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.
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.
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!
Twice Baked Potato Casserole
- Total Time: 40 minutes
- Yield: 10–12 servings 1x
- 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
- Preheat oven to 350 degrees.
- Cut BAKED potatoes into 1-in. cubes. Place in a greased 13×9 inch baking dish. Sprinkle with salt and pepper.
- 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.
- 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.
- Garnish with chopped green onions, if desired.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dishes
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!
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.
Can I use Yukon Gold Potatoes instead of Russets?
I never have Sandi, but it would be delicious!
Hi how long do you bake the potatoes for before cutting them up
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.
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.
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.
Margaret Quaadman says
Has anyone made these be made the night ahead, refrigerated, and reheated the next day?
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.
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!
Hello! I’m planning on making this dish ASAP. How many servings would you say is in this recipe?
Hi Jenna! This dish easily serves 10-12 people. Hope you love it!
Liz GRAVES says
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
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.
Hannah Ortiz says
Do you have to bake the potatoes first?
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.
This looks delicious! I have everything on hand except potatoes, do you think it would work with frozen, diced potatoes?
Hey Mel, I think it should work just fine. Let me know if you give it a try.
Jami Lea says
Made this as a side dish for dinner tonight. So delicious, nice and creamy. Thanks so much for sharing.
So happy to hear you loved this. It is one of my favorite side dishes. Thanks for letting me know.
Can this dish be frozen?
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.
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.
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.
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!
Can I use Youkon gold potatoes? And do they have to be baked first ? I prefer not to bake before unless it’s necessary
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.
Any heating temp/time In the oven suggestion for a 9×9 dish?
Hey Jessica, I would still bake it at the same temperature and same amount of time.
This is a great dish. And very easy make ahead. Love this to switch up my potato game! It really impressed my dinner guests.
Michelle Wooten says
Hi! Can you please give us instructions on how to “bake” the potatoes? Thank You!
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
Carol Stafford says
Hello Jodi, could I part boil fingerling potatoes and then proceed with your recipe. Thanks Carol
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.
Barbara Corry says
The top of the recipe says 1 hr and 25 min. But the recipe says 30??
Fixed! Thanks Barbara!
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!
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.
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!!
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.
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
Yes Christina, bake them until they are fork tender and let them cool, then cut them into chunks.