Turn something ordinary into something extraordinary with this Twice Baked Potato Casserole recipe. These easy twice baked potatoes are filled with butter, cream, cream cheese, cheddar cheese, and another favorite ingredient — bacon! Looking for that dish that is perfect to make ahead of time, and reheat when you are ready to serve a special dinner, look no further.
Why this Recipe Works
A Twice Baked Potato Casserole is one of those recipes that incorporates all our favorite comfort foods. Potatoes, cheese, butter, and bacon! Who doesn’t love a great recipe that includes bacon? I also love that this is something that works as a make-ahead dish. Make this the night before a holiday morning or in the morning for a family dinner. And it goes perfectly with the Honey Baked Ham like Honeybaked ham recipe!
What You’ll Need for this Recipe:
- Russet potatoes
- Cream Cheese
- Sour Cream
- Butter
- Heavy Cream
- Salt
- Cheddar Cheese
- Bacon
- Chives
How to Make this Twice Baked Potato Casserole:
Start with peeling the potatoes and cutting into large chunks. Place potatoes in a large pan, cover with water and let boil on high. Turn down the heat once the potatoes start to boil gently. Cook for 10-15 minutes or until the potatoes are soft. Drain and put back into the pot. Add butter, sour cream, heavy cream, salt, and cream cheese and mix together with a mixer until smooth and creamy.
Place potatoes in an 8×8 pan. Top with cheddar cheese and bacon and bake at 350 degrees for about 30 minutes or until the cheese melts. Add the chives to the top before you are about to serve.
Tips on Cooking the Bacon:
I have found that cooking bacon in the oven keeps the mess down and by laying it on a cookie sheet, the bacon cooks up crisp and flat. I have been baking the bacon in the oven since a restaurant cook told me this is how you get crispy flat bacon. You simply bake it for 10-15 minutes on 425 degrees until it is nice an brown. If you want to serve this later, you can top with cheese and cover with foil, and then reheat for approximately 45 minutes at 350 degrees.
Did you make and love this recipe? Give your review below! And make sure you share your creations by tagging me on Instagram!
Twice Baked Potato Casserole
Ingredients
- 3 pounds russet potatoes
- 4 ounces cream cheese
- 1/2 cup sour cream
- 4 tablespoons butter
- 1/3 cup heavy cream
- 1 teaspoon salt
- 1/2 cup cheddar cheese
- 3 slices cooked bacon
- 1 tablespoon chopped chives
Instructions
- Peel potatoes and cut into large chunks. Place potatoes in a large pan, cover with water, and set on stove on high until the potatoes begin to boil, and then turn down until the potatoes boil gently.
- Cook potatoes for 10-15 minutes or until the potatoes are soft. Drain potatoes and place back into the pot. Add butter, sour cream, heavy cream, salt, and cream cheese into the pot and mix with a mixer until smooth and creamy.
- Place potatoes in an 8 x 8 pan, top with cheddar cheese, bacon, and place into a 350 degrees oven for approximately 30 minutes or until the cheese melts. When you remove the potatoes from the oven top with chives.
- I have found that cooking the bacon in the oven keeps the mess down and by laying it on a cookie sheet, the bacon cooks up crisp and flat. I have been baking the bacon in the oven since a restaurant cook told me this is how you get crispy flat bacon. You simply bake it for 10-15 minutes on 425 degrees until it is nice an brown. If you want to serve this later, you can top with cheese and cover with foil, and then reheat for approximately 45 minutes at 350 degrees.
Nutrition
Love casseroles? Be sure to check out these great casserole recipes.
Easy Make Ahead Taco Casserole
Baked Spaghetti Casserole
Cheesy Potato Casserole
Theresa says
Hi, just found this recipe. Since it is now 2015 I’m going even easier by using unpeeled red taters! Wish me luck
Sassie says
Wow, I just love this site. My favorite place to find the best recipes. I am going to make this potatoe caaerole tomorrow. Thanks everyone for all your comments & reiews.
Golfngirl95 says
Fixed this recipe for a dinner party and it was easy-to-do, could make it ahead of time and bake at the last. Everyone raved about it.
Alyssia Lein says
Oh this sounds SO yummy!! but i think im going to try to make this into a version of my scalloped potatoes!! layering everything, than when serving, spreading sour cream, chives an bacon crumbles on top…
Alyssia Lein says
Oh this sounds SO yummy!! but i think im going to try to make this into a version of my scalloped potatoes!! layering everything, than when serving, spreading sour cream, chives an bacon crumbles on top…
Alyssia Lein says
Oh this sounds SO yummy!! but i think im going to try to make this into a version of my scalloped potatoes!! layering everything, than when serving, spreading sour cream, chives an bacon crumbles on top…
Danielle Miller says
I went for all fat haha…I also glazed it with the bacon grease!! In addition, I added fresh garlic to the recipe.
Mitzi says
This sounds awesome. However, I wonder how it would taste subbing ingredients to lower fat content? Personally, I think I would leave the bacon since it is so few and that is not really all that high. Maybe use low sodium.
Stephanie says
I am sure you could substitute low fat sour cream, low fat cream cheese, and a low fat cheddar cheese. Let us know how you change up the recipe, and how that works for you!