Ultimate Twice Baked Potato Casserole Recipe: 6 Spuds!

Oh my goodness, friends, do I have a treat for you today! When it comes to real, soul-satisfying comfort food, nothing quite hits the spot like potatoes, right? And this twice baked potato casserole recipe? It’s seriously a game-changer. I just adore those quiet kitchen moments, turning simple ingredients into something truly special, and this dish totally fits the bill. It’s got all the creamy, cheesy, smoky goodness of classic individual twice-baked potatoes, but instead of fussing with each one, it’s all baked up in one big, glorious casserole. Perfect for family dinners or when you need a hearty side that everyone will rave about!

Why You’ll Love This Twice Baked Potato Casserole Recipe

Okay, so why this particular twice baked potato casserole recipe? Well, for starters, it’s just pure, unadulterated comfort food, plain and simple. But beyond that cozy feeling, here’s why I think you’ll absolutely adore whipping this up:

• Seriously Easy: Forget all that scooping and refilling individual potato skins! This streamlines the whole process into one fantastic dish.
• Big Flavor, Little Fuss: You get all those incredible loaded potato flavors – creamy, cheesy, bacon-y – without the extra work.
• Crowd-Pleaser: Potlucks, holiday dinners, or just a regular Tuesday night, this casserole always disappears first. Trust me!
• Make-Ahead Magic: You can totally prep this beauty ahead of time, pop it in the fridge, and just bake when you’re ready. Hello, stress-free entertaining!

Essential Ingredients for Your Twice Baked Potato Casserole Recipe

Alright, let’s talk ingredients! This twice baked potato casserole recipe doesn’t need anything super fancy, just good, honest stuff that comes together to create pure magic. I always say, unfussy meals start with simple pantry staples, and this dish is a perfect example. You’ll want to gather:

• 6 large Russet potatoes: These are your workhorses, perfect for baking and mashing.
• 1/2 cup sour cream: For that creamy tang. Don’t skimp here; it makes a difference!
• 1/2 cup whole milk: Whole milk gives it a richer taste, but 2% works fine too.
• 1/2 cup unsalted butter, melted: Because, well, butter makes everything better!
• 1 teaspoon salt: A good foundation for flavor.
• 1/2 teaspoon black pepper: Freshly ground if you’ve got it, for that little kick.
• 1 cup shredded sharp cheddar cheese, plus more for topping: Sharp cheddar is my go-to for its bite, but mild is fine if you prefer. And extra for that golden top, yum!
• 6 slices bacon, cooked crisp and crumbled: The crispy little bits of heaven that make this a truly loaded casserole.
• 1/4 cup chopped green onions, plus more for garnish: For a pop of color and fresh oniony goodness! These add such a lovely, bright flavor to contrast all the richness, much like how a little fresh parsley wakes up a garlic mashed potatoes recipe.

Step-by-Step: Crafting Your Twice Baked Potato Casserole

Alright, you’ve got your ingredients, you’re hyped – let’s get cooking! This whole process is super satisfying, I promise. Just follow these steps, and you’ll have the most amazing twice baked potato casserole recipe gracing your table in no time. It’s truly a celebration of spuds!

1. First things first, get that oven ready! Preheat your oven to a good, hot 400°F (that’s 200°C for my international friends!). While it’s heating up, grab those big Russet potatoes. Give ’em a good scrub under running water – we want them nice and clean! Then, here’s a little trick: pierce each potato several times with a fork. This lets steam escape, preventing any potato explosions in your oven. Safety first!
2. Bake those spuds! Pop your pierced potatoes directly onto the oven rack. No pans needed just yet. Let them bake for about 50-60 minutes. You want them very tender, so tender that when you give them a gentle squeeze (careful, they’re hot!), they yield easily. This is vital for that smooth, creamy mash later on.
3. Cool and scoop. Once they’re perfectly baked, carefully pull them out of the oven. Let them cool down just enough so you can actually handle them without burning your fingers. When they’re manageable, cut each potato in half lengthwise. Now, with a spoon, gently scoop out all that fluffy potato flesh into a large mixing bowl. Leave a little thin shell of potato behind in the skins – we don’t want them falling apart on us! Oh, and if you’re feeling extra, you can reserve some of those scooped-out potato skins. I sometimes chop them up and add them back in for a little textural surprise.
4. Mash it up! To that glorious bowl of scooped-out potato, add your sour cream, milk, melted butter, salt, and pepper. Grab your potato masher and get to work! Mash it until it’s beautifully smooth and creamy. No lumpy bits here, please!
5. Mix in the good stuff. Now for my favorite part! Stir in that full cup of shredded cheddar cheese, most of your crumbled bacon (save a little for sprinkling on top, trust me!), and the 1/4 cup of chopped green onions. Give it a good mix until everything is perfectly combined and smelling absolutely divine.
6. Into the baking dish it goes! Spoon your amazing potato mixture into a 9×13 inch baking dish. Spread it out evenly. If you decided to keep those potato skin bits, now’s the time to mix them in or even layer them on top if you want some extra crispiness.
7. Top it off! Sprinkle the remaining shredded cheddar cheese generously over the top. If you saved some bacon bits, sprinkle those on too. We’re going for maximum deliciousness here!
8. Bake (again!) until bubbly. Pop the casserole back into the oven for another 20-25 minutes. You’re looking for it to be heated all the way through, with the cheese on top melted and beautifully bubbly. If you like a super golden, slightly crispy top (and who doesn’t?), you can turn on the broiler for the last 2-3 minutes. Just DO NOT walk away – broilers work fast, and burnt cheese is a sad, sad thing!
9. Garnish and serve! Once it’s out of the oven, take a moment to admire your handiwork. Then, sprinkle with those extra green onions for a fresh pop of color and flavor. Serve it up hot and watch it disappear. This recipe is just as satisfying as a big plate of baked potato wedges, but with all that creamy, cheesy goodness in every bite!

Tips for a Perfect Twice Baked Potato Casserole

So, you’ve got the steps down, but I’ve got a few extra insider tips – things I’ve learned over countless batches – to make your twice baked potato casserole recipe absolutely phenomenal every single time. These little tweaks can really elevate your dish from simply good to truly unforgettable!

• Potato Power: Always, always use Russet potatoes for this! Their high starch content makes them super fluffy and perfect for mashing, giving you that creamy texture we’re after. Other potatoes can get a bit waxy, which just isn’t what we want here.
• Don’t Be Afraid to Mash: Mash those potatoes well, but don’t overdo it once you start adding the dairy and cheese. Over-mashing with other ingredients can sometimes make them a bit gluey. Just mash the plain potato flesh until smooth first!
• Golden Crust Glory: For that irresistible, bubbly, golden-brown crust on top, don’t be shy with the cheddar! And like I mentioned earlier, a quick minute or two under the broiler right at the end (watch it like a hawk!) will give you those glorious crispy bits, almost like a loaded cheesy potato wedges, but in casserole form!
• Taste as You Go: This is my golden rule for almost everything, especially casseroles. Before it goes into the baking dish, sneak a little taste of that mixed potato filling. Does it need more salt? More pepper? A tiny pinch of garlic powder? Adjust it to your heart’s content!

Make-Ahead and Storage Tips for Your Twice Baked Potato Casserole

Life gets busy, right? That’s why I absolutely adore a good make-ahead casserole! This twice baked potato casserole recipe is perfect for prepping in advance, which is a total lifesaver for busy weeknights or when you’re hosting. To make it ahead, just follow all the steps up until baking it the second time. Cover the dish tightly with plastic wrap and pop it in the fridge for up to two days. When you’re ready to bake, just remove the plastic wrap, maybe add a little extra cheese on top, and bake as directed, adding about 10-15 minutes to the baking time to ensure it heats through. For leftovers, cover them tightly and they’ll keep in the fridge for 3-4 days. To reheat, I usually just scoop out a serving and microwave it, or if it’s a bigger portion, cover it with foil and warm it in a 350°F oven until hot and bubbly again.

Variations to Customize Your Twice Baked Potato Casserole Recipe

Okay, so you’ve nailed the classic twice baked potato casserole recipe, right? But what if you’re feeling a little adventurous? Or maybe you just want to clear out some odds and ends from the fridge? That’s the beauty of casseroles – they’re endlessly customizable! Don’t be afraid to get creative and make this dish truly your own. Here are a few ideas to get those culinary wheels turning:

• Cheese, Please! Instead of just sharp cheddar, try a mix of Gruyere for nuttiness, or smoked gouda for a deeper flavor. A little sprinkle of Parmesan on top during the last few minutes of baking adds a lovely salty crust too!
• Protein Power-Ups: Already cooked chicken or ham, diced up, makes this a full meal! Just stir it into the potato mixture before pouring it into the baking dish. Leftover pulled pork? Oh my goodness, yes!
• Veggie Boost: Stir in some sautéed mushrooms, caramelized onions, or even a handful of frozen peas or corn (thawed, of course!) for extra color and nutrients.
• Spicy Kick: A pinch of cayenne pepper in the potato mixture, or a swirl of hot sauce on top before serving, can totally transform the flavor profile.
• Herb Garden Fresh: Fresh chives or parsley are always welcome, but a little rosemary or thyme (use sparingly!) can add an earthy, gourmet touch.
• Sweet Twist: I know it sounds wild, but if you’re a fan of a sweet potato casserole recipe, you could even try a mix of Russet and sweet potatoes for a unique savory-sweet combo!

Common Questions About This Twice Baked Potato Casserole Recipe

I hear you! When you find a recipe you love, it’s natural to have a few questions about how to make it *just right* or if it’ll fit into your plans. Let’s tackle some of the most common things folks ask about this delicious twice baked potato casserole recipe!

Can I use different types of potatoes for this twice baked potato casserole recipe?

While I always recommend Russets for their ultimate fluffiness, you *can* try Yukon Golds! They’ll give you a slightly creamier, somewhat denser texture, but still totally delicious. Avoid waxy potatoes like red or new potatoes, though; they just don’t mash up right for a rich, creamy potato side dish like this.

How do I make my twice baked potato casserole extra cheesy?

Oh, a kindred spirit! To amp up the cheese, simply add an extra half-cup (or more!) of shredded cheddar or a blend of your favorite cheeses to the potato mixture. You can also layer a slice of American or provolone cheese right under the top cheddar sprinkle for an extra gooey cheesy potato bake. Trust your gut (and your cheese cravings)!

Is this a good holiday potato casserole recipe?

Absolutely, yes! This is my go-to holiday potato casserole. It’s truly a crowd-pleaser and since it’s a fantastic make-ahead potato casserole, it cuts down on so much stress on the big day. Just follow the make-ahead tips, and you’ll have a festive, delicious side waiting to be baked!

Nutritional Information for Your Twice Baked Potato Casserole

Just a little heads-up on the nutritional stuff for this yummy twice baked potato casserole recipe! Please remember that all nutritional information is just an estimate. It can totally vary based on the specific brands of ingredients you use, how much you pile on your plate, and any little tweaks you might make. It’s really just a guide!

Share Your Twice Baked Potato Casserole Creations!

So, you’ve made this incredible twice baked potato casserole recipe? I want to see it! Seriously, sharing our cooking victories (and sometimes, our charming little mishaps!) is one of my favorite parts of this whole cooking journey. Don’t be shy! Leave a comment below with how it turned out, what tweaks you made, or if your family devoured it as fast as mine does. You can even snap a pic and tag me on social media – I just love seeing your kitchen magic!

Print