Twice-Baked Potato Casserole Recipe: Easy Cheddar Bacon Bake

Let me set the scene: the aroma of crispy bacon, melted cheddar, and buttery potatoes swirling together in your kitchen—honestly, it’s enough to make your stomach grumble before you even grab a fork. There’s just something magical about the smell of potatoes roasting away, mingling with sharp cheddar and smoky bacon. The first time I pulled this twice-baked potato casserole out of my oven, the golden crust was bubbling, and the scent was so comforting that I had to pause, take a deep breath, and just smile. You know those rare moments when everything feels right? This was one of them—a little slice of potato heaven.

I was knee-high to a grasshopper when my grandma first made her classic twice-baked potatoes. She’d spend hours scooping, stuffing, and baking, all for that perfect creamy inside and crispy top. Fast forward to years later—trying to recreate those flavors on a rainy Saturday, I stumbled onto the idea of turning it into a casserole. Let’s face it, scooping individual potatoes feels like a marathon sometimes! This casserole takes all the nostalgia and makes it dangerously easy.

My family couldn’t keep their hands off the cooling rack when I first tested this recipe (I had to hide a corner for myself—kids are quick, you know). Now, it’s our go-to for potlucks, Sunday suppers, and anytime someone needs a little pick-me-up. The pure comfort in every bite makes it a staple for family gatherings and gifting to friends. I’ve tested this twice-baked potato casserole recipe more times than I care to admit—in the name of research, of course—and every time it feels like a warm hug. If you’re craving something that’s simple, hearty, and absolutely loaded with cheddar and bacon, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

From years of kitchen trial and error (and a few burnt potatoes along the way), I can say with confidence that this twice-baked potato casserole is a keeper. Whether you’re a busy home cook or just someone with a fierce love for comfort food, there’s a lot to adore about this dish.

• Quick & Easy: Comes together in under 1 hour. Perfect for those weeknights when you want something special, but don’t want to spend all evening in the kitchen.
• Simple Ingredients: No fancy grocery runs here. You probably already have potatoes, cheddar, bacon, and a few pantry staples on hand.
• Perfect for Gatherings: This casserole shines at potlucks, holiday brunches, or cozy family dinners. It feeds a crowd and looks gorgeous on the table.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone seems to go back for seconds. It’s the kind of dish that vanishes fast, so I always make a double batch.
• Unbelievably Delicious: The texture is rich and creamy inside, with a crispy cheddar-bacon crust on top. Every forkful is pure comfort food magic.

What sets this twice-baked potato casserole recipe apart? Instead of scooping each potato, everything gets mashed and mixed, so you get all the classic flavors—without the fuss. My secret is adding a touch of sour cream and green onions for tang and freshness. If you love loaded baked potatoes, this is your best version—everything you crave in a scoopable, shareable bake.

This isn’t just another potato casserole. It’s the kind that makes you close your eyes after the first bite, savoring all that creamy, cheesy goodness. It’s comfort food, but a little lighter, a lot faster, and just as soul-soothing. Whether you’re feeding a hungry crowd or just making dinner for your family, this recipe turns any meal into something memorable. Trust me—once you try it, you’ll wonder why you didn’t make it years ago.

What Ingredients You Will Need

This twice-baked potato casserole uses simple, wholesome ingredients to deliver bold flavor and that dreamy, comforting texture—without any fancy tricks. Most of these are pantry staples, and you can swap in favorites or seasonal produce as needed. Here’s what you’ll need:

• For the Potato Base:
• Yukon Gold or Russet potatoes (3 lbs / 1.4 kg), peeled and cut into chunks (Yukon Golds give a buttery texture; Russets are classic—use what you have)
• Unsalted butter (6 tbsp / 85 g), melted (adds richness)
• Sour cream (1 cup / 240 ml; full-fat preferred for creaminess, but you can use light or Greek yogurt)
• Whole milk (1/2 cup / 120 ml; or use half-and-half for extra richness)
• Salt (1 1/2 tsp / 8 g) and freshly ground black pepper (1/2 tsp / 2 g)
• For the Cheddar & Bacon Topping:
• Sharp cheddar cheese (2 cups / 225 g), shredded (I recommend Cabot or Tillamook for best flavor)
• Bacon (8 slices / about 200 g), cooked and crumbled (thick-cut works best, but use your favorite)
• Green onions (4, thinly sliced; reserve some for garnish)
• Garlic powder (1/2 tsp / 2 g; optional, but adds a subtle savory kick)
• Optional Mix-Ins & Variations:
• Chives or parsley (a handful, chopped, for freshness)
• Cream cheese (4 oz / 115 g, softened, for extra richness)
• Monterey Jack or mozzarella cheese (swap for cheddar, or use a blend)
• Smoked paprika (pinch, for a smoky flavor twist)
• For a gluten-free version: Use naturally gluten-free ingredients and check your bacon packaging.

Ingredient tips: If you’re shopping for potatoes, pick ones that feel firm and heavy. I sometimes add a splash of buttermilk for tang, but regular milk works just fine. Bacon can be made ahead—just crisp it up and stash it in the fridge. For cheese, freshly shredded melts smoother than pre-shredded. In summer, you can toss in fresh corn or swap in sweet potatoes for a twist.

Substitution notes: Dairy-free? Use unsweetened almond milk and vegan sour cream. Vegetarian? Skip the bacon and add roasted mushrooms or caramelized onions. The beauty of this casserole is how flexible it can be—so don’t stress if you’re missing an ingredient or two.

Equipment Needed

You don’t need a fancy kitchen setup for this twice-baked potato casserole recipe. Here’s what I always grab:

• Large pot (for boiling potatoes—any sturdy stockpot will do)
• Colander (to drain those potatoes, though I’ve used a slotted spoon in a pinch)
• Mixing bowls (medium and large; stainless steel or glass work best)
• Potato masher or electric hand mixer (for creamy potatoes; a sturdy fork works in a pinch, but a masher is easier)
• 9×13-inch (23×33 cm) baking dish (ceramic or glass preferred for even browning)
• Oven mitts (trust me, this dish gets hot)
• Aluminum foil (optional, for covering during baking)
• Cheese grater (freshly shredded cheese melts best)
• Sharp knife and cutting board (for prepping onions and bacon)

If you don’t have a potato masher, a sturdy whisk or fork works just fine (I’ve resorted to both when the masher went MIA). For the baking dish, any casserole pan around that size will work—just watch the baking time if your dish is deeper or shallower. If you’re on a budget, thrift store casserole dishes and hand-held mashers work perfectly—I’ve used mine for years without issue.

Maintenance tip: Give your baking dish a good soak after use (cheese loves to stick!). If you use nonstick equipment, avoid metal utensils to keep the coating intact. Simple tools, big flavors.

Preparation Method

1. Boil the Potatoes:

   Place peeled, chopped potatoes (3 lbs / 1.4 kg) in a large pot. Cover with cold water and add 1 tsp salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, until fork-tender. (They should offer almost no resistance when pierced—don’t undercook or they’ll be lumpy!)

2. Drain and Mash:

   Drain potatoes in a colander and return to the pot. Add melted butter (6 tbsp / 85 g), sour cream (1 cup / 240 ml), milk (1/2 cup / 120 ml), remaining 1/2 tsp salt, and pepper (1/2 tsp / 2 g). Mash until creamy but still slightly chunky for texture. (If you like it ultra-smooth, use an electric mixer—but don’t over-mix or it’ll get gluey.)

3. Add Extras:

   Stir in half of the shredded cheddar (1 cup / 110 g), half the bacon (4 slices, crumbled), and half the green onions. Add garlic powder (1/2 tsp) if using. Mix gently to evenly distribute. Taste and adjust seasoning—sometimes potatoes need an extra pinch of salt.

4. Transfer to Baking Dish:

   Spoon the mixture into a greased 9×13-inch (23×33 cm) casserole dish. Smooth the top with a spatula. (If you like crispy edges, don’t flatten—leave a few peaks for browning!)

5. Top and Bake:

   Sprinkle remaining cheddar (1 cup / 110 g) and bacon (4 slices, crumbled) over the top. Scatter reserved green onions and chives if using. Bake at 375°F (190°C) for 25-30 minutes, until the cheese is melted and bubbling and the top is golden brown. (If the cheese is browning too quickly, cover loosely with foil for the last 10 minutes.)

6. Check and Finish:

   The casserole should be piping hot throughout and smell irresistibly savory. If the center is still cool, give it 5 more minutes. Let it sit for 5-10 minutes before serving—this helps set the texture and keeps those flavors together!

7. Garnish and Serve:

   Top with extra green onions or parsley for color. Serve warm—straight from the dish, spooned generously into bowls or onto plates.

Troubleshooting: If potatoes seem watery, drain well and let them steam dry for a minute. Cheese not melting? Use freshly shredded and cover with foil if needed. For extra flavor, try mixing in roasted garlic or a dollop of cream cheese.

Personal tip: Prep bacon and shred cheese while potatoes boil—makes the whole process feel way faster! If you’re doubling the recipe, use two pans and rotate halfway through baking for even browning.

Cooking Tips & Techniques

If there’s one thing I’ve learned from making twice-baked potato casserole, it’s that a few small tweaks make a world of difference. Here are my go-to tips for getting that perfect, creamy and crispy result every time:

• Choose the Right Potato: Russets are classic for fluffiness, but Yukon Golds bring extra buttery flavor. Mix them for a balance of texture, honestly.
• Don’t Over-Mix: Once the potatoes are cooked, mash gently. Over-mixing turns them gluey—learned that one the hard way!
• Layer Flavors: Mix some cheese and bacon into the potatoes, not just on top. This way, every bite packs flavor.
• Fresh Cheese Melts Best: Pre-shredded cheese sometimes clumps and doesn’t melt as nicely. Grab a block and shred it yourself for best results.
• Crispy Bacon: Cook bacon until just crisp, then crumble. Soft bacon can get lost in the casserole.
• Multitasking: While potatoes boil, cook bacon and chop onions. It speeds up prep and keeps you from feeling rushed.
• Watch the Bake: If your oven runs hot, check at 20 minutes. You want bubbling cheese, not burnt edges!
• Troubleshooting: If the casserole looks dry before baking, add a splash of milk. Too wet? Bake uncovered a few extra minutes.

Honestly, I’ve had a few “why is this so bland?” moments—salt is key. Taste before baking and adjust. For consistency, use the same potato type and measure ingredients carefully. And if you want a prettier casserole, garnish with fresh herbs right before serving.

Variations & Adaptations

The beauty of this twice-baked potato casserole recipe is how customizable it is. Here are a few ways to adapt it for different tastes and diets:

• Vegetarian Version: Skip the bacon and add sautéed mushrooms, caramelized onions, or roasted red peppers. A sprinkle of smoked paprika gives a little smoky flavor without the meat.
• Seasonal Swap: In fall, try mixing in roasted sweet potatoes or butternut squash for a touch of sweetness. Fresh corn or peas are great in summer.
• Low-Carb Alternative: Use half cauliflower and half potato for a lighter casserole—steam the cauliflower and mash with potatoes for a great texture.
• Different Cheeses: Monterey Jack, Gruyère, or pepper jack can stand in for cheddar. Mix and match for your favorite flavor combo.
• Allergen-Friendly: Dairy-free cheese and non-dairy milk work well for lactose intolerance. Vegan bacon can sub for regular.

One of my favorite spins is swapping out half the potatoes for roasted garlic cauliflower—adds a subtle sweetness and cuts the carbs a bit. If you like spice, stir in diced jalapeños or a pinch of chili flakes. You can even bake in individual ramekins for personal-sized casseroles (kids love those!).

Don’t be afraid to experiment—this is the kind of recipe that loves a little creativity. Just keep the base creamy and the topping crispy, and you’re set!

Serving & Storage Suggestions

This twice-baked potato casserole is best served warm, straight from the oven. The cheese will be gooey, the top golden and crispy—honestly, it’s hard to resist.

• Serving Temperature: Serve hot, garnished with extra green onions or parsley. It holds heat well, so it’s perfect for buffets or potlucks.
• Presentation: Spoon generous portions into bowls or plates. For a pretty Pinterest-worthy look, sprinkle fresh herbs and a few extra bacon bits on top.
• Pairings: Pairs beautifully with grilled chicken, steak, or a crisp green salad. Try it with a cool, tangy coleslaw or a glass of chilled white wine.
• Storage: Cool leftovers completely, then cover tightly and refrigerate for up to 4 days. For longer storage, freeze in airtight containers for up to 2 months.
• Reheating: To reheat, cover with foil and bake at 350°F (175°C) until heated through (about 20 minutes). For single servings, microwave on medium for 2-3 minutes. Add a sprinkle of water or milk to keep it creamy.
• Flavor Note: Flavors deepen after a day in the fridge—if you have leftovers, they’re even better for lunch!

If you’re prepping ahead, assemble the casserole and refrigerate before baking. Add a few extra minutes to the bake time if starting cold. This makes it perfect for busy mornings or stress-free entertaining.

Nutritional Information & Benefits

Here’s the scoop on what you’re eating with this twice-baked potato casserole recipe:

• Estimated per serving (based on 8 servings):
• Calories: about 350
• Protein: 15g
• Carbs: 32g
• Fat: 18g
• Fiber: 3g
• Key Benefits: Potatoes provide vitamin C, potassium, and fiber. Cheddar adds calcium and protein. Green onions bring antioxidants and a fresh kick.
• Dietary Tags: Naturally gluten-free (just check your bacon and cheese labels). Easily adapted for vegetarian, dairy-free, or low-carb diets with swaps.
• Allergen Notes: Contains dairy and pork. Substitutes available for sensitive eaters.

From a wellness perspective, I love how this dish balances comfort with nutrition. You get a filling meal, a boost of vitamins, and plenty of satisfaction. As always, moderation is key—especially with all that cheese and bacon!

Conclusion

There’s a reason this twice-baked potato casserole recipe is a staple in my kitchen—it’s simple, hearty, and brings people together. The creamy potatoes, sharp cheddar, and crispy bacon create a harmony of flavors that’s hard to beat. Whether you’re making it for a holiday, a family dinner, or just because, you’ll find it’s as easy as it is delicious.

Don’t be afraid to make it your own—swap ingredients, add your favorite mix-ins, or adjust the seasoning. Cooking is all about making memories, and this casserole is a guaranteed crowd-pleaser. I love it for the nostalgia, the comfort, and the way it always vanishes fast at our table.

If you give this recipe a try, I’d love to hear about it! Drop a comment with your favorite adaptations, share your results, or tag me on socials. Here’s to good food, warm hugs, and plenty of cheddar and bacon!

FAQs

Can I make twice-baked potato casserole ahead of time?

Yes, you can assemble the casserole up to a day ahead and refrigerate. Just add a few extra minutes to the baking time if starting cold.

What’s the best potato for this recipe?

Russet potatoes are classic for fluffiness, but Yukon Golds add buttery flavor. A mix of both works really well!

Can I freeze leftovers?

Absolutely! Cool the casserole completely, portion into airtight containers, and freeze for up to 2 months. Thaw and reheat before serving.

How do I make this casserole vegetarian?

Skip the bacon and add roasted mushrooms, caramelized onions, or a sprinkle of smoked paprika for flavor.

What can I use instead of sour cream?

Greek yogurt or plain yogurt works as a substitute. For dairy-free, use non-dairy yogurt or vegan sour cream.

Print