Buttery Yukon gold potatoes are mashed with all those signature baked potato toppings in this easy Twice Baked Potato Casserole recipe. It’s everything you love about loaded baked potatoes—cheese! chives! bacon!—in a crowd-pleasing, easy-to-serve potato side dish.
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The ultimate potluck crowd-pleaser.
Baked potatoes, in casserole form. I mean, how can you go wrong? You’ve got carbs, cheese, and bacon—the comfort food trifecta—all in a single dish. Bliss!
Yes, this is one of those dishes everyone will love, so be prepared to share the recipe. Maybe just print off a few copies and bring them with you.
Another reason I love this twice baked potato casserole for a potluck or party is because it lends itself well to making ahead. Plus, since the potato “stuffing” is spread into a casserole dish vs. painstakingly piled back into the skins, it’s easier to make than traditional twice-baked potatoes.
Key Ingredients
You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.
- Yukon Gold Potatoes. Yukon golds have a buttery flavor that makes them delicious in this loaded baked potato casserole. You can swap Russet potatoes for Yukon golds if you’d like.
- Bacon. Regular bacon, or turkey bacon if you want to keep it light.
- Plain Greek Yogurt or Sour Cream. For creaminess and tang.
- Shredded Cheddar Cheese. Pre-shredded cheese contains added ingredients to prevent clumping, which affects the way it melts. For the smoothest, creamiest, meltiest cheese, shred it yourself.
- Chives. Thinly sliced green onions can be substituted for a stronger flavor.
How to Make Twice Baked Potato Casserole
Bake the Potatoes. Some twice baked potato casserole recipes will have you microwave the potatoes, but the extra time baking them in the oven is absolutely worth it, I promise you! Not only does the skin get crispier, but the potatoes also have a better flavor and texture after baking.
Cook the Bacon. You can do this in a skillet or make Air Fryer Bacon.
Put It Together. Cut the potatoes into chunks. You can leave the skins on for texture, or remove it first. Add everything else, setting aside some bacon, cheese, and chives for topping.
Mash. Use a potato masher or large fork to mash the potatoes with the other ingredients. Make sure everything is evenly distributed.
Bake. Transfer everything to a baking dish, top, and bake twice baked potato casserole at 400°F for 20 to 25 minutes.” ENJOY!
Recipe Variations
- Tex-Mex Twice Baked Potato Casserole. Swap out the cheddar cheese for pepper jack, add in green chilies, roasted poblano peppers, or Pickled Jalapeños, then serve with salsa.
- Vegetarian Twice Baked Potato Casserole. Omit the bacon or add your favorite vegetarian bacon. Add more salt, if needed.
- Broccoli and Cheese Twice Baked Potato Casserole. If you love steamed broccoli on your potatoes, try folding it into this casserole!
What to Serve with Twice Baked Potato Casserole
- Holiday Favorites. This twice casserole is ideal for holiday get togethers! Serve it alongside Crockpot Green Bean Casserole, Crockpot Ham, and other seasonal staples.
- Pork. For an easy weeknight dinner, pair your potato casserole with Crock Pot Pork Chops or Air Fryer Pork Tenderloin.
- Chicken. Classics like Baked Bone In Chicken Breast and Air Fryer Chicken Thighs also go well with this easy cheesy casserole.
- Beef. Air Fryer Steak or Braised Short Ribs would be perfect too!
Twice Baked Potato Casserole
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Ingredients
- 5 pounds Yukon Gold potatoes about 15 potatoes
- 1 tablespoon extra-virgin olive oil
- ½ pound bacon 8 slices, 8 ounces
- 1 stick unsalted butter at room temperature, cubed
- 1 cup plain Greek yogurt at room temperature
- 1 cup skim milk at room temperature
- 1 ¼ cups shredded cheddar cheese divided
- ¼ cup minced chives divided
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Place a rack in the center of your oven and preheat to 400°F. Grease a 9×13-inch baking dish with nonstick spray. Place a wire rack over a baking sheet.
- Scrub and dry the potatoes. Prick them all over with a fork and rub them with the oil. Place on the wire rack over the baking sheet. Bake for 60 minutes, or until they pierce easily with a thin, sharp knife.
- Meanwhile, heat a large skillet over medium-low heat. Add the bacon in a single layer and cook, turning the slices occasionally, until it is crispy and the fat is rendered, about 8 minutes. Transfer to a paper towel-lined plate.
- When the potatoes are cooked, remove them from the oven and decrease the temperature to 350°F.
- If you’d like to leave the skins on the potatoes (this gives the casserole a nice texture I personally like), once cool enough to handle, cut the potatoes into large pieces and place them in a large mixing bowl. If you prefer your potatoes to be peeled, half the potatoes lengthwise, then scoop out the flesh into a large mixing bowl.
- Crumble the cooked bacon into small pieces and set 2 tablespoons aside for topping. Add the rest to the mixing bowl along with the butter, yogurt, milk, 1 cup cheddar cheese, all but 1 tablespoon of the chives, the paprika, onion powder, garlic powder, salt, and pepper.
- With a potato masher or large fork, mash the potatoes until well mixed. There will still be some chunks, but that’s fine. Don’t overwork the potatoes or they’ll be gummy.
- Transfer the potato mixture to the prepared baking dish and smooth it into an even layer. Top with the remaining 1/4 cup cheddar and reserved bacon.
- Bake the twice baked potato casserole for 20 to 25 minutes, until the casserole is crispy on top and heated through. Let cool for 5 to 10 minutes, then top with the remaining chives and serve warm.
Video
Notes
- TO MAKE AHEAD: Assemble the casserole, cover and refrigerate for up to 2 days. Bake, covered, for 10 to 15 minutes at 350°F, then remove the cover and bake for 20 to 25 minutes. (Alternatively, you can bake the potatoes in advance, then cut them into pieces and warm them in the microwave before proceeding with the recipe.)
- TO STORE: Refrigerate twice baked potato casserole wrapped in the dish or in an airtight storage container for up to 3 days.
- TO REHEAT: Heat up leftovers in a 350°F oven until warmed through, or warm in the microwave.
- TO FREEZE: Potatoes don’t freeze well (they get mealy!), so I don’t recommend freezing this recipe.
Nutrition
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Delicious! We were assigned twice baked potatoes for Christmas dinner, and I went to Well Plated and decided to try this instead- so easy, so good. I may never go back to individual twice baked potatoes 😉
So happy to hear you enjoyed it, Katie! Thank you!