This rich and creamy twice-baked potato casserole is absolutely irresistible. It is the ultimate comfort food and the ideal side dish for any occasion, including cookouts or holiday meals!

Twice-baked potato casserole is absolutely incredible; you’ll wonder why you haven’t been making it all along. While many of us are familiar with twice-baked potatoes, the casserole version is just as delicious without all the added steps. If you’re a fan of one-pan casseroles that are easy to make and transport, then this recipe is definitely for you.

This loaded potato casserole works beautifully with most grilled, baked, or smoked meats. but it really shines when served with chicken, Smoked Prime Rib or Pellet Grill Smoked Turkey.

Why this recipe works

• There’s no scooping and re-stuffing of the potatoes.
• Potatoes mixed with sour cream and cheese create a rich, silky texture.
• Adding chopped cooked bacon provides a layer of smoky, savory flavor.
• The green onions balance out the richness of the dish by adding a bright, savory flavor.
• This casserole is simple to prepare and can be made ahead of time, making it a great option for dinner parties and potlucks.
• Our recipe is easily customizable by adding different ingredients like, sweet potatoes for a delicious sweet potato casserole, grated pepper jack cheese, diced ham, or vegan-friendly ingredients.

Ingredient list

• 8 Yukon gold potatoes, medium-sized (sub with small russet potatoes)
• 1 can evaporated milk: I recommend using evaporated milk because it works so well with potatoes, but you can certainly substitute it with whole milk or heavy cream. *If you’d like your potato casserole to be creamier, use 1 1/2-2 cans of evaporated milk.
• Shredded sharp cheddar cheese: You can also use mild cheddar or white cheddar if preferred. Sharp has such a delicious tangy flavor, and it really pops in this twice baked potato casserole.
• Melted butter (Use Irish or Danish butter for best results)
• Sour cream (full fat, sub with Greek yogurt)
• Bacon, thin cut
• Green onions
• Garlic (sub with 1/8th of teaspoon garlic powder and add more as needed)
• Salt (Morton kosher salt and table salt)
• Black pepper (optional)
• Baking dish, cast-iron skillet, or aluminum baking tray

Making twice baked potato casserole

• Fry the bacon, drain, and chop into small pieces. Chop green onions and store them and the bacon in the refrigerator until ready to use. Reserve 1/4 of each for garnish.
• Bring 8 1/2 cups of water to a boil with 1 tablespoon of kosher salt. 
• Peel and chop potatoes. Add to boiling water. Reduce heat to medium-high and boil potatoes for 20 minutes or until fork tender. 
• Strain the potatoes and mash them with a potato masher. I recommend using a potato ricer for this twice baked potato casserole (or any mashed potato recipe, really), but a masher or mixer will work if you do not have access to one.

Baking or grilling this casserole

• Preheat oven or grill to 350 degrees F.
• In a medium microwave-safe bowl, melt butter.
• Add butter to mashed potatoes along with the evaporated milk, 3/4 of the chopped green onion, 3/4 of the chopped bacon, 1 cup of cheese, minced garlic, 1 teaspoon salt, and black pepper. Stir to combine. Taste for salt content and add the remaining 1 teaspoon salt if needed.
• Scoop potato mixture into a casserole dish, large skillet, or disposable aluminum pan (if grilling), and top with remaining cheese, green onion, and bacon. Bake for 20-25 minutes, or until cheese has melted and sides begin to brown.
• If baking on the grill, set the pan with potato casserole over indirect heat.
• Remove twice-baked potato casserole from the oven (or grill). Let it rest for 5-7 minutes, then serve.
• Store leftovers in an airtight container in the refrigerator for up 4 days.

Recipe Variations

• Broccoli and Cheddar Twice Baked Potato Casserole: Mix steamed and chopped broccoli florets and shredded cheddar cheese into the potato mixture. Top with more cheese and bake for 20-25 minutes.
• Southwest Twice Baked Potato Casserole: Mix in cooked and seasoned ground beef or turkey, diced green chilies, cumin, and chili powder. Before baking, top with a blend of cheddar and Monterey Jack cheese.
• Garlic and Herb Twice Baked Potato Casserole: Add minced garlic, fresh chopped herbs like thyme or chives, and a touch of sour cream to the potato mixture. Top with breadcrumbs and bake until golden and crispy.

Pair with

• Rotisserie Holiday Ham
• Smoked Root Beer Glazed Ham
• Prime Rib Roast
• Cowboy Steaks
• Pellet Grill New York Strip Steaks

Print

Twice Baked Potato Casserole

With its creamy, delicious, bacon-y goodness, who can resist this twice baked potato casserole. Definitely a great comfort food item that is also makes the perfect side dish for holiday meals.

Course Side Dish

Cuisine American Food

Keyword baked potato recipes, bbq side dish, potato casserole, twice baked potato casserole

Prep Time 25 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 333kcal

Author Sabrina Baksh

Ingredients

• 8 medium yukon gold potatoes, peeled and chopped
• 1 12 ounce can evaporated milk Use 1 1/2-2-cans for creamier potatoes
• 1 1/2 cups, shredded sharp cheddar cheese
• 1/2 cup butter, melted
• 1/2 cup sour cream or Icelandic yogurt
• 5 strips bacon, cooked and finely chopped
• 4 green onions, finely chopped
• 1 clove garlic, minced (sub with 1/8 teaspoon garlic powder)
• 1-2 teaspoons salt (Morton kosher salt and table salt)
• 1/4 teaspoon black pepper (optional)

Instructions

• Fry bacon, drain and chop into small pieces. Chop green onions and set it and the bacon aside in refrigerator until ready to use.
• Bring 8 1/2 cups of water to boil with 1 tablespoon kosher salt.

  Peel and chop potatoes. Add to boiling water. Reduce heat to medium high and boil potatoes for 20 minutes or until very tender.

  Strain potatoes and mash the potatoes with a ricer or hand mixer.
• Preheat oven or grill to 350 degrees F.
• In a medium microwave safe bowl melt butter. Add butter to mashed potatoes along with the evaporated milk, 3/4 of the chopped green onion, 3/4 of the chopped bacon, 1 cup of the cheese, garlic, 1 teaspoon salt, and black pepper. Stir to combine. Taste for salt content and add the remaining 1/2-1 teaspoon salt as needed.
• Scoop potato mixture into a casserole pan or disposable aluminum pan (if grilling), and top with remaining, cheese, green onion, and bacon.

  Bake in the oven or on the grill (over direct heat) for 20-25 minutes, or until cheese has melted and sides are beginning to brown.
• Remove from oven (or grill), and serve. Let casserole rest for 5-7 minutes, then serve.
• Store leftovers in an airtight container in refrigerator for up 4 days. Reheat in the microwave.

Nutrition

Calories: 333kcal | Carbohydrates: 36g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 23mg | Sodium: 491mg | Potassium: 898mg | Fiber: 4g | Sugar: 7g | Vitamin A: 773IU | Vitamin C: 36mg | Calcium: 166mg | Iron: 2mg

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