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You are here: Home / Recipes / Side Dishes / Twice Baked Potato Casserole

Twice Baked Potato Casserole

Yum

March 28, 2018 by Jodi + 43 Comments

This Twice Baked Potato Casserole has all the delicious flavors of a twice baked potato, but in a quick and simple casserole form. It’s loaded with sour cream, grated cheese and bacon. . .what’s not to love? Definitely comfort food at its best.

This Twice Baked Potato Casserole is going to be the perfect addition to your Easter dinner or any  meal.

It’s all the yumminess of twice baked potatoes, but in casserole form. It’s incredibly easy to make and is absolutely delicious.

We love twice baked potatoes! In fact, if I made them weekly, my boys would think I was the coolest mom ever.

I love twice baked potatoes every bit as much as my boys do, but sometimes I’m just not in the mood for the whole scooping, mashing, filling routine.

So I made a casserole version and may I just say it was a fabulous idea.

Hello deliciousness!!

My boys finished dinner and while they were doing the dishes they kept sticking their forks in the pan eating more potatoes. My husband was doing the same thing.  Every time I looked over one of them was snitching a few more potatoes. Josh wasn’t home when we ate, and he was just lucky there was even any left.

Everyone inhaled these potatoes.

I can’t really blame any of us.

Potatoes smothered in sour cream, cheese, bacon, melted butter. . . holy moly what’s not to love?

I’ve seen a lot of recipes for twice baked potato casseroles where you still have to do the whole scooping, mashing rigamarole, which is what I was trying to avoid.

So I just baked my potatoes, let them cool and then cut them in to chunks!It worked perfectly and chunks of potatoes smothered in sour cream, cheese and bacon is a beautiful thing.

Trust me.

If you’re looking for a new side dish for your Easter dinner, then you’ve come to the right place. This is really the perfect side for any meal.

A few tips. . .

  • Keep in mind that in addition to the finished casserole needing 25-30 minutes to bake, you need to bake your potatoes before hand so make sure you plan accordingly.
  • If you want to save a little time and/or for convenience sake, you can use the precooked bacon (I like the Costco brand) and sprinkle on top. If you do this, whatever amount you choose to use (I’d use about 3/4 to 1 cup), spread it evenly on a large plate and cook it in the microwave for about 70 to 90 seconds before you sprinkle it on top of the casserole. This will crisp it up beautifully!
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Twice Baked Potato Casserole


★★★★★

5 from 2 reviews

  • Total Time: 40 minutes
  • Yield: 10–12 servings 1x
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Ingredients

Units Scale
  • 5 medium russet potatoes, BAKED AND COOLED (3 to 3 1/2 pounds of potatoes)
  • Salt & pepper
  • 1 1/4 cups sour cream
  • 1/2 cup milk
  • 1/3 cup melted butter
  • 2 cups grated sharp cheddar cheese
  • 8 slices bacon, cooked and crumbled
  • Green onions

Instructions

  1. Preheat oven to 350 degrees.
  2. Cut BAKED potatoes into 1-in. cubes. Place in a greased 13×9 inch baking dish. Sprinkle with salt and pepper.
  3. In a small bowl, whisk together the sour cream and milk and pour over potatoes. Next pour melted butter over then top with grated cheese.
  4. Cover with foil and bake for 25 minutes. Remove from oven and take off foil and sprinkle with crumbled bacon. Put back in the oven for 5 minutes.
  5. Garnish with chopped green onions, if desired.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Side Dishes

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Filed Under: Side Dishes Tagged With: bacon, cheese, potatoes, side dish, twice baked

Comments

  1. Teresa says

    March 29, 2018 at 5:00 am

    Jodi, this is so genius. I love this recipe. We are making mashed potatoes for Easter, but this will definitely have to be made next Sunday dinner. I love how you don’t have to peel the potatoes either (at least from the pictures it looks like the skins are on). And the cubes are a great idea. The photo is just beautiful and I am sure it’s delicious. Thank you for this!

    Reply
    • Jodi says

      March 29, 2018 at 8:54 pm

      Hey Teresa! You’re right, you don’t peel the potatoes for this, which makes it even easier! These potatoes are crazy delicious. Thanks so much for the comment, I always love hearing from you. Let me know if you make them. Have a great holiday weekend.

      Reply
      • Sandi says

        November 5, 2022 at 9:48 pm

        Can I use Yukon Gold Potatoes instead of Russets?

        Reply
        • Jodi says

          November 7, 2022 at 2:18 pm

          I never have Sandi, but it would be delicious!

          Reply
      • Denice says

        February 20, 2023 at 2:17 pm

        Hi how long do you bake the potatoes for before cutting them up

        Reply
        • Jodi says

          February 21, 2023 at 12:41 pm

          Hi Denice. I just bake them until they are tender, just like I would if I was making baked potatoes. I cook them at 400 degrees for 45 to 60 minutes.

          Reply
  2. Becky says

    April 15, 2018 at 10:27 pm

    Hi Jodi. My husband and I made these potatoes the other night. They were so yummy! Thanks for this simple and delicious recipe. My husband called them “Naughty Potatoes.” My 13-year-old son wanted to know why he called them that. We mentioned the ingredients sour cream, butter, cheese, and bacon. It was decided that maybe we should call them “Naughty, Naughty Potatoes.” Regardless of what you want to call them, we decided that they are worth the indulgence.

    Reply
    • Jodi says

      April 16, 2018 at 6:11 am

      Hi Becky! Your comment just made me laugh out loud. That is a great name for them! So happy to hear you loved them. Thanks for leaving a comment.

      Reply
  3. Margaret Quaadman says

    June 27, 2019 at 8:23 am

    Has anyone made these be made the night ahead, refrigerated, and reheated the next day?

    Reply
    • Jodi says

      June 27, 2019 at 6:16 pm

      Hey Margaret, I’ve never made these the night before but you certainly could. I think potatoes made in advance and then reheated have an “old” taste if that makes sense, so I just don’t ever do it. They don’t taste bad, they just don’t taste “fresh.” That is just my opinion, doesn’t mean they’ll taste that way to you. Let me know if you give it try.

      Reply
      • Marge says

        July 3, 2019 at 11:16 am

        Thank you for responding. I believe I will just wait and do them the day of the barbecue. You convinced me! I am confused they will be luscious! Happy Fourth of July!

        Reply
  4. Jenna says

    July 23, 2019 at 10:03 am

    Hello! I’m planning on making this dish ASAP. How many servings would you say is in this recipe?

    Reply
    • Jodi says

      July 23, 2019 at 3:43 pm

      Hi Jenna! This dish easily serves 10-12 people. Hope you love it!

      Reply
  5. Liz GRAVES says

    August 19, 2019 at 5:51 pm

    Hi Jodi, i’m going to make this recipe and just wanted some clarification, do you bake the potatoes first then cut into cubes? you info says you do but the directions do not state that, thanks, so excited to try this

    Reply
    • Jodi says

      August 20, 2019 at 8:52 am

      Hi Liz! Yes, like the ingredient list says “5 potatoes baked and cooled”. I just didn’t put baking the potatoes in the instructions since the ingredient list calls for “baked potatoes”, plus I figured people know how to bake potatoes. Sorry if that confused you. I hope you love this as much as we do. Let me know how it turns out. Take care.

      Reply
  6. Hannah Ortiz says

    September 3, 2019 at 5:54 pm

    Do you have to bake the potatoes first?

    Reply
    • Jodi says

      September 4, 2019 at 7:58 am

      Hi Hannah! Yes you do, if you look again at the ingredient list, it says”5 medium russet potatoes, baked and cooled“. Let me know if you have a chance to make this. Take care.

      Reply
  7. Mel says

    September 27, 2019 at 5:48 am

    This looks delicious! I have everything on hand except potatoes, do you think it would work with frozen, diced potatoes?

    Reply
    • Jodi says

      September 27, 2019 at 7:08 am

      Hey Mel, I think it should work just fine. Let me know if you give it a try.

      Reply
  8. Jami Lea says

    October 6, 2019 at 8:59 pm

    Made this as a side dish for dinner tonight. So delicious, nice and creamy. Thanks so much for sharing.

    Reply
    • Jodi says

      October 7, 2019 at 7:34 am

      So happy to hear you loved this. It is one of my favorite side dishes. Thanks for letting me know.

      Reply
  9. Pam says

    November 3, 2019 at 4:08 am

    Can this dish be frozen?

    Reply
    • Jodi says

      November 3, 2019 at 4:04 pm

      Hi Pam! I’ve never frozen this casserole so I can’t honestly say. I do know that on it’s own, sour cream doesn’t fare well in the freezer because it becomes grainy and watery. However, when it’s combined with other ingredients that does helps stabilize it and it should be ok. Go ahead and give it a try, just make sure you wrap it well before you freeze it. I’d love to hear if you give it a try.

      Reply
  10. Sara says

    November 25, 2019 at 6:37 pm

    I’m not sure what I did wrong but this dish took over an hr to cook!! I cut the potatoes small & had the oven at 400 & still had to wait over an hr. Delicious flavor and easy, paired it w/ roasted broccoli.

    Reply
    • Jodi says

      November 26, 2019 at 11:59 am

      Hey Sara, so did you bake the potatoes beforehand like the recipe says to? If they were baked, cut into cubes and put into the pan and topped with everything else, it should not have taken that long to bake. If you did bake the potatoes beforehand, and it still took that long, then the only thing I can guess is your oven is way off (lol!). Let me know.

      Reply
  11. Vivian says

    May 17, 2020 at 6:39 am

    I made these a few days ago. We loved them. The only change I made was to use mostly Helluva onion dip as a sub for the sour cream. Plus I had a lot left over, so this morning I mashed it all up added some Merquen , onion powder, garlic powder and made potato cakes for breakfast. Wow! They were yummy! Just a suggestion for the leftover leftovers!

    Reply
  12. Tai says

    July 22, 2020 at 7:16 am

    Can I use Youkon gold potatoes? And do they have to be baked first ? I prefer not to bake before unless it’s necessary

    Reply
    • Jodi says

      July 22, 2020 at 2:10 pm

      Yes you could use Yukon gold potatoes. I haven’t made this without baking the potatoes first, so I’m not sure how long to tell you to bake it using unbaked potatoes. I’m guessing it will take at least an hour.

      Reply
  13. Jessica says

    August 28, 2020 at 11:27 am

    Any heating temp/time In the oven suggestion for a 9×9 dish?

    Reply
    • Jodi says

      August 28, 2020 at 3:28 pm

      Hey Jessica, I would still bake it at the same temperature and same amount of time.

      Reply
  14. Theresa says

    April 4, 2021 at 6:28 am

    This is a great dish. And very easy make ahead. Love this to switch up my potato game! It really impressed my dinner guests.

    Reply
  15. Michelle Wooten says

    April 9, 2021 at 8:01 am

    Hi! Can you please give us instructions on how to “bake” the potatoes? Thank You!

    Reply
    • Jodi says

      April 9, 2021 at 9:00 am

      Michelle, if you’re not sure how to bake potatoes, you can google it and will find plenty of sites that explain it. Here is a link if this is helpful, it’s basically how I do it. https://www.thekitchn.com/how-to-bake-a-potato-in-the-oven-165615

      Reply
  16. Carol Stafford says

    May 19, 2021 at 2:01 pm

    Hello Jodi, could I part boil fingerling potatoes and then proceed with your recipe. Thanks Carol

    Reply
    • Jodi says

      May 19, 2021 at 3:12 pm

      Hi Carol, I’ve never tried that, but I don’t see why it wouldn’t work. Let me know if you give it a try.

      Reply
  17. Barbara Corry says

    August 9, 2021 at 10:07 am

    The top of the recipe says 1 hr and 25 min. But the recipe says 30??

    Reply
    • Jodi says

      August 10, 2021 at 2:59 pm

      Fixed! Thanks Barbara!

      Reply
  18. Trish says

    April 10, 2022 at 6:05 pm

    My husband usually makes these but in mashed potato form, decided to try it this way instead. They were delicious! We both loved them. The only change we made, was we used Sour cream and chive instead of just sour cream. So much flavor! Thank you!

    ★★★★★

    Reply
    • Jodi says

      April 12, 2022 at 8:10 am

      Hi Trish! So happy to hear you loved this! I love the change you made, I’m sure it was delicious! Thanks for letting me know.

      Reply
  19. Terrie says

    May 14, 2022 at 7:06 am

    Made this as a side dish for our daughters graduation. It was amazing and everyone loved it. I had so many compliments and of course, I didn’t have any to bring home. This is definitely a keeper recipe!
    Ty for sharing this!!

    ★★★★★

    Reply
    • Jodi says

      May 14, 2022 at 2:16 pm

      Hi Terrie! I am so happy you made this and loved it! I agree, it’s definitely a keeper. Thanks for letting me know you enjoyed it.

      Reply
  20. Christina says

    September 20, 2022 at 7:03 am

    Just to confirm, do you bake potatoes (whole) for 50 min at 425 (per link on how to bake)? When I cut into cubes will potato be soft or should potato still be somewhat hard? I want to make sure I get this right! Thanks so much

    Reply
    • Jodi says

      September 20, 2022 at 10:02 pm

      Yes Christina, bake them until they are fork tender and let them cool, then cut them into chunks.

      Reply

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Hi! I'm Jodi, welcome to 5 Boys Baker where I share my love of chocolate & sweets and everything in between.

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