Twice Baked Potato Casserole

This hearty potato casserole is a lifesaver when you need to serve a crowd with minimal fuss. It takes everything you love about twice baked potatoes—creamy filling, crispy bacon, and melty cheddar—and transforms it into one bubbling, family style dish. I rely on it for every big holiday and anywhere the side dish needs to steal the show.

The first time I made this was on Thanksgiving when I only had an hour to get potatoes on the table. The casserole disappeared before anything else. Now it is the most requested dish at every family get together and my kids fight for the leftovers.

Ingredients

• Bacon: brings rich smoky flavor and an irresistible crispness use high quality thick cut if you can
• Russet potatoes: make the filling fluffy inside with a hearty bite choose larger, firm potatoes without green spots
• Cream cheese: ensures a smooth, creamy base opt for full fat and let it soften for best blending
• Sour cream: adds delicate tanginess and balances the richness go for full fat with no additives for best results
• Milk: loosens the filling just enough to keep it creamy avoid skim for richer taste use whole or two percent
• Garlic powder: deepens the savory notes pick a fresh jar for maximum flavor punch
• Kosher salt: amps up all the flavors choose a flaky variety for more even distribution
• Onion powder: rounds out the flavor with a soft sweetness try to find one that is fresh and has no clumping
• Black pepper: gives gentle warmth use freshly ground for the boldest taste
• Freshly shredded cheddar cheese: melts smoothly and packs robust flavor grate the cheese yourself for superior results
• Green onions: brighten the richness and add crunch use crisp stalks with vibrant green tops

Step-by-Step Instructions

Cook the Bacon Foundation:

Begin by cooking all the bacon over medium heat in a large skillet. Allow it to get deeply golden and crisp which usually takes about twelve to fifteen minutes. Let it cool on paper towels, then crumble. You want fully crispy bacon as chewy pieces will not hold up.

Prepare the Potato Base:

Add the peeled and cubed russet potatoes into a large stockpot and cover with cold water by at least two inches. Start them cold to ensure every piece cooks through evenly. Bring to a rolling boil over high heat, then drop the heat to medium low. Simmer for fifteen to twenty minutes until potatoes are fork tender but not mushy.

Drain and Rest the Potatoes:

Once potatoes are perfectly cooked, drain in a colander. Immediately return them to the hot pot off the heat and allow them to sit uncovered for five minutes. This steams away extra moisture which keeps your casserole lush and never soggy.

Create the Creamy Base:

Use a medium mixing bowl and a hand mixer to whip softened cream cheese until light and airy. Add in sour cream and blend again till there are no lumps left. Gradually stir in milk until the mixture is silky and pourable. Take your time—lumpy cream cheese ruins the texture.

Build the Flavor Profile:

Into the cream mixture fold in three quarters of your cooked bacon, most of the sliced green onions, half the shredded cheddar, garlic powder, salt, onion powder, and pepper. This is the powerhouse of flavor and needs to be well mixed so every potato will get plenty of taste.

Combine and Assemble:

Preheat your oven to three hundred seventy five degrees and thoroughly grease a nine by thirteen inch baking dish. Add your creamy cheese mixture to the slightly cooled potatoes in the pot and fold together very gently. Try to keep some larger chunks for texture. Spread gently in your prepared dish then top evenly with the rest of the shredded cheddar.

Bake to Golden Perfection:

Bake uncovered for twenty five to thirty minutes until the cheese is bubbling and golden brown at the edges and everything is piping hot inside. Remove and sprinkle the last of your bacon and green onions on top while hot so the cheese grabs the toppings.

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My favorite part of this casserole is the way it handles leftover bacon. My family always saves a few extra crispy bits just for scattering on top at the table. There is always a little tension about who gets the final spoonful with the crispiest topping.

Make Ahead Magic

Save yourself stress on cooking day by assembling this casserole the night before. Keep it tightly covered in the fridge and pop it straight into the oven with just a little extra bake time. For even better results, add the cheese garnish after thawing if you make it ahead and freeze.

Smart Substitutions

Try Yukon Gold potatoes for a little extra creaminess. Swap regular bacon for turkey bacon if you want lighter fare, just note you will lose some traditional smoky flavor. Experiment with white cheddar, pepper jack, or even Swiss for a grown up twist.

Perfect Pairings

A rich side like this goes perfectly with simply seasoned meats from the grill or oven—think steak, roast chicken, or pork chops. To balance out the cheesiness, add a zesty green salad or quick pickled vegetables for a fresh, tangy contrast.

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Leftover Transformation

Keep leftovers covered in the fridge for up to five days. The casserole makes an amazing breakfast with a fried egg on top. You can also shape cold portions into patties, bread them, and pan fry for restaurant worthy potato cakes.

Frequently Asked Questions About the Recipe

→ Can this casserole be prepared ahead of time?

Yes, it can be fully assembled up to 24 hours in advance. Keep it covered and refrigerated, then add 5-10 extra minutes to baking if starting cold.

→ Which potatoes work best in this dish?

Russet potatoes are preferred for their high starch content, which creates a fluffy texture. Yukon Gold can be used for a creamier, less fluffy result.

→ How should leftovers be stored and reheated?

Store leftovers covered in the refrigerator for up to 5 days. Reheat in the microwave or oven until warmed through. This casserole also freezes well for up to 3 months.

→ Can I use different cheeses in this casserole?

Sharp cheddar provides the best flavor, but pepper jack adds heat, white cheddar offers a milder taste, and Swiss cheese creates a more complex flavor profile.

→ What helps prevent a watery casserole?

Allowing potatoes to rest in the hot pot after draining evaporates excess moisture, which keeps the casserole creamy without watery texture.

→ How many servings does this casserole provide?

It comfortably serves 12 people, making it ideal for family meals or gatherings.