This Twice Baked Potatoes Casserole Recipe is an easy mashed potato side dish loaded with your favorite toppings. Perfect for holiday meals! This is the ultimate comfort food that complements almost any main dish!
This twice baked mashed potato recipe is basically your favorite loaded baked potato in casserole form. A favorite side dish for potato lovers!
This easy recipe combines russet potatoes, butter, sour cream and plenty of cheddar cheese into one delicious side dish. It's kind of a cross between mashed potatoes and loaded baked potatoes.
And in case that's not enough decadence for you, I like to top this mashed potato casserole with plenty of cut-up crispy bacon. Yum.
These creamy potatoes are the perfect side dish for your holiday table. You can enjoy them at Thanksgiving, Christmas dinner or Easter.
But, since they pair well with almost any main dish, they are perfect for any occasion -- even weekly Sunday dinners.
You only need a few simple ingredients for this twice baked mashed potato casserole recipe. You can find them in your local grocery store:
- Large russet potatoes -- the best potatoes for this recipe
- Sour cream
- Heavy cream -- or whole milk
- Garlic powder
- Sea salt
- Onion powder
- Ground black pepper
- Shredded cheddar cheese -- I use a mix of sharp cheddar and mild cheddar
- Cooked crumbled bacon and sliced onions or fresh chives for garnish
Be sure to use room temperature butter, sour cream and heavy cream so that they will mix better with the warm potatoes.
How to Make Twice Baked Potatoes Casserole
First, you will need to wash and scrub your potatoes under cold water. Use a kitchen brush or paper towel to remove dirt from the potato skins.
Next, use a fork to poke the potatoes all over several times each. You can now either bake the potatoes in your oven or air fryer oven for about 40 to 50 minutes or bake potatoes in your microwave.
Microwave baked potatoes take only about 20 minutes to cook. It's the only way I make them!
After they're done, slice the cooked potatoes in half. When they are cool enough to handle, you can scrape the potato flesh out with a spoon.
Place the potato flesh into a large bowl. If you like potato skins, you can add a couple.
Just tear them into smaller pieces and toss them into the mixing bowl. My kids don't like potato skins, so I only add a few pieces.
Add your butter, heavy cream, sour cream, cheddar cheese, onion powder, garlic powder, sea salt and pepper.
Now, use a potato masher to mash the potato mixture until everything is well combined.
Keep in mind that this is more of a loaded baked potato recipe. The potato mixture won't be as smooth and creamy as mashed potatoes.
There is plenty of texture in this potato side dish!
When the mixture is well combined, scoop the potatoes into a buttered baking dish. I used a casserole dish, but a 13 x 9 baking dish works well, too!
Smooth the top of the potatoes with a large spoon so that the mixture is nice and even.
Add more shredded cheese over the top of the potatoes.Then, toss a few pieces of cooked, crumbled bacon over the cheese.
Place the casserole into an oven preheated to 350 degrees f. Bake this loaded potatoes casserole for 20 to 25 minutes or until the cheese is perfectly melty.
Since the potatoes are already cooked, you are just warming them up!
Top the cheesy casserole with sliced green onions and even more bacon if you like!
I usually like to use cheddar cheese with baked potatoes, but you can customize the cheese to your preferences.
Colby jack cheese, Monterey Jack cheese, gouda, and Parmesan cheese all go great with this casserole!
If you want your casserole texture to be more like mashed potatoes--fluffier, lighter--instead of smashed potatoes, use Yukon Gold potatoes.
Boil the Yukon Golds or cook them in the Instant Pot, and mash potatoes afterwards.
Add cream cheese for a creamier casserole.
You can also use leftover baked potatoes to make a smaller side dish!
How to Store and Reheat
Keep your twice baked potato casserole in an airtight container in the refrigerator, or in a freezer safe container in the freezer. It'll keep for about 4 days.
Reheat individual portions in the microwave, or bake larger portions in the oven at 350 degrees, until it's heated through.
I like to add more cheese on top when reheating the casserole, to keep its cheesy, gooey freshness!
Twice Baked Potatoes Casserole
- 6 large russet potatoes
- ½ cup butter
- 1 cup sour cream
- ½ cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 3 cups shredded cheddar cheese
- cooked crumbled bacon and sliced onions for garnish optional
- Wash potatoes, stab with fork all over, and bake in oven for 40 to 50 minutes or microwave for about 20 minutes
- Slice potatoes in half, and allow to cool until just cool enough to handle
- Preheat oven to 350°, and grease a casserole dish with butter or cooking spray
- Scoop potato flesh out of potatoes, and place in large mixing bowl
- Add, butter, sour cream, heavy cream, salt, garlic powder, onion powder, pepper and 1 cup of shredded cheese
- Mash with potato masher until combined
- Spoon potato mixture into greased casserole dish or 13 x 9 in baking dish, and smooth with spoon until even
- Top with remaining shredded cheese and bacon, and bake for 20 to 25 minutes or until cheese is melted and potatoes are heated through
- Remove from oven and top with sliced green onions and more bacon, if desired
Nutrition information is estimated. Please do your own calculation to fit special diets.
This casserole is one of my all-time favorite potato recipes! It's the perfect dish for cold weather dinner parties, and a great recipe for whenever you crave comfort food!
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