Twice Baked Potato Casserole Recipe

If you’ve ever craved comfort food in its most irresistible form, this Twice Baked Potato Casserole is about to become your new go-to recipe. Imagine all the delicious, creamy, cheesy goodness of classic twice-baked potatoes, but baked up in a casserole dish that makes it perfect for feeding a crowd or prepping in advance. Every bite is packed with bacon, tangy sour cream, and a ranch-seasoned, pillowy potato filling that hits all the right notes. It’s the ultimate side dish, but honestly, it’s hearty enough to steal the show at any dinner table.

Ingredients You’ll Need

The magic of this dish is in its simple (but crucial) ingredients—each one has a job to do, from creating a fluffy, flavorful base to lending irresistible texture and pops of color. Grab these, and you’re halfway to casserole heaven.

• Russet baking potatoes (6 large, about 4 lbs): The perfect starchy foundation for a light, fluffy, chunkier texture.
• Vegetable oil (1 Tbsp): Helps crisp up those potato skins while baking, infusing subtle flavor.
• Kosher salt (2 tsp): Essential for seasoning the potato skins and balancing all the creamy richness.
• Cracked black pepper (1 tsp): Adds warmth and a lovely bite throughout the casserole.
• Bacon (12 oz): The crispy, smoky hero that makes every forkful feel extra special.
• Sour cream (1 8 oz container): Delivers tangy creaminess to keep things luscious.
• Half and half or heavy cream (1 cup): Lends richness and makes the filling ultra-silky.
• Salted butter, melted (1/2 cup, plus 3 Tbsp for topping): The key to a dreamy, melt-in-your-mouth texture.
• Shredded sharp cheddar cheese (3 cups, divided): For that coveted cheesy stretch and a beautiful golden top.
• Dry Ranch salad dressing mix (1 packet, 1 oz): Brings zesty, herby flavor into every layer.
• Garlic salt (1 1/2 tsp): Enhances the savory notes and infuses garlicky depth.
• Granulated garlic (1 tsp): Doubles down on the flavor and blends right into the potatoes.
• Onion powder (1 tsp): Rounds out the flavor base with a gentle sweetness.
• Cracked black pepper (1 tsp): A little more for even seasoning and a pop of flavor.
• Green onions (1 small bunch, thinly sliced): Bring freshness and a splash of vibrant color.
• Chives or extra green onions for garnish: Finish with a fresh, oniony spark just before serving.

How to Make Twice Baked Potato Casserole

Step 1: Roast the Potatoes

Preheat your oven to a hot 450°F—this helps the potato skins get nice and crisp. Scrub each russet potato until spotless, then rub them all over with vegetable oil. Sprinkle salt and cracked black pepper generously on every side. Use a sharp knife to pierce the tops a few times (this prevents any potato explosions in your oven). Arrange them straight onto a sheet pan and bake for 60 to 75 minutes, until a knife glides easily through the center. Once they’re tender, drop the oven temperature down to 350°F to prep for the next stage.

Step 2: Cook and Crumble the Bacon

While the potatoes are roasting, cook your bacon in a large skillet over medium-high heat. You’re looking for that sweet spot where it’s perfectly crisp and deeply browned. Transfer it onto a paper towel-lined plate to drain off any excess fat, then chop or crumble it into bite-sized pieces. Set aside a handful for topping later, if you like your casserole extra bacon-y up top.

Step 3: Mash the Potatoes

Once your potatoes are cool enough to handle, slice each one in half lengthwise and scoop the flesh into a big mixing bowl. Break out your potato masher and mash away, but don’t go for a super smooth texture—leaving some hearty chunks makes that signature twice baked potato casserole bite so much more interesting.

Step 4: Mix in the Creamy Goodness

To your bowl of chunky potatoes, add the sour cream, half and half (or heavy cream for an even richer bite), 1/2 cup of melted salted butter, the Ranch dressing mix, garlic salt, granulated garlic, onion powder, and another dose of cracked black pepper. Stir until everything comes together in a dreamy, creamy mash that’s already a temptation in itself.

Step 5: Add the Flavor Boosters

Now, fold in the bacon pieces (reserving some for garnish), 2 cups of the shredded cheddar cheese, and your freshly sliced green onions. Stir until everything is evenly distributed, making sure every scoop will have some of that irresistible bacon and cheese in it. At this point, you’re officially in casserole territory!

Step 6: Assemble & Top

Lightly spray a 13×9-inch baking dish with nonstick spray, then spoon the potato mixture in and spread it out evenly. Top with the remaining 1 cup of cheddar cheese and dot the top with the extra 3 tablespoons of sliced butter. This is what creates that luscious, golden, bubbling crust when it bakes—don’t skip it!

Step 7: Bake to Perfection

Slide your casserole into the 350°F oven and bake for 35 to 45 minutes, until it’s gloriously golden and bubbling at the edges. The smell alone will have everyone circling the kitchen. Once out of the oven, sprinkle over the reserved crispy bacon and freshly snipped chives or more green onions for a pretty, flavor-packed finish.

How to Serve Twice Baked Potato Casserole

Garnishes

Fresh chives and extra green onions not only look beautiful scattered across the top, but they add a bright, fresh kick that’s perfect against the rich, creamy casserole backdrop. Don’t forget the reserved bacon—we all know that a few extra bacon crumbles never hurt anyone! A dusting of black pepper or even a little smoked paprika offers an extra bit of flair if you’re feeling fancy.

Side Dishes

This Twice Baked Potato Casserole is a dream next to classic mains like roast chicken, grilled steaks, or holiday ham. Pair it with something fresh, like a big green salad or tangy coleslaw, to cut through the richness. Sautéed green beans, roasted carrots, or a simple side of peas also bring a lovely burst of color and balance.

Creative Ways to Present

If you’re hosting, consider serving the casserole in individual ramekins or mini cast iron skillets for a charming, personalized touch. For potlucks or buffet-style meals, keep it in the 13×9 dish and set out a variety of toppings so everyone can customize their slice—think extra cheese, bacon, chopped herbs, or even a drizzle of hot sauce for those who like a little kick!

Make Ahead and Storage

Storing Leftovers

Leftover Twice Baked Potato Casserole is one of life’s true joys. Simply cover your baking dish tightly with foil or transfer portions into an airtight container, then pop it in the fridge. It will stay just as creamy, cheesy, and addictive for up to 4 days—perfect for quick lunches or easy dinner sides all week long.

Freezing

To freeze, let the casserole cool completely, then wrap it well (first with plastic wrap, then foil for extra protection) or portion it into freezer-safe containers. It’ll keep its flavor and texture for up to three months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

For best results, reheat your Twice Baked Potato Casserole in the oven at 350°F, covered with foil for the first 15-20 minutes to keep things moist, then uncovered for a few more minutes to re-crisp the top. Individual servings can also be popped in the microwave—just be sure to cover with a damp paper towel to retain that signature creaminess.

FAQs

Can I use other types of potatoes for this casserole?

Russet potatoes work best because they bake up fluffy and hold up beautifully to all the mix-ins, but Yukon Gold potatoes can be a tasty substitute if you like a creamier, slightly sweeter flavor. Avoid waxy varieties, as they won’t mash as well.

Can I make a vegetarian version of Twice Baked Potato Casserole?

Absolutely! Simply omit the bacon or replace it with your favorite plant-based bacon or sautéed mushrooms. Swap the Ranch mix with a homemade seasoning blend if you’d like to avoid animal products altogether.

Is it possible to prepare this casserole ahead of time?

Definitely a great plan for parties or busy nights! You can assemble the whole Twice Baked Potato Casserole a day in advance. Cover it tightly in the fridge, then bake it fresh just before serving—add a few extra minutes to the bake time to account for the chill.

How do I keep the casserole from drying out?

Be generous with sour cream, butter, and cream in your mix, and always cover with foil during the first portion of reheating. Dotting the top with butter also helps lock in that creamy moisture and encourages a golden, irresistible crust.

Can I add other ingredients to personalize my casserole?

Absolutely! Stir in sautéed mushrooms, roasted garlic, cooked broccoli, or jalapeños for a spin on the classic. Try mixing in Pepper Jack for a little heat, or sprinkle on extra herbs for a punch of fresh flavor. The beauty of Twice Baked Potato Casserole is how easily it adapts to your cravings.

Final Thoughts

There’s a reason Twice Baked Potato Casserole deserves a star spot in your recipe rotation. It’s classic comfort with a crowd-pleasing twist and couldn’t be more fun (or rewarding) to make. Grab your potatoes and get ready to make this dish once—then again, and again. Trust me, everyone at your table will be asking for seconds!

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