This Twice Baked Potato Casserole Recipe Is the Crowd-Slaying, Cheesy Comfort You’ve Been Craving

If your week needs a comeback story, this is it: fluffy potatoes, smoky bacon, melted cheese, and creamy tang all baked into one golden, bubbling dish. It’s got the flavor of loaded baked potatoes with the ease of a casserole—aka the cheat code for weeknight wins and party bragging rights. No fiddly toppings, no chasing kids with sour cream.

Just scoop, serve, and watch people ask for seconds like it’s their job. Warning: leftovers may mysteriously vanish.

What Makes This Recipe So Good

Twice-baked taste, half the hassle: All the best parts of loaded potatoes—bacon, cheddar, chives—without stuffing skins like a culinary dentist.
Ultra creamy texture: Butter, cream cheese, and sour cream create a silky, cloud-like mash that still holds its shape when baked.
Make-ahead friendly: Assemble it up to two days ahead, then bake when you’re ready. Holiday stress?
Dodged.
Feeds a crowd: One pan, 8–10 servings. It’s the potluck MVP and game-day hero.
Customizable: Swap cheeses, add proteins, sneak in veggies—no one will complain, promise.

Ingredients

5 pounds russet potatoes, peeled and cut into chunks
8 slices thick-cut bacon, cooked crisp and crumbled (reserve 1 tablespoon bacon fat, optional)
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
1 cup sour cream
3/4 to 1 cup whole milk, warmed (adjust for creaminess)
2 cups sharp cheddar cheese, shredded, divided
1/2 cup Monterey Jack or mozzarella, shredded (for extra melt)
3 green onions, thinly sliced (plus extra for garnish)
2 teaspoons kosher salt (plus more for boiling water)
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional but recommended)
Optional toppings: extra sour cream, chives, hot sauce

Let’s Get Cooking – Instructions

Boil the potatoes: Add the potato chunks to a large pot of well-salted cold water. Bring to a boil and cook until fork-tender, 15–20 minutes.
Drain thoroughly.
Cook the bacon: While potatoes boil, crisp the bacon in a skillet. Drain on paper towels and crumble. If using, reserve 1 tablespoon bacon fat for extra flavor.
Mash base: Return drained potatoes to the hot pot.
Let steam off for 1–2 minutes to dry. Add butter, cream cheese, and sour cream. Mash until mostly smooth.
Add liquids and seasoning: Stir in 3/4 cup warm milk, salt, pepper, garlic powder, and smoked paprika.
Mix until creamy. If too thick, add more warm milk a splash at a time.
Cheese it up: Fold in 1 1/2 cups cheddar, the Monterey Jack, half the bacon, and most of the green onions. Taste and adjust salt/pepper.
Flavor should be bold, not shy.
Pan and top: Spread into a greased 9×13-inch casserole dish. Sprinkle remaining 1/2 cup cheddar, the rest of the bacon, and a drizzle of reserved bacon fat (if using) on top.
Bake: Bake at 350°F (175°C) for 25–30 minutes until hot and bubbling around edges. For extra browning, broil 1–2 minutes at the end.
Don’t walk away—broilers are sneaky.
Finish: Rest 5–10 minutes. Garnish with remaining green onions. Serve with dollops of sour cream or a dash of hot sauce if you’re that person (respect).

How to Store

Refrigerator: Cool completely, cover tightly, and refrigerate up to 4 days.
Freezer: Wrap well and freeze up to 2 months.
Thaw overnight in the fridge.
Reheat: Cover with foil and bake at 325°F until warmed through (20–30 minutes). For single portions, microwave in 45–60 second bursts, stirring between. Add a splash of milk if reheating looks dry.
Make-ahead: Assemble (unbaked), cover, and chill up to 48 hours.
Bake 5–10 minutes longer since it’s starting cold.

Benefits of This Recipe

Budget-friendly comfort: Potatoes, dairy, and bacon are inexpensive and feel luxurious together. Champagne taste, potato budget.
Flexible timing: Make ahead, bake later—great for holidays or when the doorbell won’t stop ringing.
Beginner-friendly: No fancy techniques. If you can boil and mash, you’ve basically won.
Custom macros: Easy to tweak for higher protein (greek yogurt, cottage cheese, extra bacon) or lower fat (light sour cream, less butter).
FYI, flavor still slaps.
Scales up or down: Halve for two, double for a party. The method doesn’t change.

What Not to Do

Don’t under-salt the water: Seasoning starts in the pot. Bland potatoes are a one-way ticket to Meh-ville.
Don’t skip drying the potatoes: A minute of steam-drying after draining prevents watery mash and sad texture.
Don’t overmix: Overworking mash can turn gummy.
Mash until smooth, then fold in add-ins gently.
Don’t bake uncovered forever: If reheating from cold, cover with foil first to prevent drying, then uncover to brown.
Don’t forget temperature: Cold dairy straight from the fridge makes mixing harder. Soften butter and cream cheese for best results.

Mix It Up

Protein swaps: Sausage crumbles, chopped ham, shredded rotisserie chicken, or pulled pork for a BBQ twist.
Cheese variations: Smoked gouda for depth, pepper jack for heat, or gruyère for fancy vibes.
Herb it up: Fresh chives, parsley, or thyme. A little rosemary if you want the house to smell like a holiday commercial.
Veggie add-ins: Caramelized onions, roasted broccoli, corn, or diced jalapeños.
Sneaky and delicious.
Lighten the load: Swap half the sour cream for plain Greek yogurt. Use turkey bacon. It’s still cozy, just less extra.
Crispy topping: Mix panko with melted butter and paprika; sprinkle on top for crunch city.

FAQ

Can I use Yukon Gold potatoes instead of russets?

Yes.

Yukons make a creamier, slightly denser mash with a buttery flavor. Russets are fluffier. Both work—just avoid waxy potatoes like reds if you want classic twice-baked vibes.

Do I have to peel the potatoes?

Nope.

Leaving skins on adds texture and nutrients. Just scrub well. If serving picky eaters, peeling is the safer play (ask me how I know).

Can I make this in a slow cooker?

You can keep it warm in a slow cooker after baking, but the oven gives better browning.

If you must, assemble in the slow cooker, heat on low until hot, then sprinkle cheese and cover until melted.

How do I avoid gummy potatoes?

Use a potato masher or ricer, not a food processor. Dry the potatoes after draining, and don’t overwork the mash once dairy is in. Gentle wins.

What if I don’t eat pork?

Use turkey bacon, beef bacon, or skip it and add smoked paprika plus a dash of liquid smoke for that savory edge.

You’ll still get big flavor.

Can I halve the recipe?

Absolutely. Use a smaller baking dish (8×8 or similar) and shave a few minutes off the bake time. Keep an eye on the top browning.

Is this gluten-free?

Yes, as written—no flour needed.

Just ensure your bacon and spices are certified GF if that’s critical for you.

Final Thoughts

This twice baked potato casserole recipe does what comfort food should: big flavor, minimal drama, maximum payoff. It’s meal-prep friendly, potluck ready, and customizable enough to keep things interesting. Make it once and watch it become your go-to for holidays, game nights, and “I need a win” Wednesdays.

Remember: crisp bacon, hot oven, bold seasoning. The rest is just scooping happiness onto plates.