The Comforting Casserole I Make for Every Family Gathering

Who doesn’t love a casserole? Growing up in the Midwest, casseroles were a regular fixture on my weeknight family dinner table, at potlucks, and at every holiday get-together. Why? Casseroles combine fresh ingredients with pantry staples to make a choose-your-own-serving-size dish that's versatile, forgiving, and perhaps best of all, easy to make ahead of time. 

This casserole takes all the joy of the twice baked potato—a fluffy baked potato stuffed with creamy mashed potatoes, gooey and tangy cheese, salty bacon, and fresh green onions—and transforms it into the ultimate casserole side dish. Easy to serve, easy to love.

Ingredients in This Twice Baked Potato Casserole

Our recipe starts with what you'll find in classic twice baked potatoes:

• Russet potatoes (the baked potato go-to) or any starchy potato for a fluffy texture.
  
• Dairy galore! We're using whole milk and some butter for richness; sour cream and cream cheese for a pleasing tang.
• Grated cheddar cheese goes in the mashed potato base, while some more goes on top for melty gooeyness.
• Green onions add color, plus some sharpness to offset all of the richness.
• Bacon crumbles on top for the win!

So Many Options for Topping

The joy of a baked potato dinner is the endless possibilities for toppings, and that joy exists with this casserole, too! Here are some ideas:

• Mix up the cheese: Swap some of the cheddar with gruyere, feta, or goat cheese. 
• Sausage for bacon: Try cooked Italian or andouille sausage instead of bacon. 
• Veggies: Add blanched spinach, sauteed peppers, mushrooms, roasted garlic, or broccoli florets to the mix. 
• Fresh herbs: Add chives, parsley, or fresh basil as a garnish. 

What To Serve With Twice Baked Potato Casserole

Casseroles are often flexible as a main or side dish, and this one comfortably serves as either. 

If serving it as your main dish, toss a quick side salad together while your potatoes bake. A hearty, tangy kale salad is a great choice to balance out the rich, cheesy potatoes. 

Or keep this as a make-ahead side dish, to serve along with a quick stovetop main like pan-fried pork chops. Because the 350°F baking temperature for this casserole is somewhat flexible, you could bump it up a bit and roast a chicken alongside! 

Make-Ahead Casserole Perfection

Once the casserole is assembled (leaving the bacon and green onions off), cover it with plastic wrap and hold in the fridge for up to 5 days. When you’re ready to bake, take it out 30 minutes before cooking, remove the plastic wrap, then bake according to the recipe instructions.

Freezing Twice Baked Potato Casserole

Like most casseroles, you can easily freeze this twice baked potato casserole. Assemble the casserole, then wrap the entire baking dish in a layer of plastic wrap, then a layer of foil. Freeze for up to 1 month. Defrost in the fridge, remove the plastic wrap, and then bake according to the recipe instructions. 

If you like, you can bake the casserole first, then cool it before wrapping and freezing, or freeze individual portions.

Cozy Potato Casserole Recipes

• Cheesy Potato Casserole
• Cowboy Casserole
• Potato and Sausage Casserole
• Scottish Rumbledethumps
• Funeral Potatoes
  

Preheat the oven to 400°F.

Bake the potatoes:

Prick each potato a few times with a fork and wrap them in a large foil packet. Bake until they are fork tender, 40 to 60 minutes depending on the size. Unwrap the potatoes and let them rest until cool enough to handle. 

Bake the bacon: 

Meanwhile, line a large, rimmed sheet pan with foil and top with a baking rack (if you have one). Arrange the bacon strips on the rack in a single layer, making sure not to overlap. 

Bake the bacon until it shrivels slightly and darkens in color (remember it will crisp once it’s cooled), about 15 to 20 minutes depending on thickness. 

Use tongs to transfer the cooked bacon to a paper towel-lined plate to cool. Chop the bacon into small bits. Set aside. 

Peel and mash the potatoes: 

Once the potatoes are cool enough to handle (but still warm), slice them half. Peel the skin and discard. Cut the potato flesh into chunks and place in a large mixing bowl. 

 Add the sour cream, cream cheese, milk, and melted butter. Using a potato masher, mix and mash until well combined, but not completely smooth (you want a few potato lumps still). 

Add about half of the chopped bacon, 1 1/2 cups of the cheddar cheese, 1 cup of the green onions, plus the garlic powder, salt, and pepper. Use a rubber spatula to fold the mix-ins into the potato mixture. Taste and season with more salt and pepper, if needed. 

Reduce oven temperature to 350°F.

Grease a 9x13-inch baking dish with butter. 

Assemble the casserole and bake:

Add the potato mixture to the prepared casserole dish and smooth in an even layer. Scatter the remaining cheddar cheese over the potatoes. Cover the dish with foil, making sure not to press it tight against the cheese, and bake for 40 minutes. 

Remove the foil and bake the casserole uncovered for another 20 minutes, until the cheese is browned and bubbling slightly at the sides. 

Add the toppings and serve:

Top the casserole with the remaining bacon bits and green onions. Serve.

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