This Twice Baked Potato Casserole is a creamy, cheesy, bacon-loaded mashed potato side dish that combines the flavors of a loaded twice-baked potato and twice-baked mashed potatoes into an easy, make-ahead casserole. It’s the ultimate comfort food; serves 6, and is perfect for the holidays, family dinners, or your next BBQ.
Best of all, you can make this Southern classic ahead of time, so there's no last-minute scrambling when the rest of your meal is coming together.
Quick Look at the Recipe
- Ready in: About two hours total
- Yield: 6 servings
- Difficulty: Easy – no fuss favorite.
- Best for: holiday spreads, Sunday dinners, or just when you want something that screams comfort food.
- Make-Ahead Friendly: Yes, it’s perfect for busy holiday cooking or meal prepping for the week.
- Taste and Texture: Creamy mashed potatoes loaded with butter, sour cream, heavy cream, chives, and bacon? Yes, please!
- Equipment: Oven-safe casserole dish
Jump to:
- Quick Look at the Recipe
- Ingredient notes and substitutions
- Fun twists and tasty variations
- How to make the best Twice Baked Potato Casserole
- What to serve with Twice Baked Potato Casserole
- How to store and reheat leftovers
- How to reimagine leftovers
- Recipe FAQs (Your questions answered)
- Sharon’s tips
- Join the conversation
- Recipe:
Ingredient notes and substitutions
Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.
While the ingredient list is simple, each element plays a crucial role in creating that perfect, creamy bite.
- Russet potatoes - After testing Russets, Yukon Golds, and Red potatoes in this recipe, Russets are my preference for this fluffy, creamy mashed potato casserole. Yukon Golds work too, but they have a slightly different texture, and they are usually more expensive. I don’t recommend Red potatoes; they won’t produce the texture you want.
- Butter & heavy cream - The dynamic duo for rich, luxurious mashed potatoes. Swap heavy cream for half-and-half if needed, but don't skimp on the butter.
- Sour cream - Adds a tangy richness. Greek yogurt works as a lighter alternative, but it has a tangier taste.
- Cheddar cheese - Sharp cheddar gives the best flavor, but you can mix in some Monterey Jack or Gruyère for variety.
- Bacon - Adds smoky, crispy goodness. Feel free to leave it out for a vegetarian version.
- Chives - Bring a fresh, mild onion flavor that balances out all the richness and provides a nice color contrast.
Fun twists and tasty variations
- Go extra cheesy - Mix in some cream cheese or top with a cheese blend like gouda and mozzarella.
- Vegetarian twist - Skip the bacon and add sautéed mushrooms or caramelized onions instead.
- Loaded sweet potatoes - Try this recipe with sweet potatoes for a slightly sweeter, but equally creamy, version.
How to make the best Twice Baked Potato Casserole
This recipe is easy, but following these steps ensures you get the creamiest, most flavorful results.
- Bake the potatoes - Preheat your oven to 350°F. Scrub, dry, and prick the potatoes with a fork. Bake for about 90 minutes until fork-tender. While the potatoes are baking, let the butter, sour cream, and heavy cream come to room temperature.
- Scoop and mash - Once the potatoes are cool enough to handle, cut them in half, scoop out the insides, and mash them with the butter, sour cream, and cream.
- Add the good stuff - Stir in shredded cheddar, crispy bacon, and chives.
- Assemble - Spread the mixture into a greased casserole dish and top with more cheese, bacon, and chives.
- Bake again - Pop it back in the oven at 350°F for 30 minutes until heated through and the cheese is melty. Serve immediately.
What to serve with Twice Baked Potato Casserole
These twice baked mashed potatoes are the ultimate sidekick to just about any main dish. I like to serve them with:
- Weeknight comfort: Pair with Creamy Mushroom Pork Chops, Air-Fryer Chicken Leg Quarters, or my favorite, Pecan-Crusted Chicken or Pecan-Crusted Fish.
- Casual cookouts or potlucks - This decadent side dish is also perfect alongside Grilled Flank Steak or Grilled Half Chicken.
- Supper club or dinner party: Smothered Country Style Steak, or Short Ribs in Red Wine Sauce
How to store and reheat leftovers
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight before reheating.
- Reheating: Bake at 350°F for 20 minutes or microwave in 30-second bursts until heated through.
How to reimagine leftovers
- Mashed potato cakes – Form cold leftover casserole into small patties, dredge in flour or breadcrumbs, and pan-fry in a bit of oil or butter until golden and crispy on both sides. Serve with sour cream or a fried egg on top.
- Savory potato waffles – Spread leftover mashed potatoes into a greased waffle iron and cook until crispy and golden. Top with crumbled bacon, chives, and maybe even a hot honey or gravy drizzle for a Southern twist.
- Mashed potato breakfast skillet – Sauté some chopped onions, peppers, or sausage, then add the leftover casserole to the skillet and warm it through. Crack in a couple of eggs and let them cook right on top.
- Shortcut shepherd's pie: Use the leftovers as the topping for a shepherd's pie. Layer over a base of seasoned leftover chuck roast or ground beef and veggies, then bake until bubbly.
- Mini mashed potato muffins: Spoon leftovers into a greased muffin tin, sprinkle with a little extra cheese or bacon, and bake until golden and set. These are perfect for portion-controlled meal prep or a grab-and-go side.
Recipe FAQs (Your questions answered)
Absolutely! Assemble everything up to a day in advance, cover, and refrigerate. When ready, bake as directed. If it looks dry, add more heavy cream and butter to loosen it up.
Technically, yes on the instant potatoes, but fresh-baked potatoes give the best texture and flavor. I have, however, made this recipe with a bag of frozen Ore-Ida Homestyle Steam ‘N’ Mash potatoes before, and it worked fine.
I like to use a potato masher with this recipe because I like the rustic texture, but for ultra-creamy potatoes, use a hand mixer. If you use an electric mixer, be careful not to overmix, or your potatoes will have a gluey texture.
Sharon’s tips
- Bake your potatoes fully - They should be soft and fluffy inside, not undercooked.
- Mash while hot - Warm potatoes absorb butter and cream better, making them extra creamy.
- Have your add-ins at room temperature – Let your butter, sour cream, and heavy cream come to room temperature before adding to the baked potatoes.
- Taste as you go - Adjust seasoning to your liking before baking the second time.
- Don't overmix - Overworking mashed potatoes can make them gluey. Keep it gentle!
- Feel free to add more cheese and bacon – I almost always do!
Join the conversation
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Did you give it your own twist or have a shortcut that made it even easier? Share your thoughts in the comments below, and don't forget to leave a star rating. Your feedback helps others (and totally makes my day).
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Twice Baked Potato Casserole (Make-Ahead Favorite!)
Equipment
- oven-safe casserole dish
Ingredients
- 4 Russet baking potatoes, about 3 pounds
- 6 slices bacon cooked and crumbled divided
- ¼ cup unsalted butter softened
- ½ cup sour cream, room temperature
- ½ cup heavy cream, room temperature
- 1½ cup shredded sharp cheddar cheese divided
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoon chopped chives divided
Instructions
- Preheat your oven to 350°F.
- Scrub the potatoes and dry them thoroughly. Then, prick them several times with a knife or a fork.
- Place the potatoes on a rimmed baking sheet and bake for 90 minutes. They are done when a fork can easily pierce the center; it should slide in with little to no resistance. The internal temperature should be between 200 and 210°F, as measured with a meat thermometer.
- While the potatoes are cooking, place the butter, sour cream, heavy cream, salt and pepper, and one tablespoon of chives in a large bowl and allow everything to come to room temperature.
- When the potatoes are done and cool enough to handle, but while they are still hot, cut them in half with a sharp knife, scoop out the insides, and add them to the bowl with the other ingredients.
- Use a potato masher to mash the potato mixture until it is fairly smooth and everything is well combined. A few small chunks are fine. If the mixture looks too dry, add a tablespoon or so more of heavy cream. Add one cup of the cheese, most of the crumbled bacon, and one tablespoon of the chives and stir to combine.
- Spray a medium-sized, oven-safe casserole dish with nonstick cooking spray, then add the potato mixture. Smooth out the top and sprinkle the remaining shredded cheese, bacon, and chives evenly over it.
- Place the dish in a 350°F oven and bake the potato casserole for 30 minutes or until it is heated through and the cheese has melted.
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