If I could bottle the feeling of comfort food, it would taste like this Twice Baked Potato Casserole. Creamy, cheesy, loaded with savory flavor and crowned with a golden, crispy top—it’s everything I love about classic baked potatoes, but in casserole form. It’s the kind of side dish that shows up the main course, and I’ve seen it vanish faster than any roast or entrée I’ve ever made.
This casserole has become my secret weapon for family dinners, potlucks, and even holiday spreads. It’s indulgent without being heavy, easy to prep ahead, and practically impossible to mess up. Let me show you how I bring it together, step by step.
Why This Casserole Is Always a Hit
You can’t go wrong with potatoes and cheese—but this version takes things up a notch:
- Twice baked = double flavor: Baking the potatoes first deepens their flavor and gives you that signature soft-but-structured texture.
- Creamy meets crispy: The mix of yogurt, cream cheese, and butter makes it rich and fluffy inside, while the cheesy top crisps up beautifully.
- No pork? No problem: Turkey bacon brings smoky, savory vibes without the pork.
- Customizable and freezer-friendly: Easy to adapt with your favorite toppings or prep ahead for later.
Ingredients You’ll Need
(Serves 8–10 | Prep Time: 20 mins | Bake Time: 30 mins)
- 6 large russet potatoes, baked and cooled
- 1 cup plain Greek yogurt or sour cream
- ½ cup softened cream cheese
- ¼ cup unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup green onions, chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
- 1 cup cooked turkey bacon, crumbled
- Extra cheese and green onions for topping
How I Make Twice Baked Potato Casserole
1. Preheat the Oven
I start by heating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish.
2. Prep the Potatoes
Once the baked potatoes are cool enough to handle, I peel them and mash them in a large mixing bowl. You can leave a bit of texture if you like it rustic, or mash until completely smooth—it’s totally up to you.
3. Mix the Base
To the mashed potatoes, I add the yogurt (or sour cream), softened cream cheese, and melted butter. I mix until the texture is creamy and everything is fully incorporated.
Then I stir in the garlic powder, onion powder, and a generous pinch of salt and pepper. This step is all about building that deep, savory flavor.
4. Fold in the Flavor
Next, I fold in the shredded cheddar and mozzarella, chopped green onions, and half of the turkey bacon. I mix gently to keep the airy texture.
5. Assemble the Casserole
I spread the mixture evenly into the prepared baking dish, smoothing the top. Then I sprinkle on the remaining cheese, bacon, and a little more green onion for color and crunch.
6. Bake to Perfection
The casserole goes into the oven uncovered for 25–30 minutes, until it’s hot, bubbly, and golden on top. The edges will crisp slightly while the inside stays creamy and tender.
7. Cool and Serve
After baking, I let the dish rest for about 5 minutes. Then I slice and serve warm. It’s one of those dishes that’s even better when the flavors have had a minute to settle.
My Tips for the Best Casserole Every Time
- Bake the potatoes ahead: I often bake them the night before to save time—just cool and store in the fridge until you’re ready to mash.
- Don’t skip the cream cheese: It makes the filling extra smooth and adds subtle tang.
- Cheese layering matters: Mixing some into the potatoes and saving the rest for the top gives you gooey insides and a crispy top layer.
- Add-ins welcome: Roasted garlic, caramelized onions, or even steamed broccoli can make this dish your own.
What I Serve This With
This casserole is the perfect side for:
- Roast chicken, steak, or turkey
- Grilled sausages or BBQ ribs
- A crisp green salad to balance the richness
- A glass of iced tea or something sparkling to keep it light
Frequently Asked Questions
Q: Can I use red or Yukon gold potatoes instead?
A: Yes, but russets are best for that classic fluffy texture. Waxy potatoes will be creamier but less light.
Q: Can I make this ahead of time?
A: Absolutely. Assemble it fully and refrigerate for up to 2 days before baking. You may need to add 5–10 minutes to the bake time if it’s cold from the fridge.
Q: Can I freeze it?
A: Yes! Bake, cool completely, and freeze in portions. Reheat covered at 350°F until warmed through.
Q: What’s a good dairy-free option?
A: Use dairy-free yogurt, vegan butter, and your favorite plant-based cheese. The texture will still be rich and satisfying.
Why This Dish Belongs in Your Recipe Rotation
This Twice Baked Potato Casserole has everything I want in a comfort dish: creamy layers, melty cheese, savory add-ins, and that irresistible golden top. It’s easy to throw together, endlessly adaptable, and always a hit—whether I’m feeding a crowd or just indulging in leftovers the next day.
Try it once, and I promise you’ll be craving it again and again. And if you find a twist—like swapping in chives, jalapeños, or a drizzle of ranch—let me know. I love seeing how this one evolves from kitchen to kitchen.
The Ultimate Side Dish: How I Make This Golden, Gooey Twice Baked Potato Casserole
Ingredients
- 1 cup plain Greek yogurt or sour cream
- 1 cup shredded sharp cheddar cheese
- 1 cup cooked turkey bacon, chopped
- 4 large russet potatoes, baked and mashed
- 1/2 cup green onions, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup milk
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the mashed potatoes, Greek yogurt (or sour cream), milk, melted butter, garlic powder, onion powder, and season with salt and pepper.
- Fold in the chopped turkey bacon, green onions, and half of the cheddar cheese.
- Transfer the mixture to a greased 9×13 inch baking dish and spread evenly.
- Top with the remaining cheddar cheese.
- Bake in the preheated oven for 30 minutes, or until the cheese is golden and bubbly.
- Let cool for a few minutes before serving.
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