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 (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

Nothing comforts quite like a warm, cheesy potato dish fresh from the oven. This Twice Baked Potato Casserole Recipe takes those cozy twice-baked potatoes you love and turns them into a family-style casserole that’s perfect for weeknights or holidays. It’s creamy, flavorful, and really just the kind of recipe you’ll want to keep coming back to.

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’ve made plenty of twice-baked potatoes in my day, but turning them into a casserole is a total game changer. It’s easier to make for a crowd, and the layers of cheese, butter, and bacon just bring that irresistible comfort-food vibe we all crave. Plus, everyone gets a little something special in every bite.

Big Flavor Without Fuss: You get all the rich, creamy potato goodness with crispy bacon bits, melted cheese, and herbs – it’s comfort on a plate.
Perfect for Feeding a Crowd: This casserole is easy to scale up and is hands-down better than serving individual potatoes.
Make-Ahead Friendly: You can assemble it ahead of time and bake when ready, which is a lifesaver on busy days or holidays.
Super Versatile: It’s easy to customize with your favorite cheeses, herbs, or add-ins to suit any palate.

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

This Twice Baked Potato Casserole Recipe combines classic ingredients that balance texture and flavor beautifully. Russet potatoes give you that fluffy base, while the butter and sour cream add creamy richness. Bacon and cheese bring savory depth, and the herbs tie it all together with a fresh touch.

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: These baking potatoes give you the perfect fluffy texture when mashed.
Olive oil: Helps crisp up the potato skins during baking, adding a subtle flavor and texture.
Bacon: Crispy bacon bits lend smoky, meaty goodness to the dish.
Butter: Adds richness and creaminess, essential for smooth mashed potatoes.
Sour cream: Brings tang and moisture, keeping your casserole luscious.
Milk: Warmer milk helps achieve that creamy consistency without cooling the mixture.
Fresh parsley: For a touch of herbal brightness that cuts through the richness.
Seasonings (salt, garlic powder, pepper, paprika, dill weed): Layer flavors and keep it interesting.
Green onions: Add a mild oniony bite and a pop of color.
Cheddar and Gruyere cheese: Together, these cheeses melt perfectly, providing sharpness and creaminess.

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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 customize. Whether you want it extra cheesy, a little spicy, or even vegetarian, there’s a tweak that’ll suit your style perfectly.

Variation: I’ve swapped out the bacon for sautéed mushrooms and caramelized onions once—totally delicious and great for veggie lovers.
Cheese Swap: Feel free to use Monterey Jack, Mozzarella, or Pepper Jack for a different flavor and melt.
Herb Twist: Adding fresh thyme or rosemary instead of parsley can add a wonderful earthy aroma.
Bigger Crunch: Topping with toasted breadcrumbs mixed with Parmesan adds a crispy finish I adore.

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

Step 1: Bake the Potatoes to Perfection

Start by preheating your oven to 400°F and lining a baking sheet with foil for easy cleanup. Poke your scrubbed russet potatoes a few times with a fork to prevent bursting, then rub them with olive oil using your hands until evenly coated. This helps the skins crisp up nicely during baking. Bake for about 45-60 minutes until a fork slides easily into the potato. This step is crucial—make sure they’re tender inside but with a slight skin firmness for texture!

Step 2: Cook the Bacon Crispy and Reserve Some

While your potatoes bake, crisp up your chopped thick-cut bacon in a large Dutch oven or skillet over medium heat. I like to cook it slowly to render out all the fat, which later adds flavor to the entire dish. Once crisp, scoop it out with a slotted spoon onto a paper towel-lined plate. Don’t forget to save about ¼ cup for sprinkling on top of the casserole later for that irresistible crispy bacon finish!

Step 3: Cube and Mash for the Ultimate Creaminess

Lower your oven temperature to 350°F after removing the potatoes. While still warm, halve each potato and peel the skins off half of them—this adds a mix of soft and slightly firmer bites in your casserole. Cube the potatoes and transfer them to a large bowl. Add butter, warm milk, sour cream, parsley, and your seasonings. Mash everything until smooth and creamy, adding extra milk if needed so the mixture isn’t dry at all. Stir in green onions, the majority of your bacon, and cheeses for that heavenly blend.

Step 4: Assemble and Bake

Spread the mashed potato mixture evenly in a greased 9x13 baking dish. Sprinkle the remaining cheddar cheese on top in a generous layer. Pop it into the oven uncovered for 20-25 minutes until the cheese melts and starts to get golden. Then, sprinkle with your reserved bacon bits and a few extra green onions or parsley if you like for color and crunch. Serve it warm and watch it disappear fast!

Top Tip

Over the years, I’ve learned that the secret to a creamy, flavorful Twice Baked Potato Casserole Recipe is all in the temperature of your ingredients and layering the flavors thoughtfully. Let me share some tips that make my casserole stand out every time.

Warm Your Dairy: Using room-temperature sour cream and warm milk prevents the potatoes from cooling down and helps them absorb the creaminess better.
Don’t Overmix: Mash until smooth but keep some lightness—overworking the potatoes can make them gluey.
Save Bacon for the Top: Adding some bacon after baking keeps it crispy and provides a lovely textural contrast.
Use Fresh Herbs: Fresh parsley brightens the rich casserole flavor, so avoid dried substitutions here unless you must.

How to Serve Twice Baked Potato Casserole Recipe

Twice Baked Potato Casserole - Serving Suggestion

Garnishes

I love topping this casserole with a handful of fresh green onions and a sprinkle of chopped parsley—it adds brightness and color that makes the dish pop on the table. Sometimes, I add a dollop of sour cream for cool creaminess or shredded cheese for extra melty goodness.

Side Dishes

This casserole pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette or roasted veggies like asparagus or Brussels sprouts. For a heartier meal, I serve it alongside roasted chicken or pork tenderloin for a classic, comforting dinner.

Creative Ways to Present

For special gatherings, I’ve served this casserole in individual ramekins layered with extra cheese on top for bubbly, golden personal servings. You can also top it off with a drizzle of truffle oil or crispy fried onions for a fun twist that guests always notice.

Make Ahead and Storage

Storing Leftovers

Simply cover leftovers tightly in an airtight container and store them in the fridge for up to 4 days. Although the texture won’t be quite as dreamy as fresh-baked, the casserole still reheats well and tastes fantastic as a comforting side or even breakfast hash with a fried egg.

Freezing

I’ve frozen this casserole both before and after baking—just wrap it well in foil and freeze for up to two months. To reheat, thaw overnight in the fridge, then bake covered first to warm through and uncovered to crisp up. It’s a great way to prep ahead for busy days!

Reheating

Reheat leftovers covered with foil at 350°F for about 15 minutes, then uncover and bake for an additional 20-25 minutes until bubbling hot and cheese is melty. If you want that top extra crispy, broil for the last 2-3 minutes—but watch closely to prevent burning.

Frequently Asked Questions:

Can I use other types of potatoes for this casserole?

Russet potatoes are ideal because of their fluffy texture when baked, which makes for a creamy mash. Yukon Golds could work but might result in a denser texture. Avoid waxy potatoes like red potatoes—they won’t mash as smoothly.

How do I make this casserole ahead of time?

Prepare the casserole fully up to the baking step, then cover it tightly with foil and refrigerate. When ready to serve, bake covered for 15 minutes, then uncover and bake for another 20-25 minutes until hot and bubbly.

Can I freeze Twice Baked Potato Casserole?

Yes! You can freeze it either before baking or after baking. Wrap tightly in foil and freeze for up to two months. Thaw in the fridge overnight before reheating.

What can I serve with Twice Baked Potato Casserole?

This casserole pairs wonderfully with green salads, roasted vegetables, and grilled or roasted meats like chicken, pork, or steak. It also makes a satisfying side for comfort-food dinners.

Final Thoughts

This Twice Baked Potato Casserole Recipe is one of those dishes that feels like a warm hug after a long day. I love how it brings people together around the table, and the way the flavors blend is just so comforting. Give it a try—you'll find it quickly becoming a staple in your kitchen too. Plus, it’s pretty fun to whip up, especially knowing you’re making something that everyone will dig into with big smiles. Happy baking!