Twice Baked Potato Casserole Recipe | Easy & Creamy

If you love twice baked potatoes but don’t want the hassle of stuffing individual potato skins, this twice baked potato casserole is your answer. It delivers all the creamy, cheesy goodness in one simple pan perfect for busy weeknights, holiday gatherings or potlucks. This recipe is ideal for busy moms, families and anyone who wants comfort food without the fuss.

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Every recipe concept that earns our Tested & Approved badge goes through a rigorous evaluation against the Roz Recipes standard. We carefully analyze the ingredient synergy, verify the nutritional balance, and ensure the methodology is optimized for quick, everyday cooking. This specific combination is approved because its flavor profile is structurally sound, offering a perfect balance of taste, texture, and visual appeal designed to succeed in any home kitchen.

Quick Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings
• Difficulty: Easy

twice baked potato casserole Ingredients

For the Casserole:

• 3 pounds russet potatoes, peeled and cubed
• ½ cup sour cream
• ¼ cup butter, softened
• ½ cup whole milk
• 2 cups shredded cheddar cheese, divided
• 6 slices turkey bacon, cooked and crumbled (halal alternative)
• 3 green onions, sliced
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Topping:

• ½ cup shredded cheddar cheese
• 2 slices turkey bacon, cooked and crumbled (halal alternative)
• 2 green onions, sliced

Instructions

1. Preheat your oven to 350°F (175°C). While the oven is heating, take a 9×13-inch baking dish and grease it generously with butter or cooking spray to prevent sticking. Set the prepared dish aside while you work on the potatoes.
2. Boil the potatoes: Place the cubed potatoes in a large pot and cover them completely with cold water, ensuring the water level is about 1 inch above the potatoes. Add a pinch of salt to the water to season the potatoes as they cook. Bring the water to a boil over high heat, then reduce the heat to medium to maintain a steady simmer. Cook the potatoes for 15–18 minutes, checking for doneness by piercing them with a fork they should be tender and break apart easily.
3. Drain and mash: Carefully drain the potatoes in a colander, shaking gently to remove excess water. Return the drained potatoes to the same pot (this keeps them hot and helps with mashing). Using a potato masher, mash the potatoes until smooth and lump-free. For an extra creamy texture, you can use a hand mixer on low speed, but be careful not to overmix or they may become gluey.
4. Mix the casserole base: Add the sour cream, softened butter, and whole milk to the mashed potatoes. Sprinkle in the garlic powder, salt, and black pepper. Stir everything together using a wooden spoon or spatula until the mixture is smooth, creamy, and well combined. The potatoes should have a rich, fluffy consistency. Taste and adjust seasoning if needed.
5. Fold in mix-ins: Gently fold in 1½ cups of the shredded cheddar cheese, the crumbled turkey bacon, and the sliced green onions. Use a folding motion rather than stirring vigorously to keep the mixture light and airy. Make sure all the ingredients are evenly distributed throughout the potato mixture so every bite has cheese, bacon, and onion.
6. Transfer to baking dish: Spoon or pour the potato mixture into your prepared 9×13-inch baking dish. Use a spatula to spread it out evenly across the dish, smoothing the top so it bakes uniformly. Press down gently to eliminate any air pockets.
7. Add toppings: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the casserole. Scatter the additional crumbled turkey bacon pieces across the cheese, followed by the sliced green onions. This creates a beautiful, flavorful topping that will become golden and bubbly in the oven.
8. Bake: Carefully place the baking dish in the preheated 350°F oven on the center rack. Bake for 25–30 minutes, watching for the cheese to melt completely and become bubbly. The edges should turn golden brown and slightly crispy. If you want extra browning on top, you can switch to broil for the last 2–3 minutes but watch carefully to prevent burning.
9. Serve warm: Remove the casserole from the oven using oven mitts (the dish will be very hot). Let it rest for 5 minutes this allows the casserole to set slightly, making it easier to serve and preventing anyone from burning their mouth. Use a large spoon or spatula to scoop portions onto plates. Serve warm and enjoy your delicious, creamy twice baked potato casserole!

Did you make this twice baked potato casserole? Share your experience in the comments below! And if you loved it, don’t forget to give it a rating your feedback helps other readers (and Google!) know this recipe is worth trying.

Tips, Variations & Storage

Substitutions & Variations:

• Vegetarian option: Omit the turkey bacon or replace with plant-based bacon bits.
• Add veggies: Stir in steamed broccoli florets or sautéed mushrooms for extra nutrition.
• Cheese swap: Try Monterey Jack, Colby or a Mexican cheese blend for a flavor twist.
• Lighten it up: Use low-fat sour cream, Greek yogurt and reduced-fat cheese to cut calories.
• Spicy kick: Add diced jalapeños or a dash of cayenne pepper.

Make-Ahead:

Assemble the casserole (through step 6), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add the toppings and bake as directed, adding 5–10 extra minutes if baking from cold.

Storage:

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F or microwave until warmed through.
• Freezer: Freeze the baked casserole (without toppings) for up to 3 months. Thaw overnight in the fridge, add fresh toppings, and reheat at 350°F until hot.

Serving Ideas:

This twice baked potato casserole pairs beautifully with Chicken Meatball, roasted turkey, steak or a fresh green salad. It’s a guaranteed crowd-pleaser at any gathering.

FAQs About twice baked potato casserole

Nutrition Facts

Per Serving (1/8 of casserole):

• Calories: 320
• Protein: 14 g
• Carbs: 32 g
• Fat: 15 g
• Fiber: 3 g
• Sodium: 490 mg

(Nutrition values are approximate and may vary based on specific ingredients used.)

Conclusion

This twice baked potato casserole is the ultimate comfort food that’s easy to make and always a hit. With its creamy mashed potato base, melty cheese, and savory toppings, it’s perfect for any occasion from weeknight dinners to holiday feasts. Give it a try and watch it become a family favorite!

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Twice Baked Potato Casserole Recipe | Easy & Creamy

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This twice baked potato casserole combines creamy mashed potatoes with melted cheddar cheese, crispy turkey bacon, and fresh green onions in one easy-to-make dish. It’s the perfect side dish for weeknight dinners, holiday gatherings, or potlucks. With all the flavors of classic twice baked potatoes but none of the hassle of stuffing individual skins, this casserole is comfort food at its finest. Simply mash, mix, bake, and enjoy a crowd-pleasing recipe that’s sure to become a family favorite.

• Total Time: 55 minutes
• Yield: 8 servings

Ingredients

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For the Casserole:

• 3 pounds russet potatoes, peeled and cubed
• ½ cup sour cream
• ¼ cup butter, softened
• ½ cup whole milk
• 2 cups shredded cheddar cheese, divided
• 6 slices turkey bacon, cooked and crumbled (halal alternative)
• 3 green onions, sliced
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Topping:

• ½ cup shredded cheddar cheese
• 2 slices turkey bacon, cooked and crumbled (halal alternative)
• 2 green onions, sliced

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Instructions

 

 

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Place cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and cook for 15–18 minutes until fork-tender.
3. Drain the potatoes well and return them to the pot. Mash until smooth using a potato masher or hand mixer.
4. Add sour cream, butter, milk, garlic powder, salt, and pepper to the mashed potatoes. Stir until creamy and well combined.
5. Gently fold in 1½ cups shredded cheddar cheese, crumbled turkey bacon, and sliced green onions until evenly distributed.
6. Spread the potato mixture evenly into the prepared baking dish.
7. Sprinkle the remaining ½ cup cheddar cheese, crumbled turkey bacon, and green onions on top.
8. Place in the preheated oven and bake for 25–30 minutes, until the cheese is melted and bubbly and the edges are golden.
9. Remove from the oven, let it cool for 5 minutes, then serve and enjoy!

Notes

• Potato Choice: Russet potatoes are recommended for their starchy texture that mashes smoothly. Yukon Gold can be used for a creamier result.
• Make-Ahead: Assemble the casserole up to 24 hours in advance, cover with foil, and refrigerate. Add 5–10 minutes to baking time if cooking from cold.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F or in the microwave.
• Freezing: Freeze the baked casserole (without final toppings) for up to 3 months. Thaw overnight, add fresh toppings, and reheat.
• Substitutions: Use Greek yogurt instead of sour cream, or swap regular bacon with plant-based bacon for vegetarian diets.
• Halal Note: This recipe uses turkey bacon as a halal-friendly alternative to traditional pork bacon.

• Author: Roz
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free