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.
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!
- 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
- Sour cream
- Grated cheddar cheese – Grab a block
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.
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!
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
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- 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
- 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.