Twice Baked Potatoes have been one of my favorite side dishes since I was a little kid. My aunt used to make a microwave version for me all the time, but I can never find those anymore so I’ve had to learn to make my own from scratch!
While Twice Baked Potatoes are delicious as they are, this casserole version will become an absolute family favorite. It’ll be one of your favorite recipes to make- definitely one of your favorite potato recipes- because it has so much flavor!
The casserole tastes like cheesy potatoes- or like loaded baked potatoes- with the little extra something that comes with being a casserole. It can easily be customized {tips for that below}- but it’s already delicious as it is!
Why is it Called Twice Baked Potato Casserole?
This casserole is made using twice baked potatoes, which means the potatoes are baked, altered, and then baked again!
In this case, the potatoes are being baked whole, then the insides are scooped out, combined with other delicious ingredients, and then baked in a casserole dish.
What Should You Serve with Twice Baked Potato Casserole?
If you love Twice Baked Potato Casserole as much as I do, you can make it your main dish and serve it with light sides like a salad or some roasted veggies.
That said this is a great side dish and would go well with steaks, roasted chicken, or even your holiday meal!
What Are Some Variations To Try with this Twice-Baked Potato Casserole Recipe?
The original recipe for this casserole is delicious, but one of my favorite things about it is that you can adjust it to your preferences! Feel free to play around with it until you find a combination you love. Some suggestions:
- Add Fresh Green Onions, either directly into the mixture, as a garnish, or both!
- Use Mozzarella Cheese instead of Cheddar Cheese – or do a little bit of both!
- Want some extra cheese? Use 2 cups cheddar instead of 1!
- Not big into bacon? Use half of the bacon called for. Really big into bacon? Use bigger bacon strips or more bacon bits!
- Use red potatoes instead of russet potatoes for a different flavor profile.
- Love garlic? Add roasted garlic or garlic powder!
Can You Make Twice Baked Potato Casserole Without Dairy?
Nowadays, you can make everything without dairy! There are so many great substitutions available at just about every grocery store for everything from butter to milk to cream cheese. Here are the subs you’ll need to make for this recipe:
- Cheese: Either select a dairy-free cheddar cheese or just skip it altogether. I actually tend to do the latter when I’m making a dairy free version of twice baked potato casserole.
- Sour cream: There are many great plant-based options located at the grocery store, but you could even substitute it with dairy-free yogurt.
- Salted butter: Use a plant-based butter, available at the grocery store. I don’t recommend skipping this one, you’re going to want that buttery flavor!
- Heavy cream: You guessed it- use a plant based version! An alternative would be to use coconut cream, but that may come with a bit of coconut flavor that doesn’t really go with this dish.
Can You Make Twice Baked Potato Casserole Ahead of Time?
Yes- in fact, like most casseroles this is a great dish to prep ahead! Preparing this dish ahead of time gives the flavors even more time to come together, and makes dinnertime stress free as you’ll just need to reheat it.
To make this Twice Baked Potato Casserole ahead of time, first prepare it according to the directions below, stopping before the final baking. Then cover it tightly with aluminum foil or plastic wrap and store it in the fridge until you’re ready to bake it.
Want to make it WAY ahead of time? You can even put it in the freezer, making this a great make ahead freezer meal! This casserole can be stored in the freezer for up to 3 months as long as it’s properly stored.
When you’re ready to bake it, remove it from the fridge or freezer and let it come to room temperature for about 30 minutes before baking. Then, follow the baking instructions below- just keep in mind that it might need a few additional minutes to bake through if it’s still a bit cold from the fridge or freezer.
Step by Step Photos
Follow the printable recipe card below to assemble your casserole- and use these step by step photos as a guide!
Preheat oven to 400 degrees. Clean russet potatoes, dry with paper towels and pierce a few times with a fork around the outside of the potato. Bake in the preheated oven for one hour, until cooked through.
Remove potatoes from oven and allow to cool enough to touch. Slice each potato in half and remove the cooked potato from the inside, leaving the potato skins behind. Place in a large bowl.
Add heavy cream, butter, sour cream, 1 teaspoon salt, 1 teaspoon black pepper and parsley to the large bowl. Stir or mix with a hand mixer or potato masher until well combined.
Add 3/4 cup of cheddar cheese and the bacon chopped into small pieces. {Reserve one tablespoon of chopped crispy bacon for garnish if desired.} Stir until the cheese and bacon are mixed in.
Spread the potato mixture into a prepared baking dish sprayed with cooking spray and top with remaining cheese and optional remaining bacon.
Bake in the oven for 20-30 minutes, until cheese on top is melted and dish is cooked through.
What Supplies Do You Need to Make this Baked Potato Casserole?
To make this Twice Baked Potato Casserole, you’ll need:
{These links are affiliate links, which means I may make a small commission on your purchase at no extra cost to you. Thanks for your support!}
- Fork
- Large rimmed baking sheet
- Knife
- Cutting board
- Large bowl
- Whisk or hand mixer
- Measuring cups
- Measuring spoons
- Casserole dish
Hungry for More?
Want more delicious recipes? Try these:
- Mini Hasselback Potatoes
- Potatoes, Peppers & Hot Dogs
- Garlic Chicken & Potatoes
- Leftover Turkey Casserole
Twice Baked Potato Casserole
This Loaded Twice Baked Potato Casserole recipe is so easy you’ll want to make it all the time! With bacon bits and cheddar cheese- and lots of suggestions on how to customize it to exactly your liking- this will quickly become a family favorite recipe!
Ingredients
- 4 large russet potatoes
- ½ cup heavy cream
- ¼ cup salted butter
- ¼ cup sour cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- 1 cup shredded cheddar cheese, divided
- 4 strips bacon, cooked and chopped
Instructions
- Preheat oven to 400 degrees. Clean potatoes and use a fork to poke a few holes around the outside of each potato. Bake in the oven for one hour, until cooked through.
- Remove the potatoes from the oven and allow to cool enough to touch. Slice each potato in half and remove the cooked potato from the inside and place it in a large bowl.
- Add the heavy cream, butter, sour cream, salt, pepper, and parsley to the bowl. Stir or mix with a hand mixer until well combined.
- Add ¾ cup cheddar cheese and the chopped bacon. Reserve one tablespoon of chopped bacon for garnish, if desired. Stir until the cheese and bacon are mixed with the other ingredients.
- Spread the potato mixture in a casserole dish and top with remaining cheese and bacon.
- Return to the oven to cook for 20 to 30 minutes, until cheese on top is melted.
Leave a Reply