Twice Bake Potato Casserole (Cheesy & Crowd-Pleasing)

Inspired by my mother-in-law’s famous potatoes, this ‘lazy’ twice baked potato casserole is comfort food made simple for any holiday table. It’s make-ahead and freezer-friendly! This is the perfect side dish for any meal.

Serve with Thanksgiving turkey, homemade gravy, and crispy Brussels sprouts.

Quick Look at This Recipe

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Servings: 6–8
• Dietary Info: Gluten-Free
• Method: Baked (Oven)
• Technique: Twice-baked style, casserole assembly
• Flavor/Texture: Creamy, cheesy, buttery, and comforting with crisp bacon on top

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Why you’ll love this family favorite!

This casserole was inspired by my mother-in-law’s famous twice-baked potatoes—a recipe that always disappears first at family gatherings. She’s known for her perfectly baked potato shells stuffed to the brim with melty cheese, buttery filling, and a crispy bacon topping. This casserole is what I call the “lazy” version: all the same flavors, but baked in one dish without the extra fuss of filling each potato skin- that my children don’t eat anyway!

It’s easier to make for a crowd and great to prepare when the kitchen is already busy for Thanksgiving and holiday side dishes. Try our best creamy mashed potatoes next time.

Made With Amore,

We love all kinds of potato recipes in our cucina. Try out duchesse potatoes, au gratin potatoes, baked potato soup, and Italian potato salad.

Recipe Ingredients

Skip the potato shells with this potato casserole recipe that has all the flavor in one dish.

• Baking Potatoes (Idaho Russets): Starchy potatoes that whip up light and fluffy, perfect for casseroles. We love russet potatoes for this recipe, but you can use Yukon Gold potatoes.
• Butter: Adds richness and a velvety texture to the mashed potatoes.
• Sour Cream: Brings tanginess and creaminess to balance the richness.
• Cheddar Cheese: Melts beautifully, creating that gooey, cheesy layer everyone loves.
• Whole Milk: Helps achieve a smooth, creamy consistency—adjust for texture.
• Kosher Salt & Black Pepper: Essential seasonings to bring all the flavors together.
• Paprika: Adds subtle warmth and a pop of color on top.
• Green Onions: Fresh bite that cuts through the richness—used in both filling and topping.
• Chives: Mild oniony flavor that pairs beautifully with potatoes.
• Bacon: Crispy, smoky topping that adds savory crunch and depth.

See the recipe card for exact quantities.

Substitutions and Variations

• Cheese Swaps: Try Gruyère for a nutty flavor, Monterey Jack or mozzarella cheese for mild creaminess, or Pecorino Romano for a sharper Italian touch.
• Dairy Options: Use Greek yogurt instead of sour cream, or half-and-half in place of whole milk. For a lighter version, swap part of the sour cream with plain yogurt.
• Meatless: Omit the bacon or replace it with crispy mushrooms for a vegetarian option. Try my Vegetarian Stuffing Casserole.
• Add-Ins: Stir in roasted garlic, caramelized onions, or chopped spinach for extra flavor. You’ll love my mashed potatoes with caramelized onions recipe.
• Spicy Twist: Add diced jalapeños or a sprinkle of crushed red pepper to the mix.
• Herb Boost: Fresh thyme or rosemary folded into the potatoes gives a rustic, aromatic finish.

How To Make Twice Baked Potato Casserole

This is a step-by-step photo overview for this potato casserole recipe; the full instrcutions are in the recipe card below.

Step #1: Bake the potatoes.
Preheat oven to 400°F (200°C).
Scrub potatoes clean, rub with oil, pierce with a fork, and place on a baking sheet.
Bake until tender when pierced with a knife, about 55–65 minutes depending on size. Remove from oven and let cool slightly until safe to handle.

Step #2: Scoop and mash. Slice potatoes in half and carefully scoop the potato flesh into a large bowl (discard or save skins for another use). Add butter, sour cream, 1 cup cheddar cheese, and milk (adjust amount for desired creaminess).
Mash until creamy and well combined, adding more milk as needed for consistency. Season generously with salt, pepper, and a sprinkle of paprika.
Fold in half of the sliced green onions.

Step #3: Assemble the casserole. Lightly butter or spray a 9×13-inch casserole dish.
Spread the potato mixture evenly into the dish. Sprinkle with the remaining 1 cup of cheddar cheese.

Step #4: Bake again. Reduce oven temperature to 350°F (175°C). Bake uncovered for about 20 minutes, until cheese is melted.

Top and serve
Remove from oven and top with crumbled bacon, chives, and the remaining green onions. Sprinkle lightly with paprika if desired. Serve warm and enjoy.

FAQ’s

Make-Ahead Storage and Reheating

• Make-Ahead: Assemble the casserole up to 2 days in advance, cover, and refrigerate. Bake as directed, adding 10 extra minutes if cold.
• Store Leftovers: Keep covered in the fridge and enjoy within 3 days.
• Freeze: Portion into foil packets or freeze scoops on a tray, then transfer to a freezer bag. Best used within 3 months. If watery after thawing, stir in a little butter or sour cream.
• Reheat: Oven: Cover and bake at 350°F for 20–25 minutes, depending on portion size. Microwave: Heat on half power for about 5 minutes, stirring occasionally, until warmed through.

What Goes With Twice Baked Potato Casserole?

These are my favorite dishes to serve with this indulgent side dish.

Beef Tenderloin Roast (Juicy & Tender)

Lamb Shoulder Chop Recipe (Tender Every Time)

Fall Harvest Salad with Apple and Butternut Squash

Longhorn Steakhouse Crispy Brussels Sprouts Recipe