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This tasty Twice Baked Potato Casserole has all the wonderful flavors of twice-baked potatoes with much less work. Just spoon the potato mixture into one big casserole dish, sprinkle with the remaining bacon, cheese, and green onions, and bake. There is no tedious scooping out potatoes, mixing, and stuffing the mixture back in the skins.
The Best Twice Baked Potato Casserole
This easy and delicious Twice Baked Potato Casserole recipe is perfect for any occasion. Learn how to make this crowd-pleasing dish with simple ingredients and step-by-step instructions. This side dish is always a hit with family and friends. Just one creamy, cheesy bite and you will agree. This potato casserole is so delicious and easy that you want to serve it with everything. I love to serve it with grilled pork tenderloin, baked meatloaf, roasted chicken, or pan-fried pork chops.
Twice Baked Potato Casserole Ingredients
For this recipe, you need russet potatoes or Yukon Gold potatoes, butter, sour cream, whole milk or 2% milk, onion powder, garlic powder, salt, black pepper, cheddar cheese, Monterey Jack cheese, bacon, and green onions.
How to make Twice Baked Potato Casserole
Start by baking your potatoes until fork tender. Then, plunge the baked potatoes into ice-cold water. Once the potatoes are cooled, drain well. Using your fingers, gently and easily peel the potatoes. Carefully cut the hot potatoes into large cubes.
Then, in a large mixing bowl, combine the mashed potatoes with all the goodies and spoon into a casserole dish. Top with the remaining cheese, bacon, and green onions. Cover the dish with foil and bake for about 30 minutes. Then remove the foil and bake until the cheese is melted and the casserole is hot.
How to Make it in Advance
Prepare this casserole up to 2 days in advance. Assemble the casserole, but do not bake. Cover the dish with plastic wrap and put it in the refrigerator. Remove it from the fridge 45 minutes before baking to bring it to room temperature. Cover with foil and bake at 375 degrees for 30 minutes.Remove the foil and bake for another 10 minutes or until the cheese is melted and the casserole is heated through.
Recipes Tips
Use starchy potatoes like Russet or Yukon Gold potatoes for this recipe.
Plan so there is plenty of time to bake the potatoes.
Once baked, plunge the potatoes into ice water, making them easy to peel with your fingers.
Any good melting cheese works well with this recipe, including cheddar, Monterey Jack, Pepper Jack, Colby Jack, Gouda, or Provolone.
Use good quality smoked bacon and cook it crispy. The easiest and quickest way is to cook the bacon in the oven.
Can you Make it in a Crock Pot?
Prepare per the instructions up to the point of spooning the mixture into a casserole dish. Instead, assemble it in a crock pot, including the toppings. Heat on low for about 2 hours or on high for slightly over an hour. The cheese should be melted, and the casserole heated through. Then, turn the crock pot to warm for you and your guests to enjoy whenever you are ready.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat leftovers in the microwave at reduced power or in the oven at 350 degrees covered for about 30 minutes or until warm.
Can you Freeze Twice Baked Potato Casserole?
To freeze, cool completely. Then, wrap in two layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight. Take the casserole from the fridge 45 minutes before reheating to bring the casserole to room temperature. Reheat leftovers in the microwave at reduced power or in the oven at 350 degrees covered for about 30 minutes or until warm.
A creamy cheesy Twice Baked Potato Casserole made with crisp smoked bacon, cheddar, Monterey Jack, and scallions. Finish baking the casserole in an oven or in a crock pot for party time pleasure.
Preheat oven to 375 degrees. Wash, dry, and prick the potatoes with a fork. Place in the oven and bake for 45-60 minutes or until fork tender.
Plunge the baked potatoes into ice cold water. Using your fingers gently peel the potatoes. Cut the hot potatoes into large cubes and scoop into a large bowl.
Add the butter, sour cream, milk, onion powder, garlic powder, salt, pepper, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, half the bacon, and half the scallions. Mash with a handheld potato masher and spoon into a 2 quart baking dish sprayed with nonstick cooking spray. Top with the remaining cheese, bacon, and green onions.
Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted and the casserole is heated through.
Notes
Use Russet or Yukon Gold potatoes for this recipe.
Plan ahead so there is plenty of time to bake the potatoes.
Once baked plunge the potatoes into ice water making them easy to peel with your fingers.
Any good melting cheese works well with this recipe including cheddar, Monterey Jack, Pepper Jack, Colby Jack, Gouda, or Provolone.
Use good quality smoked bacon and cook it crispy.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat leftovers in the microwave at a reduced power or in the oven at 350 degrees covered for about 30 minutes or until warm.
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.
Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.
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