Table of Contents
  1. The perfect side dish for Christmas does exist.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other side dish recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Twice-Baked Potato Casserole Recipe

Twice-baked potatoes are everyone’s favorite, but when placed in a casserole dish, they’re even better! This recipe combines together all of the best components, including bacon, sour cream, cheese, and potatoes. It feeds a crowd and is a delicious recipe to serve for the holidays or any time of year!

The perfect side dish for Christmas does exist.

A potato casserole was always on the table when we had a holiday gathering or guests over on a Sunday. Chalk it up to us midwesterners loving anything that can be a casserole but also that casseroles serve a greater purpose. This recipe is a casserole that can serve many people without much work. Traditional twice-baked potatoes are delicious but can be tedious. Rather than baking the potatoes, scooping out the insides, and then refilling them back into the potato skins, this recipe simplifies everything. The mixture is simply placed back in the casserole dish, topped with cheese, and baked.

White marble surface with white oval baking dish filled with potato casserole with browned cheese on top with red and green napkin underneath as well as green garland along the top.

Everything you’ll need to make this recipe.

  • Potatoes are the main ingredient. Use the pantry staple russet. These baking potatoes have a soft dry texture when baked that soaks up all the ingredients.
  • Buttermilk is what our grandma used to make mashed potatoes. The tangy-sweet milk adds more flavor to the casserole that balances the flavor well.
  • Sour cream will give the richness needed to bring in the iconic twice-baked potato flavor.
  • Bacon adds a smoky, rich flavor that cuts through the potatoes. Use whatever bacon you enjoy eating.
  • Scallions are a light onion flavor. This recipe uses both the white parts and the green parts. The whites are cooked in some bacon grease, and the greens are added fresh. Both offer different but perfect flavors.

[ingredients picture]

Here’s how to make this recipe.

  1. Bake the potatoes. Wash and dry the potatoes and place them on a parchment-lined baking sheet. Prick each potato a few times with a fork to ensure they do not burst while baking. Place the baking sheet in a preheated 375°F oven and baked for 55 to 75 minutes until the potatoes are tender and a knife inserted meets no resistance.
  1. Prepare the potatoes. Once the potatoes have been baked, let them cool slightly, then slice each in half and scoop out the flesh into a large bowl. To the bowl, add the butter, let it melt slightly, and mash it into the potatoes using a potato masher. Then add in the buttermilk, sour cream, salt, and black pepper and continue mashing everything together.
  1. Prepare the filling ingredients. In a skillet, cook bacon to the desired texture. Pour the bacon grease from the skillet, reserving about 1 tablespoon in the skillet. Place the skillet back over low heat to heat. Chop the scallion, add it to the skillet, and cook for a few minutes. Once the scallion is almost done, add in the chopped garlic and cook for a few seconds. Once cooked, remove the skillet from the heat and pour the scallion and garlic mixture into the mashed potatoes. Chop the tops of the scallions, shred the cheese, and chop the cooked bacon. Add ¾ of the cheese, the chopped scallions, and bacon to the mashed potatoes.
  1. Mix together and bake. Combine together the entire mashed potato mixture, ensuring that everything is evenly mixed. Then add the mixture to a greased 9×13 baking dish and spread it out into an even layer. Sprinkle the top with the remaining ¼ of cheddar cheese and place in the preheated 375°F oven. Bake for 25 to 30 minutes until the cheese is golden brown on top and the mixture is bubbling throughout. Remove from the oven and let cool slightly before serving. Sprinkle on some chopped parsley and chives, and serve.

These pro tips will make this recipe a success.

  • Since the potatoes will not be reused once they’re baked and scooped, be as rough with the skins as desired. There’s no need to preserve the integrity of the skins as they will not have a second life. Simply discard or eat the skins.
  • For the bacon, a crispy texture seems to work best in this casserole. The crispiness will play well with the smoothness of the potatoes and will add a welcome interplay within the dish.
  • It’s important to cook the garlic slightly to reduce the raw flavor that’s implicit in garlic. The garlic’s somewhat astringent flavor is reduced when added to the scallion and bacon grease, leaving behind a pleasant taste. Make sure not to cook the garlic for too long, though, as garlic can burn quickly. Around 30 seconds to one minute should be the correct length of time needed.
  • Once the entire mixture is combined but before it’s added to the casserole dish, taste it for flavoring. Since there is nothing raw in the mixture, you can safely taste it to see if anything is needed. Add salt and black pepper as needed. Then proceed with the baking process.
Hand holding spoon filled with serving of potato casserole with white baking dish filled with rest of casserole below sitting on white marble surface.

Frequently asked questions about this recipe.

What type of potato works best for this recipe?

Use a russet potato, a common baking potato. Russets are higher in starch and low in moisture, so they easily soak in all the liquids in the recipe.

Can this recipe be made vegetarian?

Yes, the bacon can be removed and left out. If you want to include some smokey flavor, try adding some smoked paprika instead of bacon.

Can this recipe be made ahead and frozen so it can be baked later?

Yes, this recipe can be followed and assembled. After assembling, you can cover and freeze the casserole. Allow the casserole to thaw in the fridge the night before baking. Baking from the refrigerator will increase the time to warm through.

How long does this recipe last once baked?

If you feed a crowd, there will most likely be no leftovers. If there are, they will last 7 to 10 days in the refrigerator.

Browned cheese on top of twice-baked potato casserole with chives and parsley sprinkled all over the top.

You’ll love these other side dish recipes.

Watch how to make this recipe.

More side dish recipes

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

White baking dish filled with baked twice baked potato casserole with browned top sitting on white marble surface.

Twice-Baked Potato Casserole

5 from 15 votes
Twice-baked potatoes are everyone’s favorite, but when placed in a casserole dish, they’re even better! This recipe combines together all of the best components, including bacon, sour cream, cheese, and potatoes. It feeds a crowd and is a delicious recipe to serve for the holidays or any time of year!
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 16 servings

Ingredients

  • 5 lb baking potatoes (such as russet)
  • 8 tbsp unsalted butter
  • 1 cup sour cream
  • 1 ¾ cup buttermilk
  • 6 oz cheddar cheese shredded
  • 12 oz bacon
  • 1 bunch scallion chopped, separating white and green parts
  • 3 cloves garlic minced
  • 2 ½ tsp kosher salt
  • 1 ½ tsp black pepper
  • 2 tbsp minced parsley
  • 1 tbsp minced chives

Instructions
 

  • Preheat the oven to 375°F. Grease a 9×13 baking dish and set aside.
  • Prick the washed and dried potatoes a few times with a fork and set them on a baking sheet. Bake the potatoes in the preheated oven until they are tender, or when a knife inserted into the middle of the largest potatoes meets no resistance, 55-75 minutes. Once the potatoes are baked, remove them from the oven.
    5 lb baking potatoes (such as russet)
  • While the potatoes are baking, cook the bacon in a large skillet until browned and crisp. Allow the bacon to cool and drain on a paper towel-lined plate. Once all of the bacon has cooked, remove all but 1 tbsp of the grease.
    12 oz bacon
  • Heat the bacon grease in the skillet over low heat and add the white parts of the chopped scallion. Sauté until the scallion is softened and beginning to brown, 4-6 minutes. Add the minced garlic and cook for 30 seconds. Once the garlic is cooked, remove the skillet from the heat and set it aside. When the bacon is cool enough to handle, chop it into small pieces and set it aside.
    1 bunch scallion, 3 cloves garlic
  • When the potatoes are cool enough to handle, slice each one in half, scoop out the flesh with a spoon, and place them in a large bowl, leaving as little skin as possible. Add the butter to the warm potatoes and mash until mostly smooth. Pour in the buttermilk, sour cream, salt, pepper, and mash until the buttermilk is combined with the potatoes. Stir in the prepared bacon, sautéed scallions and fresh greens from the scallions, and half of the shredded cheese. Pour into the prepared baking dish and sprinkle with the remaining cheese.
    8 tbsp unsalted butter, 1 cup sour cream, 1 ¾ cup buttermilk, 2 ½ tsp kosher salt, 1 ½ tsp black pepper, 6 oz cheddar cheese
  • Bake in the 375°F oven until the potatoes are warmed through, and the cheese is beginning to brown, 25-30 minutes. Garnish with parsley and chives.
    2 tbsp minced parsley, 1 tbsp minced chives

Notes

  • Since the potatoes will not be reused once they’re baked and scooped, be as rough with the skins as desired. There’s no need to preserve the integrity of the skins as they will not have a second life. Simply discard or eat the skins.
  • For the bacon, a crispy texture seems to work best in this casserole. The crispiness will play well with the smoothness of the potatoes and will add a welcome interplay within the dish.
  • It’s important to cook the garlic slightly to reduce the raw flavor that’s implicit in garlic. The garlic’s somewhat astringent flavor is reduced when added to the scallion and bacon grease, leaving behind a pleasant taste. Make sure not to cook the garlic for too long, though, as garlic can burn quickly. Around 30 seconds to one minute should be the correct length of time needed.
  • Once the entire mixture is combined but before it’s added to the casserole dish, taste it for flavoring. Since there is nothing raw in the mixture, you can safely taste it to see if anything is needed. Add salt and black pepper as needed. Then proceed with the baking process.

Nutrition

Serving: 1servingCalories: 327kcal
Course Side Dish
Cuisine American
Difficulty Easy
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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10 Comments

  1. 5 stars
    Read this recipe today .. going to make it tonight! Our family has done baked stuff potatoes for years, maybe decades, but this is a must try because it looks delicious. Oh, and your Christmas decorations are beautiful. .. Not overdone .. just tastefully done! Love the antiques mixed in with the new. You have very good taste ..

  2. 5 stars
    I enjoy watching Kaleb on everything he is doing from gardening to cooking. Thank you for sharing your talents with us.

  3. 5 stars
    I made the twice baked potato casserole during the holidays and my son asked me to make this from now on instead of mashed potatoes and today I’m taking it for a side dish to a Birthday party. This is one of my favorite recipes now.

  4. 5 stars
    Our family is in love with this delicious take on twice baked potatoes. The flavor is so good. This one is a keeper for us!

      1. This can all be made the day before, placed in the refrigerator, and then baked the day that you want to serve it. Just remember that if you are pulling the casserole from the refrigerator, it will be cold and will take longer to bake. I hope that helps!