Hey y’all! If you’re on the hunt for the ultimate comfort food side dish, you can’t go wrong with a Twice-Baked Potato Casserole. It’s creamy, cheesy, loaded with bacon, and topped with fresh chives for a dish that steals the show every time. Whether you’re prepping for a big holiday feast, a potluck, or a cozy weeknight dinner, this casserole is sure to have everyone coming back for seconds. Let’s get cooking!

Why You’ll Love This Twice-Baked Potato Casserole

Ultra-creamy texture with the perfect balance of fluffy potatoes and melty cheese.
Customizable mix-ins so you can tailor it to your family’s tastes.
Perfect for prepping ahead, saving you time on busy days or big holidays.
Feeds a crowd and reheats beautifully for leftovers.
Seriously satisfying and always gets rave reviews!

Twice-Baked Potato Casserole Ingredients

4 pounds russet potatoes, peeled and cut into 2-inch chunks
1 cup sour cream
1/2 cup whole milk (warmed)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded sharp cheddar cheese, divided
6 slices cooked bacon, chopped
1/4 cup chopped chives (plus more for garnish)
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper

How to Make Twice-Baked Potato Casserole

1. Boil the Potatoes

Place the peeled and chopped potatoes in a large pot. Cover with cold, salted water.
Bring to a boil, then reduce the heat and simmer for 15-18 minutes until fork-tender.
Drain well and return potatoes to the hot pot to steam dry for 2 minutes.

2. Mix the Potato Base

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Add the sour cream, warmed milk, melted butter, garlic powder, salt, and pepper to the potatoes. Mash until smooth and creamy.
Fold in 1 1/2 cups of cheddar cheese, half the chopped bacon, and 1/4 cup chives.

3. Assemble the Casserole

Spoon the potato mixture into the prepared baking dish, spreading evenly.
Sprinkle the remaining 1/2 cup cheddar cheese and the rest of the chopped bacon on top.

4. Bake the Casserole

Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly with golden edges.
Remove from oven and let rest for 5 minutes.
Garnish with extra chives just before serving.

Notes for the Best Twice-Baked Potato Casserole

Mash the potatoes while they’re hot for the creamiest texture; if you want extra smooth potatoes, use a potato ricer (source).
Warm your milk and butter before adding to the potatoes to prevent gumminess.
For a lighter casserole, swap sour cream for Greek yogurt (learn more).

Variations on Twice-Baked Potato Casserole

Loaded Ranch: Add 1 packet of dry ranch seasoning and top with sliced green onions.
Broccoli Cheddar: Mix 2 cups of steamed, chopped broccoli into the potato mixture before baking.
Buffalo Chicken: Stir in 2 cups shredded rotisserie chicken, 1/2 cup buffalo sauce, and top with blue cheese crumbles.

Required Equipment for Twice-Baked Potato Casserole

Large pot
Potato masher or ricer
Mixing bowls
Measuring cups and spoons
9×13-inch casserole dish
Oven mitts

Storage Instructions for Twice-Baked Potato Casserole

Allow leftovers to cool completely. Cover the casserole dish tightly with foil or transfer into an airtight container. Store in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes, or microwave individual portions until hot. For longer storage, freeze up to 2 months—thaw overnight in the fridge and bake until heated through.

Serving Recommendations & Pairings

This Twice-Baked Potato Casserole pairs perfectly with roasted chicken, grilled steak, ham, or alongside a fresh green salad. Try it with green beans or a simple vinaigrette-dressed salad for a balanced meal.

Pro Tips for Twice-Baked Potato Casserole Success

Use Yukon Gold potatoes for a buttery, extra-creamy finish (see why here).
Don’t skip the steam-dry step after boiling—the less water, the better the texture!
For crispier bacon topping, fry it just before sprinkling on the casserole.

Twice-Baked Potato Casserole FAQ

Can I prepare Twice-Baked Potato Casserole ahead of time?: Yes! Assemble the casserole up to 2 days in advance, cover, and refrigerate. Bake just before serving.
Can I freeze this potato casserole?: Absolutely—wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before baking to reheat.
Can I make this casserole without bacon?: Definitely! Just omit the bacon or substitute with turkey bacon, cooked mushrooms, or sautéed leeks for a vegetarian twist.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10-12