Twice Baked Potato Casserole is the ultimate celebration of comfort food, ingeniously transforming the beloved, labor-intensive individual twice-baked potato into a grand, shareable, and effortlessly elegant dish. This recipe masterfully deconstructs and reimagines the classic, capturing every cherished element—the fluffy, seasoned potato filling enriched with butter and sour cream, the sharp bite of melted cheese, the savory crunch of bacon, and the fresh finish of green onions—and layers them into a single, bubbling casserole that is greater than the sum of its parts. By cubing the baked potatoes rather than meticulously scooping and re-stuffing skins, it embraces a wonderfully rustic texture, offering creamy pockets and satisfying chunks in every spoonful. The genius of this method lies in its scalability and make-ahead potential, making it the undisputed champion for holiday feasts, potlucks, and family gatherings where it promises to be the star side dish that disappears first.
Beyond its practical brilliance, this casserole achieves a depth of flavor and textural harmony that is deeply satisfying. The initial baking of whole potatoes develops a concentrated, earthy sweetness that boiling can never achieve. The quick chill in ice water, a chef’s secret, allows for easy, burn-free peeling and creates a unique texture perfect for cubing. Once combined with the rich dairy, savory seasonings, and a generous portion of cheese and bacon, the mixture is baked under a foil tent to steam and meld the flavors, then finished uncovered under a final blanket of cheese that becomes gloriously golden and bubbly. The result is a dish that is simultaneously creamy and substantial, rich yet balanced, and universally adored. It delivers all the nostalgic pleasure of the original with a fraction of the fuss, proving that sometimes the most indulgent comforts are best enjoyed communally, straight from a single, cherished baking dish.
Why You’ll Love This Recipe:
- All the Flavor, Half the Work: Enjoy every component of a perfect twice-baked potato without the tedious scooping and stuffing of individual shells.
- Perfect Make-Ahead Dish: Assemble the casserole completely up to a day in advance and refrigerate, then simply bake before serving—ideal for stress-free entertaining.
- Crowd-Pleasing Guarantee: The combination of cheesy, bacony, creamy potatoes is a universal favorite, making it a surefire hit at any potluck, holiday dinner, or family meal.
- Wonderful Textural Contrast: Experience the perfect mix of creamy mashed potato, soft cubed pieces, melted cheese, and crispy bacon in every bite.
- Easily Customizable: Adapt it to your taste by using different cheese blends, adding roasted garlic, mixing in broccoli, or using a flavored sour cream.
Ingredients:
For the Potatoes and Base:
6 medium-to-large russet or Yukon Gold potatoes (about 3 lbs total)
4 tablespoons (1/2 stick / 57g) unsalted butter, softened
3/4 cup (180g) full-fat sour cream, at room temperature
1/2 cup (120ml) whole milk or 2% milk, warmed slightly
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Kosher salt (plus more for finishing)
1/4 teaspoon freshly ground black pepper
For the Mix-Ins and Topping:
1 cup (about 100g) shredded sharp cheddar cheese, divided
1 cup (about 100g) shredded Monterey Jack cheese, divided
8 slices thick-cut bacon, cooked until very crisp and crumbled, divided
4 green onions (scallions), thinly sliced, divided
Non-stick cooking spray or butter for greasing
Instructions:
Step 1: Bake the Potatoes
Preheat your oven to 375°F (190°C). Scrub the potatoes thoroughly and dry them. Prick each potato several times with a fork. Place them directly on the oven rack and bake for 45 minutes to 1 hour, or until they are easily pierced through the center with a fork or skewer.
Step 2: Peel and Cube the Potatoes
Immediately upon removing the potatoes from the oven, carefully plunge them into a large bowl of ice water. Let them sit for just 1-2 minutes—this shocks the skin and loosens it from the flesh. Using your fingers, gently peel the skins away; they should slide off easily. Cut the hot, peeled potatoes into rough 1-inch cubes and place them in a large mixing bowl.
Step 3: Combine the Filling
To the bowl of hot potato cubes, add the softened butter, sour cream, warm milk, onion powder, garlic powder, salt, and pepper. Add 1/2 cup of the shredded cheddar cheese, 1/2 cup of the Monterey Jack cheese, half of the crumbled bacon, and half of the sliced green onions.
Step 4: Mash and Assemble
Using a potato masher, gently mash and stir the mixture until it is well combined but still has plenty of visible lumps and chunks of potato. Avoid over-mashing into a completely smooth puree; texture is key. Taste and adjust seasoning if needed.
Step 5: Layer in Dish and Top
Lightly grease a 2-quart (or 9×9 inch) baking dish with non-stick spray or butter. Spoon the potato mixture into the dish and spread it into an even layer. Sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the top, followed by the remaining bacon.
Step 6: Bake the Casserole
Cover the baking dish tightly with aluminum foil. Bake in the preheated 375°F (190°C) oven for 25-30 minutes, until the casserole is hot and bubbling around the edges.
Step 7: Brown the Top
Remove the foil and sprinkle the remaining green onions over the cheese. Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is fully melted and the top is lightly golden in spots.
Step 8: Serve
Remove from the oven and let the casserole stand for 5-10 minutes before serving. This allows it to set slightly for cleaner scooping. Serve hot.
Tips:
- The Ice Bath is Key: Don’t skip the quick ice water plunge. It makes peeling hot potatoes safe and easy and helps create the ideal cubed texture.
- Room Temperature Dairy: Using softened butter and room-temperature sour cream ensures they blend seamlessly into the hot potatoes without cooling them down too much or becoming lumpy.
- Texture Preference: For a chunkier casserole, use a spoon or fork to mix. For a creamier base, use a hand mixer on low for just a few pulses after hand-mashing.
- Make it Ahead: Complete through Step 5, cover, and refrigerate for up to 24 hours. When ready to bake, add 10-15 minutes to the covered baking time before proceeding with the final uncovered bake.
- Bacon Prep: For the best texture and easiest crumbling, bake your bacon on a sheet pan in the oven at 400°F (200°C) for 15-20 minutes until very crisp.
Storage Options:
- Refrigerator: Store leftover casserole, covered tightly, in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave. For larger portions, reheat in a covered baking dish at 325°F (165°C) for 20-25 minutes, or until heated through. Add a tiny splash of milk if it seems dry.
- Freezing: You can freeze the fully assembled but unbaked casserole (topped with cheese and bacon). Wrap tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding extra time as needed. Note: The texture of the potatoes may be slightly more granular after freezing and thawing, but the flavor will remain excellent.
Twice Baked Potato Casserole is the ultimate expression of communal comfort. It takes a beloved classic and reimagines it into a practical, spectacular, and deeply satisfying dish that is guaranteed to earn a permanent place in your recipe collection and in the hearts of everyone who tries it.
