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.
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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.
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.
- 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.
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:
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.
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.
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.
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!
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Twice Baked Potato Casserole Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Twice Baked Potato Casserole features creamy mashed potatoes blended with crispy bacon, cheddar, Gruyere, and fresh herbs, baked to golden perfection for a comforting and flavorful side dish perfect for any occasion.
Ingredients
POTATOES
- 5 pounds medium size Russet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- ½ pound thick cut bacon, chopped ½-inch
FILLING
- 12 tablespoons (1 ½ sticks) unsalted butter, softened, cubed
- 1 ¼ 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
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon dried dill weed
- ⅓ cup chopped green onions
- 1 ½ cups freshly grated cheddar, divided
- ½ cup freshly grated Gruyere cheese
Instructions
- Preheat and prepare potatoes: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Add potatoes to the prepared baking sheet and prick each one a few times with a fork. Drizzle with olive oil and rub to coat evenly.
- Bake potatoes: Bake potatoes at 400 degrees F until fork tender, about 60 minutes. Meanwhile, cook the bacon.
- Cook bacon: Add bacon pieces to a large Dutch oven over medium heat. Cook until crisp and fat is rendered. Remove bacon with a slotted spoon to a paper towel-lined plate. Reserve ¼ cup bacon for topping the casserole; the rest will be added to the filling.
- Prepare potatoes: Remove potatoes from oven and reduce oven heat to 350 degrees F. While potatoes are warm, leave skins on half of the potatoes and peel the rest. Cut each potato in half, then slice into cubes.
- Mash potatoes: In a large mixing bowl, combine cubed potatoes (with half of the skins), butter, milk, sour cream, parsley, salt, garlic powder, pepper, paprika, and dill weed. Mash until smooth and creamy, adding additional milk if needed. Stir in green onions, bacon for casserole, ¾ cup cheddar cheese, and Gruyere. Taste and adjust seasoning as desired.
- Assemble casserole: Transfer mashed potatoes to a lightly greased 9 x 13-inch baking dish, spreading evenly. Top with the remaining ¾ cup cheddar cheese.
- Bake casserole: Bake uncovered at 350 degrees F for 25 minutes until cheese is melted and bubbly.
- Finish and garnish: Remove casserole from oven, top with reserved bacon, and garnish with additional green onions and fresh parsley if desired. Serve warm.
Notes
- Butter substitution: You may substitute 4 tablespoons of butter with additional milk to maintain creaminess.
- Make ahead: Prepare the casserole up to the baking step, cover tightly with foil, and refrigerate. When ready to serve, bake covered for 15 minutes, then uncovered for 25 minutes until warmed through and cheese melted.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Leftovers will be less creamy but still flavorful.
- Reheating: Cover casserole and bake for 15 minutes, then uncover and bake an additional 25 minutes until fully warmed.
- Servings: Recipe yields 8 to 10 servings.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg

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