Twice-Baked Potato Casserole
Everything you love about twice-baked potatoes, only way easier.
Serves8
Prep15 minutes
Cook1 hour 30 minutes to 2 hours
Twice-baked potatoes overflow with gooey, melted cheese and crisp bacon. When every bite is this warm and comforting to start, there is only one way to take this classic side dish to a whole new level. Turn it into a casserole.
Making twice-baked potato casserole takes less time than its namesake, plus it’s perfect for serving a hungry crowd — especially during the holiday season or game day celebrations. Here’s how to do it.
Best Types of Potatoes for Twice-Baked Potatoes
Baking potatoes, such as russet or Idaho, are best type of potato for twice-baked potato casserole. If Yukon gold potatoes are the only ones you have, that’s ok too. Since the skin of Yukon gold potatoes is thin and tender, there’s no need to scoop out the flesh — the skins can be mashed into the casserole filling.
Ingredients in Twice-Baked Potato Casserole
- Potatoes. Baking potatoes like russet or Idaho potatoes are best.
- Butter. Use unsalted butter so that you can control the seasoning of the final casserole.
- Cream cheese. Soften cream cheese (and the butter) to make it easier to incorporate into the potatoes.
- Bacon. Stir cooked and crumbled bacon into the potato filling, but don’t forget to save some for topping.
- Sour cream. Adds richness and a welcome tang to the twice-baked potato filling.
- Whole milk. Gives the casserole its scoopable consistency.
- Fresh chives. Adds color to the top of the casserole and gives it a mild onion flavor.
- Cheddar cheese. Shred your own sharp cheddar cheese on the large holes of a box grater, or use good-quality pre-shredded.
- Seasoned salt. Seasoned salt is a premixed blend of salt, sugar, onion, garlic, and spices.
How to Make Twice-Baked Potato Casserole
- Bake the potatoes. Bake the 4 russet potatoes until cooked though and a knife easily slides through the center of the potato.
- Prepare the filling ingredients. Soften unsalted butter and cream cheese. Cook and crumble bacon. Chop fresh chives, and shred cheddar cheese.
- Combine potato and filling. Add the fluffy, baked potato flesh to the butter and cream cheese, add sour cream and whole milk. Use a potato masher to mix the fluffy baked potato flesh with butter, cream cheese, sour cream, whole milk, chives, cheddar cheese, and bacon.
- Bake the casserole. Bake until warm and cheese is melted, then top with more bacon and chives.
How to Make Twice-Baked Potato Casserole Ahead?
Assemble and refrigerate this twice-baked potato casserole up to 2 days in advance to save time the day of your big event. When ready to serve, remove the casserole from the refrigerator for at least 30 minutes to take the chill off. Then top and bake as described in the recipe. With a little planning, you can spend more time with your guests and less time in the kitchen.
Can You Freeze Twice-Baked Potato Casserole?
Divide leftover twice-baked potato casserole into individual portions in freezer-safe containers, and freeze for up to three months. To reheat from frozen, microwave on 50% power for about five minutes, stirring occasionally. If the potatoes are a bit watery when reheated, add a pat of butter or dollop of sour cream to help revive them.
Why Are My Twice-Baked Potatoes Gummy?
Potatoes can become gummy if they are over-mixed. For best results, use a classic potato masher — not an electric hand mixer — to mash the baked potatoes with the butter, cream cheese, and sour cream.
Twice-Baked Potato Casserole Recipe
Everything you love about twice-baked potatoes, only way easier.
Prep time 15 minutes
Cook time 1 hour 30 minutes to 2 hours
Serves 8
Nutritional Info
Ingredients
- 4
large russet potatoes (3 1/2 to 4 pounds total)
Cooking spray
- 4 tablespoons
unsalted butter
- 4 ounces
cream cheese
- 1 pound
sliced bacon
- 2/3 cup
sour cream
- 1/2 cup
whole milk, plus more as needed
- 1 large bunch
fresh chives
- 8 ounces
sharp cheddar cheese, shredded (about 2 cups)
- 1 teaspoon
seasoned salt
Instructions
Arrange a rack in the middle of the oven and heat the oven to 400°F.
Place 4 large russet potatoes directly on the oven rack. Bake until cooked through and easily pierced to the center with a knife, 1 hour to 1 hour 15 minutes. Meanwhile, coat an 8x8-inch square or other 2-quart baking dish with cooking spray. Place 4 tablespoons unsalted butter and 4 ounces cream cheese in a large bowl and let sit at room temperature until softened. Cook the bacon.
Working in batches if needed, cook 1 pound bacon in a large skillet over medium heat until crispy, about 8 minutes. (Alternatively, you can cook the bacon on a large rimmed baking sheet in the oven while the potatoes cook. It will take 12 to 14 minutes, depending on the thickness of the bacon.) Let drain on a paper towel-lined plate, then crumble into small pieces.
Remove the baked potatoes from the oven. When cool enough to handle, cut in half lengthwise. Scoop the flesh out with a spoon into the bowl of butter and cream cheese. Add 2/3 cup sour cream and 1/2 cup whole milk and mash with a potato masher until the butter and cream cheese are melted and everything is combined. If the mixture is very thick, mix in more milk as needed.
Finely chop 1 large bunch fresh chives until you have 6 tablespoons. If needed, shred 8 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups).
Add 1/4 cup of the chives, 1 1/4 cups of the cheese, all but 1/2 cup of the bacon, and 1 teaspoon seasoned salt to the mashed potatoes and stir to combine. Transfer to the baking dish and spread into an even lyer. Sprinkle with the remaining 3/4 cup cheese.
Bake heated through and the cheese is melted, 20 to 25 minutes. Sprinkle with the remaining bacon and chives.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days, or frozen for up to 3 months. To reheat from frozen, microwave on 50% power for about 5 minutes, stirring occasionally. If the potatoes are a bit watery when reheated, add a pat of butter or dollop of sour cream to help revive them.