Twice Baked Potato Casserole Recipe

Twice Baked Potato Casserole

The Spruce Eats / Morgan Baker

Prep: 20 mins
Cook: 80 mins
Cool time: 20 mins
Total: 2 hrs
Servings: 6 to 8 servings
Nutrition Facts (per serving)
575 Calories
42g Fat
32g Carbs
18g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 575
% Daily Value*
Total Fat 42g 54%
Saturated Fat 22g 110%
Cholesterol 111mg 37%
Sodium 1327mg 58%
Total Carbohydrate 32g 11%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 18g
Vitamin C 12mg 61%
Calcium 336mg 26%
Iron 2mg 10%
Potassium 884mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There is nothing better than creamy, cheesy, bacon-topped potatoes. This dish is true comfort food with a twist with delicious crunchy potato skins in every bite! Try topping these potatoes with an extra heap of sour cream, another type of cheese, like smoked gouda, or a few slices of pickled jalapenos for a bit of a kick. 

Serve this dish with a roasted chicken and green salad for a delicious family meal. Or, you can bring this to your favorite holiday gathering and impress your friends. There is nothing better than a crowd-pleasing potato dish, but give your loved ones what they deserve, something unique and fun.


  • 2 tablespoons olive oil, more for the baking dish

  • 6 medium russet potatoes, scrubbed

  • 2 teaspoons salt, more to taste

  • 1/2 cup melted unsalted butter, divided

  • 2/3 cup sour cream

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried parsley

  • 2 1/2 cups shredded cheddar cheese, divided

  • 1/2 cup heavy cream

  • 10 slices thick-cut bacon, cooked and crumbled

  • 2 to 3 medium green onions, thinly sliced, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Position a rack in the center of the oven and heat to 400 F. Grease a 9x13 inch baking dish generously with olive oil.

  3. Using a fork, poke holes on all sides of the potatoes.

  4. Rub the potato skins all over with 2 tablespoons of olive oil. Place on the prepared baking dish and salt generously.

  5. Bake until the potatoes are very tender when pierced with a paring knife, 40 to 50 minutes. Let cool.

  6. When the potatoes are cool to the touch, halve lengthwise.

  7. Scoop the flesh into a large bowl, leaving the skins intact. Set the bowl aside.

  8. Line the bottom of the baking dish with the potato skins, skin side down.

  9. Brush the insides of the empty skins generously with some of the melted butter. Sprinkle with salt.

  10. Return to the oven and roast until the skins begin to turn golden, 4 to 5 minutes. Lower the oven to 350 F. 

  11. Meanwhile, mash the potatoes in the bowl until smooth.

  12. With a silicone spatula, fold in the remaining melted butter, sour cream, garlic powder, onion powder, dried parsley, and 2 cups cheddar cheese.

  13. Add the heavy cream and continue folding until the mixture is well combined. 

  14. Spread the mixture evenly over the potato skins in the baking dish.

  15. Top with the remaining 1/2 cup of cheese and the bacon.

  16. Bake until the cheese is melted and bubbling, about 25 minutes.

  17. Top with sliced green onions and serve immediately.

Make Ahead

One way to get ahead of the prep is to bake the potatoes and allow them to cool beforehand. Once cooled, scoop the insides into an airtight container and store them in the fridge for up to a week. This will take hours off your prep time.

As for the potato skins, store those in an airtight container with parchment between them to keep them from sticking to one another.