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This twice-baked potato casserole has all the creamy, cheesy deliciousness of a twice-baked potato, only it’s made into a casserole form! It’s the perfect side dish to any meal. If you like cheesy potatoes, you will love this recipe.
Easy Twice Baked Potato Casserole
Twice Baked Potato Casserole is the perfect holiday side dish!
Every year for Thanksgiving, we make twice-baked potatoes. They are so yummy. The creamy mashed potatoes, coated in cheese and topped with a dollop of sour cream. My mouth is watering just writing this.
The only major downfall is that they can be a hassle to make. They are quite time-consuming, especially if you have to make more than a few. That is where this casserole comes in! It’s the perfect solution to making twice baked potatoes for a crowd.
Now, instead of spending tons of time making everyone their very own potato, I can whip up this casserole so quickly. It has the same creamy, delicious flavors that we all love in our baked potatoes. If you’re a fan of twice baked potatoes, but want an easier way of putting them together, then this Twice Baked Potato Casserole is just what you need!
Why We Love Twice Baked Potato Casserole
- An easy side-dish for a crowd
- Creamy and cheesy potato that everyone loves
- Make ahead recipe
- Quick and easy side dish
Ingredients for Twice Baked Potato Casserole
- Russet potatoes
- White onion
- Black pepper
- Fresh dill
- Fresh parsley
- Cheddar cheese
- Sour cream
Additions & Substitutions
- Potatoes: You can use whichever type of potatoes you prefer for this casserole. I have used russet potatoes, Yukon golds, and red potatoes for this before and all of them worked just fine!
- Cheese: Any type of shredded cheese will do. I actually like to use a sharp cheddar cheese because I love the flavor and punch it adds, but you could use mild cheddar, mozzarella, colby or monterey jack, or even pepper jack if you like!
- Bacon: The best bacon is fresh cooked. I like mine extra crispy! However, if you’re in a time crunch, or just don’t feel like hassling with cooking bacon, you can also use store-bought bacon bits as well.
- Sour Cream: It’s best to use full fat sour cream for this recipe, because it makes for the best consistency after it’s baked, and overall the casserole will be much creamier. However, you could also use low fat sour cream, or Greek yogurt as a substitute.
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How to Make This Twice Baked Potato Casserole Recipe
- Wash and dry all potatoes. Poke holes all over each potato.
- Heat two potatoes for 3 minutes in the microwave. Flip potatoes over, cook for another 3 minutes and let it cool.
- Spray a baking dish and set aside.
- Quarter each potato so you have four pieces. Grate the potatoes.
Pro-Tip: You can use any method you prefer to grate the potatoes. I like to use the large holed side of a cheese grater to do mine! To do this, I hold the potato in my hand with the potato skin against your hand. The potato skin should just slide off as you shred potatoes. You don’t want the skin in this recipe so you can toss those out.
- Mix all other ingredients with the shredded potatoes and stir well.
- Scoop the potato mixture into the baking dish.
- Bake for 35-40 minutes.
- Serve hot.
Store leftovers in a sealed food storage container in the fridge for 3-4 days. This recipe is delicious as leftovers. To keep it from drying out when reheating, I like to add a teaspoon of milk. That way it will stay nice and creamy. This recipe doesn’t tend to freeze well, because of the cream. When it thaws out it tends to separate. For that reason, I don’t recommend freezing this one!
Twice baked potatoes are a classic, hearty side. They go well with just about any main course. The creamy, cheese flavors, topped with bacon and sour cream are truly unbeatable. Now, you can make this casserole to achieve the same great flavors, but make it much quicker and easier to make twice baked potatoes for a crowd.
Other Easy Side Dish Recipes
Twice Baked Potato Casserole
- 4 large russet potatoes
- 1 small white onion diced
- 1 tsp salt
- 1 tsp cracked black pepper
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
- 2 cups shredded cheddar cheese
- 1 cup real bacon
- 1½ cups sour cream (full fat)
- Wash and dry all potatoes. Use a fork to poke holes on all sides of potatoes.
- Place two potatoes on a microwave safe plate and heat on high for 3 minutes. Flip potatoes over and cook for another 3 minutes or until tender. Repeat these steps with the other 2 potatoes. Let potatoes cool before moving onto the next step.
- Preheat the oven to 425F.
- Spray a 9 x 13 baking dish with non-stick cooking spray. Set aside.
- Cut each cooled potato into 4’s. Using the larger holed side of a grater, shred potatoes. Hold the potato in your hand with the potato skin against your hand. The potato skin should just slide off as you shred potatoes. You don’t want the skin in this recipe so just toss these out.
- In a large bowl, mix together all other ingredients with the shredded potatoes. Stir well.
- Scoop the potato mixture into the baking dish. Bake for 35 – 40 minutes until the top of the casserole is lightly browned.
- Serve hot.