the bacon.
  5. Spread mixture into a greased 9x13-inch baking dish.
  6. Top with remaining ½ cup cheese and bacon.
  7. Bake uncovered for 25–30 mins until bubbly and golden.
  8. Broil for 2–3 mins (optional for extra crispiness).
  9. Garnish with chives and extra toppings if desired.

Notes

  • Make Ahead: Assemble up to 1 day ahead; refrigerate and bake before serving.
  • Variations: Swap bacon for ham, or add roasted garlic for depth.
  • Vegetarian Option: Omit bacon and add sautéed mushrooms.