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 cheese, divided; 1/2 cup freshly grated Gruyere cheese

There’s something truly comforting about a casserole packed with cheesy, creamy potatoes and crispy bacon. This Twice Baked Potato Casserole Recipe takes everything you love about twice baked potatoes and transforms it into a shareable dish. It’s perfect for gatherings or just cozying up with something indulgent at home.

A white rectangular baking dish filled with a mashed potato casserole shows three main layers: a bottom layer of mashed potatoes with bits of herbs, a middle melted golden orange cheese layer, and a top layer of crispy small red bacon bits and bright green chopped herbs. A gold serving spoon lifts a scoop, showing the soft texture of the mashed potatoes with visible chunks and mixed herbs inside. The dish sits on a white marbled surface, and the lighting makes the cheese shine warmly. 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 stress enough how this Twice Baked Potato Casserole became one of my go-to comfort dishes. It’s rich, flavorful, but also surprisingly straightforward to pull together. Once you try it, you’ll see why it’s a crowd-pleaser every single time.

Ultimate Comfort Food: A creamy, cheesy potato base paired with crispy bacon hits the spot every time.
Perfect for Sharing: This casserole style makes it easy to feed a crowd without fuss.
Make-Ahead Friendly: You can prep it in advance and bake it fresh just before serving.
Customizable: Easily swap cheeses, add herbs, or turn it vegetarian to suit your tastes.

A white baking dish filled with a layered casserole showing a chunky, creamy mashed potato base mixed with small bits of herbs and browned onion. The middle layer has melted orange cheese spread evenly across the top, with crispy, dark brown bacon pieces scattered over it. Finely chopped green onions and parsley are sprinkled on top, adding bright green color. The dish has a slightly browned edge and a clear empty section where the casserole has been scooped out, revealing its thick texture. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Twice Baked Potato Casserole Recipe plays its part to create that perfect balance of creamy, salty, and savory. I recommend using fresh ingredients if possible—it really makes a difference. Plus, keep an eye out for good quality bacon and cheeses; they’re the stars here.

Flat lay of five medium russet potatoes with natural dirt marks, a small drizzle of golden olive oil in a white ceramic bowl, a pile of thick cut raw bacon chunks, softened cubed unsalted butter in a small white bowl, a white bowl filled with creamy sour cream, a small white bowl of warm milk, fresh green parsley sprigs, a small white bowl with bright green chopped green onions, freshly grated sharp cheddar cheese mounded on a white plate, freshly grated Gruyere cheese on a separate white plate, all arranged with perfect symmetry 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: Their starchy, fluffy texture is ideal for mashing and holds up well in casseroles.
Olive oil: Helps crisp and flavor the potato skins during baking.
Bacon: Adds smoky crunch and salty depth—cooked until crispy for best texture.
Unsalted butter: Gives a rich, creamy mouthfeel without overpowering.
Sour cream: Brings tanginess and moisture, making the filling ultra-creamy.
Milk: Loosens the mash to just the right consistency—warm milk blends better here.
Fresh parsley and green onions: Brighten the rich potatoes with herbal freshness.
Seasonings (garlic powder, paprika, dill weed, salt, pepper): Layer flavor without overwhelming the potatoes.
Cheddar and Gruyere cheeses: Cheddar offers sharp tang, while Gruyere melts beautifully for a silky finish.

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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

One of my favorite things about this Twice Baked Potato Casserole Recipe is how easy it is to tweak. Over time, I’ve discovered that small swaps can make it feel brand new every time. Don’t hesitate to put your own spin on it!

Variation: I sometimes swap out the Gruyere for mozzarella if I want a milder cheese pull, which my kids adore.
Vegetarian friendly: Skip the bacon and add sautéed mushrooms or caramelized onions for a tasty alternative.
Spicy kick: Mix in some diced jalapeños or a pinch of cayenne to really wake up those flavors.
Herb upgrades: Fresh thyme or rosemary add a lovely earthiness if you have them on hand.

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

Step 1: Bake Your Potatoes to Tender Perfection

Start by preheating your oven to 400°F and lining a baking sheet with foil for easy cleanup. I like to prick each medium Russet potato a few times with a fork so that steam can escape. Then, drizzle and rub them lightly with olive oil—using your hands here helps to coat evenly. Bake until fork tender, usually around 45-60 minutes. You’ll know they’re ready when a fork slides in with zero resistance. This hands-on step helps develop those classic crispy skins that everyone loves.

Step 2: Crisp Up Bacon While Potatoes Bake

While your potatoes are baking, get your bacon sizzling. Using a large Dutch oven over medium heat, cook chopped bacon pieces until they’re crisp and the fat has rendered out. Don’t overcrowd the pan—it’s tempting to toss it all in at once, but bacon shrinks as it cooks and you want it evenly crisped. Drain the cooked bacon on paper towels and reserve about ¼ cup for topping the casserole later.

Step 3: Cube and Mash Potatoes with All the Good Stuff

Once baked, reduce your oven temperature to 350°F. Handle hot potatoes carefully with oven mitts. Leave skins on half of the potatoes for texture and peel the others to keep things smooth. Slice each in half, then cube them. In your mixing bowl, combine the cubed potatoes (including the skins), softened butter, warm milk, sour cream, parsley, and seasonings like garlic powder, paprika, and dill. Mash gently until creamy but not gluey. Add green onions, most of the bacon, and cheeses (cheddar and Gruyere). Taste and adjust seasoning—sometimes a little more salt or pepper makes all the difference.

Step 4: Assemble and Bake Your Casserole

Grease a 9 x 13-inch baking dish lightly and spread your potato mixture evenly. Top with the remaining cheddar cheese and bake uncovered for 20-25 minutes until bubbly and golden on top. Just before serving, sprinkle on the reserved bacon and, if you like, some extra chopped green onions or fresh parsley for a pop of color.

Top Tip

From my many attempts with this Twice Baked Potato Casserole Recipe, a few tricks stand out to really nail that perfect texture and flavor. These little tips made my casseroles turn out restaurant quality at home, and I think you’ll find them super helpful too.

Warm milk is key: Adding warm milk instead of cold helps everything blend smoothly without cooling down the potatoes too fast.
Leave some skins on: I love the subtle contrast and extra nutrients from a mix of peeled and unpeeled potatoes—it adds great texture without being tough.
Don’t over-mash: Overworking the potatoes makes them gluey, so mash just enough for creaminess with some small chunks.
Reserve bacon for topping: Crispy bacon on top stays crunchy, instead of getting soggy inside the casserole.

How to Serve Twice Baked Potato Casserole Recipe

twice baked potatoes - Serving Suggestion

Garnishes

I always finish this casserole with a sprinkle of extra green onions and fresh parsley. The pop of green lifts the rich, cheesy potatoes so it feels bright and inviting. Sometimes I add a dollop of sour cream on the side—it’s a comforting touch that pairs beautifully.

Side Dishes

This dish is hearty on its own, but I love pairing it with crisp green salads, roasted veggies, or something simple like steamed broccoli. For a meal with more protein, grilled chicken or a juicy steak complements it perfectly.

Creative Ways to Present

For special occasions, I’ve served this Twice Baked Potato Casserole Recipe in individual ramekins. Guests love the personal touch and it makes plating so easy. Another fun idea is topping each portion with a swirl of sour cream and crispy fried shallots for extra crunch and elegance.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store them in an airtight container in the fridge for up to four days. The texture isn’t as creamy as fresh, but the flavors deepen nicely. I always make sure to cover it well to keep moisture locked in and prevent the potatoes from drying out.

Freezing

I've frozen this casserole a couple of times, and it works well! Just assemble the entire dish, cover tightly with foil, and freeze before baking. When you’re ready, thaw overnight in the fridge, then bake according to instructions, adding a bit of extra time if needed.

Reheating

To reheat leftovers, cover the casserole loosely with foil and bake at 350°F for about 15 minutes to warm through. Removing the foil for the last 20-25 minutes crisps the cheese on top again. It’s the best way I’ve found to revive that fresh-baked feeling.

Frequently Asked Questions:

Can I use other types of potatoes for this casserole?

Russet potatoes are ideal because of their fluffy texture, but Yukon Gold can work too, offering a creamier and slightly buttery flavor. Avoid waxy potatoes like red or fingerlings as they won’t mash as smoothly.

How do I make this recipe vegetarian?

Simply omit the bacon and consider adding extra herbs, sautéed mushrooms, or caramelized onions for depth. You can also add a bit of smoked paprika to mimic that smoky flavor without meat.

Can I prepare this casserole in advance?

Yes! You can prepare the entire casserole up to the baking step, cover it tightly with foil, and refrigerate for up to 24 hours. When ready, bake covered for 15 minutes, then uncover and bake until heated through and bubbly.

What’s the best way to reheat leftovers?

The best method is to reheat in the oven at 350°F, covered initially to retain moisture, then uncover toward the end to crisp the cheese topping. Microwaving tends to make the potatoes dry and lose that creamy texture.

Final Thoughts

This Twice Baked Potato Casserole Recipe has become a real favorite in my home. It’s the kind of dish that brings everyone around the table, full of warmth and nostalgia but still feels special. I hope you’ll give it a try and enjoy every creamy, cheesy bite as much as I do. Once you get the hang of it, it might just become your own secret comfort food too!