Twice Baked Potato Casserole
Looking for a great potato side dish? Twice Baked Potato Casserole is perfect! This delicious take on the classic twice baked potatoes recipe is full of flavor with ingredients like bacon, green onions, cheddar cheese, and sour cream. Your whole family will be asking you to make this again and again!
Twice Baked Potato Casserole
Mashed potatoes are great, but they really can get boring. Not to mention the need to make gravy to top mashed potatoes. This Twice Baked Potato Casserole is easy to make and has everything right in one pan!
While you’re here, check out these other side dish recipes: Loaded Broccoli Salad | Ambrosia Salad | Beer Bread Recipe | Easy Homemade Apple Sauce
The Ingredients
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
- Cream cheese
- Sour cream
- Milk or half-and-half
- Garlic powder
- Fresh parsley
- Cheddar cheese
- Green onions
- 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.
- Salt
- pepper
How to Make Twice Baked Potato Casserole
Preheat your oven to 375°F. While the oven is heating, peel the potatoes and cut them into 2-inch chunks. Place them in a large pot of water and bring to a boil. Boil the potatoes until fork-tender.
Tip: If you like the potato skins, only partially peel the potatoes.
Once the potatoes are tender, drain the water and place the potatoes into a large mixing bowl. Add the milk/cream, butter, cream cheese, and sour cream; mash with a potato masher.
Tip: Mash the potatoes just until they reach your desired consistency. Some people like them more chunky and others like them more smooth.
Add the garlic powder, freshly chopped parsley, cheddar cheese, green onions, cooked bacon, salt, and pepper.
Stir the ingredients together until well incorporated.
Scoop the potato casserole mixture into a 2-quart glass baking dish.
Top with cheddar cheese, bacon, and green onions.
Bake at 375ºF for 25-30 minutes until hot and the cheese is melted.
What to Serve with Twice Baked Potato Casserole
- Grilled or baked chicken
- Roast turkey
- Steak
- Roast beef
- Kebabs
- Pork chops
- Barbecued meats
How to Store Leftovers
Cover the leftover Twice Baked Potato Casserole with plastic wrap or transfer to an airtight food storage container. Keep in the refrigerator for up to three days. Reheat in the microwave in 30 second intervals, stirring well between each heating interval.
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Twice Baked Potato Casserole
Ingredients
- 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
Instructions
- 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.
