Twice Baked Potato Casserole Recipe is one of those cozy, feel-good dishes that’s both familiar and elevated. Imagine the creamy, buttery comfort of twice baked potatoes, but multiplied in a big, shareable casserole tray—that means no more stuffing each potato individually! It’s a family favorite that’s perfect for gatherings, potlucks, or even a special weeknight dinner when you want something easy but impressive. Whether you’re feeding a crowd or just craving that rich cheesy goodness, you’ll love how this casserole delivers all the crispy edges, creamy layers, and smoky bacon bites in every forkful.
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What Makes This So Good
The magic of this Twice Baked Potato Casserole Recipe is all about pairing classic potato textures with bold, savory flavors in a comforting, crowd-pleasing form. You get that dreamy creamy bite from the sour cream and butter, the irresistible zing of ranch seasoning, plus the crunchy, smoky pop of bacon and melty sharp cheddar. It’s like a big warm hug in a dish that’s surprisingly easy to pull together.
- Big Flavor, Minimal Fuss: You mix everything into one casserole, which means fewer dishes and hassle.
- Family-Friendly: Everyone from kiddos to picky eaters tends to dive right in thanks to the familiar potato and bacon combo.
- Simple Ingredients: No exotic spices here—just pantry basics plus a ranch seasoning packet for an instant flavor boost.
- Works Any Night: This casserole adapts well for holidays, potlucks, or an easy weeknight dinner you’ll want on repeat.
Ingredient Guide
Picking the right ingredients ensures your Twice Baked Potato Casserole Recipe turns out creamy, flavorful, and with that perfect cheesy crust. Here are a few notes on what to choose and why.
- Russet Potatoes: They’re the gold standard for baking and mashing—high in starch for fluffy insides and crispy skins.
- Vegetable Oil: Helps the potato skins crisp up nicely in the oven, giving texture contrast.
- Bacon: Use thick-cut if you like a hearty chew; cook it crisp for maximum smoky crunch.
- Sour Cream: Adds tang and silkiness, balancing richness beautifully.
- Half and Half or Heavy Cream: Choose heavy cream for extra decadence or half and half to keep it lighter but still creamy.
- Sharp Cheddar Cheese: A sharp variety really brings depth, melting into pockets of gooey goodness.
- Ranch Seasoning Packet: This free ingredient amps up the flavor without extra effort, packing savory herbs and spices in one easy mix.
- Green Onions: Fresh and bright, they add a gentle onion bite that wakes up the dish.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Twice Baked Potato Casserole Recipe
Step 1 — Prep & Ready
First things first, preheat your oven to 450°F—you want it hot so those potatoes bake up perfectly fluffy with those irresistible crispy skins. While it’s heating, give your russet potatoes a good scrub to clean off any grit. Rub them all over with oil to lock in moisture and spice them with kosher salt and cracked black pepper for flavor right on the skin. A few knife piercings on top help steam escape during baking. Place them spaced out on a sheet pan so heat circulates evenly.
Step 2 — Cook with Confidence
Put the potatoes in the oven and bake for about 60 to 75 minutes—you’ll know they’re done when a knife slides effortlessly through the center with no resistance. While baking, cook up the bacon in a skillet over medium-high heat until it’s crispy and golden. This adds that smoky crunch you’ll adore later. Drain the bacon on paper towels, then crumble or chop it up to sprinkle in later. Once potatoes are out, lower the oven temperature to 350°F to prepare for baking the casserole.
Step 3 — Finish & Serve
Slice those baked potatoes lengthwise and scoop the flesh into a large bowl (you can keep the skins if you like, but for casseroles this step simplifies assembly). Mash them gently—you’re aiming for creamy but still a bit chunky to keep texture alive. Now stir in sour cream, half and half, melted butter, ranch seasoning, garlic salt, granulated garlic, onion powder, and black pepper until everything is well blended. Add your crispy bacon, 2 cups of cheddar cheese, and fresh sliced green onions, folding it all gently together. Pour this beautiful mixture into a greased 13×9 baking dish. Sprinkle the remaining cheese on top, then dot with slices of butter—these little butter pockets help develop a gorgeous golden crust while baking. Pop it in the oven at 350°F for 35 to 45 minutes until it’s bubbly and golden on top. Garnish with reserved bacon and fresh chives before serving for a stunning finish.
Extra Helpful Tips
When I make this Twice Baked Potato Casserole Recipe, a few little tricks keep it tasting fresh and fabulous every time, even if I have to prep it ahead or adjust for personal taste.
- Watch for This Sign: The casserole is ready when the top turns a deep golden brown and you see bubbling cheese edges.
- Temperature Trick: Don’t rush the first bake—fully cooked potatoes mash better and bring that cozy baked flavor.
- Prep-Ahead Option: You can prepare the potato mixture a day in advance, keep it covered in the fridge, and bake just before serving.
- Avoid This Common Mistake: Resist over-mashing the potatoes; a little chunkiness keeps each bite interesting.
Serve & Enjoy
Easy Enhancements
Want to change things up or elevate your Twice Baked Potato Casserole Recipe? Try stirring in some sautéed mushrooms or caramelized onions for a sweet, umami boost. Fresh herbs like thyme or rosemary work wonderfully, too. For a spicy kick, toss in a pinch of smoked paprika or a dash of cayenne. And topping this beauty with a dollop of sour cream or a drizzle of spicy ranch dressing adds instant creaminess and zing.
Tasty Pairings
This casserole pairs beautifully with a crisp green salad dressed in lemon vinaigrette to brighten the richness. Roasted brussels sprouts or steamed asparagus add some fresh, crunchy contrast. For drinks, a cold glass of sparkling water with lime or a fruity white wine like Riesling balances the creamy heft perfectly.
Quick Plating Tips
A sprinkle of fresh snipped chives or green onions right before serving lifts the color and aroma dramatically. For gatherings, serve in the baking dish on a trivet with a big spoon so everyone can dive in family-style. If you want to dress it up, a few crispy bacon pieces and a scattering of extra cheddar on top just before the last 5 minutes of baking create a stunning golden crust that makes the dish wow-worthy.
Store, Freeze & Reheat
Fridge Storage
Store your Twice Baked Potato Casserole Recipe in an airtight container or cover the baking dish tightly with foil or plastic wrap. It will keep well in the fridge for up to 3-4 days. You might notice the texture firms up a bit when chilled, which makes it easy to portion out for leftovers.
Freezer Friendly?
This casserole freezes nicely, making it a convenient make-ahead meal. Freeze in a sealed container for up to 3 months. To thaw without sogginess, move it to the fridge overnight, then reheat gently rather than microwaving straight from frozen.
Reheat Like New
For best results, reheat your Twice Baked Potato Casserole Recipe in a 350°F oven covered with foil to lock in moisture. Warm for about 20 minutes or until heated through. If you like a crispier top, remove the foil for the last 5 minutes. Microwaving works in a pinch—heat on medium power in 1-minute bursts, stirring gently between—and a splash of cream or a dot of butter can revive creamy texture.
Twice Baked Potato Casserole Recipe FAQs
Absolutely! Sweet potatoes bring a lovely sweetness and creaminess. Just adjust seasoning to balance their natural sugar, and expect a slightly different texture.
Yes! You can omit bacon or replace it with sautéed mushrooms or caramelized onions to keep that savory bite without meat.
You’ll need to use dairy-free substitutes for sour cream, butter, cheese, and cream. The texture and flavor will be a bit different, but it still works well with careful ingredient choices.
Cover the dish with foil and warm it slowly in the oven at 350°F. Adding a little cream or butter before reheating helps maintain moisture and creaminess.
Final Flavor Thoughts
This Twice Baked Potato Casserole Recipe is one of those dishes that feels like a warm hug—simple, satisfying, and made better with a little love. I hope you’ll give it a try soon, and when you do, let me know how it lands with your crew! Don’t forget to rate and leave a comment if you tweak it with your own favorite add-ins. Next time, try a sprinkle of smoked gouda or a handful of roasted jalapeños to mix things up—you might just discover your new favorite twist!
Print📖 Recipe
Twice Baked Potato Casserole Recipe
This Twice Baked Potato Casserole is a comforting and hearty dish featuring creamy mashed potatoes mixed with crispy bacon, sharp cheddar cheese, and flavorful ranch seasoning. The casserole is baked until golden and bubbly, perfect as a crowd-pleasing side or a satisfying main dish. Topped with extra cheese, butter, bacon, and fresh chives, it’s an indulgent twist on classic twice baked potatoes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Potatoes
- 6 large russet baking potatoes (About 4lbs)
- 1 tablespoon vegetable oil
- 2 teaspoon kosher salt
- 1 teaspoon cracked black pepper
Bacon and Toppings
- 12 oz bacon
- snipped chives or additional green onions for garnishing
Potato Mixture
- 1 8 oz container sour cream
- 1 cup half and half or heavy cream
- ½ cup salted butter, melted (plus 3 tablespoon sliced for dotting the top)
- 3 cups shredded sharp cheddar cheese, divided use
- 1 1.0 oz packet dry Ranch salad dressing mix
- 1 ½ teaspoon garlic salt
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon cracked black pepper
- 1 small bunch green onions, thinly sliced
Instructions
- Preheat and Prepare Potatoes: Preheat the oven to 450°F. Clean and scrub the potatoes removing any blemishes. Rub all over with vegetable oil and sprinkle on all sides with 2 teaspoons kosher salt and 1 teaspoon cracked black pepper.
- Bake Potatoes: Pierce the top of each potato several times with a knife and place onto a sheet pan. Bake for 60-75 minutes or until a knife easily glides through the middle. Then lower the oven temperature to 350°F.
- Cook Bacon: Cook bacon in a large skillet over medium-high heat until crisp. Remove from the pan to a paper towel-lined plate to drain. Chop or crumble the bacon and set aside, reserving some for garnishing.
- Prepare Potato Mixture: Cut the baked potatoes in half lengthwise and scoop the insides into a large mixing bowl. Use a potato masher to mash the potatoes, leaving them chunky, not completely smooth.
- Mix Ingredients: Add sour cream, half and half, ½ cup melted butter, dry ranch salad dressing mix, garlic salt, granulated garlic, onion powder, and cracked black pepper to the mashed potatoes. Mix thoroughly to combine.
- Add Cheese, Bacon and Onions: Stir in the chopped bacon (except reserved), 2 cups shredded sharp cheddar cheese, and thinly sliced green onions until evenly distributed.
- Assemble Casserole: Spray a 13×9-inch baking dish with cooking spray. Pour the potato mixture into the dish and smooth the top. Sprinkle with the remaining 1 cup shredded cheddar cheese and dot the surface with 3 tablespoons of sliced butter.
- Bake Casserole: Place the baking dish into the 350°F oven and bake for 35-45 minutes until the top is golden brown and bubbly.
- Garnish and Serve: Remove from oven and garnish with reserved bacon pieces and snipped chives or extra green onions. Serve hot and enjoy.
Notes
- You can substitute half and half with heavy cream for a richer flavor.
- Make sure not to over-mash the potatoes; leaving some chunks adds a nice texture to the casserole.
- Use sharp cheddar cheese for a bold flavor, but other cheeses like Monterey Jack or Colby work well too.
- To save time, bake the potatoes a day ahead and refrigerate before assembling the casserole.
- The bacon can be cooked in the oven on a separate tray for easier cleanup.
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