Topped with bacon, cheddar cheese, and green onions, this Twice Baked Potato Casserole is a fun twist on classic twice baked potatoes. Creamy mashed potatoes are loaded up with toppings for a side dish that the family will request again and again.
Easy Loaded Mashed Potato Casserole
If you’re looking for an easy, cheesy, and comforting side dish, this Twice Baked Potato Casserole is it! It’s the perfect fusion of creamy mashed potatoes and a traditional twice baked potato. The name is a bit misleading – the potatoes are baked just once, after being boiled and mashed. Add some bacon, cheese, and chives and you have the ultimate loaded mashed potato casserole. Yum!
This dish is a huge hit with the whole family and has become one of my go-to potato side dishes. It’s far more interesting than basic mashed potatoes and, in my opinion, a bit quicker and easier than twice baked potatoes. Besides, who can say no to potatoes, cheese, and bacon? Definitely no one in my home!
And did I mention you can make your twice baked potato casserole in advance? It makes a great freezer dish too!
What You’ll Need
Here’s what you’ll need to make the Twice Baked Potato Casserole (the exact measurements and full recipe instructions are below in the printable recipe card):
- Potatoes – I like to use russet potatoes or Yukon gold.
- Butter – You can’t have mashed potatoes without butter!
- Cream cheese – Adds a creamy texture.
- Sour cream – A typical loaded potato topping that adds a bit of tang to the dish.
- Milk – You can also use half-and-half for even creamier potatoes.
- Herbs & seasonings – Garlic powder, fresh parsley, green onions, and salt and pepper give this loaded potato casserole loads of flavor.
- Cheddar cheese – Cheddar is my go-to but feel free to make substitutions with your favorite shredded cheese.
- Bacon – The bacon will need to be fully cooked, so you could cook extra bacon at breakfast and save it in the refrigerator for making this recipe. I like to use smoked bacon for extra flavor.
How to Make Twice Baked Potato Casserole
This loaded potato side dish comes together in just a few easy steps, by making the creamiest mashed potatoes you’ve ever tried, loading them up with great mix-ins, and baking the whole thing.
- Prepare the mashed potatoes. Peel the potatoes and cut them into 2-inch chunks. Boil until fork-tender. Drain, then add the milk, sour cream, butter, and cream cheese. Mash to reach your desired consistency.
- Add the remaining ingredients. Add in some bacon, cheddar cheese, parsley, garlic powder, green onions, and salt and pepper.
- Transfer to the baking dish. Transfer the mashed potato mixture into a baking dish. Top with the remaining bacon, cheddar cheese, and green onion.
- Bake. Bake at 375F for 25 to 30 minutes, until hot and cheesy.
Tips & Variations
Here are a few tips for the best loaded mashed potato casserole – including a few suggestions to switch it up.
- Do I have to peel the potatoes? Not necessarily! If you like potato skins, you can peel just part of the potatoes and leave some of the skin on.
- Mash the potatoes just until they reach your desired consistency. Some people like them more chunky and others like them more smooth. Either works for this recipe!
- Add some extra toppings. While sour cream, cheddar cheese, and bacon are the most popular toppings for twice baked potatoes, the possibilities don’t have to stop there. Feel free to add jalapenos for a bit of heat or (cooked) broccoli into the mashed potatoes before baking or finish it off with some salsa, black beans, pico de gallo, hot sauce, or any other desired toppings and flavors.
Serve It With
What pairs well with twice baked potato casserole? Honestly – pretty much anything! If it’s a dish you’d normally serve with mashed potatoes or a baked potato, this loaded mashed potato casserole will fit in perfectly. Here are a few of my favorite dishes to serve this with:
Make Ahead Instructions
Twice baked potato casserole makes a great make ahead dish. All you need to do is prepare as directed and then instead of popping it in the oven, cover tightly with plastic wrap and refrigerate. Then just pop it in the oven and bake as directed when you are ready. You may need to add an extra minute or two to the baking time, since the dish will be cold when you place it in the oven.
You can prepare the dish up to 2 days in advance.
How to Store & Reheat Leftovers
Any leftover cheesy potato casserole should be covered with plastic wrap or transferred to an airtight container. It can be refrigerated for up to 3 days.
To reheat, microwave in 30 second intervals, stirring between each one. If you are reheating the entire pan, you can also reheat it in the oven. Cover with foil to prevent the cheese from burning.
Can I Freeze Twice Baked Potato Casserole?
Yes, this twice baked potato casserole can be frozen – before or after baking. If it’s prepared in a freezer-safe container, cover it tightly with plastic and foil to prevent freezer burn. You can also freeze individual portions by using a cookie scoop and flash freezing mounds of mashed potatoes.
To reheat, you can do so in the oven at 350F until heated through (usually about 20 to 25 minutes) or in the microwave.
More Potato Recipes:
- Loaded Potato Salad
- Bacon Cheddar Smashed Potatoes
- Brown Butter Mashed Potatoes
- Crack Potatoes
- Loaded Slices Baked Potatoes
Twice Baked Potato Casserole
- 6 large potatoes
- 2/3 cup sour cream
- 1/2 cup milk or cream
- 1/4 cup butter
- 4 ounces cream cheese
- 1 pound bacon fully cooked and crumbled
- 2 cups shredded cheddar cheese divided
- 1 tablespoon fresh chopped parsley
- 1/2 teaspoon garlic powder
- 2 green onions diced
- salt and pepper to taste
- Preheat oven to 375F.
- Peel the potatoes (or partially peel if you like the potato skin in the casserole) and cut into 2-inch chunks. Place the potatoes in a large pot of water and bring to a boil over high heat. Boil until fork-tender.
- Drain the potatoes then place them in a large mixing bowl. Add the milk/cream, sour cream, butter, and cream cheese. Mash the potatoes with a potato masher until they reach your desired consistency.
- Add the cooked bacon (reserve some to sprinkle on top of the casserole), 1 1/2 cups of the cheddar cheese, chopped parsley, garlic powder, 1 of the diced green onions, salt, and pepper; stir well.
- Scoop the potato mixture into a 2-quart glass baking dish. Top with the reserved bacon, 1/2 cup of cheddar cheese, and the remaining 1 diced green onion.
- Bake the casserole at 375F for 25-30 minutes until it is hot and the cheese is melted.
- Cool slightly before serving.