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

There’s something incredibly comforting about a rich, cheesy potato dish that’s crispy on top and spoonably creamy inside—that’s exactly why my Twice Baked Potato Casserole Recipe is a total crowd-pleaser. It’s the perfect side to warm up your family dinners or impress guests without breaking a sweat in the kitchen.

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

This dish has quickly become a staple in my home for so many reasons. From the crispy bacon bits dotted on top to the velvety texture of the potato mixture, every bite feels like a little celebration of comfort food. Plus, it’s forgiving and super straightforward to make, so you don’t have to be a pro to pull it off.

Flavor-packed: The combination of cheddar, Gruyere, and bacon creates a savory, deeply satisfying taste you won’t forget.
Texture heaven: Creamy mashed potatoes meet a golden baked cheese crust—crunchy, soft, and just right.
Make-ahead friendly: Prepare it in advance, then bake when guests arrive—happy host, happy you.
Customizable: You can easily add your favorite herbs or swap cheeses for a fun twist.

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 its part in building layers of flavor and texture. I love using Russet potatoes because of their fluffy interior, and the mix of cheeses adds complexity without being overpowering. Here’s why these staples make all the difference.

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: Their starchy texture makes them perfect for baking and mashing with a creamy finish.
Olive oil: A light drizzle keeps the potato skins crispy when roasting—don’t skip this!
Bacon: Adds smoky crunch and saltiness—my secret ingredient for a rich flavor boost.
Unsalted butter: Gives the potatoes that smooth, mouthwatering richness without overpowering salt.
Sour cream: Keeps the filling tangy and creamy, balancing the cheese nicely.
Warm milk: Ensures the potatoes mash smoothly and stay luscious.
Fresh parsley and dried herbs: Bring brightness and subtle earthiness to the dish.
Garlic powder, pepper, paprika, dill weed: Layered seasonings that elevate the overall taste without stealing the spotlight.
Green onions: Freshness and a mild bite, scattered through for contrast.
Cheddar and Gruyere cheese: Cheddar adds sharpness; Gruyere melts beautifully for gooey goodness.

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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 the best things about this Twice Baked Potato Casserole Recipe is how easy it is to personalize. I often swap cheeses depending on what I have on hand, or add extras like sautéed mushrooms to make it a little heartier. You can absolutely make it your own.

Vegetarian variation: Skip the bacon and add crispy fried onions or smoked paprika for that savory crunch and depth. I did this for a friend once, and no one missed the meat!
Extra cheesy: If you're a cheese lover like me, double the cheddar topping for a golden crust that’s seriously indulgent.
Herb swap: Fresh thyme or chives work beautifully if you’re feeling adventurous.
Low fat: Use less butter and substitute part of the sour cream with Greek yogurt to lightened things up without sacrificing creaminess.

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

Step 1: Roast those potatoes till tender and perfect

Start by preheating your oven to 400°F and lining a baking sheet with foil—makes cleanup a snap. Scrub your Russets clean and prick them a few times with a fork to let steam escape. Then drizzle with olive oil and rub it in with your hands (I find this helps the skins crisp up nicely). Bake for about 45-60 minutes until you can easily pierce them with a fork. While those are roasting, get your bacon sizzling—crispy bacon makes all the difference!

Step 2: Prep potatoes and mix the filling

Lower the oven to 350°F once your potatoes are ready. Carefully remove them (they’ll be hot—use oven mitts!), and slice each potato in half. I like to leave skins on half of the potatoes for some extra texture and nutrition, and discard the skins from the rest for smoothness. Cube everything up and toss into a large bowl. Now add softened butter, warm milk, sour cream, parsley, and seasonings. Mash until creamy but still a little hearty—if it feels dry, just add a splash more milk.

Step 3: Fold in flavors and assemble the casserole

Stir in chopped green onions, most of the cooked bacon, and about half the cheddar and all the Gruyere cheese. Give it a good mix and taste for seasoning—add salt or pepper if you think it needs a little boost. Spread this luscious mixture into a greased 9x13 dish and top with the remaining cheddar cheese.

Step 4: Bake to bubbly, cheesy perfection

Bake uncovered for 20-25 minutes until the top is bubbling and golden. Right at the end, sprinkle on the reserved crispy bacon and garnish with extra green onions or fresh parsley if you’re feeling fancy. That's it—you’re ready to dig in!

Top Tip

From lots of kitchen testing, I've learned a few little tricks that take this Twice Baked Potato Casserole Recipe from great to unforgettable.

Don’t skimp on the bacon: I always save a little bacon fat from cooking and add a tablespoon to the potato mix—it adds smoky richness that blends beautifully.
Keep the potatoes warm while prepping: This helps them mash easier and stay fluffy. If they cool too much, just warm them briefly in the microwave.
Use warm milk: Cold milk can cool down the mash and make it less creamy—warm it gently before mixing.
Don’t over-mash: Leaving a few small chunks gives the casserole a nicer texture and prevents it from becoming gluey.

How to Serve Twice Baked Potato Casserole Recipe

Garnishes

I’m a simple gal when it comes to garnishes—I usually reach for extra crispy bacon bits and a sprinkle of fresh green onions or parsley. It adds a burst of color and a lovely fresh pop that cuts through the cheesy richness perfectly.

Side Dishes

This casserole pairs beautifully with roasted chicken, grilled steak, or even a fresh green salad for a lighter touch. I love serving it alongside steamed veggies like broccoli or green beans for a balanced meal everyone enjoys.

Creative Ways to Present

For holiday dinners, I’ve sometimes scooped the casserole into individual ramekins and sprinkled each with extra cheese and bacon before baking—it’s charming and feels extra special. Another fun idea is layering it with cooked ground sausage or veggies for a heartier casserole variation.

Make Ahead and Storage

Storing Leftovers

Leftovers are pretty inevitable, and I keep mine fresh by storing the casserole tightly covered in the fridge. It holds up well for about 4 days. Just know it won’t keep quite the same creamy texture after chilling, but the flavor remains spot on.

Freezing

I’ve frozen this casserole successfully by baking it first, then cooling completely before wrapping tightly with foil and plastic wrap. It’s best reheated slowly to maintain that creamy texture. Though the texture softens a bit, the taste is still a winner!

Reheating

The best way to reheat leftovers is back in the oven, covered with foil for about 15 minutes to warm through, then uncovered for another 20-25 minutes to get the cheese bubbly and golden again. Microwaving sometimes makes the texture gummy, so I avoid that.

Frequently Asked Questions:

Can I use a different type of potato for this casserole?

Russets are ideal because of their starchy texture which creates a fluffy mash, but you can use Yukon Golds if you prefer a creamier, buttery flavor. Avoid waxy potatoes, which don't mash as well.

Why should I leave some potato skins on?

Leaving skins on half the potatoes adds extra texture, nutrients, and a rustic touch to the casserole. It also helps the dish feel less heavy while keeping the filling creamy and delicious.

Can I make this casserole ahead of time?

Absolutely! You can prepare up to the baking step, cover tightly with foil, and refrigerate. When you're ready, bake it covered for 15 minutes, then uncovered for 20-25 minutes until heated through and the cheese is melted and bubbly.

How do I keep the casserole creamy when reheating leftovers?

Reheat leftovers slowly in the oven covered with foil to retain moisture and creaminess. Adding a little warm milk before reheating can help revive the smooth texture, but avoid microwaving as it tends to make the potatoes gummy.

Final Thoughts

Honestly, this Twice Baked Potato Casserole Recipe feels like a warm hug on a plate—simple, satisfying, and endlessly flexible. I’ve made it for busy weeknights, holiday feasts, and everything in between, and it never fails to bring smiles all around. I hope you enjoy making it as much as I do and that it becomes your go-to comfort food favorite too!