Twice Baked Potato Casserole is everything you love about loaded baked potatoes—creamy mashed potatoes, melty cheese, crispy bacon, and all the fixings—baked together in one comforting, crowd-pleasing dish. It’s like a big, warm hug in casserole form!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love These Potatoes
If you're a fan of comfort food (and let's be honest, who isn't?), you're going to fall in love with this Twice Baked Potato Casserole. It’s rich, creamy, cheesy, and loaded with all the good stuff—crispy bacon, melty cheddar, and a hint of garlic and sour cream to bring it all together.
It’s easy to prep ahead, perfect for feeding a crowd, and always disappears fast at potlucks, holidays, or even just a cozy weeknight dinner. Once you try it, you’ll wonder how you ever lived without it!
Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Potatoes – The hearty base of the casserole; Russets work great for their fluffiness when mashed.
- Cream Cheese – Adds rich creaminess and a slight tang that makes the texture extra smooth.
- Sour Cream – Brings a cool, tangy flavor that balances the richness of the cheese and bacon.
- Butter – Melted and mixed in for buttery, indulgent flavor in every bite.
- Milk – Helps thin out the mash just enough for a soft, scoopable texture.
- Onion Powder – Adds subtle savory flavor without needing to chop any onions.
- Garlic Powder – Gives a warm, garlicky kick that complements the other ingredients.
- Shredded Cheese – Cheddar is a classic, but you can mix in your favorite blend for melty, gooey goodness.
- Bacon Crumbles – Salty, smoky bits of crispy bacon take this casserole to the next level.
- Chopped Green Onions – Sprinkled on top for a pop of freshness and a little bite of flavor.
How to Make Twice Baked Potato Casserole
[Step 1] Wash and bake the potatoes at 400 degrees for 45-60 minutes until tender.
[Step 2] Leave the skins on 2-3 potatoes. Remove the skins from the remaining potatoes. Dice the potatoes and add to a mixing bowl.
[Step 3] Add the softened butter, cream cheese, sour cream, salt, onion powder, garlic powder, and black pepper to the potatoes. Mash the potatoes while slowly adding the milk or cream until they reach the desired consistency.
[Step 4] Mix in 1 cup of shredded cheese and 1 cup of crumbled bacon. Transfer the mashed potatoes to a greased 9x13 baking dish and spread evenly. Top with the remaining shredded cheese and crumbled bacon. Bake at 350 degrees for 20-25 minutes then top with chopped green onions and serve.
Recipe Tips & Tricks
- Use Russet or Yukon Gold potatoes – They mash up creamy and smooth, making them perfect for casseroles.
- Don’t overmix – Mash until just creamy to avoid a gummy texture. A few lumps are totally okay!
- Warm your dairy – Let cream cheese, sour cream, butter, and milk come to room temp before mixing so they blend easily.
- Add cheese in layers – Mix some into the potatoes and sprinkle more on top for that perfect cheesy crust.
- Cook bacon until crispy – Crunchy bacon crumbles add the best texture and flavor.
- Make it ahead – Assemble the casserole the day before, cover, and refrigerate. Just bake when you're ready!
- Top with green onions after baking – They stay fresh, bright, and give a great pop of flavor.
- Customize it – Try mixing in roasted garlic, chives, or even a little hot sauce for a twist!
Twice Baked Potato Casserole
Ingredients
- 5 Pounds Potatoes
- 8 Ounces Cream Cheese softened
- ½ Cup Butter softned
- ½ Cup Sour Cream room temperature
- ½ Cup Heavy Cream or Milk room temperature
- 1 ½ Teaspoon Salt
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Black Pepper
- 1 ½ Cups Cheddar Cheese shredded & divided
- 1 ½ Cups Bacon Crumbles divided
- ¼ Cup Green Onion chopped
Instructions
- Wash and bake the potatoes at 400 degrees for 45-60 minutes until tender.
- Leave the skins on 2-3 potatoes. Remove the skins from the remaining potatoes. Dice the potatoes and add to a mixing bowl.
- Add the softened butter, cream cheese, sour cream, salt, onion powder, garlic powder, and black pepper to the potatoes. Mash the potatoes while slowly adding the milk or cream until they reach the desired consistency.
- Mix in 1 cup of shredded cheese and 1 cup of crumbled bacon. Transfer the mashed potatoes to a greased 9x13 baking dish and spread evenly. Top with the remaining shredded cheese and crumbled bacon.
- Bake at 350 degrees for 20-25 minutes then top with chopped green onions and serve.
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