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There’s nothing more comforting than twice baked potatoes, make it easy on yourself with this time-saving Twice Baked Potato Casserole recipe. This is one of the best and easiest casserole recipes you’ll find. It’s a crowd-pleaser at potlucks and with my own family. And, they’re hard to please!

Twice Baked Potato Casserole


I have always enjoyed twice baked potatoes and making it in casserole form is just as yummy and so much easier! Especially since you can make it two days ahead of time and keep it refrigerated! 

Additionally, you can easily freeze leftovers. I like to freeze them in portion sizes!

Twice Baked Potato Casserole

Are you looking for an easy side dish? I love this casserole, it’s a lot easier to put together than scooping out and filling potato shells for Twice Baked Potatoes. And, it’s just as delicious. Creamy, salty, cheesy… yum!!
This side dish goes with anything from beef to chicken to pork!
 I never had a potato I didn’t like. They are so versatile and economical.
Russets or Yukon Golds are best for mashed potatoes. Plus, the skin is so thin on Yukon Gold potatoes you don’t have to peel them.

You can mash the potatoes or leave them in cubes. To be honest, I make them both ways, but most recently I’ve been leaving them in cubes because it just saves time.

Twice Baked Potato Casserole

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Twice Baked Potato Casserole

Twice Baked Potato Casserole

Easier than twice baked potatoes, this casserole is loaded with cheese, bacon, and flavor!
Author: Paula
5 from 10 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 10 servings


  • 2 lbs potatoes I prefer Russet or Yukon gold, peeled and boiled
  • 1 cup milk room temperature
  • 1/4 cup cream cheese cubed and room temp.
  • 1/4 cup sour cream room temp.
  • 2 cups shredded cheddar cheese
  • 6 slices bacon cooked and crumbled
  • 2 Tablespoons green onion sliced thin


  • Mash potatoes with milk, cream cheese, and sour cream until they're as smooth or chunky as you like. I like mine chunky.
  • Pour into a 9x13-inch casserole dish.
  • Cover with cheddar cheese and crumbled bacon.
  • Cook in 350°F oven until cheese is melted.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.


Calories: 192kcal | Carbohydrates: 2g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 261mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 202mg | Iron: 1mg
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  1. 5 stars
    Delicious! And so much easier than making individual twice-baked potatoes. Thank you for sharing! I’m thinking this will become a regular at our holiday dinners!

  2. 5 stars
    I made this twice baked potato casserole for dinner tonight and my family love, love, loved this side dish!! They asked me to make it again. Thank you Paula for this awesome recipe!!

  3. 5 stars
    So good! I am a huge fan of potatoes and would eat them any which way, but I think this may be my new fav!

  4. 5 stars
    I don’t agree, I would actually give it 10 stars!!! My whole family LOVED this cheesy, creamy potato casserole and I’ve already been asked to make it again – thank you very much for the recipe!

  5. 5 stars
    I love potatoes and this recipe – wowsers! It was so good, so creamy, and so easy! We ate it all! Looking forward to making these again!

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!