Name: Best Twice Baked Potato Casserole Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 lb russet potatoes; ½ cup unsalted butter (softened); 1 cup sour cream; ¾ cup milk or half-and-half; 2 cups shredded cheddar cheese (divided); 6 slices bacon (cooked and crumbled); ½ tsp garlic powder; Salt and black pepper to taste; ¼ cup green onions (sliced)

Introduction

Best Twice-Baked Potato Casserole Recipe delivers everything you love about classic twice-baked potatoes—creamy mashed potatoes, melty cheese, crispy bacon, and tangy sour cream—baked together in one easy, crowd-friendly dish. Rich, comforting, and irresistibly cheesy, this casserole is perfect for holidays, potlucks, or cozy family dinners when you want maximum flavor with minimal effort.

Why you’ll love this recipe

All the flavor of twice-baked potatoes, no stuffing required
Ultra-creamy, cheesy texture
Perfect make-ahead side dish
Crowd-pleasing comfort food
Easy to customize with add-ins

Ingredients (serves 8–10)

3 lb russet potatoes
½ cup unsalted butter, softened
1 cup sour cream
¾ cup milk or half-and-half
2 cups shredded cheddar cheese (divided)
6 slices of bacon, cooked and crumbled
½ tsp garlic powder
Salt and black pepper to taste
¼ cup green onions, sliced

Essential Tools and Equipment

Large pot
Potato masher or hand mixer
9×13-inch baking dish
Mixing bowl
Aluminum foil

Step-by-step process (detailed)

1. Cook the potatoes

Peel potatoes and cut into large chunks. Place in a large pot and cover with cold, salted water. Bring to a boil, then simmer 15–20 minutes until fork-tender. Drain well.

2. Mash the potatoes

Return hot potatoes to the pot. Add butter and mash until mostly smooth. Warm potatoes absorb butter better, creating a creamier base.

3. Add creamy ingredients

Stir in sour cream, milk, garlic powder, salt, and black pepper. Mash or mix until smooth and fluffy. Taste and adjust seasoning.

4. Fold in the mix-ins

Stir in 1½ cups shredded cheese and most of the bacon, reserving some for topping.

5. Assemble the casserole

Transfer potato mixture to a greased 9×13-inch baking dish. Spread evenly and smooth the top.

6. Add toppings

Sprinkle the remaining cheese and the reserved bacon evenly over the casserole.

7. Bake

Bake uncovered at 375°F (190°C) for 25–30 minutes, until hot throughout and bubbly around the edges.

8. Finish and garnish

Remove from oven and sprinkle with green onions. Let rest 5–10 minutes before serving.

Mistakes to avoid

Undercooking potatoes — lumpy texture
Overmixing — gluey potatoes
Skipping seasoning — bland casserole
Using low-fat dairy — less creaminess
Serving immediately — loose consistency

Variations of Best Twice-Baked Potato Casserole

Loaded — add extra bacon and cheese
Garlic Herb — add roasted garlic and chives
Spicy — mix in jalapeños or pepper jack
Chicken Bacon Ranch — add shredded chicken and ranch seasoning
Make It Lighter — use Greek yogurt instead of sour cream

Tips for storage & make-ahead

Refrigerate leftovers up to 4 days
Assemble ahead and refrigerate up to 24 hours before baking
Freeze baked casserole up to 2 months
Reheat covered to prevent drying

Frequently Asked Questions

Can I leave the potato skins on?
Yes—skins add texture and extra flavor.

Can I use a different cheese?
Absolutely—Colby Jack, Monterey Jack, or a blend works well.

How do I reheat without drying it out?
Cover with foil and reheat gently.

Is this good for holidays?
Yes—it’s a perfect crowd-size side dish.

Conclusion

Best Twice-Baked Potato Casserole Recipe is creamy, cheesy comfort food at its finest. With classic loaded potato flavors baked into one easy dish, it’s a guaranteed hit for gatherings, holidays, or anytime you want a hearty, satisfying side that everyone loves.