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This Twice Baked Potato Casserole has all the flavors of twice-baked potatoes but is as easy to make as mashed potatoes. No need to refill potato skins when you can just spread it in a pan and bake it! This is an unforgettable side dish you’ll find yourself making again and again.
Meggan’s notes
As a classically-trained chef, I love reimagining classic recipes with an eye for modern convenience. I wanted to transform the flavors of steakhouse twice-baked potatoes into an easy side dish that you could serve at any party – minus the fuss.
To kick things off in the easiest way possible, cook the potatoes in the microwave. Once tender and cool enough to handle, you can easily pull the skins off and mash until smooth.
Stir in plenty of butter, milk, sour cream, cheese, bacon, and scallions, and save some cheese and bacon for the top. You’ll love this classic combination of flavors in a family-friendly casserole dish that comes together in 30 minutes or less.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Potatoes: Starchier potatoes like Russets have sturdy skins and are great for mashing, ideal for making twice-baked spuds. Yukon gold potatoes work well here, too, and no need to peel since their skin is thin.
- Scallions: Or substitute fresh chives, dill, green onions, or your other favorite herbs.
- Bacon: To cook bacon in the microwave, line a microwave-safe plate with 2 layers of paper towels. Add bacon in a single layer and cover with 2 more layers of paper towels. Microwave on high for 3 minutes, continue to microwave in 30-second intervals until crispy.
Step-by-step instructions
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Poke a few holes in each potato with a fork.
- Add the potatoes to the microwave and heat at full power for 5 minutes. Using oven mitts or a kitchen towel, flip the potatoes over.
- Heat at full power 5 minutes longer. The potatoes should feel soft and be easily pierced in the middle with a pairing knife and slide off the knife. If they aren’t quite done, microwave in 30-second increments as needed. Cool.
- When the potatoes are cool enough to handle, peel the potatoes.
- Add to a large bowl and mash until smooth. Add sour cream, ½ cup cheese, milk, butter, ½ cup scallions, half the bacon, and salt and pepper to taste (I like ¾ teaspoon salt and ¼ teaspoon pepper).
- Spoon the potato mixture into an 8-inch by 8-inch pan. Sprinkle the remaining ½ cup cheese and bacon over the top.
- Bake until heated through, about 15 to 20 minutes, then garnish with remaining ½ cup scallions.
Recipe tips and variations
- Yield: This recipe makes at least 8 cups of casserole, enough for 8 servings, 1 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The assembled casserole can be covered and refrigerated for up to 2 days. Add the rest of the bacon and cheese before baking, and bake as directed in the recipe.
- Freezer: This recipe is not freezer-friendly. The dairy in the mashed potato base will separate and become watery after thawing.
Frequently Asked Questions
This Twice Baked Potato Casserole recipe is egg-free. Other recipes may include egg as a binder.
NEVER BAKE POTATOES IN FOIL. Warm, cooked potatoes are breeding grounds for bad bacteria. Never wrap potatoes in foil, even to store in the refrigerator. Not only does a bare-skin baked potato taste better, but aluminum foil traps heat, so the baked potatoes never cool quickly.
To make this casserole meat-free, just omit the bacon. Feel free to substitute your favorite meatless bacon product if desired.
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Twice Baked Potato Casserole
Equipment
Ingredients
- 4 medium russet potatoes scrubbed and dried (about 2 pounds, see note 1)
- 1 cup sour cream
- 1 cup shredded Cheddar cheese divided
- 1/2 cup milk
- 1/4 cup butter cut into tablespoons (½ stick)
- 1 cup thinly sliced scallions divided (from 1 bunch, see note 2)
- 8 slices cooked bacon finely chopped or crumbled and divided (see note 3)
- Salt and freshly ground black pepper
Instructions
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Poke a few holes in each potato with a fork. Add the potatoes to the microwave and heat at full power for 5 minutes. Using oven mitts or a kitchen towel, flip the potatoes over.
- Heat at full power 5 minutes longer. The potatoes should feel soft and be easily pierced in the middle with a pairing knife and slide off the knife. If they aren't quite done, microwave in 30-second increments as needed. Cool.
- When the potatoes are cool enough to handle, peel the potatoes. Add to a large bowl and mash until smooth. Add sour cream, ½ cup cheese, milk, butter, ½ cup scallions, half the bacon, and salt and pepper to taste (I like ¾ teaspoon salt and ¼ teaspoon pepper).
- Spoon the potato mixture into an 8-inch by 8-inch pan. Sprinkle the remaining ½ cup cheese and bacon over the top. Bake until heated through, about 15 to 20 minutes, then garnish with remaining ½ cup scallions.
Notes
- Potatoes: Starchier potatoes like Russets have sturdy skins and are great for mashing, ideal qualities for making twice-baked spuds. By the way, one potato makes two servings, since they’re sliced in half.
- Scallions: Or substitute chives, dill, or your other favorite herbs.
- Bacon: To cook bacon in the microwave, line a microwave-safe plate with 2 layers of paper towels. Add bacon in a single layer and cover with 2 more layers of paper towels. Microwave on high for 3 minutes, continue to microwave in 30-second intervals until crispy.
- Yield: This recipe makes at least 8 cups of casserole, enough for 8 servings, 1 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
There’s no oven temp for the casserole. Is it 400 same as the baked potatoes?
Hi Chris, you can bake it at 400 degrees. I doubled checked to make sure it’s in step one of the recipe and step by step. Sorry you missed it and for the confusion. I hope you love it! – Meggan