Twice Baked Potato Casserole – Creamy Cheesy Comfort Side Dish

The Ultimate Comfort Food Mashup

Hey there, friend! Beau here, from Feastical. Pull up a chair and let’s talk about one of life’s greatest culinary gifts: the humble potato. Now, I’m a firm believer that potatoes, in all their glorious forms, are the edible equivalent of a cozy blanket and your favorite sweatpants. They’re just pure, uncomplicated joy. But today, we’re not just making any potato dish. We’re taking everything we adore about those indulgent, individually stuffed twice-baked potatoes and transforming them into something even better for sharing (or, you know, for claiming a giant corner all to yourself—no judgment here).

This Twice Baked Potato Casserole is my go-to when I need a side dish that whispers, “Everything is going to be okay.” It’s the superstar of potlucks, the hero of holiday tables, and the secret weapon for turning a simple weeknight dinner into a celebration. Imagine: fluffy, creamy mashed potatoes loaded with sharp cheddar, smoky bacon, and a kick of green onion, all baked until the top is bubbly and irresistible. It’s all the flavor of the classic, without the fuss of meticulously scooping and filling individual skins. This is feel-good food, simplified and amplified. So, tie on that apron, grab your favorite mixing bowl, and let’s make a dish that’s guaranteed to get those “oohs” and “aahs” from everyone at the table.

Why This Casserole Feels Like Home

This recipe didn’t just appear in my kitchen one day; it was born out of a little bit of chaos and a whole lot of love. Picture it: Thanksgiving years ago, my kitchen looking like a culinary war zone. I’d ambitiously promised to make two dozen perfect, uniform twice-baked potatoes for the family feast. After what felt like hours of baking, scooping, mixing, and re-stuffing, I had a mountain of potato skins that were… less than sturdy. A few tore, a couple more looked a little sad. My perfect plan was crumbling, literally!

In a moment of “aha!” fueled by hungry desperation, I looked at the big bowl of creamy filling and the pile of crispy skins and thought, “What if we just combine all this goodness?” I chopped up the skins, stirred them right back into the cheesy filling, poured everything into a big baking dish, and topped it with an extra handful of cheese. What came out of the oven was a revelation—a bubbling, golden, communal dish that had everyone scooping seconds and thirds. The individual potatoes were forgotten. That happy accident taught me a beautiful lesson: sometimes, the best recipes come from letting go of perfection and embracing delicious, easy, shareable comfort. This casserole is that lesson, baked with love.

Gathering Your Flavor Crew

Here’s your cast of characters. Simple, wholesome ingredients that come together to create pure magic. Don’t be afraid to make swaps based on what’s in your fridge—that’s how kitchen legends are born!

• 4 pounds russet potatoes, peeled and cubed: Russets are the MVP here. Their high starch content makes for the fluffiest, most absorbent mash, which is exactly what we want. Chef’s Insight: Peeling and cubing them before boiling speeds up cooking and makes for more even mashing.
• 1/2 cup sour cream: This is our secret weapon for tangy richness and incredible creaminess. It prevents the potatoes from getting gluey. Substitution Tip: Plain Greek yogurt works in a pinch for a slightly leaner but still delicious tang.
• 1/2 cup milk: Whole milk is ideal for richness, but any milk you have will do the job of loosening the mash to the perfect consistency.
• 4 tablespoons butter: Salted or unsalted—your call! I usually go with salted because… flavor. This melts right into the hot potatoes for that essential buttery backdrop.
• 1 cup shredded cheddar cheese (plus extra for topping): I love a sharp or extra-sharp cheddar for a real flavor punch. Chef’s Hack: Shred your own cheese from a block! Pre-shredded cheese contains anti-caking agents that can make your sauce a bit grainy. Freshly shredded melts like a dream.
• 1/2 cup cooked bacon bits: The salty, smoky crunch we crave. Substitution Tip: For a shortcut, use good-quality pre-cooked bacon pieces. For a vegetarian twist, sautéed chopped mushrooms or a sprinkle of smoked paprika are fantastic.
• 1/4 cup chopped green onions (plus extra for garnish): They add a necessary fresh, peppery bite that cuts through all the richness. The green tops make a beautiful, colorful garnish, too.
• Salt and pepper to taste: Don’t be shy! Potatoes need seasoning. I always season the boiling water and the mash.
• Optional: 1/2 teaspoon garlic powder: A little sprinkle adds a warm, savory depth that’s just *chef’s kiss*. Fresh minced garlic can be strong here, but the powder blends in seamlessly.

Let’s Build Some Deliciousness: Step-by-Step

Ready? Let’s do this. I’ll walk you through each step with my favorite kitchen hacks so you end up with a flawless, crowd-pleasing dish.

1. Cook the Potatoes to Fluffy Perfection: Get your large pot of salted water boiling—make it taste like the sea! Adding the salt now seasons the potatoes from the inside out. Toss in your cubed potatoes and let them bubble away until they’re fork-tender, about 15-20 minutes. Pro Tip: Don’t overcook them to mush; you just want them soft enough to mash easily. Drain them really, really well. Any extra water will make your casserole soupy.
2. The Art of the Mash: Return those hot, drained potatoes to the warm pot (off the heat). This helps any last bit of steam to evaporate. Now, add your sour cream, milk, butter, and that optional garlic powder. Grab your potato masher or a sturdy fork. Here’s the key: Mash until they’re smooth and creamy, but don’t go crazy with an electric mixer. Over-mixing can release too much starch and turn them gluey. A little arm workout is good for the soul—and the texture! Season generously with salt and pepper. Taste it! This is your foundation, so make sure it sings.
3. Bring in the Flavor Party: Now for the fun part! Stir in your shredded cheddar, bacon bits, and those chopped green onions. Use a sturdy spatula to fold it all together until every bite is studded with cheesy, bacony goodness. The mixture will be thick, luxurious, and smell absolutely incredible.
4. Get Ready for the Oven: Preheat your oven to a cozy 375°F (190°C). Grab your trusty 9×13-inch baking dish and give it a light coating of butter, oil, or non-stick spray. Transfer your glorious potato mixture into the dish and spread it into a beautiful, even layer. Take that extra cheese you shredded and sprinkle it liberally over the top. This is what creates that irresistible, golden-brown cheesy crust.
5. Bake & Achieve Golden Glory: Slide your dish into the oven and bake for 20-25 minutes. You’re looking for the whole casserole to be heated through and that cheese layer to be completely melted and bubbly. Want a bit more color? For the last 1-2 minutes, switch your oven to broil (keep a close eye on it!). This will give you those gorgeous, toasted golden spots.
6. The Finishing Touch: Pull that beautiful, bubbling dish out of the oven. Let it sit for just 5 minutes—this lets it set a bit so you get perfect scoops. Right before serving, shower it with the reserved chopped green onions. That pop of green color and fresh flavor is the perfect final note.

How to Serve This Star of the Show

This casserole is the ultimate team player. It’s begging to be the centerpiece of your side dish spread! I love serving it directly from the baking dish at the table—it’s inviting and rustic. Use a large spoon or a square-edged serving spatula to get those beautiful, cheesy-edged portions.

For a classic comfort food dinner, pair it with a simply roasted chicken, juicy meatloaf, or grilled steaks. The creamy potatoes are a dream with any gravy. For a brunch twist, it’s phenomenal next to some sunny-side-up eggs. And don’t forget the toppings! Set out little bowls of extra sour cream, crispy fried onions, a dash of hot sauce, or even some diced tomatoes for those who love to customize their plate.

Make It Your Own: Flavor Twists & Swaps

The beauty of this recipe is its flexibility. Once you’ve mastered the base, the world is your potato! Here are a few of my favorite riffs:

• The “Loaded Baked Potato”: Go all out! After baking, top with dollops of sour cream, extra crumbled bacon, a handful of diced tomatoes, and even a drizzle of ranch dressing.
• Broccoli Cheddar Twist: Stir in 2 cups of finely chopped steamed broccoli florets with the cheese and bacon. It’s a brilliant way to sneak in some greens, and the flavor combo is classic for a reason.
• Southwestern Fiesta: Swap the cheddar for a Monterey Jack/pepper jack blend. Stir in a 4-ounce can of diced green chiles (drained) and 1 teaspoon of cumin. Top with crushed tortilla chips before baking for an incredible crunch.
• Lightened-Up Version: Use low-fat sour cream and milk, reduce the butter to 2 tablespoons, and use a reduced-fat sharp cheddar. You’ll still get all the creamy, cheesy comfort with a slightly lighter touch.
• Fully Loaded Veggie: For a vegetarian delight, skip the bacon and add sautéed diced bell peppers, mushrooms, and spinach. A sprinkle of smoked paprika will bring back that smoky depth.

A Few More Thoughts From My Kitchen

Over the years, this casserole has become a true Feastical staple, and it’s evolved in the best ways. I’ve learned that letting the mashed potato mixture cool for about 10 minutes before adding the cheese prevents it from completely melting and disappearing—you want those lovely little cheese pockets! Also, if I know my week is crazy, I’ll assemble the whole thing the night before, cover it tightly, and refrigerate it. I just add 5-10 minutes to the bake time if it’s going in cold. It’s a lifesaver!

The funniest thing? No matter how many “fancy” dishes I make, this is the one my friends and family request most. It’s the dish that gets scraped clean, every single time. And honestly, that’s the biggest compliment a home cook can get.

Your Questions, Answered

Q: Can I make this ahead of time?
A: Absolutely! You can prepare the casserole up through step 4 (spreading it in the dish and adding the top cheese), cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes since it’s starting cold. You can also freeze the unbaked casserole for up to 2 months. Thaw in the fridge overnight before baking.

Q: My casserole turned out a bit watery. What happened?
A: This usually means the potatoes weren’t drained well enough or were a bit over-boiled and absorbed too much water. Next time, make sure to drain them thoroughly and even let them sit in the colander for a minute or two. You can also return them to the hot, empty pot over low heat for a minute, stirring, to evaporate any last moisture before mashing.

Q: Can I use a different type of potato?
A: Russets are ideal for their fluffiness. Yukon Golds will make a creamier, denser, and slightly more yellow mash—still delicious, but with a different texture. Avoid waxy potatoes like red potatoes, as they can become gummy when mashed for a casserole like this.

Q: The top isn’t browning enough. Help!
A: No problem! The broiler is your friend. Just make sure your oven rack is positioned in the upper third of the oven. After baking, turn on the broiler and watch it like a hawk for 1-3 minutes until it’s perfectly golden. Also, ensure you’re using enough cheese on top—be generous!

Twice Baked Potato Casserole Recipe

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• Author: BeauCollier

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Description

If you love twice baked potatoes but don’t love the extra work, this casserole is your new best friend. It has all the classic flavors—fluffy potatoes, melty cheese, crispy bacon, and green onions—baked together in one easy, shareable dish. It’s perfect for holidays, potlucks, or any dinner that needs a cozy, crowd-pleasing side.

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Ingredients

Scale 1x2x3x

Ingredients

• 4 pounds russet potatoes, peeled and cubed

• 4 tablespoons butter

• 1/2 cup milk

• 1/2 cup sour cream

• 1 cup shredded cheddar cheese (plus 1/2 cup for topping)

• 1/2 cup cooked bacon bits or chopped cooked bacon

• 1/4 cup chopped green onions (plus more for garnish)

• Salt and pepper, to taste

• Optional: 1/2 teaspoon garlic powder

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Instructions

• Cook potatoes: Place cubed potatoes in a large pot of salted water. Bring to a boil and cook 15–20 minutes until fork-tender. Drain very well.

• Mash: Return hot potatoes to the pot. Add butter, milk, sour cream, salt, pepper, and garlic powder (if using). Mash until smooth and creamy.

• Mix in add-ins: Stir in 1 cup cheddar cheese, bacon, and green onions.

• Assemble: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread potato mixture evenly in the dish.

• Top: Sprinkle remaining 1/2 cup cheese over the top.

• Bake: Bake 20–25 minutes until hot and bubbly and the cheese is melted.

• Finish: Let rest 5 minutes, then garnish with extra green onions and serve.

Notes

• Use russet potatoes for the fluffiest texture.

• Drain well after boiling to prevent a watery casserole.

• Don’t overmix the potatoes—too much mixing can make them gluey.

• Shred your own cheese for smoother melting.

• Make ahead: Assemble, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time.

Nutritional Information*

*Please note: This is an estimated breakdown for informational purposes. Specific values will vary based on ingredient brands and any substitutions you make.

Servings: About 8 | Serving Size: 1 generous scoop (approx. 1 cup)

• Calories: ~380
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 32g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 14g

This dish is a good source of calcium from the dairy and provides energy-sustaining complex carbohydrates. To adjust the profile, refer to the “Lightened-Up” variation in the swaps section above.

Final Thoughts

And there you have it, friend—my heart-on-a-plate, the Twice Baked Potato Casserole. This recipe is more than just a list of ingredients and steps; it’s an invitation to create a moment of pure, shared comfort. It’s about gathering, laughing, and passing the dish until it’s empty. I hope it becomes a requested favorite in your home, just like it is in mine.

Remember, the best kitchen is a happy, slightly messy one where you’re cooking with love. If you give this recipe a try (and I truly hope you do!), I’d love to hear about it. Tag me over on Feastical.com or on social media with your creations. Now, go enjoy that warm, cheesy, soul-satisfying hug in a dish. You’ve earned it.

With a full heart and an even fuller plate,
Beau