Name: Twice Baked Potato Casserole Recipe
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 5 pounds medium size Russet potatoes, scrubbed and dried; 1 tablespoon olive oil; 1/2 pound thick cut bacon, chopped 1/2-inch; 12 tablespoons (1 ½ sticks) unsalted butter, softened, cubed; 1 1/4 cups sour cream, room temperature; 1 cup warm milk; 3 tablespoons fresh parsley (or 1 ½ teaspoons dried); 1 teaspoon salt, more or less to taste; 1/2 teaspoon garlic powder; 1/2 teaspoon pepper; 1/2 teaspoon paprika; 1/2 teaspoon dried dill weed; 1/3 cup chopped green onions; 1 1/2 cups freshly grated cheddar, divided; 1/2 cup freshly grated Gruyere cheese

There’s something irresistibly comforting about a warm, cheesy potato dish that feels like a big hug on a plate. This Twice Baked Potato Casserole Recipe brings all those cozy flavors together, making it perfect for family dinners or any occasion where you want to impress without stress.

A white baking dish holds a cheesy potato casserole. The top layer is golden-orange melted cheese mixed with small, dark red crispy bacon bits and sprinkled green herbs. Below the cheese is a thick layer of creamy mashed potatoes with bits of green herbs and more bacon pieces mixed inside. A shiny gold spoon is scooping out a round section, showing the soft, chunky potato filling underneath. The dish sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Twice Baked Potato Casserole Recipe
Top Tip
How to Serve Twice Baked Potato Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Twice Baked Potato Casserole Recipe

Why You'll Love This Recipe

I can’t get enough of this casserole because it nails that perfectly creamy, cheesy, and smoky balance. It’s like twice-baked potatoes got an upgrade for easy comfort food that everyone asks for again and again.

Super creamy texture: The combination of sour cream, butter, and warm milk gives these potatoes a rich, velvety feel that’s simply addictive.
Flavor-packed with bacon and cheese: Crispy bacon and a blend of sharp cheddar plus nutty Gruyere make every bite burst with savory goodness.
Versatile and easy to make: While it looks fancy, this Twice Baked Potato Casserole Recipe comes together in stages you’ll easily manage, even with company over.
Great for leftovers: It reheats beautifully and can be made ahead, perfect for busy weeknights or holiday spreads.

A white rectangular baking dish holds a layered casserole with two visible layers. The bottom layer is a creamy mixture with a slightly rough, moist texture containing pieces of herbs and small bits of ingredients. The top layer is smooth, melted orange cheese covering the casserole evenly. Scattered on top are small, dark red crispy bacon pieces and bright green chopped herbs, giving a fresh look. One corner of the casserole is scooped out, showing the inside layers and soft texture. The dish sits on a white marbled surface with a checkered cloth partly visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Twice Baked Potato Casserole Recipe plays a starring role in creating those dreamy textures and layers of flavor. When you pick your potatoes and cheese right, the results really sing.

Flat lay of medium size Russet potatoes with rough brown skins, a small white bowl of golden olive oil, thick cut chopped raw bacon pieces with pink and white marbling, a handful of pale yellow unsalted butter cubes, a small white bowl filled with creamy off-white sour cream, a small white bowl of warm light milk, a few sprigs of fresh flat-leaf parsley with bright green leaves, a small white bowl of coarse white salt, small white bowls each containing fine pale beige garlic powder, ground black pepper, paprika with deep red color, and dried dill weed in muted green flakes, chopped green onions with white bulbs and bright green tops, a small mound of freshly grated vibrant orange cheddar cheese, and a small mound of pale yellow freshly grated Gruyere cheese, all arranged symmetrically on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet potatoes: These starchy spuds bake up fluffy inside, which is perfect for mashing and soaking up rich flavors.
Olive oil: A light coating helps the potato skins crisp up beautifully in the oven.
Bacon: Thick-cut and chopped for extra crispness, bacon adds irresistible smoky crunch both inside and on top of the casserole.
Unsalted butter: Softened and cubed, it melts into the potatoes to add luxurious creaminess — and you can tweak it with milk for your preferred consistency.
Sour cream: Adds tang and richness that balances the potatoes perfectly.
Warm milk: Keeps the mash smooth and creamy without cooling the mixture prematurely.
Fresh parsley: Brightens the dish with herby freshness; if you don’t have fresh, dried works in a pinch.
Seasonings: Garlic powder, paprika, pepper, and dill weed add warmth and complexity without overpowering the potatoes.
Green onions: Mild, crisp, and colorful — they sneak in a little freshness and bite.
Cheddar cheese: Sharp and melty, giving that classic baked potato vibe in the casserole.
Gruyere cheese: Adds a slightly nutty, creamy note that elevates the whole dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak this twice baked potato casserole depending on the season or what’s in my fridge, and you should too! It’s really forgiving and welcomes all sorts of creative add-ins.

Variation: One time, I swapped out some green onions for caramelized shallots to add a richer, sweeter depth — it totally transformed the dish and was a hit.
Dietary modifications: Use lactose-free sour cream and milk if you’re sensitive, or sub in turkey bacon for a lighter, leaner version without losing the smoky touch.
Seasonal twists: Add roasted garlic or even a handful of sautéed mushrooms for an earthy boost that pairs beautifully with the creamy potatoes.

Step-by-Step: How I Make Twice Baked Potato Casserole Recipe

Step 1: Bake the Potatoes Just Right

Start by preheating your oven to 400°F and lining a baking sheet with foil—this makes cleanup a breeze. Give those russet potatoes a good scrub and dry them well, then prick each a few times with a fork. Drizzle with olive oil and rub it over the skin with your hands to help them crisp and develop flavor. Bake for 45–60 minutes until you can easily pierce them with a fork. Feel free to use this time to cook your bacon—the key to crispy, flavorful bits inside and on top of the casserole.

Step 2: Cook Bacon to Crispy Perfection

Pop the chopped bacon pieces into a Dutch oven or heavy skillet over medium heat. Watch them carefully so they don’t burn—let them shrink and crisp as the fat renders. Remove with a slotted spoon onto paper towels, reserving about ¼ cup for the topping later. The rest will mix right into your potato filling, so toss them straight into your mixing bowl when the time comes.

Step 3: Cube, Peel, and Mash the Potatoes

Lower your oven to 350°F now. When the potatoes are cool enough to handle, but still warm, slice each in half. Peel skins off half the potatoes—the skins add great texture if you leave them on some of the cubes. Cut the potatoes into chunks, then toss into a big bowl with the reserved skins, butter, sour cream, warm milk, parsley, and seasonings. Mash everything until creamy but still a little chunky if you like. Add extra milk if it’s too thick. Fold in green onions, bacon, ¾ cup cheddar, and Gruyere. Taste and tweak seasonings as you go.

Step 4: Assemble and Bake to Golden Bliss

Grease a 9x13-inch baking dish lightly, then spread the mashed potato mixture evenly inside. Sprinkle the remaining ¾ cup cheddar cheese over the top for that perfect cheesy crust. Bake uncovered for 20–25 minutes until everything is bubbling and golden. Just before serving, sprinkle the remaining crispy bacon over the top, and garnish with extra green onions and fresh parsley if you want a pop of color and freshness.

Top Tip

From my experience making this Twice Baked Potato Casserole Recipe often, I can confidently say getting the texture right is all about balancing moisture and fluff. Here are a few tricks that have saved my day more than once.

Warm milk addition: Always add warm milk gradually; cold milk cools down the potatoes too fast and makes them gluey when mashed.
Half-skinned potatoes: Leaving skin on half the potatoes adds a rustic touch and prevents the mixture from becoming too mushy.
Bacon timing: Cook bacon while potatoes bake so you save time and ensure it’s perfectly crisp for mixing in and topping later.
Cheese layering: Divide the cheese to mix some inside for flavor and sprinkle the rest on top for a bubbly, golden crust that everyone loves.

How to Serve Twice Baked Potato Casserole Recipe

Twice Baked Potato Casserole - Serving Suggestion

Garnishes

I typically keep it simple with a sprinkle of fresh green onions and a scattering of parsley—both freshen up the casserole visually and taste-wise. Sometimes I’ll add a dollop of sour cream on the side for extra creaminess and a little color contrast. It never hurts to add a few extra crispy bacon bits on top for those final crunch moments.

Side Dishes

Pair this casserole with lighter sides like a crisp green salad or steamed veggies to balance out the richness. I especially love serving it with roasted Brussels sprouts or a fresh tomato cucumber salad. It also holds up beautifully next to grilled chicken or roast beef on a holiday menu.

Creative Ways to Present

For gatherings, I’ve served this in individual ramekins topped with a single crispy bacon strip and a mini sprig of parsley for a fancy touch. Sometimes, I turn it into “potato casserole boats” by baking it right in halved potato skins arranged in a baking dish — it’s a fun conversation starter and offers those classic twice baked potato vibes with an easy twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. It tends to firm up and lose a bit of the creamy texture, but honestly, it reheats well enough that no one minds. Just be sure to cover it tightly to keep it from drying out.

Freezing

I’ve frozen this casserole successfully—just make sure to cool it completely before wrapping it tightly with foil or plastic wrap. When thawed, the texture is still lovely, though the topping won't be quite as crispy. It’s a lifesaver to pull from the freezer when you need a hassle-free meal.

Reheating

Reheat covered in a 350°F oven for about 15 minutes to warm through, then uncover and bake another 20–25 minutes to revive the nice crust on top. This step brings back the casserole’s original charm better than microwaving ever could.

Frequently Asked Questions:

Can I use sweet potatoes instead of Russets?

You can, but the texture and flavor will be quite different. Sweet potatoes are denser and sweeter, so you might want to adjust the seasoning and cheese amounts. Also, they might require slightly different baking times due to their moisture content.

How do I make this recipe dairy-free?

Substitute the butter and cheeses with dairy-free alternatives like vegan butter and plant-based shredded cheese. Use a dairy-free sour cream substitute or plain unsweetened coconut yogurt. Keep in mind this will alter the flavor somewhat, but you can still achieve a creamy, tasty casserole.

Can I prepare this casserole the day before?

Absolutely! You can prepare the entire casserole up to the baking step, cover tightly with foil, and refrigerate overnight. When ready to serve, bake covered for 15 minutes, then uncover and bake for an additional 20-25 minutes until bubbly and golden.

Is there a way to make this recipe lower in calories?

Yes, you can reduce the butter amount or substitute with a lighter option, use low-fat sour cream or Greek yogurt, and opt for reduced-fat cheeses. Also, using turkey bacon instead of regular bacon cuts down on fat but keeps some smoky flavor.

Final Thoughts

This Twice Baked Potato Casserole Recipe is like a hug from the inside out — creamy, cheesy, and loaded with just the right amount of crispy bacon. I always find it brings instant smiles when I serve it, and it’s become my go-to for a side or even a hearty main dish. Give it a try next time you want a crowd-pleaser that’s as tasty as it is comforting — you’ll thank me later!