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Twice baked potato casserole in a white baking dish
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5 from 17 votes

Twice Baked Potato Casserole

This potato casserole recipe is always a hit at holidays! Light Fluffy Potatoes Loaded with Cheese, Bacon and Sour Cream!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Servings: 12 servings
Calories: 521kcal
Author: Julie Evink


  • 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. 



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.


Calories: 521kcal | Carbohydrates: 36g | Protein: 17g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 104mg | Sodium: 851mg | Potassium: 890mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1115IU | Vitamin C: 11mg | Calcium: 423mg | Iron: 2.1mg