This twice baked mashed potato casserole is made with creamy potatoes, melty cheddar cheese, and crispy bacon bits. Are you looking for comfort food — well, this is it!
Growing up in Ukraine, my mom used to make this easy twice-baked potato casserole all the time. For us in Ukraine, it was like mac and cheese is to American kids. She knew that if anything, the kids were sure to eat this if nothing else on the table was up to their “picky” standards.
Even though my mom made this casserole in a different, more authentic baking dish that has since been lost in history, I think the concept still remains the same. It was a dish that she often made in advance on Saturday nights. She’d prep it up to the point of baking, then Sunday before church she would place it to bake on low heat and we’d come home to the baked potatoes. Oh… the memories!
How To Make Twice Baked Potato Casserole
Get ready to transform plain mashed potatoes into a mouthwatering casserole in just under two hours. This recipe is broken down into three main steps for a simple and enjoyable cooking experience! If you love a hearty casserole, try our tater tot casserole or chicken bacon ranch casserole next time!
- Bake the potatoes: Wash the potatoes and prick them all over with a fork. Bake them at 400°F for 45-60 minutes. Once they are fork-tender, remove the potatoes from the oven and let them cool. Reduce the oven temperature to 350°F.
- Mash and season the potatoes: Cut the potatoes in half lengthwise and scoop out the flesh into a large bowl. Add the butter, half & half, and mash until creamy. Add cheese and season the mixture with salt and stir.
- Bake the casserole: Transfer the mashed potatoes to an oiled 9×13 inch baking dish. Add the bacon and remaining cheese on top, then cover the dish with foil and bake at 350°F for 20 minutes. Remove the foil and bake for an additional five minutes, or until the top is nice and golden. Garnish with green onions and enjoy!
Hot tip: Take a shortcut by using leftover mashed potatoes!
Tips From the Kitchen
There’s something about potatoes… is it their carb-y comfort? Or maybe their versatility? Regardless of the reason, we’ve compiled a few tips to make this a five-star-worthy casserole.
- Use russet potatoes. Russets have the lowest moisture and highest starch content of all potato varieties, which makes them the best choice for light and fluffy mashed potatoes. If you can’t get your hands on russet potatoes, Yukon gold potatoes are the next best option.
- Bake the potatoes until they are fork-tender. Since the assembled casserole only gets a 20 minute stint in the oven, it’s important for the potatoes to be fully cooked beforehand. This also makes them easier to mash!
- Mash the potatoes to your liking. Some prefer a perfectly smooth mash, and others like it chunky. A good potato masher comes in handy at a time like this!
- Don’t skimp on the dairy. There’s a reason this recipe isn’t low-fat — butter, half & half, sour cream, and cheese add essential richness and flavor to the casserole that isn’t worth skipping out on.
- Make it your own. Not a fan of sharp cheddar cheese? Try pepperjack, mozzarella, or Swiss instead. If you love extra-creamy mashed potatoes, consider adding cream cheese! For a single-serving indulgence, divide the casserole into mini cocottes like these.
Ways To Serve
This twice baked potato casserole recipe makes for a delicious and unforgettable dinner side dish. Serve it fresh out of the oven with chopped green onions for garnish and a side of sour cream. For the main protein, impress your dinner guests with either a pork roast, sirloin tip roast, grilled lamb chops, or braised beef short ribs. For a lighter pairing, serve with a Caesar salad or creamy cucumber salad.
Hot tip: Don’t throw away the potato skins! Check out our air fryer potato skins or oven-roasted potato skins recipes for an addictively crunchy, antioxidant-rich snack.
Storage & Reheating
This recipe makes a generous amount of servings, so you’re likely to have tasty leftovers. Follow these guidelines to continue enjoying your casserole for days or months to come!
- Refrigerator: To store for up to three days, allow the baked casserole to cool completely. Then, cover the casserole dish with a lid or aluminum foil and refrigerate.
- Reheating: For the best results, reheat the casserole in the oven at 400°F for about 15-20 minutes. If you’re short on time, a large skillet or the microwave also works.
More Potato Recipes
- Oven-Roasted Potatoes — Crispy and tender roasted potato halves
- Bacon Wrapped Potatoes — An easy 4 ingredient recipe
- Mashed Potato Pancakes — A delicious way to use up leftover mashed potatoes.
- Creamed New Potatoes — Buttery boiled potatoes tossed with cream, garlic, and fresh herbs
- Scalloped Potatoes — Thinly sliced potatoes baked in a creamy, cheesy sauce
- Potato Latkes — Shredded potato patties fried until golden
Recipe
Ingredients
- 6 large russet potatoes (about 5 lbs)
- 1/2 cup unsalted butter
- 1/2 cup half & half
- 1/2 cup sour cream
- 1 cup cheddar cheese divided
- 1 tsp salt adjust to taste
Toppings
- 1 cup cheddar cheese
- 1 cup cooked bacon chopped
- 1/2 cup green onions chopped
Instructions
- Preheat the oven to 400°F. Wash the potatoes and prick them all over with a fork. Place them in the preheated oven and bake for about 45-60 minutes, or until they are fork-tender.
- Remove the potatoes from the oven and let them cool for a few minutes. Reduce the oven temperature to 350°F.
- Cut the potatoes in half lengthwise and scoop out the flesh into a large bowl.
- Add the butter, half & half, and sour cream to the potatoes, then mash them up. Add one cup of cheese, season the mixture, and stir to combine.
- Transfer the potato mixture to a greased 9×13 inch casserole dish. Add the bacon and remaining cheese on top.
- Cover the dish with foil and bake at 350°F for 20 minutes. Remove the foil and bake for an additional five minutes, or until the top is nice and golden. Garnish with green onions and enjoy!
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