Twice Baked Potato Casserole (Loaded with Bacon!)

Name: Twice Baked Potato Casserole
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 cups mashed potatoes (store bought or homemade); 2 cups sharp cheddar cheese (divided); ½ cup sour cream; ¼ cup milk; 3 tablespoons unsalted butter (melted); ½ teaspoon salt; ½ teaspoon black pepper; 2 teaspoons garlic powder; ½ cup bacon (cooked, chopped); ¼ cup green onions (sliced); Cooking spray

Twice Baked Potato Casserole has all the loaded, cheesy goodness of a twice baked potato in an easy, scoopable casserole. Creamy mashed potatoes mixed with sharp cheddar, sour cream, and garlic, baked until melty, and topped with crispy bacon and green onions. It’s a great way to use up leftover mashed potatoes and works as a side or a meatless main. Made with pantry staples, it comes together in about 30 minutes and serves 8.

Jump to Recipe

wood spoon scooping potato casserole out of a white dish

This casserole is a warm blanket on a rainy day, except it’s food. I usually eat it exactly that way, actually, under a fuzzy blanket, watching Netflix while it storms outside.

That’s not a coincidence. That’s the intended use.

It’s everything you love about a twice baked potato, the fluffy potato, the gooey sharp cheddar, the sour cream, the bacon, but without the tedious business of scooping out and refilling a dozen potato skins one at a time.

You just mix, spread, bake, and load it up. All the comfort, none of the fuss.

It’s also a brilliant way to use up leftover mashed potatoes, and it works as a side or a full meatless main. I will absolutely eat a big bowl of this and call it dinner, and I’ll keep your secret if you do too.

If you love a good potato side, I have a few more for you to try.

More Potato Sides

Mashed Potato Gratin – creamy layered potato bake with golden crust
Air Fryer Smashed Potatoes – crispy potatoes with adjustable toppings
Million Dollar Mashed Potatoes – rich crockpot mashed potatoes for a crowd
Creamed Potatoes – simple creamy stovetop mashed potatoes

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individual ingredients for a recipe with text overlay labeling them

See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Mashed Potatoes – Homemade or store bought both work, and this is a great way to use up leftovers. Russet potatoes are the perfect choice if making homemade ones. Creamy or chunky is up to you, but I lean toward a few chunks in mine.

Cheddar Cheese – Shred your own, since pre-shredded doesn’t melt as smoothly. Half goes in the mix, half on top. Use your favorite, cheddar is the usual, but Pepper Jack is awesome too.

Sour Cream – This adds that extra creamy texture and a little tanginess. Plain Greek yogurt, cream cheese, or buttermilk all substitute well.

Bacon – I like to use thick cut bacon for more texture and because bacon is awesome. Cook it crispy and chop it into pieces. Add it to the top so it stays crispy. Precooked bacon is a great shortcut.

Garlic Powder – Adds a little extra flavor to the potatoes. You can swap in some roasted garlic, or sprinkle in some Ranch Seasoning.

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How To Make Twice Baked Potato Casserole

clear mixing bowl of mashed potatoes, cheese, sour cream, and melted butter

Preheat the oven to 350°F and spray an 8×8 casserole dish with cooking spray.

mashed potato mixture in a clear mixing bowl

In a large bowl, combine the mashed potatoes, 1 cup of the cheese, sour cream, milk, melted butter, salt, pepper, and garlic powder. Stir to combine.

square baking dish full of potato mixture and half topped with shredded cheese

Spread the mixture into the prepared dish and top with the remaining cheese.

twice baked potato casserole in a square white baking dish

Bake 20 to 25 minutes, until the cheese is melted and the internal temperature reaches 165°F. Remove from the oven and top with the chopped bacon and green onions. Serve warm.

For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.

close up of baked potato casserole topped with melted cheese and crumbled bacon

Storage & Reheating

Refrigerator: Store any leftovers in an airtight container for up to 5 days. Chilled potatoes can release water, so give them a good stir when reheating. Be sure not to drain it because then the potatoes will be dry.

Freezer: Prep and bake, then cool completely. Wrap in plastic and foil and freeze for up to 3 months. Thaw overnight before reheating.

Reheat: Warm in the oven or microwave until heated through, stirring if needed to bring the creaminess back. If they seem dry, add in a little broth, milk, or butter.

Make Ahead: Assemble it ahead and refrigerate, then bake when ready. Add the bacon and green onions fresh after baking so they stay crisp.

white baking dish with cheesy potato casserole and a scoop missing

Variations

Loaded Toppings: Top with Salsa, Pico de Gallo, broccoli and cheese, chili, or even shredded bbq pork or chicken.

Colorful Potatoes: Use Yukon gold or mini red potatoes and leave the skins on for more color and texture.

Different Sour Cream: Swap in Greek yogurt, cream cheese, or buttermilk.

Make It a Meal: Add Shredded Chicken, ground beef, or chili to turn this side into a hearty main.

Slow Cooker: You can make this in the crockpot too for a hands off option.

close up of plate with scoop of potato casserole and sliced tomatoes

Frequently Asked Questions

Can I use leftover or store bought mashed potatoes?

Absolutely. This is one of the best ways to use up leftover mashed potatoes, and store bought works great when you’re short on time. You can even use some of these air fryer twice baked potatoes, if you have leftovers, as the base and make them extra loaded!

Can I make this ahead of time?

Yes. Assemble it and refrigerate, then bake when you’re ready. Add the bacon and green onions after baking so they stay crisp.

Can I freeze it?

Yes. Bake it, cool completely, wrap well, and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Why shred my own cheese?

Pre shredded cheese has anti caking agents that keep it from melting as smoothly. Freshly shredded gives you that gooey, melty middle and topping.

Is this a side dish or a main dish?

Both. It’s a great side with chicken, pork chops, sous vide roast beef, or meatloaf, and hearty enough to be a main dish all on its own. Leave off the bacon for a Meatless Monday dinner.

How do I keep leftovers from being watery?

Chilled potatoes release some water, so just give them a good stir when reheating to bring the texture back together.

fork scooping up a bite of casserole with melted cheese

Recipe Tips & Tricks

Shred your own cheese for the smoothest, creamiest result.
Use a potato masher for the perfect consistency if making the potatoes fresh.
Add the bacon and green onions after baking so they stay crisp.
Spray the dish well so the potatoes don’t glue themselves to the bottom.
Try Yukon gold or red potatoes with the skins on for more color and texture.

This Twice Baked Potato Casserole recipe is creamy, cheesy, and loaded with all the best toppings. Make it for your next dinner or holiday table and watch everyone go back for another scoop!