We’ve done mashed potatoes, we’ve done twice baked potatoes. But now we are doing Twice Baked Potato Casserole. It’s absolutely delicious, filled with creamy mashed potatoes and loaded with sour cream, cheese and bacon. All the best parts of a twice baked potato.
This casserole is such a crowd pleaser, perfect for holiday dinners, family get-togethers or anytime you are needing a delicious potato fix. Even better, this casserole recipe can be made a few days ahead of time which makes it a perfect recipe to serve for Thanksgiving when the day is already busy. See some make ahead tips below.
No fancy ingredients for this casserole, simple and delicious.
Russet Potatoes: Russets are great for this recipe because they are starchy which holds up well. Yukon Gold would work well too. Avoid red or new potatoes, they tend to turn out gluey.
Bacon: What twice baked potato isn’t complete without bacon?
Hiland Dairy Butter: Hiland butter gives these potatoes major flavor
Hiland Dairy Whole Milk: I use whole milk for this recipe, I feel like it makes the potatoes creamier and adds a bit more flavor.
Hiland Dairy Sour Cream: Hiland Sour Cream is the one to use if you want the creamiest potatoes with just a slight bit of tang added in. The best.
Shredded Cheddar Cheese: Twice Baked Potatoes gotta have cheese, both throughout and on top. The more the better.
Twice Baked Potato Casserole is super easy to make with simple ingredients. Details how to make this ahead or freeze it below.
Step One: Preheat the oven to 400 degrees. Place the potatoes on a baking sheet, drizzle with oil and rub into each potato. Bake for 40 minutes or until the potatoes can be sliced easily.
Step Two: Cook the bacon until it’s done but not crisp. Transfer to a paper towel lined plate and set aside. Measure out the butter, milk and sour cream and set out so they are room temp prior to mixing with potatoes.
Step Three: Once the potatoes are done and cooled enough to touch, peel all but 2-3 potatoes. Cut each one into thirds and place in a large bowl. Add the butter, milk, sour cream, season salt, salt and pepper. Use a potato masher to mash until the potatoes are creamy and smooth. Add the bacon and shredded cheese. Be sure to leave some of both for the topping. Mix again.
Step Four: Pour the potato mix into a 9×13 baking dish and spread out evenly. Top with remaining bacon crumbles and shredded cheddar cheese. Bake uncovered at 350 for 25 minutes. Remove, top with chopped green onions and serve!
If you are planning to serve this Twice Baked Potato Casserole for a holiday like Thanksgiving, then you can make the day of cooking much easier. You can make this potato recipe a few days ahead and cook the day of.
Make a Few Days Ahead: Make the recipe as written and you can either place it in the baking dish covered with plastic wrap or in an airtight tupperware container and place in the fridge. Set the bacon crumbles and shredded cheese for the top separately.
When ready to cook, preheat the oven to 350 degrees. Bake for 25 minutes, then top with the bacon crumbles and shredded cheese. Bake for another 15 minutes. Serve!
Want this to be even easier? Place the potatoes into the crockpot, add the ingredients and mash everything right in there. Add the bacon and cheese on top and heat on low until ready to serve.
If you made this ahead, just place the potato mixture into the crockpot on low and let it sit for a couple hours until warmed through. Add the bacon and cheese halfway through.
Here are some of my other favorite casserole recipes:
This Twice Baked Potato Casserole is packed with creamy potatoes, sour cream, cheese and lots of bacon. So much flavor in this easy to make casserole everyone will love.
8 strips bacon
8 medium size Russet Potatoes (about 6 pounds)
Vegetable oil
2 sticks Hiland Dairy butter, room temp and sliced
1 cup Hiland Dairy sour cream
1 cup Hiland Dairy whole milk
1 cup shredded cheddar cheese, plus more for topping
2 teaspoons seasoned salt (like Lawrys)
3 green onions, chopped
Salt and pepper, to taste
Preheat the oven to 400 degrees. Place the potatoes on a baking sheet and drizzle vegetable oil over top then rub the oil over each potato coating it. Bake the potatoes uncovered in the oven for about 40 minutes or until they can be sliced easily.
Measure out the butter, sour cream and milk and set out so they come to room temperature.
While the potatoes are baking, cook the bacon in a large skillet over medium high heat. You want the bacon to be cooked but not crisp. Transfer to a paper towel lined plate and crumble when cool.
After the potatoes are done baking, lower the oven temperature to 350 degrees. Allow the potatoes to cool enough to handle. Peel all but 2-3 potatoes. Cut each potato in thirds and place in a large bowl.
Add the butter, sour cream, milk, season salt, salt and pepper. Using a potato masher, mash the potatoes together until everything is combined and creamy.
Add the crumbled bacon and shredded cheese. Be sure to leave a bit of bacon and cheese for the topping of the casserole. Mix again until everything is combined.
Spray a 9×13 baking dish with nonstick spray and add the potato mixture to the dish. Spread out evenly. Top with the remaining bacon and cheese.
Bake uncovered at 350 for 25 minutes. Remove from the oven, top with chopped green onions and serve!
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