The twice baked potato casserole is a recipe made famous by the likes of Pioneer Woman Ree Drummond and Paula Deen. This tasty way to make a potato casserole is simple to make and saves time, but you still get all that creamy, cheesy flavor!
Twice Baked Potato Casserole Ingredients
This twice baked potato casserole is a rich and comforting dish featuring crispy bacon, russet potatoes, and a blend of cheddar and Colby-Jack cheese.
You’ll need:
- 6 slices center cut bacon, cut into ½ inch dice (yields approximately ⅓ cup when cooked)
- 3 pounds russet potatoes, peeled and cut into 1-inch cubes
- ¾ cup sour cream, room temperature
- ½ cup heavy cream, room temperature
- ¼ cup unsalted butter, room temperature (plus additional to grease the baking dish)
- 2 teaspoons seasoned salt (Lowery’s brand used)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 ½ cups shredded cheddar cheese, divided (½ cup mixed into the potatoes and 1 cup for the topping)
- 1 ½ cups shredded colby-jack cheese, divided (½ cup mixed into the potatoes and 1 cup for the topping)
- 1 tablespoon finely chopped green onions (optional garnish)
Substitutions And Additions
RUSSET POTATOES: You can substitute the Russet potatoes for any starchy variety to still get the same effect.
Another popular potato variety for this kind of recipe is Yukon Gold. Avoid red or new potatoes.
CHEESE: If you don’t have cheddar or Colby-Jack cheese handy, you can use other cheeses that cook well, such as Mozzarella or Monterey Jack.
They might not have quite as much flavor as the cheddar, but they will work just as well in the recipe.
GARNISH: Chives can be substituted for the green onions as the garnish. They have a slightly milder onion flavor than green onions.
How To Make This Twice Baked Potato Casserole Recipe
STEP ONE: Preheat the oven to 375°F. Lightly grease a 9×13 baking dish with butter and set aside.
STEP TWO: Cook the bacon pieces in a medium skillet over medium-low heat for 9 to 11 minutes or just until crispy. Be careful not to over crisp as they will continue to crisp slightly when baked. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain then set aside. While the bacon is cooking, proceed with cooking the potatoes.
STEP THREE: Cover the cubed potatoes with 2-inches cold water in a large pot. Bring the water to a boil, once boiling reduce the heat to medium-high and cook for 10-12 minutes or until fork tender.
STEP FOUR: Drain the potatoes and return to the pot. Add the sour cream, heavy cream, unsalted butter, seasoned salt, garlic powder, and black pepper. Mash the potatoes until smooth and all the ingredients are fully incorporated.
STEP FIVE: Add ½ cup shredded cheddar and ½ cup shredded colby-jack cheese to the mashed potatoes and stir to combine.
STEP SIX: Transfer the potato mixture to the prepared baking dish and smooth to an even layer.
STEP SEVEN: Top the potatoes with the remaining 1 cup shredded cheddar and 1 cup shredded colby-jack cheeses.
STEP EIGHT: Sprinkle the reserved cooked bacon over the cheese and bake for 20 to 25 minutes or just until the cheese is melted.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check the potato casserole at the lower end of the recommended baking time.
STEP NINE: Remove from the oven and top with the chopped green onion for garnish before serving.
How To Serve
Serve your twice baked potato casserole as a scrumptious side dish alongside grilled chicken, steak, or roasted vegetables.
Create loaded potato bowls by topping individual servings of the casserole with sour cream, extra crumbled bacon, cheddar cheese, and fresh chives.
Pair this creamy casserole with a crisp Caesar salad and garlic bread.
If you want to try the dish that led to this one, try out classic twice baked potatoes.
Or, if you want to go further with the potato casserole idea, try scalloped potatoes instead.
MORE CASSEROLE RECIPES
Storage
Now that you’ve savored your twice baked potato casserole, let’s talk about how to store any leftovers or prepare ahead for convenience.
MAKE AHEAD: If you’re planning ahead, this casserole can be partially prepared in advance.
After the initial baking and scooping out the potato insides, you can refrigerate the scooped potatoes and the bacon-cheese mixture separately.
When you’re ready to finish the dish, simply reheat the mixture, stuff the potato skins, top with cheese, and bake as directed.
IN THE FRIDGE: Once the casserole has cooled, you can store the leftovers in an airtight container for three to four days.
IN THE FREEZER: Once the potatoes have cooled, you can freeze them.
Pop them in portions in a freezer bag, or you can freeze them on a plate covered with a freezer bag.
Store them for up to three months and defrost thoroughly before reheating. If the potatoes seem a little watery when reheating, add a little butter or sour cream.
REHEATING: When it’s time to reheat your twice baked potato casserole, there are a few options:
- OVEN: Preheat your oven to 350°F (175°C), and place the casserole in an oven-safe dish. Cover with foil to prevent over-browning and bake for about 20-25 minutes or until heated through.
- MICROWAVE: If you’re short on time, the microwave works well. Place individual portions on a plate, cover with a microwave-safe lid, and heat in 1-minute increments until heated to your liking, stirring or rearranging as needed.
Why We Love This Recipe
IRRESISTIBLE CREAMINESS: This casserole is the epitome of comfort food, with its creamy and velvety potato filling that’s indulgently rich and satisfying.
CHEESY GOODNESS: The generous amount of cheddar and Colby-Jack cheese takes this dish to the next level. It adds a savory, gooey, and irresistibly cheesy layer that perfectly complements the fluffy potatoes.
BACON BLISS: The real bacon crumbles provide a delightful smoky and savory crunch, adding a burst of flavor and a satisfying contrast to the creamy interior.
If you are looking for a tasty and simple potato recipe, this twice baked potato casserole is the recipe you need. Microwaving the potatoes cuts down the cooking time and means this is a quick meal to make any time you need it.
Frequently Asked Questions
You can make it vegetarian by omitting the bacon or using vegetarian bacon bits. To make it vegan, replace the sour cream, cheddar cheese, and bacon with dairy-free alternatives, and ensure the bacon bits are vegan-friendly.
Feel free to experiment with seasonings like garlic powder, onion powder, cayenne pepper, smoked paprika, or nutmeg. Start with small amounts and taste as you go to avoid over-seasoning.
Allow the casserole to cool to room temperature, then cover it tightly with aluminum foil or transfer it to an airtight container. Store in the fridge for up to three to four days.
More Recipes You’ll Love
- Mashed Potato Casserole
- Potato Salad
- Campfire Pizza
- Air Fryer Baked Potato
- Bacon Cheddar Biscuits
- King Ranch Chicken
Twice Baked Potato Casserole
Ingredients
- 6 slices center cut bacon, cut into ½ inch dice (yields approximately ⅓ cup when cooked)
- 3 pounds russet potatoes, peeled and cut into 1-inch cubes
- ¾ cup sour cream, room temperature
- ½ cup heavy cream, room temperature
- ¼ cup unsalted butter, room temperature (plus additional to grease the baking dish)
- 2 teaspoons seasoned salt (Lowery’s brand used)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese, for the topping
- ½ cup shredded cheddar cheese, mixed into the potatoes
- 1 cup shredded colby-jack cheese, for the topping
- ½ cup shredded colby-jack cheese, mixed into the potatoes
- 1 tablespoon green onions, finely chopped (optional garnish)
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13 baking dish with butter and set aside.
- Cook the bacon pieces in a medium skillet over medium-low heat for 9-11 minutes or just until crispy. Be careful not to over crisp as they will continue to crisp slightly when baked. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain then set aside. While the bacon is cooking, proceed with cooking the potatoes.
- Cover the cubed potatoes with 2-inches cold water in a large pot. Bring the water to a boil, once boiling reduce the heat to medium-high and cook for 10-12 minutes or until fork tender.
- Drain the potatoes and return to the pot. Add the sour cream, heavy cream, unsalted butter, seasoned salt, garlic powder, and black pepper. Mash the potatoes until smooth and all the ingredients are fully incorporated.
- Add ½ cup shredded cheddar and ½ cup shredded colby-jack cheese to the mashed potatoes and stir to combine.
- Transfer the potato mixture to the prepared baking dish and smooth to an even layer.
- Top the potatoes with the remaining 1 cup shredded cheddar and 1 cup shredded colby-jack cheeses.
- Sprinkle the reserved cooked bacon over the cheese and bake for 20-25 minutes or just until the cheese is melted.
- Remove from the oven and top with the chopped green onion for garnish before serving.
Notes
- The combination of cheddar and colby-jack cheeses makes for a wonderful combination in this casserole due to the great flavor the cheddar adds, while colby-jack cheese melts really well. You can substitute all cheddar or all colby-jack in this recipe and it will still yield wonderful results.
- Yukon gold potatoes are a great substitute for the russet potatoes as they also yield a creamy texture when mashed.
- Chives can be substituted for the green onions as garnish. They have a slightly milder onion flavor than green onions.
Nutrition
Comments
Gayle says
Can you use the frozen already shredded potatoes you buy?
Layne Kangas says
I haven’t tried it that way yet, but I bet you could!
Gloria says
My family loves this for a flavorful side!