Easy Twice Baked Potato Casserole

I made this Easy Twice Baked Potato Casserole because sometimes life needs one dish that is reckless, comforting, and shamelessly cheesy. It’s everything you love about twice-baked potatoes — fluffy insides, golden cheesy top, and enough bacon-on-everything energy — without the patience required to hollow out a dozen spuds like a medieval sculptor. Try it because it feeds a crowd, hides your veggie guilt under a blanket of starch, and makes leftovers that sneak into your lunch like they own the place.

Once, my husband decided “helping” meant shredding cheese directly into the trash because the bag ripped. Our toddler taste-tested a raw potato like it was an apple and gave it an enthusiastic 6/10. I kept stirring with a spoon the size of a canoe and still declared dinner a success. Yes, this pan is too small. No, I won’t wash fewer dishes. We survived. The casserole did, too.

Time-Saving Hacks

– Microwave the potatoes to soften them before baking — it feels wrong, but it works faster than apologizing to the oven.
– Use pre-shredded cheese when you’re tired or pretending you’re busy. I judge myself and then grate two cups anyway.
– Cook bacon in the oven on a sheet pan so you can ignore it dramatically and feel like a pro.
– Dish avoidance: Line your baking dish with foil for fewer scrubs. You’re welcome.
– Sneaky trick: Mix everything in the pot you used for boiling — less transfer, fewer dishes, slightly smug feeling.

Serving Ideas

– Serve with a crisp green salad and call it balance. Drink pairing: a chilled rosé if the kids behaved, red if they did not.
– Slap on extra scallions and sour cream like you mean it. Sourdough? Fine. Garlic bread? Go big.
– Serve with wine if the kids drove you nuts. Serve with coffee if you’re having it for breakfast because I won’t stop you.
– Keep it simple: put it out, let people scoop, collect compliments. Don’t overcomplicate the serving.

What to Serve It With

Roasted chicken, sloppy weeknight steaks, or a pile of steamed broccoli pretending to be nutritious. If someone asks for a green vegetable, point them toward the salad and move on.

✔Tips & Mistakes

– Don’t under-season the potato mixture — bland is the enemy of leftovers.
– If your top browns too fast, tent with foil. Nobody needs a charcoal crust unless you’re into that.
– Overmixing makes the texture gluey. Stir gently like you’re telling a secret.
– Yes, you can skip the bacon for a vegetarian version. No, your guests won’t revolt — they’ll just ask for more cheese.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Reheat covered in a 350°F oven until warmed through, or zap a portion in the microwave and then broil for 1–2 minutes to revive the top.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try adding caramelized onions, swapped-out cheeses (sharp cheddar, Gruyère, or whatever’s hiding in the back of the fridge), or stir in roasted veggies for an adult-approved twist.

Easy Twice Baked Potato Casserole

This Twice Baked Potato Casserole is a creamy and cheesy side dish, perfect for any occasion.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 pounds Russet potatoes about 4 large potatoes
• ▢ 0.5 cup sour cream
• ▢ 1 cup shredded cheddar cheese plus more for topping
• ▢ 0.25 cup milk or more as needed
• ▢ 4 tablespoons butter melted
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper
• ▢ 4 scallions sliced for garnish

Instructions

Preparation Steps

• Preheat the oven to 400°F. Scrub the potatoes and pierce them with a fork. Bake for 45-60 minutes until tender.
• Let the potatoes cool slightly, then scoop out the insides into a large bowl. Mash with sour cream, milk, butter, garlic powder, salt, and pepper.
• Stir in cheddar cheese until well combined. Transfer the mixture back to the baking dish.
• Top with extra cheddar cheese and bake for 20 minutes until golden and bubbly. Garnish with scallions before serving.

Notes

This casserole can be made ahead of time and baked just before serving.