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Introducing the BEST twice baked potato casserole you will ever make! Loaded with tender baked potatoes, bacon, and cheese then baked together in a delicious creamy casserole.
I always have potatoes on hand because they are perfect for breakfast, lunch, and dinner. Some of our favorite recipes are potato-based and I know you’ll love them too! Make this hashbrown casserole for breakfast, this soup for lunch, or this steak bites and potatoes for dinner.
Skip the time it takes to load up each individual potato just to bake them twice! This easy twice baked potato casserole is the answer to giving you more time in the kitchen. Throw all of your ingredients into a bowl and mix until creamy. Place it into a casserole dish and you have a simplified version that everyone will love.
Let’s talk casseroles. There is just something so comforting and delicious about a warm homemade casserole. They’re also easy because it’s baked and served in one big dish. Easy for transporting and convenient for clean up. Try this incredible breakfast casserole, this popular chicken casserole, or my favorite poppyseed casserole. You will LOVE them all!
This is all you need to make an irresistible twice baked potato casserole! The best part about this recipe is that you can prep the potatoes ahead of time! Then assembling the potatoes only takes minutes. You can find measurements for each ingredient in the recipe card below.
This cheesy hashbrown casserole is something that anyone can make! It’s so easy but turns out perfectly every time. Your friends and family won’t be able to resist the creamy, cheesy goodness.
The great thing about casseroles is that there are so many delicious ways to customize them. Here are some of my favorite add-ins and variations to make your twice baked potato casserole extra special!
This twice baked potato casserole makes the BEST leftovers! We like them better the next day anyway because the flavors get tastier. Follow my instructions below for storing and reheating leftovers.
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Preheat the oven to 400 degrees Fahrenheit.
Scrub the potatoes clean. Wipe them dry and rub them with olive oil. Prick the potatoes with a fork to help release steam as they bake. Place them on a baking sheet and bake for 40 minutes, or until tender.
Cook and crumble the bacon. Reserve 1/4 cup for the top of the casserole.
Once the potatoes are done cooking, remove them from the oven then decrease the temperature to 350 degrees Fahrenheit.
Remove the skins from the potatoes. Cut them into chunks and add them to a large mixing bowl.
Add the butter, sour cream, half and half, onion powder, and salt and pepper.
Smash the potatoes with a potato masher or electric hand mixer until combined and creamy.
Stir in 1 1/2 cups shredded cheese and 1/2 cup bacon crumbles.
Add the potatoes mixture to a lightly greased 9 x 13 baking dish.
Top the casserole with the remaining 1/2 cup cheddar cheese and reserved bacon.
Bake for 25-30 minutes or until hot and bubbly.
Top with sliced green onions and enjoy!
Calories: 564kcalCarbohydrates: 44gProtein: 14gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 96mgSodium: 786mgPotassium: 1084mgFiber: 3gSugar: 3gVitamin A: 928IUVitamin C: 14mgCalcium: 247mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.