If you’re craving a creamy, cheesy side dish that doubles as comfort food gold, this Twice Baked Potato Casserole is your new best friend—seriously, it’s everything you love about oven baked potatoes, amped up to the max.
Why You’ll Love This Twice Baked Potato Casserole
- Loaded with melty cheddar and Parmesan for that irresistible cheesy pull
- Ultra-creamy interior thanks to a blend of sour cream, cream cheese, and milk
- Perfect side for weeknight dinners, holiday feasts, or potlucks—always a crowd-pleaser
- Make-ahead friendly: bake it now, reheat later, and still taste fresh
- Easily doubles or triples if you’re feeding a crowd (hello, family reunions!)
- Customizable with bacon, chives, or even jalapeños for a spicy kick
- Feeds 6–8 happily—no lonely potatoes here
- Uses humble russets you probably have on hand—easy comfort food
Ingredients for Twice Baked Potato Casserole
• 3 pounds russet potatoes, scrubbed and poked with a fork (about 6 medium)
• ½ cup sour cream (try a full-fat brand for extra creaminess)
• ½ cup cream cheese, room temperature (Philadelphia is my go-to)
• ¼ cup unsalted butter, melted
• 1 cup shredded sharp cheddar cheese, plus ¼ cup extra for topping
• ½ cup grated Parmesan (optional, but oh-so-good)
• ½ cup whole milk (or half-and-half if you’re feeling indulgent)
• 4 slices bacon, cooked crisp and crumbled (skip for vegetarian)
• 2 green onions, thinly sliced (or chives if you’ve got them)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Kosher salt and freshly ground black pepper, to taste
• (Substitution: Greek yogurt in place of sour cream for tangy twist)
Directions
- Preheat & Prep
Preheat your oven to 375°F. Line a baking sheet with foil—cleanup is a breeze this way. While it warms, scrub your russets and poke them all over with a fork for even baking. - Bake the Potatoes
Bake directly on the rack (foil-lined sheet underneath) for about 60 minutes, until skins are crisp and insides feel soft when you squeeze gently (use an oven mitt!). Pro tip: potatoes are done when a small paring knife slides in like butter. - Scoop & Mash
Let them cool 10 minutes, then slice each potato lengthwise; scoop flesh into a large mixing bowl, leaving just a thin shell behind. (Save shells for boats if you’re feeling fancy.) - Mix in the Good Stuff
To the hot potato flesh add sour cream, cream cheese, butter, milk, garlic powder, onion powder, and half of your cheddar and Parmesan. Stir briskly—an electric hand mixer works wonders for a silky, creamy texture. Season with salt and pepper. - Fold in Add-Ins
Gently mix in crumbled bacon and green onions. Honestly, this is when the aroma will have you sneaking a taste—resist, if you can! - Assemble the Casserole
Transfer everything into a 9×13-inch baking dish. Smooth the top, then sprinkle remaining cheddar and Parmesan evenly—this guarantees a bubbly, golden crust. - Bake Again
Slide into the oven at 375°F for 20–25 minutes, until cheese is melted and edges are lightly browned. If you like crispier bits, broil on low for 2–3 minutes—watch closely, though. - Rest & Serve
Let it rest 5 minutes before diving in. You’ll notice the cheese settles just right, making it easier to scoop—and that steam-off moment? Pure magic.
Servings & Timing
Yield: Serves 6–8 as a hearty side dish
Prep Time: 20 minutes (including potato poking and ingredient measuring)
Bake Time: 60 minutes (first bake) + 25 minutes (second bake)
Total Time: About 1 hour 45 minutes—mostly hands-off baking
Variations
• Swap Yukon Gold potatoes for russets to get a slightly sweeter, less fluffy texture.
• Stir in roasted red peppers and smoked paprika for a Southwestern twist.
• Use dairy-free butter and plant-based cream cheese to make it vegan-friendly.
• Add a layer of cooked ground sausage or chorizo for a meaty upgrade.
• Mix in chopped spinach and feta for a spin on spinach-artichoke dip.
• Top with crushed tortilla chips and jalapeños to turn it into a loaded potato casserole.
Storage & Reheating
Refrigerator: Cover the cooled casserole tightly with foil or plastic wrap; keeps well for up to 4 days.
Freezer: Freeze in an airtight container for up to 2 months—thaw overnight in the fridge.
Reheat: Bake at 350°F for 15–20 minutes (covered), then uncover for another 5 minutes to crisp the top. You can also microwave individual portions—zap for 2–3 minutes, stirring halfway.
FAQs
Q: Can I skip the first bake and microwave potatoes?
A: You can, but oven baking gives better texture—microwaving risks soggy skins and uneven heat.
Q: Will russets work better than red potatoes?
A: Yes—russets get extra fluffy inside, perfect for that creamy mash. Reds can be waxier and firmer.
Q: How do I make this stovetop-friendly?
A: Boil whole potatoes until tender, then drain, peel, and mash them—just watch moisture levels.
Q: What’s the best cheese blend?
A: Sharp cheddar plus Parmesan is classic, but a mix of Monterey Jack and Gruyère amps up the gooey factor.
Q: My casserole turned watery—help!
A: Next time, drain excess moisture: leave potatoes in a colander for a few minutes before mashing, and don’t over-milk.
Q: Can I assemble this the night before?
A: Absolutely—prep through step 6, cover, refrigerate, then bake fresh tomorrow.
Q: Any tips for a crispier top?
A: Broil for the last 2–3 minutes, or sprinkle a handful of panko crumbs mixed with melted butter before baking.
Q: Is this kid-friendly?
A: Totally—kids love the cheesy, creamy texture, and you can sneak in veggies like cauliflower or carrots in the mash.
Conclusion
Twice Baked Potato Casserole brings all the comforts of loaded baked potatoes into one cheesy, creamy dish that’s ideal for weeknight dinners, special occasions, or lazy Sunday meals. Give it a whirl, then drop a comment below—what twist did you try? And if you’re hungry for more, check out my Oven-Baked Mac ‘n’ Cheese or Cheesy Broccoli Rice Casserole next. Happy cooking!
Twice Baked Potato Casserole
Ingredients
- 3 pounds russet potatoes scrubbed and poked with a fork
- 1/2 cup sour cream full-fat brand recommended for extra creaminess
- 1/2 cup cream cheese room temperature, Philadelphia brand recommended
- 1/4 cup unsalted butter melted
- 1 cup shredded sharp cheddar cheese plus extra for topping
- 1/2 cup grated Parmesan optional but recommended
- 1/2 cup whole milk or half-and-half
- 4 slices bacon cooked crisp and crumbled (optional)
- 2 green onions thinly sliced or chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper to taste
- Substitution: Greek yogurt in place of sour cream for tangy twist
Instructions
- Preheat your oven to 375°F. Line a baking sheet with foil. Scrub and poke the russet potatoes with a fork for even baking.
- Bake the potatoes directly on the oven rack for about 60 minutes until skins are crisp and insides are soft. Let cool before slicing and scooping.
- Slice the potatoes lengthwise, scoop out the flesh into a mixing bowl, leaving a thin shell. Save shells for serving if desired.
- Add sour cream, cream cheese, butter, milk, garlic powder, onion powder, cheddar, and Parmesan to the potato flesh. Mix until creamy, season with salt and pepper.
- Gently mix in crumbled bacon and green onions into the potato mixture.
- Transfer the mixture into a baking dish. Top with remaining cheddar and Parmesan. Bake until bubbly and golden brown.
- Bake the assembled casserole until cheese is melted and edges are lightly browned. Optional: broil for a crispy top.
- Let the casserole rest before serving. Enjoy the creamy, cheesy goodness of this comforting dish.
