Twice Baked Potato Casserole

Beth Pierce


This tasty Twice Baked Potato Casserole has all the wonderful flavors of twice baked potatoes with less work. Just spoon the potato mixture into one big casserole dish, top with the remaining bacon cheese and green onions, and bake. No tedious scooping out potatoes, mixing, and stuffing it back in the skins. This dish is always a hit with family and friends. Just one creamy cheesy bite and you will agree. This potato casserole is so delicious and easy that you will want to serve it with everything. I love to serve it with Grilled Pork Tenderloin and Crock Pot Meatloaf.


☆☆☆☆☆ 0 votes

15 Min
1 Hr 15 Min


  • 6 medium
    to large potatoes (russet or gold)
  • 4 Tbsp
  • 3/4 c
    sour cream
  • 1/2 c
    whole or 2% milk
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
  • 1/4 tsp
    fresh ground black pepper
  • 1 c
    shredded cheddar
  • 1 c
    shredded monterey jack
  • 8 slice
    bacon cooked crispy and crumbled
  • 4
    green onions

How to Make Twice Baked Potato Casserole


  1. Preheat oven to 375 degrees. Wash, dry, and prick the potatoes with a fork. Place in the oven and bake for 45-60 minutes or until fork tender.
  2. Plunge the baked potatoes into ice cold water. Using your fingers gently peel the potatoes. Cut the hot potatoes into large cubes and scoop into a large bowl.
  3. Add the butter, sour cream, milk, onion powder, garlic powder, salt, pepper, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, half the bacon, and half the scallions. Mash with a handheld potato masher and spoon into a 2 quart baking dish. Top with the remaining cheese, bacon, and green onions.
  4. Bake 30 minutes or until the cheese is melted and the casserole is hot.

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