This Twice Baked Potato Casserole takes everything you love about a loaded twice-baked potato and turns it into one creamy, cheesy, comforting casserole. Fluffy baked potatoes are chopped and mixed with a rich sour cream and cream cheese mixture, crispy bacon, fresh chives, and plenty of cheddar cheese, then baked until hot and bubbly.
It has all the classic flavors: baked potatoes, sour cream, bacon, cheese, chives, and a creamy seasoned filling. Instead of stuffing individual potato skins, everything goes into one baking dish, making it easier to serve for family dinners, holidays, potlucks, or cozy weekend meals.
If you love loaded baked potatoes, this casserole is a must-make.
Why You’ll Love This Twice Baked Potato Casserole
This casserole is rich, creamy, and full of comfort food flavor.
You’ll love it because it is:
- Loaded with bacon and cheese
- Creamy, hearty, and satisfying
- Easier than making individual twice-baked potatoes
- Perfect for holidays and potlucks
- Great as a side dish or main dish
- Made with simple ingredients
- Easy to prepare ahead of time
- A family-friendly potato casserole
Twice baked potato casserole is a shortcut version of classic twice-baked potatoes. Instead of scooping out baked potatoes, mixing the filling, and stuffing it back into the skins, the baked potatoes are chopped and mixed with the creamy filling in one dish.
The result is a loaded potato casserole with all the same flavor but less work.
Recipe Summary
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: 8
Course: Dinner, Main Course, Side Dish
Cuisine: American / Comfort Food
Ingredients
For the Sour Cream Mixture
- 6 ounces cream cheese, room temperature
- 1 cup sour cream
- ½ cup fresh chives, chopped
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup whole milk
For the Potatoes
- 8 baking potatoes, washed
- 3 tablespoons canola oil
- 1 tablespoon kosher salt
For the Topping
- 8 strips bacon, cooked and crumbled
- 3 cups shredded cheddar cheese, divided
- Chives, for garnish
Ingredient Notes
Potatoes
Russet potatoes are the best choice for this casserole. They bake up fluffy on the inside and have the perfect texture for mixing with the creamy filling.
Cream Cheese
Use room-temperature cream cheese so it blends smoothly into the sour cream mixture. Cold cream cheese can leave lumps.
Sour Cream
Sour cream gives the casserole its classic twice-baked potato flavor and creamy tang.
Chives
Fresh chives add a mild onion flavor and a fresh finish. You can also use green onions.
Bacon
Crispy crumbled bacon adds smoky, salty flavor. You can cook the bacon ahead of time to make the recipe easier.
Cheddar Cheese
Sharp cheddar gives the best flavor, but mild cheddar, Colby Jack, or Monterey Jack also work.
Whole Milk
Milk loosens the sour cream mixture so it coats the potatoes evenly.
How to Make Twice Baked Potato Casserole
Step 1: Make the Sour Cream Mixture
In a bowl, combine cream cheese, sour cream, chopped chives, lemon juice, kosher salt, garlic powder, onion powder, and whole milk.
Mix until smooth and creamy.
Place the mixture in the refrigerator while the potatoes bake.
Step 2: Bake the Potatoes
Preheat your oven to 400°F.
Wash the potatoes well and pierce each one a few times with a fork or sharp knife.
Rub each potato with canola oil and sprinkle with kosher salt.
Place the potatoes on a baking sheet.
Bake for about 1 hour, or until fork-tender.
Step 3: Cool and Chop the Potatoes
Remove the potatoes from the oven, but keep the oven set to 400°F.
Let the potatoes cool until they are safe to handle.
Roughly chop them into bite-sized pieces, about ½ inch each.
Step 4: Prepare the Baking Dish
Spray a 9×13-inch baking dish with nonstick cooking spray.
Set aside.
Step 5: Mix the Casserole
Add the chopped baked potatoes to a large bowl.
Add the sour cream mixture, half of the shredded cheddar cheese, and most of the crumbled bacon.
Reserve a little bacon for topping if desired.
Gently stir until everything is combined.
Step 6: Add to Baking Dish
Spread the potato mixture evenly into the prepared baking dish.
Top with the remaining shredded cheddar cheese and reserved bacon.
Step 7: Bake
Bake uncovered for 15–20 minutes, or until the cheese is melted, hot, and bubbly.
Step 8: Serve
Remove from the oven.
Garnish with extra chives if desired.
Serve hot.
Tips for the Best Twice Baked Potato Casserole
Use russet potatoes for the fluffiest texture.
Make sure the cream cheese is room temperature.
Bake the potatoes until fully fork-tender.
Do not overmix the potatoes or they may become gummy.
Reserve some bacon for the topping.
Use freshly shredded cheddar for the best melt.
Let the casserole rest for a few minutes before serving.
How to Tell When Baked Potatoes Are Done
A baked potato is done when a fork slides into the center easily.
For a more exact method, the internal temperature of a fully baked potato is usually around 210°F.
If the potatoes still feel firm, bake them a little longer.
Can I Make This Ahead of Time?
Yes. This casserole is a great make-ahead dish.
Bake and chop the potatoes, prepare the sour cream mixture, assemble the casserole, then cover and refrigerate overnight.
When ready to bake, let the dish sit at room temperature while the oven preheats. You may need to add a few extra minutes to the baking time if baking straight from the refrigerator.
Easy Variations
Loaded Twice Baked Potato Casserole
Add extra bacon, cheese, and green onions on top.
Broccoli Cheese Potato Casserole
Stir in cooked chopped broccoli before baking.
Ranch Potato Casserole
Add ranch seasoning to the sour cream mixture.
Spicy Potato Casserole
Add diced jalapeños or pepper jack cheese.
Ham and Cheese Potato Casserole
Add diced cooked ham for a heartier dish.
Garlic Parmesan Potato Casserole
Add grated parmesan and roasted garlic to the filling.
What to Serve with Twice Baked Potato Casserole
This casserole works as a rich side dish or a simple main dish.
Serve it with:
- Grilled chicken
- Steak
- Pork chops
- Meatloaf
- Roasted turkey
- Ham
- BBQ chicken
- Green beans
- Caesar salad
- Roasted broccoli
- Dinner rolls
- Coleslaw
- Simple side salad
Storage Instructions
Let the casserole cool completely.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Freezing Instructions
You can freeze this casserole, but the texture may be slightly softer after thawing because of the sour cream and potatoes.
To freeze, let the casserole cool completely. Wrap tightly and freeze for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Reheating Tips
Reheat individual portions in the microwave until warm.
For larger portions, cover with foil and reheat in a 350°F oven until heated through.
Add a little extra cheese on top before reheating if desired.
Frequently Asked Questions
Can I use a different potato?
Russet potatoes work best, but Yukon gold potatoes can also be used. The texture will be creamier and less fluffy.
Do I have to peel the potatoes?
No. You can leave the skins on for texture and flavor. Since the potatoes are baked first, the skins become tender.
Can I use bacon bits?
Fresh cooked bacon gives the best flavor, but real bacon bits can be used in a pinch.
Can I make this without bacon?
Yes. Leave out the bacon for a vegetarian-friendly version, or replace it with sautéed mushrooms or roasted broccoli.
Can I use Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt can work, but the flavor will be slightly tangier.
Can I make this casserole ahead?
Yes. Assemble it up to 1 day ahead and bake when ready.
How long does it last?
Leftovers last 3–4 days in the refrigerator.
Recipe Card
Twice Baked Potato Casserole
A creamy, cheesy potato casserole made with baked russet potatoes, sour cream, cream cheese, bacon, cheddar cheese, and chives. It has all the flavor of twice-baked potatoes in one easy baking dish.
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: 8
Ingredients
Sour Cream Mixture
- 6 ounces cream cheese, room temperature
- 1 cup sour cream
- ½ cup fresh chives, chopped
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup whole milk
Potatoes
- 8 baking potatoes, washed
- 3 tablespoons canola oil
- 1 tablespoon kosher salt
Topping
- 8 strips bacon, cooked and crumbled
- 3 cups shredded cheddar cheese, divided
- Chives, for garnish
Instructions
- In a bowl, combine cream cheese, sour cream, chives, lemon juice, salt, garlic powder, onion powder, and milk.
- Mix until smooth and creamy.
- Refrigerate the sour cream mixture while the potatoes bake.
- Preheat oven to 400°F.
- Wash the potatoes and pierce each one with a fork or knife.
- Rub each potato with canola oil.
- Sprinkle with kosher salt.
- Place potatoes on a baking sheet.
- Bake for about 1 hour, or until fork-tender.
- Remove potatoes from the oven and let cool until safe to handle.
- Leave the oven set to 400°F.
- Roughly chop the potatoes into ½-inch bite-sized pieces.
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- Add chopped potatoes to a large bowl.
- Mix with the sour cream mixture, half of the cheddar cheese, and most of the bacon.
- Spread the potato mixture into the prepared baking dish.
- Top with remaining cheese and reserved bacon.
- Bake uncovered for 15–20 minutes, or until hot and bubbly.
- Garnish with chives if desired.
- Serve hot.
Notes
Use room-temperature cream cheese for a smooth mixture.
Russet potatoes work best for this recipe.
Reserve some bacon for topping.
This casserole can be assembled the night before and baked the next day.
Store leftovers in the refrigerator for 3–4 days.
Nutrition Estimate
Per serving:
- Calories: 511
- Carbohydrates: 45g
- Protein: 18g
- Fat: 30g
- Fiber: 4g
- Sugar: 4g
Nutrition values are approximate and may vary depending on ingredients used.
Final Thoughts
Twice Baked Potato Casserole is creamy, cheesy, comforting, and packed with loaded potato flavor. It is easier than making individual twice-baked potatoes and perfect for feeding a family or a crowd.
Serve it as a hearty side dish for holidays, potlucks, Sunday dinner, or any meal that needs a cozy potato casserole.
