Twice Baked Potato Casserole
37 Comments
Posted: 11/03/20
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Twice Baked Potato Casserole is the perfect side dish for holidays! Creamy mashed potatoes with all your favorite potato toppings like cheese, bacon and sour cream. Plus, you can even make it ahead of time, so if you are entertaining there’s less stress.
I LOVE twice baked potatoes so when I saw this recipe I knew it was right up my alley of course. Plus this is a great make-ahead dish, love that, especially for the holidays or during the week when it’s busy!
I was craving Sweet ‘N’ Sour Meatballs and thought a potato casserole would be the perfect accompaniment. I knew I wouldn’t have enough time to make this meal plus get to volleyball so I made both recipes and stuck them in the fridge for the next night.
Contents
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Why this recipe works:
- Combines your favorite flavors of cheese, bacon and potatoes.
- Make ahead friendly, so less stress when preparing meals especially for holidays.
- Delicious of course!
Ingredients Needed
- Russet potatoes – You will need a starchy potato like russets or Yukon Gold potatoes in this recipe. Avoid using red potatoes which will become gummy when used in this recipe.
- Real Bacon Bits – Feel free to cook and crumble bacon strips if you’d rather use fresh bacon.
- Cream cheese
- Butter
- Sour cream
- Grated cheddar cheese – Grab a block
- Salt
- Pepper
Steps to Prepare
- Preheat the oven
- Peel potatoes and cut into chunks. Add to a large pot filled with cold water. Bring to a boil and reduce to simmer.
- Cook until tender and easily pierced with a fork, about 15 minutes. Drain and put in a large bowl.
- Using a mixer beat potatoes until light and fluffy.
- Mix in cream cheese, butter, sour cream and stir until combined and smooth. Add 2 c. cheddar cheese, half the bacon bits, salt and pepper, mix again.
- Transfer to a buttered baking dish. Top with cheddar cheese and bacon bits.
- Bake uncovered for 30 minutes until golden brown.
Can you prep this ahead of time?
You can make this two days ahead! Just cover it with foil and refrigerate until you’re ready to pop it in the oven. Remember to add about 15 minutes of time to the baking time because it is cold when it starts baking.
We recommend pulling the casserole out of the fridge while the oven preheats to let it come to room temperature. Glass dishes that are cold when placed in oven can shatter.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Leftovers can be frozen also. Wrapped well you can freeze leftovers for up to three months. I portion mine out in resealable airtight containers to freeze.
Want to repurpose leftovers rather than freeze the casserole? Great here are some ideas for leftovers; fried potato pancakes, leftover potatoes make the perfect topping for shepherds pie or potato croquettes!
Reheating Leftovers
To reheat in the microwave place the frozen potatoes in a microwave-safe plate or bowl if they aren’t already in one. Heat for about 5 minutes, we recommend at half power, stirring occasionally. If not heated all the way through keep heating in 30 seconds increments.
To reheat in the oven place the potatoes in an oven safe container if they aren’t already in one. Bake at 350 degrees F for 20-25 minutes. The exact amount of time depends on the amount of potatoes you are heating up.
If the potatoes are reheated and a little watery add additional butter or sour cream to them to help with this.
I love twice baked potatoes but hate how time consuming they are when I’m in a hurry or need to feed a crowd.
This potato casserole gives me the best of both worlds.
I get the amazing flavor of Twice Baked Potatoes, but it’s way easier especially when I have a lot of people to feed on holidays or when we have company.
More of my favorite potato recipes!!
- Make Ahead Mashed Potatoes Recipe
- Crock Pot Au Gratin Potatoes
- Garlic Parmesan Mashed Potato Casserole
- Crock Pot Baked Potatoes
- Cheesy Hashbrown Casserole
- Crack Potatoes
WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:
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Twice Baked Potato Casserole
This potato casserole recipe is always a hit at holidays! Light Fluffy Potatoes Loaded with Cheese, Bacon and Sour Cream!
servings
Ingredients
- 5 lb russet potatoes
- 3 oz package Real Bacon Bits
- 8 oz cream cheese
- 1/2 c. butter
- 1 c. sour cream
- 2 1/2 c. grated cheddar cheese
- 2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat your oven to 350 degrees.
- Peel potatoes and cut into 1 inch chunks. Place in a large pot and add enough cold water to cover. Bring to a boil and reduce to simmer. Cook until tender and easily pierced with a paring knife, about 15 minutes. Drain and put in a large bowl.
- Using a mixer beat potatoes until light and fluffy. Add cream cheese, butter, sour cream and stir until combined and smooth. Add 2 c. cheddar cheese, half the bacon bits, salt and pepper. Mix until well combined.
- Transfer to a butter 3 qt baking dish. Top with remaining 1/2 c. of cheddar cheese and bacon bits. Bake for 30 minutes or until the potatoes are heated through and the top is slightly golden brown.
Tips
Make Ahead Notes -
I made these the night before by stopping after I put them in the baking dish. The next day I just pulled them out and topped with the cheese and bacon bits. I cooked them for 45 minutes since they were cold to start.
Video
Nutrition Information
Calories: 521kcal (26%), Carbohydrates: 36g (12%), Protein: 17g (34%), Fat: 34g (52%), Saturated Fat: 21g (131%), Cholesterol: 104mg (35%), Sodium: 851mg (37%), Potassium: 890mg (25%), Fiber: 2g (8%), Sugar: 2g (2%), Vitamin A: 1115IU (22%), Vitamin C: 11mg (13%), Calcium: 423mg (42%), Iron: 2.1mg (12%)
Annette Kreamer says
I want your Recipe please that look Good
Jammons says
Excellent!
Maxine B, Corpus Christi, TX says
I made this for dinnerlast night. Hubby loves potatoes. He said they were the best potatoes I’ve ever made him. That’s saying something since I’ve been making him potatoes for nearly 40 years.
Julie Evink says
WOW! That’s an amazing review!! Thanks for commenting and rating the recipe!
LAUREN SHIELDS says
Do you think using red potatoes instead would make a big difference?
Michelle Sperr says
Hi Lauren – I haven’t tried it with red potatoes but it should work pretty well. You might notice a slight variation in baking time. Let me know if you try it and how it turns out for you!
Jodilynn says
What can I use instead of cream cheese, I thought of Greek plain yogurt because it is sort of thick?
Julie says
Yes, Greek yogurt would work or Ricotta cheese.
Danielle says
Do you think you can freeze some of the leftovers?
Julie says
I’m not sure how it will freeze, if you try it let me know how it goes!
Gayle says
Could you use frozen hash brown potatoes ?
Are do the cooked ones work better.
Thanks
Julie says
It won’t have the mashed potato texture but you could definitely add all the other ingredients to frozen hash browns and bake it. You might have to bake for 45 mins-1hr to cook all the way through.
Theresa says
Do you think i could do the twice baked potato casserole in a crockpot?
Julie says
I haven’t tested this, but I think you could. When you get to step 4, transfer to the crock pot and heat on low until potatoes are heated through and cheese is melted.