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.
Why You’ll Love This Easy Twice Baked Potato Casserole Recipe
- Baked Potatoes, in Casserole Form. I mean, how can you go wrong? Baked potatoes with cheese, and bacon all in a single dish—the comfort food trifecta!
- Easy to Make—and Make Ahead. This twice baked potato casserole recipe 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 (or Twice Baked Sweet Potatoes).
- A Crowd-Pleaser. Like Hashbrown Casserole and Scalloped Potatoes with Ham, this is one of those dishes everyone will love. Be prepared to share the recipe if you bring this to a potluck!
- Versatile. You’ve got lots of freedom to make this recipe your own, but I share some additional ideas below.
How to Make the Best Twice Baked Potato Casserole
- 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.
- Olive Oil. Rubbing the potatoes in oil before baking gives them a crispy skin.
- Bacon. Regular bacon, or turkey bacon if you want to keep it light.
- Unsalted Butter. Using unsalted butter gives you more control over the flavor of this casserole. If you only have salted on hand, add less kosher salt.
- Plain Greek Yogurt or Sour Cream. For creaminess and tang.
- Milk. Any kind you like.
- Shredded Cheddar Cheese. A mild cheddar is the classic choice for baked potatoes, but you can use sharp cheddar for something a bit more assertive.
- Chives. Thinly sliced green onions can be substituted for a stronger flavor.
- Seasonings. Paprika, onion powder, garlic powder, kosher salt, and ground black pepper give the twice baked filling savoriness.
- Prep the Potatoes for Roasting. Rubbing the outsides with oil will help them crisp.
- Bake. Until they’re tender.
- Cook the Bacon. You can do this in a skillet or Bake Bacon in the Oven.
- Cut the Potatoes. You can leave the skins on for texture, or remove it first.
- Add Everything Else. Save some bacon, cheese, and chives for topping.
- Mash. Use a potato masher or large fork to mash the potatoes with the other ingredients.
- Bake. Transfer everything to a baking dish, top, and bake twice baked potato casserole at 400°F for 20 to 25 minutes.” ENJOY!
- 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 baked potatoes, try folding it into your baked potato casserole!
Make-Ahead Twice Baked Potato Casserole
There are two different ways you can make this loaded baked potato casserole ahead of time.
- Bake Potatoes Ahead of Time. First, you could simply bake the potatoes and store them in the fridge for up to 2 days. Then, when you’re ready to assemble the casserole, you can cut them into pieces, warm them up in the microwave (this will help the butter melt into them), and proceed with the rest of the recipe as written.
- Assemble and Refrigerate. Or, you can assemble the entire casserole ahead of time. Cover and refrigerate it for up to 2 days. Bake it covered for 10 to 15 minutes at 350°F, then remove the cover and bake for 20 to 25 minutes. Garnish with the reserved chives before serving.
- 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 degree 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.
What to Serve with Twice Baked Potato Casserole
- Holiday Favorites. This twice baked potato casserole is ideal for holiday get togethers! Serve it alongside Crockpot Green Bean Casserole, Crockpot Ham, and Sweet Potato Souffle.
- Pork. For an easy weeknight dinner, pair your potato casserole with Crock Pot Pork Chops or Air Fryer Pork Tenderloin.
- Chicken. Classics like Grilled Chicken Tenders, Baked Bone In Chicken Breast, or Air Fryer Chicken Thighs also go well with this easy cheesy casserole.
- Beef. Air Fryer Steak or Braised Short Ribs would be perfect too!
Recommended Tools to Make this Recipe
- Casserole Dish. I love that this one has a cover so it’s perfect for potlucks!
- Mixing Bowls. The only set of mixing bowls you’ll need.
- Wire Rack. This one is safe to go in the oven, giving your potatoes crispy skin all around.
Recipe Tips and Tricks
- 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.
- Shred Your Own 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.
- Let the Dairy Come to Room Temperature. First, the butter will melt much more easily if it’s room temperature. But second, warm butter, milk, and yogurt absorbs faster and more easily into the potatoes—and this means less stirring is needed. And less stirring means your potatoes won’t end up gummy!
Twice Baked Potato Casserole
- 5 pounds Yukon Gold potatoes about 15 potatoes
- 1 tablespoon olive oil
- 1/2 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 1/4 cups shredded cheddar cheese divided
- 1/4 cup minced chives divided
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 1/2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 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.
- 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.
- 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.
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