Name: Twice Baked Potato Casserole Recipe
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 5 pounds medium size Russet potatoes, scrubbed and dried; 1 tablespoon olive oil; 1/2 pound thick cut bacon, chopped 1/2-inch; 12 tablespoons (1 ½ sticks) unsalted butter, softened, cubed; 1 1/4 cups sour cream, room temperature; 1 cup warm milk; 3 tablespoons fresh parsley (or 1 ½ teaspoons dried parsley); 1 teaspoon salt, more or less to taste; 1/2 teaspoon garlic powder; 1/2 teaspoon pepper; 1/2 teaspoon paprika; 1/2 teaspoon dried dill weed; 1/3 cup chopped green onions; 1 1/2 cups freshly grated cheddar cheese, divided; 1/2 cup freshly grated Gruyere cheese

There's just something so cozy and satisfying about a warm, cheesy potato dish, isn't there? This Twice Baked Potato Casserole Recipe is one of those comfort foods that brings smiles all around the table — it’s rich, creamy, and loaded with bacon and cheese, making it an absolute crowd-pleaser you’ll want to make again and again.

A white rectangular baking dish filled with a mashed potato casserole shows three main layers: a bottom layer of mashed potatoes with bits of herbs, a middle melted golden orange cheese layer, and a top layer of crispy small red bacon bits and bright green chopped herbs. A gold serving spoon lifts a scoop, showing the soft texture of the mashed potatoes with visible chunks and mixed herbs inside. The dish sits on a white marbled surface, and the lighting makes the cheese shine warmly. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Twice Baked Potato Casserole Recipe
Top Tip
How to Serve Twice Baked Potato Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Twice Baked Potato Casserole Recipe

Why You'll Love This Recipe

I’ve made a bunch of twice baked potato recipes over the years, but this casserole version takes all those good flavors and makes them effortless to prepare in one dish. It’s one of my go-tos for family dinners and holiday gatherings because it feels homemade but isn’t a ton of work.

Unbeatable Comfort: Creamy mashed potatoes mixed with smoky bacon and two kinds of cheese make every bite a flavor bomb.
One-Dish Wonder: Everything bakes together in a casserole dish, so no fuss with stuffing potatoes individually.
Customizable Goodness: You can easily play with the add-ins or spices to suit your taste buds or diet.
Family Friendly: Kids and adults both rave over this dish, making it perfect for gatherings or weeknight dinners.

A white baking dish filled with a layered casserole showing a chunky, creamy mashed potato base mixed with small bits of herbs and browned onion. The middle layer has melted orange cheese spread evenly across the top, with crispy, dark brown bacon pieces scattered over it. Finely chopped green onions and parsley are sprinkled on top, adding bright green color. The dish has a slightly browned edge and a clear empty section where the casserole has been scooped out, revealing its thick texture. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Twice Baked Potato Casserole Recipe really comes down to how these simple ingredients create layers of flavor and creaminess. From starchy russet potatoes to the richness of butter and cheeses, every ingredient pulls its weight perfectly.

Flat lay of five medium russet potatoes with natural dirt marks, a small drizzle of golden olive oil in a white ceramic bowl, a pile of thick cut raw bacon chunks, softened cubed unsalted butter in a small white bowl, a white bowl filled with creamy sour cream, a small white bowl of warm milk, fresh green parsley sprigs, a small white bowl with bright green chopped green onions, freshly grated sharp cheddar cheese mounded on a white plate, freshly grated Gruyere cheese on a separate white plate, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet potatoes: These are ideal for baking and mashing because they’re starchy and fluffy inside.
Olive oil: Used to help the potato skins crisp slightly during baking, adding texture.
Bacon: Provides that irresistible smoky crunch and saltiness; thick-cut bacon is best for a meaty bite.
Unsalted butter: Adds creamy richness and depth to the filling.
Sour cream: Gives a tangy creaminess that balances the richness of cheese and butter.
Milk: Warm milk helps smooth out the mashed potatoes so they stay rich but not dry.
Fresh parsley: Brings a light, fresh herbal note to brighten the dish.
Seasonings (salt, garlic powder, pepper, paprika, dill weed): A harmonious mix that adds savory layers without overpowering.
Green onions: Adds slight sharpness and crunch to contrast the softness.
Cheddar and Gruyere cheeses: Cheddar gives classic sharpness and color, while Gruyere melts beautifully for creaminess and a subtle nutty flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this casserole depending on the season or who’s coming over. Sometimes I add a bit of roasted garlic for a mellow twist or swap out Gruyere for mozzarella if that’s what I have on hand. Feel free to experiment—you’ll find your own perfect combo!

Variation: Once, I stirred in some steamed broccoli florets for extra color and veggies. It was a hit, adding freshness and texture.
Dairy-Free Option: Use vegan butter and a plant-based sour cream, plus a dairy-free cheese alternative, to make this casserole just as tasty for dairy-free diets.
Spice It Up: If you like a little heat, sprinkle in some cayenne pepper or chopped jalapeños for a spicy kick.

Step-by-Step: How I Make Twice Baked Potato Casserole Recipe

Step 1: Bake the potatoes perfectly

First things first, preheat your oven to 400°F and line a baking sheet with foil—that makes cleanup so much easier. After scrubbing your potatoes, prick each a few times with a fork, drizzle with olive oil, and rub it in well to help the skins crisp up. Bake for 45-60 minutes until a fork slides easily into the center. While the potatoes roast, start cooking your bacon—this multitasking saves time!

Step 2: Crisp bacon and prep potatoes

Cook the chopped bacon in a large Dutch oven over medium heat until it's crisp and golden. Then use a slotted spoon to transfer most of it to paper towels—reserve about ¼ cup for topping later. Next, reduce the oven temp to 350°F. When potatoes are warm, halve each one and cube them. I like to leave the skins on half the potatoes for texture and flavor, and peel the other half for creaminess.

Step 3: Mash and mix all the goodness

In a large bowl, add the cubed potatoes, butter, warm milk, sour cream, parsley, and seasonings. Mash everything until creamy — I keep some lumps for a bit of rustic texture, but you can go as smooth as you like. Stir in the green onions, most of the bacon, ¾ cup of cheddar, and all the Gruyere. Give it a quick taste and adjust the salt or spices as you go.

Step 4: Assemble and bake your casserole

Spread the potato filling evenly in a greased 9x13 dish. Sprinkle the remaining cheddar on top for a golden, melty crust. Pop it into the oven uncovered for 20-25 minutes until bubbly and just starting to brown. Before serving, top with the reserved bacon and a sprinkle of fresh parsley or extra green onions for a fresh pop of color.

Top Tip

After making this Twice Baked Potato Casserole Recipe multiple times, I’ve learned a few tricks that really make the difference between “good” and “wow!” Here’s what helps me nail it every time:

Keep some potato skins: Leaving skins on half the potatoes adds a nice textural contrast without being overpowering.
Use warm milk: Adding warm milk instead of cold helps keep the potatoes silky smooth and easier to mash.
Reserve bacon for topping: Setting aside some bacon to sprinkle on top ensures crispy bits and a handsome finishing touch.
Don’t overbake: Overbaking can dry out the casserole. Aim for just melted cheese and bubbly edges for best results.

How to Serve Twice Baked Potato Casserole Recipe

twice baked potato casserole - Serving Suggestion

Garnishes

I usually top this casserole with extra crispy bacon bits and fresh chopped green onions—it adds a beautiful color contrast and fresh burst of flavor. A sprinkle of fresh parsley brightens it up and makes it look homemade and inviting. For a little extra, I sometimes add a dollop of sour cream right before serving.

Side Dishes

This potato casserole pairs wonderfully with simple green veggies like roasted asparagus or a crisp arugula salad. It’s also fantastic alongside grilled chicken or a juicy steak if you want a heartier meal. For a cozy dinner, steamed green beans or glazed carrots round it out perfectly without competing with those rich potatoes.

Creative Ways to Present

For holiday dinners, I like to bake this casserole in a pretty ceramic dish and garnish it with edible flowers or finely chopped fresh herbs for added flair. Another fun idea is to make individual portions in ramekins for personal servings—that’s always a hit at dinner parties and makes plating look extra polished.

Make Ahead and Storage

Storing Leftovers

After enjoying your feast, simply cover any leftovers tightly in an airtight container and store them in the fridge for up to 4 days. The texture will firm up and lose a bit of its creaminess, but a quick reheat brings back that comforting flavor. I’ve found my family still enjoys it just as much reheated!

Freezing

This casserole freezes well if you want to save some for later. After assembling but before baking, cover tightly with foil and freeze. When you want to enjoy it, thaw overnight in the fridge, then bake covered and uncovered as usual. Freezing might slightly change the texture, but the flavors hold beautifully.

Reheating

Reheat leftovers covered with foil at 350°F for about 15 minutes, then remove the foil and bake another 20-25 minutes so the cheese melts and the casserole warms through completely. Using foil keeps it moist, so you avoid drying out those tender potatoes.

Frequently Asked Questions:

Can I use sweet potatoes instead of russets in this twice baked potato casserole recipe?

Sweet potatoes will give a different flavor and texture—sweeter and denser. You can substitute them, but you might want to adjust seasonings and add a bit more butter or sour cream for creaminess. Also, bake sweet potatoes until soft before proceeding with the recipe.

How do I make this twice baked potato casserole recipe ahead of time?

Prepare the casserole completely up to the baking step. Cover it tightly with foil and store it in the refrigerator. When you're ready to serve, bake covered for 15 minutes, then uncover and bake for another 20-25 minutes until warmed through and bubbly.

Can I substitute the Gruyere cheese in this recipe?

Gruyere adds a nice nutty flavor and meltiness, but if you don’t have it, mozzarella, Monterey Jack, or even a mild Swiss cheese can work as alternatives, though the flavor profile will shift slightly.

How can I make this recipe dairy-free or vegan?

Substitute the butter with vegan butter or olive oil, use a plant-based sour cream alternative, and swap cheeses for vegan cheese options. Keep in mind texture will be different, but you can still enjoy a delicious, dairy-free version of this casserole.

Final Thoughts

This Twice Baked Potato Casserole Recipe holds a special place in my heart because it’s the kind of dish that makes everyone at the table feel cozy and cared for. Once you try it, I think you’ll find yourself making it for holidays, game days, or just because you want a little indulgence that’s totally worth it. Trust me, this casserole will quickly become one of your favorite ways to enjoy potatoes.