The Ultimate Twice Baked Potato Casserole

I remember the first time I made this Twice Baked Potato Casserole—it was a busy weeknight, and I needed something comforting, quick, and filling. Combining the creamy potatoes with smoky beef bacon quickly became a cozy staple for my family. This casserole is the ultimate comfort food that feels like a warm hug on a plate, perfect for busy adults juggling life and dinner.

Table of Contents

Why You’ll Love This Recipe

• The secret to the absolute creamiest texture comes from using room temperature dairy and slow-cooked smoked beef bacon.
• Foolproof step-by-step photos guide you through every stage to guarantee success.
• Perfect for making ahead to save holiday stress or a hectic weeknight. For more easy weeknight dinner ideas, explore our full collection of recipes.
• The combination of creamy mashed potatoes, melted cheddar, and crispy bacon toppings creates layers of flavor and texture.

Choosing The Best Ingredients

Potatoes:

Russet potatoes are ideal for this casserole due to their fluffy, starchy texture. Unlike waxy potatoes, russets break down nicely when baked, creating a creamy base perfect for mashing without becoming gluey.

Dairy:

Using softened butter, room temperature sour cream, and whole milk ensures a smooth and velvety mash. Cold dairy can cause lumps and a gluey texture, so setting ingredients aside before mixing is essential.

Cheese:

Sharp cheddar provides a rich, tangy flavor that stands out in this dish. Mild cheddar melts well but has a subtler taste, while cheeses like Gruyere add a sophisticated, nutty element if you want to experiment.

How to Make The Best Twice Baked Potato Casserole

Step 1: Preheat the Oven

Preheat your oven to 400° F to prepare for baking the potatoes.

Step 2: Prepare Dairy Ingredients

Take out the butter, sour cream, and milk, letting them come to room temperature for a creamier mash.

Step 3: Bake the Potatoes

Scrub the russet potatoes clean, dry them, and rub them with canola oil. Place on a baking sheet and bake for 40 minutes until easily pierced.

Step 4: Cook the Smoked Beef Bacon

Slowly cook the smoked beef bacon in a large pan on low heat, flipping occasionally until crispy and evenly cooked. Drain on paper towels and let cool.

Step 5: Lower Oven Temperature

Remove potatoes and reduce oven heat to 350° F.

Step 6: Prep Potatoes for Mashing

Keep the skins on two potatoes for texture and peel the rest, discarding skins. Cut into thirds and place in a large bowl.

Step 7: Combine Ingredients

Crumble most of the cooked bacon into the bowl, reserving some for topping. Add softened butter, sour cream, grated cheddar, seasoned salt, salt, and pepper. Roughly mash the mixture.

Step 8: Adjust Consistency with Milk

Add milk gradually, mashing between additions until you reach your desired creamy consistency.

Step 9: Transfer to Baking Dish

Grease a 9×13 inch baking dish lightly and spread the potato mixture evenly inside.

Step 10: Add Toppings

Sprinkle reserved bacon pieces and extra shredded cheddar over the top.

Step 11: Bake the Casserole

Bake uncovered for 20-25 minutes until bubbly and golden on top.

Step 12: Garnish and Serve

Top with sliced green onions before serving for freshness and color.

Tips for the Perfect Casserole Every Time

• Tip 1: Bake, Don’t Boil — Baking the potatoes keeps their skin crispy and the flesh fluffy, avoiding watery, mushy texture. For another delicious way to prepare ultimate twice baked potatoes, check out our classic recipe.
• Tip 2: Use Room Temperature Dairy — This prevents lumps and gummy potatoes, creating the creamiest mash possible.
• Tip 3: The Secret to Crispy Potato Skin Bits — Leaving skins on a couple of potatoes adds texture and a subtle earthiness to the casserole.

Ingredients

• ½ pound smoked beef bacon
• 8 medium russet potatoes (Equal to about 6 pounds)
• 3 Tablespoons canola oil
• 2 sticks salted butter (softened and sliced into cubes)
• 1 cup sour cream
• 1 cup whole milk
• 1 cup grated cheddar cheese (plus more for topping)
• 2 teaspoons seasoned salt
• 3 green onions (sliced)
• Salt and pepper (to taste)

Instructions

1. Preheat the oven to 400° F.
2. Take out the butter, sour cream, and milk and set them aside, they shouldn’t be cold when combined with the potatoes.
3. Scrub the potatoes clean. Wipe them dry and rub them with canola oil. Place them on a baking sheet and bake for 40 minutes, until they can be easily sliced through.
4. While the potatoes bake, cook the smoked beef bacon in a large pan slowly on low heat. As the edges begin to curl, use tongs to flip them over periodically until evenly cooked. Set them aside on a paper towel-lined plate to cool once finished.
5. Remove the potatoes from the oven and decrease the heat to 350 degrees.
6. Leave the skins on two of the potatoes and peel and discard the remaining skins. Cut each potato into thirds and add them to a large mixing bowl.
7. Crumble the cooked smoked beef bacon and set some aside for topping the casserole. Add the rest to the mixing bowl along with the butter, sour cream, grated cheese, seasoned salt, and salt and pepper. Give it a rough mash.
8. Add the milk gradually, mashed in between additions, until desired consistency is obtained. (I usually add all of it, but doing it gradually will ensure your desired consistency is obtained.)
9. Transfer to a lightly greased 9 x 13 baking dish.
10. Top with reserved smoked beef bacon and additional shredded cheese.
11. Bake, uncovered, for 20-25 minutes. Top with sliced green onions and serve!

Flavor Variations and Dietary Swaps

Variation Name	Ingredient Swaps	Notes
Vegetarian	Use veggie bacon bits and smoked paprika instead of smoked beef bacon	Provides smoky flavor without meat
Lighter Version	Substitute sour cream with Greek yogurt, butter with light cream cheese, use turkey bacon	Lower fat while keeping creaminess and flavor
Jalapeño Popper	Add diced jalapeños and cream cheese to the mashed potatoes	Adds a spicy, tangy twist
Caramelized Onion & Gruyere	Swap cheddar cheese for Gruyere and add caramelized onions	Rich, nutty flavor and sweetness from onions

How to Make this Twice Baked Potato Casserole Ahead of Time

• Up to 3 Days Ahead: Bake the potatoes and cook the bacon separately. Store both in airtight containers in the refrigerator.
• Up to 1 Day Ahead: Assemble the casserole completely, but leave off the final cheese and bacon topping. Cover tightly and refrigerate.
• On Serving Day: Add the reserved toppings and bake as directed. Add 10-15 minutes to the bake time if the casserole is cold from the fridge.

Storing and Reheating Leftovers

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 350° F oven for about 15-20 minutes until warmed through. Avoid microwaving if possible, as the texture may become gummy or uneven.

Freezing and Thawing the Casserole

Freeze the casserole unbaked for best results. Wrap tightly with plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months. To thaw, transfer to the refrigerator overnight. Bake as directed, adding extra time if baking from cold.

What to Serve with Your Casserole

This Twice Baked Potato Casserole pairs beautifully with a holiday roast turkey, a simple baked ham, or a quick weeknight roasted chicken. For a different spin on a potato side, you might also enjoy making Crispy Parmesan Smashed Potatoes. These main dishes complement the creamy, cheesy potatoes and create a balanced, festive meal.

Frequently Asked Questions (FAQ)

Conclusion

This Twice Baked Potato Casserole is the perfect combination of creamy comfort and smoky indulgence, making it a must-try for busy weeknights or special occasions. It’s simple, satisfying, and a guaranteed crowd-plTwoice-baked potato casserole. Ready to bring this cozy dish into your kitchen? What’s your favorite topping for a baked potato casserole? Let me know in the comments below!