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 it’s the perfect easy side dish for less stress. It will be your favorite side dish casserole and the ultimate comfort food.
Twice Baked Potato Casserole
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!
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.
Then I got to looking and realized and I now had 3 lbs of meatballs and 5 lbs of potatoes. My family are hearty eaters but not quite that hearty!
Twice Baked Potato Casserole Recipe
Time to call in reinforcements. After a quick text to my ‘lil bro and ‘lil bro in law I had rounded up my victims for devouring this potato casserole and meatballs. They raved about it. I must say I think I might call them again for when I need a confidence boost!
Bro in law even said the text message was the highlight of his day and he hadn’t ate this good of a supper for over a month. He possibly could have been sucking up but I think he was just being honest!
If you are in charge of the potatoes for your Easter get together these would be perfect!
What do I need to make a Potato Casserole
- russet potatoes
- Real Bacon Bits
- cream cheese
- sour cream
- grated cheddar cheese
How far in advance can you make this casserole?
You can make this two days ahead! Just cover it with foil and refrigerate until you’re ready to pop it in the oven.
Can you freeze leftover casserole?
Actually yes, though most potatoes don’t freeze well, this one does! Wrapped well you can freeze leftovers for up to three months.
Want to repupose 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!
Oooh, here’s something I’ve been wanting to try… mashed potato waffles! If you try this before I do, be sure and swing back to tell me what you think!
How to make Twice Baked Potato Casserole
- 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.
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 TWICE BAKED POTATO RECIPE BELOW:
If you enjoy watching these videos make sure you subscribe to my YouTube Channel to be notified each time a post a new video!
Love it? Rate it, please!! A five-star rating will make my day!
Don’t forget to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures!!
Twice Baked Potato Casserole
- 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.