Dinner

Twice Baked Potato Casserole Recipe

Bylilan Sage February 23, 2026February 23, 2026

Introduction

Twice Baked Potato Casserole is a comforting and indulgent side dish perfect for family dinners or holiday gatherings. Creamy mashed potatoes loaded with cheese, bacon, and green onions are baked to golden perfection. This recipe is sure to become a favorite for potato lovers.

A white baking dish filled with creamy mashed potatoes as the bottom layer, smooth in texture and pale yellow in color. On top is a rich layer of melted cheddar cheese covering most of the surface with a golden orange hue. Scattered evenly across the cheesy layer are crispy bacon bits with a dark reddish-brown color and small pieces of bright green sliced scallions. A silver spoon is scooping up some mashed potatoes from the bottom left corner of the dish, revealing a soft mix of bacon, mashed potatoes, and cheese beneath. The dish is placed on a white marbled textured surface with a blue cloth featuring a white polka dot pattern on the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large russet potatoes
4 tbsp. butter, softened, plus more for pan
4 oz. cream cheese, softened
1 cup sour cream
1 1/2 cups whole milk
2 3/4 cups shredded cheddar, divided
10 slices cooked bacon, crumbled
5 green onions, sliced
3/4 tsp. garlic powder
Kosher salt
Freshly ground black pepper

Instructions

Step 1: Preheat your oven to 400°F (200°C). Place the potatoes directly on the oven rack and bake until they are soft and can be easily pierced with a knife tip, about 1 hour to 1 hour 15 minutes depending on size. Remove from oven and let them cool slightly.
Step 2: Slice each warm potato in half and carefully scoop out the flesh into a large bowl, discarding the skins.
Step 3: Mash the potato flesh and add the softened butter, cream cheese, sour cream, and milk. Stir until everything is well combined and the butter and cream cheese have melted. Fold in 2 cups of shredded cheddar, three quarters of the crumbled bacon, three quarters of the sliced green onions, and the garlic powder. Season with kosher salt and freshly ground black pepper to taste.
Step 4: Butter a medium baking dish and transfer the potato mixture into it. Sprinkle the remaining 3/4 cup shredded cheddar over the top.
Step 5: Bake the casserole until the cheese is melted and bubbly, about 20 minutes. Then, switch your oven to broil and broil the top for 2 to 3 minutes or until golden and slightly crispy. Let the casserole cool for 10 minutes before serving.
Step 6: Garnish the casserole with the remaining bacon and green onions. Serve warm and enjoy!

Tips & Variations

For extra creaminess, add a splash of heavy cream or half-and-half instead of milk.
Try substituting sharp white cheddar or a mix of cheeses like mozzarella and Monterey Jack for a different flavor.
Add a pinch of smoked paprika or cayenne pepper for a subtle smoky kick.
Use turkey bacon for a leaner option, or skip bacon for a vegetarian version and add sautéed mushrooms.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in a 350°F (175°C) oven until heated through, about 20 minutes. For a crispy top, remove the foil in the last 5 minutes of reheating.

How to Serve

A close-up view of a rectangular white ceramic baking dish filled with a two-layer casserole. The bottom layer is creamy white with a smooth texture, dotted with black pepper and bits of cooked bacon. The top layer is golden-yellow melted cheese, slightly browned with crispy bacon pieces scattered over it. Bright green chopped scallions are sprinkled evenly on the surface, adding a fresh color contrast. A silver serving spoon is partially submerged in the casserole, scooping out a portion from the corner. The dish rests on a wooden table with a folded blue and white patterned cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and keep it covered in the refrigerator. When ready to serve, bake it as directed, adding a few extra minutes if baking from cold.

Can I use other types of potatoes?

Russet potatoes work best due to their fluffy texture, but you can also use Yukon Gold potatoes. They are creamier and have a slightly buttery flavor, which will give a different but delicious result.