Twice-Baked Potato Casserole

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.

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.

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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.

2. 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.

3. 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.

4. 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.

You’ll love these other side dish recipes.

• Easy sweet potato casserole
• Apple and sausage cornbread stuffing
• Stuffed acorn squash casserole
• Holiday smashed potatoes
• Classic deviled eggs
• Homemade scalloped potatoes
• Easy slow cooker stuffing
• Chipotle sweet potato casserole
• Corn spoon bread
• Brussels sprouts with bacon and aioli
• Twice-baked sweet potatoes

Watch how to make this recipe.