Twice Baked Potato Casserole

There is nothing better or more comforting in life that casseroles. When you take the concept of a casserole and turn it into something as spectacularly delicious as this one, it’s magical.

I first published this recipe in 2014, over 7 years ago. Since then, it has been incredibly popular and is a long-time reader favorite. It’s about time that the post had a little update.

This casserole is a memorable combination of some of my all-time favorite ingredients. I’m invariably asked for the recipe when I serve it to friends and family. It’s impressive, delicious and honestly, I’m happy to turn this into dinner instead of a side dish if no one is looking.

I originally created this recipe for a potluck that my husband had at work. Since that time, it’s made it onto our table dozens of times since then and is on permanent repeat for all holidays. Something this simple dish goes with literally everything.

Twice baked simply means this casserole goes through two rounds fo baking. First, I bake the potatoes just as if I were planning on serving up baked potatoes as a side dish. Rub the potatoes with olive oil and salt and are bake until very tender.

Next, chop up the potatoes and combine with a myriad of ingredients that transform the potatoes into a cheesy, creamy casserole that is loaded with all the toppings you would find on your favorite Twice Baked Potatoes.

Finally, top it with some extra cheese and bacon and stick it back in the oven to get “twice baked”. A final sprinkle of green onions to complete the twice baked look and this casserole is ready to go. The best part of this casserole is the crispy potato skin – sooo good!

This short list will reveal that most if not all of these ingredients are likely on standby in your pantry or fridge. As always, you can find the full printable recipe in the recipe card at the end of this post. Let’s take a quick look at what you’ll need for this recipe:

• potatoes – I’ve always got russets on hand so that’s what I use most of the time. Yukon golds are also delicious. You’re looking for medium sized potatoes but honestly, this recipe is super forgiving so don’t worry so much about the size.
• olive oil – this gives the baked potatoes a lovely crispy skin that adds texture to this casserole.
• kosher salt – or sea salt to season the baked potatoes.
• bacon – you will need this for the inside of the casserole as well as the topping.
• shredded sharp cheddar cheese – sharp cheddar is my favorite but use yours!
• mayonnaise and sour cream – this gives the casserole a super creamy texture.
• green onions – adds a nice freshness to the recipe.
• salt and pepper – to taste.

This casserole comes together in two steps: making the baked potatoes, and assembling and baking the casserole. Let’s take a quick look.

Make Baked Potatoes

1. Preheat oven to 400°F.
2. Rub potatoes with olive oil and salt and place on baking sheet.
3. Bake until fork tender then let cool.
4. Reduce oven temperature to 350°F.

Prepare Casserole

1. Cut baked potatoes and place in a bowl.
2. Stir in mayonnaise and sour cream.
3. Stir in cheese, bacon and green onions.
4. Transfer to a deep dish 9×9 baking dish or a 9×13 baking dish. Then, top with shredded cheese and bacon.
5. Cover dish with foil and bake for 30 minutes, removing foil for the last 10 minutes.
6. Top with remaining sliced green onions and serve.