Loaded Twice Baked Potato Casserole — Tender potatoes mixed with butter, cheese, sour cream, bacon, and green onions for the ultimate in LOADED baked potatoes!! AMAZING comfort food that’s irresistible!! Can be made with leftover mashed potatoes, too!
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Loaded Baked Potato Casserole
This is my family’s idea of dream food. Warm cheesy potatoes mixed with all of your favorite loaded baked potato toppings.
Not exactly health food, but definitely delicious comfort food. There are so many great flavors in every single bite from cheese to bacon to green onions.
This loaded potato casserole is an easy side dish that literally could be a meal in itself because it’s so hearty and filling. Or serve this twice baked potato casserole alongside your favorite main course protein, like beef or chicken. No one will walk away hungry, that’s for sure.
It’s perfect for family gatherings, holiday meals, or game day parties. Hello, football season, here’s looking at all you hungry fans.
Twice Baked Potato Casserole Ingredients
To make this loaded potato casserole, you’ll need:
- Unsalted butter
- Sour cream
- Salt and pepper
- Shredded cheese
- Cooked bacon
- Green onions
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Twice Baked Potato Casserole
This is such an easy recipe for twice baked potato casserole. Here’s how it’s made:
- Start by baking two pounds worth of Russet or baking potatoes (this was 5 potatoes for me).
- Once baked, scoop out the flesh, discard the skins, and mix the flesh with all kinds of goodness. Butter, sour cream, milk, cheese, bacon and green onions.
- Transfer the potato mixture to a baking or casserole dish, sprinkle with more cheese, and bake until the cheese layer on top is as melted and browned as desired.
We love it when cheese gets a little browned around the edges but if you don’t, pull it out as soon as you’re ready!
While I haven’t personally tried it, I am 99% percent sure that you could bake the potatoes the first time, scoop out the flesh, mix with all the add-ins, and get it assembled in a casserole dish and ready for the second baking and refrigerate it.
When when you’re ready, just bake it off and serve. Mmm, carby, decadent, deliciousness right there.
If you have leftover mashed potatoes on hand, yes, you can use them in this casserole! Skip down to step 7 in the recipe where you add in the cheese and go from there, which makes this super easy peasy. It’s wouldn’t be exactly “baked potato” casserole but it’ll be “mashed potato” casserole, and it will taste great!
I recommend using a good baking potato for this loaded baked potato casserole, such as Russet potatoes. You don’t want to use smaller, waxy potatoes (which are usually better for mashing).
Pierce the potatoes all over with a fork, then bake at 425ºF for 45 to 60 minutes. Or, make my slow cooker baked potato recipe the day before you plan on assembling the casserole.
You might be able to achieve similar results by using full-fat Greek yogurt, but I can’t say for certain.
Yes! Use any type of bacon you like. To make your life easier, I recommend using one 2-ounce package of pre-cooked bacon from the store. Simply microwave it for about 1 minute to heat it through before mixing it into the loaded potato casserole.
You’re welcome to use any shredded cheese or cheese blend you like in this easy potato casserole. I prefer using a sharp cheddar, but to each their own!
I made this for my niece’s 30th birthday celebration. It was a HUGE hit and super easy to make. I have to make it again this weekend because her friends requested it for their “Friendsgiving” Celebration tomorrow. I made the recipe exactly as stated.Annette Marchbanks
In the Refrigerator: This recipe will keep airtight in the fridge for up to 5 days.
In the Freezer: This recipe will keep airtight in the freezer for up to 3 months.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed. But you can use your oven, whatever is best suited for you.
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Loaded Twice Baked Potato Casserole
- 2 pounds baking potatoes, such as Russet, scrubbed and pierced* (See Notes for using leftover mashed potatoes)
- ½ cup unsalted butter, cubed
- ⅔ cup sour cream, I used lite
- ½ cup milk, I used whole
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 3 cups shredded cheese, I used a cheddar blend
- 10 – 12 strips bacon, cooked and diced small, with 2 tablespoons reserved
- ⅓ cup green onions, with 2 tablespoons reserved
- Preheat oven to 425F (if you have convection, this is a great time to use it).
- Pierce each potato 4 or 5 times with a fork or knife so they don’t explode, place them directly on the oven grates, and bake for about 45 to 60 minutes, or until potatoes are done and tender. Optionally rotate or flip halfway through the baking period.
- After potatoes are done, reduce oven temp to 350F.
- To a large bowl, add the butter; set aside.
- Allow the potatoes to cool for about 10 to 15 minutes, and when they’re cool enough to handle, slice each one in half horizontally. Scoop out the flesh into the large bowl with the butter, discard the skins, and mash with a fork or potato masher and incorporate the butter into the potatoes.
- Add the sour cream, milk, salt, pepper, and stir to combine.
- Add about 2 to 2 1/2 cups cheese, add the bacon and green onions (reserve 2 tablespoons of each), and stir to combine.
- Spray a 3-quart casserole or baking dish with cooking spray, turn the potato mixture out into dish, and smooth the top with a spatula.
- Evenly sprinkle the remaining 1/2 to 1 cup cheese, evenly sprinkle the reserved bacon, and bake for about 20 to 30 minutes, or until cheese is melted and is as golden browned as desired.
- Evenly sprinkle with the reserved green onions and serve immediately.
- * To use leftover mashed potatoes, use about 3 cups and skip down to step 7 in the recipe where you add in the cheese, bacon, and green onions, and carry on from there with the rest of the recipe.
- Tip – Use one 2-ounce package of precooked bacon and simply microwave it for about 1 minute to heat it through.
- Recipe is best warm and fresh but will keep airtight in the fridge for up to 1 week.
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Potato Casserole Recipes:
Cheesy Funeral Potatoes — This casserole is creamy, CHEESY, and topped with crunchy Corn Flakes! It’s an easy side dish that feeds a crowd, so it’s perfect for potlucks, holidays like Thanksgiving and Christmas, and family gatherings.
Three Cheese Scalloped Potatoes — These baked scalloped potatoes are EXTRA cheesy thanks to three cheeses used as well as super rich and CREAMY!! They’re a perfect HOLIDAY SIDE DISH as well as family friendly weeknight COMFORT FOOD!
Sweet Potato Casserole with Pecan Topping— This is the BEST sweet potato casserole ever!! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans!
Roasted Sweet Potato and Apple Casserole – A HEALTHIER and DELICIOUS twist on sweet potato casserole!! The potatoes and apples retain some texture with the perfect amount of crumble topping!
Classic Sweet Potato Casserole with Marshmallows — Tender and creamy sweet potatoes, the subtle crunch of a buttery pecan crumble, and gooey marshmallows make this comfort food side dish an automatic family FAVORITE!
Originally published October 3, 2018 and republished on November 13, 2020 and March 22, 2024 with updated text.