Twice baked potato casserole is a creamy mashed potato casserole loaded with cheese, bacon, sour cream, and green onions. It has all the flavors of classic twice baked potatoes, but in an easy casserole that’s perfect for holidays, potlucks, and family dinners.
Instead of stuffing individual potato skins, everything gets mixed together and baked in one dish. The result is a rich, comforting side dish that’s always one of the first things to disappear from the table!
Around here it’s a favorite for Thanksgiving, Christmas dinner, and church potlucks because it can be made ahead of time and baked when you’re ready.
What Is Twice Baked Potato Casserole?
Twice baked potato casserole is inspired by classic twice baked potatoes. Instead of filling potato skins, the mashed potatoes are mixed with classic ingredients like sour cream, cheese, bacon, and green onions, then baked in a casserole dish until hot and bubbly.
It has the same loaded baked potato flavors but is much easier to make for a crowd.
Why you'll love this recipe
We love making Instant Pot no drain mashed potatoes and Instant Pot Mashed Sweet Potatoes. This casserole is a mashed potato casserole that I also love to make in the cooler months.
Creamy mashed potatoes are always a hit at parties, so I love serving this casserole as my contribution to the holiday table. Add some loaded mashed potato ingredients like oven baked bacon and creamy melted cheese...you'll be the hit of the party!
Ingredients
- Yukon Gold potatoes - These are my favorite potatoes for mashed potato casseroles because they’re naturally creamy and don’t require peeling. I'm not lazy; just efficient. 😉
- Sour cream - This addition add richness and gives the casserole that classic loaded baked potato flavor. Tip: Use leftover sour cream to make some sour cream cookies! I've also made this recipe using 2% fat Greek yogurt for a slightly healthier swap.
- Cream cheese - A secret ingredient to make the potatoes extra creamy and helps the casserole hold together.
- Cheddar cheese - Sharp cheddar adds the best flavor in my opinion, but mild cheddar works too. Shred your own if you can find the extra three minutes. It makes these potatoes extra cheesy and creamy!
- Bacon - Cooked crispy bacon adds smoky flavor and a little crunch.
- Green onions - These brighten up the casserole and add a mild onion flavor. You can also use fresh chives or simple omit if they're not your thing.
Shortcut Tip
You can use leftover mashed potatoes to fast track this recipe! Simply stir in the cheese, bacon, cream cheese, sour cream, and green onions, then bake as directed.
Best Potatoes for Twice Baked Potato Casserole
Yukon Gold potatoes work best for this recipe because they are naturally creamy and mash easily. They also have a buttery flavor that pairs well with cheese and bacon.
Russet potatoes will also work if that’s what you have on hand. They create a fluffier texture but may require peeling.
How to Make Twice Baked Mashed Potatoes
This is a super easy recipe to make!
Step #1 - Cook the potatoes. I like to do this by cutting them into 1 or 2 inch cubes and steaming them on the stovetop. Cook until fork tender, then drain.
Alternatively, you can also cook your baked potatoes in the Instant Pot or in your oven.
Step #2 - Place potatoes in a large bowl. I like to use the same pot I cooked them in to avoid as much dishwashing duty as possible.
Use a potato masher to mash potatoes. I like mine to have a little texture, so I'm okay with some little potato chunks.
If you want your twice baked mashed potatoes recipe to be creamier or fluffy, keep on mashing!
Step #3 - Add sour cream, onion powder, salt and cream cheese to the potatoes.
Resist the urge to over mix them or the potatoes will become gummy. A chunk or two (or three) is perfectly okay.
Step #4 - Once incorporated, use a spatula to fold in the shredded cheddar cheese, cooked bacon and green onions.
Reserve some bacon and green onions to top the baked casserole.
Step #5 - Transfer the creamy mashed potato mixture to a baking dish.
Step #6 - Cook the baked potato casserole. Cover with foil and bake until heated through. Remove the foil to slightly brown the top and edges towards the end of the baking time.
Variations
- Topping: Top with crispy fried onions.
- Add veggies: Incorporate sautéed mushrooms, spinach, or caramelized onions for a vegetarian twist.
- Ranch-Style Twice-Baked Mashed Potatoes: Mix in a packet of dried ranch dressing mix for a zesty flavor.
- Go garlic: Add some cooked roasted garlic for an extra layer of flavor.
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Pro Tip
Make this ahead of time by assembling and placing the mixture into a casserole dish. Refrigerate until baking time. Pull out of the fridge an hour or so before baking, then bake as directed.
Storage
Store leftover twice baked potato casserole in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or warm in a 350°F oven until heated through.
Can You Freeze Twice Baked Potato Casserole?
Yes! This casserole freezes well. To freeze:
- Assemble the casserole but do not bake.
- Cover tightly with foil and freeze up to 2 months.
To cook from frozen: Bake covered at 375°F for about 60–75 minutes, then uncover for the final 10 minutes.
Serving Suggestions
If it's Christmas dinner or Thanksgiving, this comfort food has to be served with a side of cranberry sauce.
This mashed potato recipe is amazing with turkey, herb crusted pork loin or Instant Pot roast chicken.
Even the leftovers taste amazing alongside some Mississippi pork roast or air fryer thin pork chops.
And while you're at it, you'll want to make my Cheesy Corn Casserole, too!
Recipe FAQS
Yes, this is a great make-ahead side dish! Prepare the casserole up to 24 hours in advance, cover, and refrigerate. Remove from the fridge about 45 minutes before baking, then bake as directed.
Mashed potatoes are boiled or steamed potatoes, combined with milk and butter. The result is a creamy and smooth potato dish with a consistency similar to a puree.
Twice baked potatoes are scooped out pulp of the potatoes and combine it with other ingredients to make a flavorful filling. The mixture is baked again (sometimes in the skin of the potato), making it "twice-baked".
Made with baked potatoes, the process involves removing the interior of the potato after its initial baking. Afterward, the scooped-out potato is combined with additional ingredients, and the mixture is returned to the potato shells and baked once more.
In this case, we are putting it into a casserole form.
Yes! If you already have mashed potatoes, simply stir in the cheese, bacon, cream cheese, sour cream, and green onions, then bake as directed.
This is a great way to use up leftover mashed potatoes after holidays.
More side dish recipes
Serving Suggestions
Recipe
Twice Baked Potato Casserole
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Ingredients
- 5 pounds Yukon Gold Potatoes
- 2 teaspoons onion powder
- 8 ounces sour cream
- 8 ounces cream cheese
- 2 cups shredded cheddar cheese
- ¾ cups bacon cooked and crumbled
- 4 green onions green parts only, snip with scissors
Instructions
- Cook the potatoes. Fill a large pot with about an inch of water. Add a steamer basket. Cut potatoes into 1 or 2 inch cubes. Add potatoes to the pot and add the lid. Bring to a boil over high heat, then reduce to medium low. Cook for 10-15 minutes until potatoes are fork tender. Drain.
- Using a potato masher, mash the potatoes and add the onion powder, sour cream, cream cheese. Try not to over mix or the potatoes will become gummy. Once incorporated, use a spatula to fold in the shredded cheddar cheese, bacon and green onions. Reserve a bit of bacon and green onions for garnish.
- Preheat oven at 375 degrees. Add the potato mixture to a 9x13 casserole dish and spread evenly. Cover with foil. Bake for 50-55 minutes until it is heated through.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
G says
yum! winged it as don't use American measurements. I love the scaling toggle. would you consider a metric toggle too?!
Deanne Frieders says
I'll look into it! Thanks 🙂