Twice Baked Potato Casserole

casserole of twice baked potato with a serving spoon in it.

5 from 2 votes

Twice Baked Potato Casserole

Twice baked potato casserole is a creamy, cheesy side dish that takes all the flavors of my mother-in-laws classic twice baked potatoes recipe and bakes them together in one easy, family-style dish.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Side Dish

Cuisine: American

Keyword: mashed potatoes, twice-baked potatoes

Servings: servings

Author: Elena Davis

Ingredients

4 large baking potatoes such as Idaho Russets
canoila oil rubbing on outside of the potatoes
4 tablespoons butter cubed
1 cup sour cream
2 cups shredded cheddar cheese divided
¾ cup whole milk adjust for desired creaminess
Kosher salt to taste
Freshly ground black pepper to taste
Paprika to taste
6 green onions thinly sliced, divided
4 fresh chives thinly sliced
8 slices bacon cooked and crumbled

Instructions

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.

Scoop and mash

Slice potatoes in half and carefully scoop the flesh into a large mixing 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.

Assemble the casserole

Lightly butter or spray a 9x13-inch baking dish.
Spread the potato mixture evenly into the dish.
Sprinkle with remaining 1 cup cheddar cheese.

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!

Notes

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.

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