Oh, comfort food. Just the thought of it brings a little smile to my face, doesn’t it? And when we’re talking about ultimate comfort, nothing quite hits the spot like a creamy, dreamy potato dish. That’s where this incredible Twice Baked Potato Casserole swoops in to save the day!

I remember the first time I tried to make individual twice-baked potatoes. It was a whole production! Scooping, mashing, refilling, trying not to tear the skins… honestly, it felt like I needed an extra set of hands. Then, a few years back, a friend brought this casserole version to a potluck, and my mind was blown. All the glorious, cheesy, bacony goodness of a classic twice-baked potato, but in an easy-to-serve casserole form. No fuss, just pure deliciousness.

It’s truly a game-changer, simplifying a beloved classic without sacrificing any of that rich, satisfying flavor. This recipe is my go-to for family dinners, potlucks, or honestly, any time I just need a big hug in food form. Trust me, you’re going to want to add this creamy, cheesy Twice Baked Potato Casserole to your regular rotation. Let’s get cooking!

Why You’ll Love This Twice Baked Potato Casserole

Honestly, what’s not to love? This casserole takes all the best parts of a classic twice-baked potato and makes it so much easier. You get that amazing taste and texture without all the fiddly work. It’s truly a winner for so many reasons:

Pure Convenience: Forget scooping out individual potatoes! This is a one-dish wonder.
Unbeatable Taste: Creamy, cheesy, bacony perfection in every bite.
Crowd-Pleaser: Seriously, everyone devours this. It’s a potluck superstar!
Make-Ahead Friendly: You can prep it ahead of time, which is a lifesaver on busy days.

The Ultimate Comfort Food: Twice Baked Potato Casserole

There’s just something about warm potatoes, melted cheese, and crispy bacon that screams comfort, isn’t there? This twice baked potato casserole delivers on all fronts. That super creamy texture, rich cheesy flavor, and just a hint of tang from the sour cream… it’s like a warm hug from the inside out. It’s the kind of dish that makes you feel cozy and happy, no matter what kind of day you’ve had.

Essential Ingredients for Your Twice Baked Potato Casserole

Alright, let’s talk about what you’ll need to make this magic happen. The beauty of this Twice Baked Potato Casserole is that it uses pretty standard ingredients, but when they come together, wow! You’ll want to grab:

6 large baking potatoes (we’re talking about 2.5-3 pounds here, so nice big ones!)
8 ounces cream cheese, softened (don’t skip the softening part, trust me on this!)
½ cup sour cream
½ cup milk
¼ cup unsalted butter, melted
1 teaspoon salt
½ teaspoon black pepper
2 cups shredded cheddar cheese, divided (one and a half cups for mixing in, half a cup for the top!)
6 slices bacon, cooked and crumbled (because, bacon!)
2 tablespoons chopped fresh chives, for garnish (they really make it pop!)

Selecting the Best Potatoes for Twice Baked Potato Casserole

The star of the show here is, of course, the potato! For this casserole, you really want large baking potatoes, like Russets. They get super fluffy and dry when baked, which is exactly what you need for that perfect, creamy mash. Other types of potatoes can get a bit too waxy or watery when mashed, and we don’t want that!

Key Dairy and Flavor Components in Twice Baked Potato Casserole

Now, for the creamy goodness! The cream cheese and sour cream are absolute musts for that rich, tangy, and incredibly smooth texture. They work with the milk and melted butter to create a filling that’s just pure bliss. And the butter, well, it adds that classic richness that makes any potato dish sing. These dairy components are what elevate this from just mashed potatoes to a truly decadent casserole!

Step-by-Step Guide to Making Twice Baked Potato Casserole

Okay, you’ve got your ingredients ready, your apron on, and maybe a little music playing (optional, but highly recommended!). Now, let’s get down to the fun part: actually making this amazing Twice Baked Potato Casserole. Don’t worry, I’ll walk you through every step, just like I would if we were cooking side-by-side in my kitchen. It’s really quite simple, and the results are so worth it!

First things first, you’ll want to preheat your oven to a nice hot 400°F (that’s about 200°C). While it’s heating up, grab those beautiful big baking potatoes we talked about. Give ’em a good scrub under cool water, and then, this is important, pierce them several times with a fork. This lets the steam escape and keeps them from exploding in your oven – trust me, you don’t want that mess! Pop them directly onto the oven rack, no foil needed, and let them bake for about an hour to an hour and 15 minutes. You’re looking for them to be super tender, almost squishy, when you squeeze them. Once they’re done, pull them out and let them cool down a bit. You’ll also want to reduce your oven temperature to 350°F (175°C) for the casserole part.

Now, while those potatoes are doing their thing, this is a great time to cook up your bacon until it’s nice and crispy, then crumble it up. And chop those fresh chives! Little prep work now makes everything smoother later.

Preparing Your Potatoes for Twice Baked Potato Casserole

Once your baked potatoes are cool enough to handle (but still warm!), carefully cut each one in half lengthwise. Now comes the fun part: grab a spoon and gently scoop out all that fluffy potato flesh into a large bowl. Be careful not to tear the skins! You want to leave a thin shell, almost like a little potato boat. You can discard the skins, or if you’re feeling fancy, save them for some crispy potato skin snacks later!

Crafting the Creamy Filling for Twice Baked Potato Casserole

With all that lovely potato flesh in your bowl, it’s time to turn it into magic. Add in your softened cream cheese, sour cream, milk, melted butter, salt, and black pepper. Now, grab your potato masher (or an electric mixer if you want to make it super easy on yourself!). Mash away until the mixture is beautifully smooth and creamy. You don’t want any big lumps here! Then, stir in a generous 1 ½ cups of that shredded cheddar cheese and half of your crumbled bacon. Oh, the smell already!

Assembling and Baking Your Twice Baked Potato Casserole

Now, grab your 9×13 inch baking dish. Scoop all that incredible potato mixture into the dish and spread it out evenly. It should fill the dish nicely. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top – this is going to get all melty and golden! Pop it into your preheated 350°F oven for about 20-25 minutes. You’re looking for it to be heated through and for that cheese on top to be gloriously melted and bubbly. Once it’s out of the oven, sprinkle the rest of your crumbled bacon and those fresh chives on top. And there you have it – your perfect Twice Baked Potato Casserole, ready to be devoured!

Tips for a Perfect Twice Baked Potato Casserole

You’ve done the hard work (which, let’s be honest, wasn’t really that hard!). Now, let’s talk about those little extra touches that take your Twice Baked Potato Casserole from great to absolutely unforgettable. These are my go-to tips for making sure it’s perfect every single time, whether you’re serving it immediately or planning ahead.

Flavor Enhancements for Your Twice Baked Potato Casserole

While this casserole is delicious as is, sometimes you just want that little something extra! I love adding a pinch of garlic powder or onion powder to the potato mixture. It just deepens that savory flavor and makes it even more irresistible. A dash of smoked paprika can also add a lovely warmth and subtle smokiness, especially if you’re a fan of those flavors!

Making Ahead and Storing Twice Baked Potato Casserole

This casserole is a dream for meal prep! You can totally make it ahead of time. Just assemble it up to the point of baking, cover it tightly with plastic wrap or foil, and pop it in the fridge for up to 24 hours. When you’re ready to bake, you’ll just need to add an extra 10-15 minutes to the baking time since it’s going into the oven cold. Leftovers? Oh, they’re fantastic! Store them in an airtight container in the fridge for up to 3 days. To reheat, just warm individual servings in the microwave or pop the whole dish back in the oven until heated through.

Frequently Asked Questions About Twice Baked Potato Casserole

I get a lot of questions about this Twice Baked Potato Casserole, and I love it! It means you’re really thinking about how to make it *your* own, or just wanting to make sure you get it perfectly right. Here are some of the most common things people ask me:

Q: Can I use different cheeses in this Twice Baked Potato Casserole?
Absolutely! While cheddar is a classic for a reason, feel free to experiment. Monterey Jack or a Colby Jack blend would be delicious. For a sharper flavor, you could even mix in a little Parmesan or Gruyere. Just make sure they’re good melting cheeses!

Q: Can I freeze Twice Baked Potato Casserole?
You bet! This casserole freezes beautifully. Just bake it as directed, let it cool completely, then cover it tightly with foil and plastic wrap. It’ll keep in the freezer for up to 3 months. To reheat, thaw it in the fridge overnight, then bake at 350°F until heated through and bubbly, probably 30-40 minutes.

Q: What if I don’t have Russet potatoes? Will other potatoes work for this casserole?
You really want to stick with starchy potatoes like Russets for this Twice Baked Potato Casserole. They get super fluffy and absorb all that creamy goodness without becoming gummy or watery. Waxy potatoes, like red or Yukon Gold, just don’t give you the same light, fluffy texture that makes this dish so good.

Q: How do I know my potatoes are cooked through before mashing?
The best way is to gently squeeze them. They should feel very tender and give easily. You can also pierce them with a fork; it should slide in with almost no resistance. If they’re still firm, pop them back in the oven for a bit longer. You want them super soft for the best mashed texture!

Can I Customize My Twice Baked Potato Casserole?

Oh, definitely! This Twice Baked Potato Casserole is super adaptable. If you’re not a bacon fan, you can totally leave it out or swap it for some cooked, crumbled sausage. You could even add some caramelized onions or a pinch of red pepper flakes for a little kick. Get creative!

Storing and Reheating Your Twice Baked Potato Casserole

Leftovers of this Twice Baked Potato Casserole are a real treat! Just pop them in an airtight container in the fridge, and they’ll be great for up to 3 days. To reheat, a quick zap in the microwave works wonders for individual servings. If you’re reheating the whole dish, cover it with foil and warm it in the oven at 300°F until it’s heated through.

Estimated Nutritional Information for Twice Baked Potato Casserole

Now, I know some of you are curious about the nitty-gritty nutritional details, and I totally get that! While I can’t give you exact, precise numbers because things like ingredient brands, specific potato sizes, and even how much salt you sprinkle can change things up, I can tell you that this Twice Baked Potato Casserole is definitely a hearty, comforting dish. Think of it as a treat, or a really satisfying side! If you need super exact figures, I’d recommend plugging your specific ingredients into an online nutritional calculator. But rest assured, it’s packed with deliciousness!

Share Your Twice Baked Potato Casserole Success!

Well, there you have it, friends! My absolute favorite way to get all that twice-baked potato goodness without the fuss. I really hope you give this Twice Baked Potato Casserole a try. When you do, please, please come back and tell me all about it! Did you love it as much as I do? Did you add any fun twists? I’d love to hear your stories, see your photos, or just know what you thought. Happy cooking, and enjoy every creamy, cheesy bite!

Twice Baked Potato Casserole: 1 amazing comfort food

Author: ferecipe.com
Total Time: 2 hours
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This casserole brings together the creamy, cheesy goodness of twice-baked potatoes in an easy-to-make casserole format. It’s a comforting side dish perfect for family dinners or potlucks.

Ingredients

Scale

6 large baking potatoes (about 2.5–3 pounds)
8 ounces cream cheese, softened
½ cup sour cream
½ cup milk
¼ cup unsalted butter, melted
1 teaspoon salt
½ teaspoon black pepper
2 cups shredded cheddar cheese, divided
6 slices bacon, cooked and crumbled
2 tablespoons chopped fresh chives, for garnish

Instructions

Preheat oven to 400°F (200°C). Pierce potatoes several times with a fork. Bake directly on oven rack for 1 hour to 1 hour 15 minutes, or until very tender.
Remove potatoes from oven and let cool slightly. Reduce oven temperature to 350°F (175°C).
Once cool enough to handle, cut potatoes in half lengthwise. Scoop out the flesh into a large bowl, leaving a thin shell in the potato skins. Discard skins or save for another use.
Add cream cheese, sour cream, milk, melted butter, salt, and pepper to the bowl with the potato flesh. Mash with a potato masher or electric mixer until smooth and creamy.
Stir in 1 ½ cups of the shredded cheddar cheese and half of the crumbled bacon.
Transfer the potato mixture to a 9×13 inch baking dish, spreading evenly.
Sprinkle the remaining ½ cup shredded cheddar cheese over the top.
Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
Garnish with remaining crumbled bacon and fresh chives before serving.

Notes

For extra flavor, add a pinch of garlic powder or onion powder to the potato mixture.
You can prepare the casserole ahead of time. Cover and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking from cold.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of casserole
Calories: 450
Sugar: 5g
Sodium: 680mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 35g
Fiber: 4g
Protein: 15g
Cholesterol: 80mg

Keywords: twice baked potato, potato casserole, cheesy potato, comfort food, side dish, baked potato