There’s just something about a warm, cheesy, and creamy casserole that screams comfort food, isn’t there? This twice baked potato casserole takes all the goodness of a loaded baked potato and elevates it into a sharable, crowd-pleasing dish. It’s the kind of recipe that gets passed around at potlucks or becomes the centerpiece of a cozy family dinner. With layers of melty cheese, crispy bacon, and fluffy potatoes, every bite is packed with flavor. Let’s just say, once you make this, it’s likely to become a regular on your menu.

I still remember the first time I made this recipe. It was during a chilly fall evening when a group of friends came over for a movie night. I wanted to serve something hearty and indulgent but didn’t want the hassle of making individual baked potatoes. Enter this casserole! I remember pulling it out of the oven, the smell of crispy bacon and melted cheese filling the kitchen. My friends couldn’t wait, and neither could I—there wasn’t a single scoop left by the end of the night. The blend of creamy potatoes, savory bacon, and sharp cheddar was a hit, and I’ve been making it ever since.

Twice baked potatoes are believed to have originated in the United States as a way to add a luxurious touch to a humble staple. They’re called “twice baked” because, well, you bake them twice! Traditionally, the baked potato insides are scooped out, mixed with flavorful additions, and then stuffed back into the skins. This casserole simplifies things by skipping the skin and making a family-style dish instead. While it’s rooted in classic comfort food traditions, this recipe allows for endless customization, making it a favorite for any occasion.

Let’s talk ingredients: the stars of the show

The ingredients in this dish are simple but come together to create magic.

Potatoes: Russet or Yukon Gold potatoes work best for this casserole. Russets are starchy and create a fluffy texture, while Yukon Golds add a buttery richness. If you’re ever in a pinch, sweet potatoes could work for a fun twist.
Butter, sour cream, and milk: This trio makes the potatoes creamy and rich. For a lighter version, you can swap sour cream with Greek yogurt or use half-and-half instead of milk.
Cheese: Sharp cheddar and Monterey Jack create a gooey, flavorful topping. Feel free to experiment with other cheeses like Gruyere or pepper jack for a different flavor profile.
Bacon: The crispy, salty bite of bacon is essential, but turkey bacon or even crumbled vegetarian bacon can be great substitutes.
Green onions: These add a pop of freshness and a mild oniony bite. Chives are a great alternative if you want a slightly subtler flavor.

Kitchen gear: What you need (and what you can skip)

For this recipe, you don’t need any fancy gadgets—just the basics:

A sturdy potato masher is your best friend here. If you don’t have one, the back of a fork or even a whisk can work in a pinch (though your arm might get a workout!).
A 2-quart baking dish is ideal for this recipe, but any casserole dish of similar size will do. If you don’t have nonstick spray, a little butter or oil will prevent sticking.
A good cheese grater makes a big difference. Freshly shredded cheese melts better than pre-packaged shredded cheese.
And, of course, a trusty oven to make everything bubbly and golden.

Step-by-step: My foolproof method (and a few tips!)

Bake the potatoes: Start by preheating your oven to 375°F. Wash your potatoes thoroughly, pat them dry, and prick them with a fork a few times (this helps release steam while baking). Pop them straight onto the oven rack and bake for 45-60 minutes until they’re tender when pierced with a fork. Tip: If you’re short on time, you can microwave the potatoes to soften them before baking, but the oven method gives them a better flavor.
Cool and peel: Once your potatoes are baked, plunge them into a bowl of ice-cold water. This makes peeling them a breeze. Just use your fingers to gently remove the skins. It’s a little messy but oddly satisfying!
Mash it up: Cut the peeled potatoes into large chunks and place them in a big mixing bowl. Add the butter, sour cream, milk, onion powder, garlic powder, salt, pepper, ½ cup cheddar cheese, ½ cup Monterey Jack cheese, half the bacon, and half the green onions. Grab your potato masher and go to town. The goal is to have a fluffy, slightly chunky consistency.
Assemble the casserole: Spoon the mashed potato mixture into a greased 2-quart baking dish. Smooth it out with the back of a spoon, then top with the remaining cheese, bacon, and green onions.
Bake to perfection: Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling. Tip: For a little extra crunch, you can broil the casserole for 2-3 minutes at the end.

Variations to try (because everyone loves options!)

Make it vegetarian: Skip the bacon and mix in sautéed mushrooms or caramelized onions instead. You could even toss in some roasted broccoli or spinach for a veggie-packed version.
Go gluten-free: Good news—this recipe is naturally gluten-free! Just double-check that your seasonings and bacon are certified gluten-free if needed.
Add some heat: Stir in diced jalapeños or a dash of cayenne for a spicy twist.
Switch up the cheeses: Try using blue cheese crumbles, Parmesan, or even smoked gouda for a completely different flavor profile.
Seasonal spins: In the fall, roasted butternut squash or pumpkin purée can replace some of the potatoes. In summer, fresh herbs like parsley or dill add a bright touch.

Serving and presentation tips

Serve this casserole straight from the baking dish—it’s comfort food, after all! If you’re hosting, sprinkle a few extra green onions or crispy bacon pieces on top for presentation. Pair it with a crisp side salad, roasted vegetables, or grilled chicken for a complete meal. For an extra fancy touch, spoon individual servings into small ramekins and bake them for a dinner party.

Drink pairings for your twice baked potato casserole

This rich, cheesy dish pairs beautifully with a dry white wine like Chardonnay or Sauvignon Blanc. Prefer red? A light Pinot Noir works wonderfully. For beer lovers, a cold lager or pale ale complements the flavors nicely. And if you’re serving kids, a fizzy apple cider is a fun, non-alcoholic option.

Storage and reheating tips

If you somehow have leftovers (rare, but it happens!), let the casserole cool completely before storing it. Cover tightly with plastic wrap or transfer to an airtight container, and refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quick fix. Pro tip: Add a little extra shredded cheese on top before reheating to revive that gooey topping.

Adjusting for different serving sizes

This recipe makes enough for about 6 servings, but it’s easy to adjust. For a smaller batch, simply halve the ingredients and use a smaller baking dish. For a crowd, double the recipe and bake it in a 9×13-inch pan. Keep in mind that a larger casserole might need a few extra minutes in the oven to heat through.

Common questions (and answers!)

1. Can I make this casserole ahead of time?
Absolutely! Assemble the casserole up to the point of baking, then cover and refrigerate for up to 24 hours. Just add 10-15 minutes to the baking time if it’s coming straight from the fridge.

2. Can I freeze it?
Yes! Freeze the unbaked casserole for up to 2 months. Thaw overnight in the fridge before baking.

3. Can I use instant mashed potatoes?
While fresh potatoes are best, you can use instant mashed potatoes in a pinch. Just prepare them according to the package instructions and proceed with the recipe.

4. How do I prevent the casserole from drying out?
Make sure to cover it with foil during the first baking stage. If your mixture seems dry before baking, stir in a splash of milk.

5. Can I add other toppings?
Of course! Diced tomatoes, black olives, or even a dollop of sour cream on top can take this casserole to the next level.

This twice baked potato casserole is pure comfort in every bite. I hope it brings as much joy to your table as it has to mine—happy cooking!

Twice Baked Potato Casserole Recipe