Twice-Baked Potato Casserole Recipe

I absolutely love sharing this Twice-Baked Potato Casserole Recipe because it’s basically the ultimate comfort food mashup. Imagine all that creamy, cheesy goodness combined with crispy bacon and tender potato skins baked into one hearty, warm dish. It’s perfect for family dinners, holidays, or anytime you want a crowd-pleaser that feels indulgent but is actually pretty easy to make.

When I first tried this recipe, I was blown away by how the textures come together — fluffy mashed potatoes with little crispy bits and sharp cheddar that melts to perfection on top. Plus, it’s a great way to add some extra veggies and protein while sneaking in those rich flavors. You’ll find that this Twice-Baked Potato Casserole Recipe quickly becomes a go-to for cozy nights in or potlucks with friends.

Ingredients You’ll Need

The ingredients in this Twice-Baked Potato Casserole Recipe come together to create a perfect balance: creamy, salty, cheesy, and crunchy. I recommend using russet potatoes for their fluffy texture and sharp cheddar for that bold, melty cheese flavor.

• Russet potatoes: Their starchy nature makes them ideal for smooth, fluffy mashed potatoes.
• Olive oil: Helps get those potato skins crispy and flavorful when baking.
• Kosher salt: Essential for enhancing all the natural flavors.
• Black pepper: Adds a subtle heat that balances the richness.
• Unsalted butter: Gives that creamy, indulgent texture without overpowering the other ingredients.
• Heavy whipping cream: Makes the potato filling super smooth and luscious.
• Sour cream: Adds tang and depth that brightens the whole dish.
• Bacon slices: Crispy bits give smoky, savory crunch.
• Scallions: Fresh, mild onion flavor that lightens things up.
• Cooking spray: For greasing the casserole dish to prevent sticking.
• Sharp Cheddar cheese: Melted golden goodness right on top for flavor and appeal.

Variations

I love how versatile this Twice-Baked Potato Casserole Recipe is, so I often switch things up depending on what I have at home or who I’m serving. Feel free to personalize it to fit your tastes or dietary needs — it’s always forgiving.

• Vegetarian Version: I swap out bacon for sautéed mushrooms or caramelized onions, which add a great umami depth without the meat.
• Extra Cheesy: Once, I mixed in some Monterey Jack with the cheddar for a creamier melt—my family goes crazy for that twist!
• Spicy Kick: Adding a dash of smoked paprika or cayenne powder works wonders if you like a little heat.
• Herb Boost: Fresh thyme or chives can brighten the flavors beautifully when sprinkled on top.

How to Make Twice-Baked Potato Casserole Recipe

Step 1: Bake the potatoes to perfection

Start by preheating your oven to 400°F because those potatoes need a hot oven to get tender with nicely crispy skins. Rub each potato with olive oil, then season with a little kosher salt and black pepper. Poke a few holes all over with a fork—this helps steam escape so they don’t burst while baking. Pop them on a foil-lined baking sheet, bake for about 1 hour, and when you can easily slide a knife in, you know they’re done. Let them cool slightly so you can handle them without burning your fingers.

Step 2: Scoop and mash the potato filling

Cut each potato in half lengthwise, and with a spoon, gently scoop out the fluffy pulp into a large bowl. Don’t toss the skins; you’ll chop them later for texture. Add softened butter first so it melts into the warmth, then mix in heavy cream and sour cream until it’s creamy but still has a bit of texture—don’t overbeat or it can get gluey. This balance is what makes this Twice-Baked Potato Casserole Recipe so satisfying.

Step 3: Mix in delicious extras and potato skins

Chop the reserved potato skins into bite-sized pieces, then stir half of them into the potato mixture along with half the crumbled bacon, some scallions, and the remaining salt and pepper. This builds extra flavor and creates those lovely crispy surprises you want in every bite. Taste test here—if it feels a bit bland, adding a pinch more salt can bring everything forward.

Step 4: Assemble and bake the casserole

Spray a 2-quart baking dish generously with cooking spray to keep the casserole from sticking, then spoon the potato mixture evenly inside. Sprinkle the remaining cheese and potato skin pieces over the top. Pop it back in the oven to bake for about 20 minutes until it’s bubbling and golden — that’s when you know it’s ready to serve.

Step 5: Garnish and enjoy!

Just before serving, sprinkle the casserole with the rest of the crispy bacon bits and scallions for a pop of color and fresh crunch. Serve it hot and watch as everyone digs in—the combination of creamy, smoky, and crispy textures really makes this Twice-Baked Potato Casserole Recipe memorable.

How to Serve Twice-Baked Potato Casserole Recipe

Garnishes

I always top this casserole with fresh scallions and extra crumbled bacon just before serving—it adds a vibrant, fresh bite and textural contrast that keeps the dish lively. Sometimes I also sprinkle a little smoked paprika or freshly chopped chives for a subtle flavor boost and color pop.

Side Dishes

This Twice-Baked Potato Casserole Recipe pairs beautifully with a light green salad or steamed veggies like broccoli or green beans to balance the richness. For heartier meals, grilled chicken or roast beef complements it perfectly — especially for family dinners or holiday spreads.

Creative Ways to Present

For a special occasion, I’ve served this casserole in individual ramekins layered with extra cheese on top, then broiled until bubbly and golden. It feels luxe and each guest gets a perfectly portioned, personalized dish. Another fun idea is to sprinkle colorful herbs like parsley or thyme over each serving plate for that fancy, restaurant-style finish.

Make Ahead and Storage

Storing Leftovers

After enjoying the casserole, I like to cool any leftovers completely before covering tightly with plastic wrap or transferring to an airtight container. Stored this way, it stays fresh in the fridge for up to 3 days. When I reheat, it still tastes delicious and creamy.

Freezing

I’ve frozen this Twice-Baked Potato Casserole Recipe successfully by assembling it in a freezer-safe dish before baking and wrapping it well. When you’re ready to enjoy, thaw overnight in the fridge, then bake until bubbly and warmed through—it’s a lifesaver for busy weeknights or unexpected guests!

Reheating

To reheat leftovers, I cover the casserole loosely with foil and bake at 350°F for about 20 minutes until hot throughout. This helps the topping stay moist without burning, and if you want cheese melty again, removing the foil in the last 5 minutes is the trick.

FAQs

Final Thoughts

Honestly, this Twice-Baked Potato Casserole Recipe has become one of those “always dependable” dishes in my kitchen. It’s ridiculously tasty and easy to customize, which means every time I make it, it feels fresh and special. Whether you’re feeding a big group or just want leftovers that heat up beautifully, I can’t recommend giving this a try enough. I hope you enjoy making it as much as I do — it’s like a warm hug on a plate!

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