Creamy Twice Baked Potato Casserole (No Stuffing Required)

This twice baked potatoes casserole delivers the same rich, cheesy filling and crispy top as the classic, in a single dish that feeds a crowd. No scooping, no fuss, just the good stuff baked until golden.

It’s the side you bring when you want everyone to go back for seconds. Simple to assemble once the potatoes are tender, and forgiving enough to make ahead.

What Makes This Casserole So Good

The filling is buttery and tangy from sour cream, with salty pops of bacon and fresh chives throughout. A sharp cheddar top melts into a bubbly crust that crackles when you scoop it.

I love that the texture stays creamy inside even after reheating. The potato skins get blended right in, so nothing goes to waste and every bite has that earthy, baked-potato flavor.

Ingredients

• 5 lbs russet potatoes, about 6 large: scrub them clean, no need to peel for a rustic mash
• 1 tbsp olive oil: just enough to coat the skins before baking
• 1/2 cup unsalted butter, melted: keeps the filling rich
• 1 cup full-fat sour cream: gives that classic tang and creamy body
• 1/2 cup whole milk: loosens the mash to the right consistency
• 2 cups shredded sharp cheddar cheese, divided: one cup for the filling, one cup for the top
• 6 slices bacon, cooked and crumbled: crisp bacon works best
• 1/4 cup chopped fresh chives or green onion tops: plus more for serving
• 1 tsp salt: adjust after mixing
• 1/2 tsp black pepper: freshly ground if you have it

A Few Simple Swaps

• Greek yogurt for sour cream: the filling will be a bit tangier and slightly less rich, but still creamy
• Turkey bacon: crisp it well and the saltiness will be close to regular bacon
• Smoked gouda or pepper jack: swap half the cheddar for a different melt, pepper jack adds gentle heat
• Jalapeño and corn: fold in 1/4 cup diced pickled jalapeños and 1/2 cup roasted corn kernels for a loaded southwestern feel

If you want a stovetop version that’s just as comforting, try our loaded baked potato soup.

How to Make Twice Baked Potato Casserole

Step 1: Bake the Potatoes Until Tender

Heat your oven to 400°F (200°C). Pierce each of the 5 lbs of potatoes a few times with a fork, rub them with the 1 tbsp olive oil, and place them directly on the oven rack. Bake for about 60 minutes, until a knife slides through the center with no resistance.

The skins will feel papery and the kitchen will smell like a baked potato. Let them cool on the counter just long enough to handle.

Step 2: Mash the Creamy Filling

Slice each warm potato in half lengthwise and scoop all the flesh into a large bowl. Drop the skins back into the bowl too, they’ll soften in the mash. Add the 1/2 cup melted butter, 1 cup sour cream, 1/2 cup whole milk, 1 tsp salt, and 1/2 tsp pepper. Use a potato masher and work everything together until it’s mostly smooth with a few small lumps.

Stir in 1 cup of the shredded cheddar, the crumbled bacon, and the 1/4 cup chives. Taste a spoonful and add another pinch of salt if it needs it.

Step 3: Assemble and Bake the Casserole

Lower the oven to 375°F (190°C). Butter a 9×13 inch baking dish and spread the potato mixture in an even layer. Don’t pack it down too hard, you want some airiness left. Scatter the remaining 1 cup cheddar across the top.

Bake for 25 minutes, until the edges are bubbling and the cheese is melted and light golden.

Step 4: Broil, Garnish, and Serve

Switch the oven to broil and move the dish to the upper rack. Broil for 2 to 3 minutes, watching closely, until the top turns deep gold with a few browned spots. Remove the casserole and let it sit for 5 minutes so the filling sets.

Scatter extra chives over the top and bring the whole dish to the table. Scoop generous spoonfuls while it’s still hot and the cheese pulls in strings.

Tips for the Creamiest Casserole

• Choose russets: their high starch content gives you that fluffy, mashable texture that holds the butter and sour cream. Waxy potatoes turn gluey.

• Don’t overmix once the cheese and bacon go in. Fold them gently to keep the bacon from disappearing into the mash.

• For a fully hands-off morning, bake the potatoes the night before, chill them, then scoop and mash cold the next day. Add 5 extra minutes to the casserole bake time.

• If the top isn’t as brown as you like after broiling, a quick dusting of extra cheese and 30 more seconds under the flame fixes it.

• Let the casserole rest out of the oven for a full 5 minutes before serving. It firms up just enough so each spoonful holds together.

Bake times by dish size:

Keeping Leftovers Fresh

Refrigerate covered for up to 4 days. The filling stays creamy and the top stays crisp if you reheat properly.

Reheating is best in the oven at 350°F for 15 minutes, or in a skillet over medium-low with a lid. A microwave works in a pinch but softens the top.

What Goes Well With Twice Baked Potato Casserole

A garlic-rubbed roast chicken lets the potatoes soak up any juices on the plate. Grilled flank steak with a simple herb oil cuts through the richness. For a holiday spread, a brown sugar glazed ham brings a sweet contrast that works against the salty bacon and cheddar.

Frequently Asked Questions

Can I use red or Yukon gold potatoes?

You can, but the mash will be denser and less fluffy. Russets really give you that classic twice-baked texture.

How do I make this dairy-free?

Swap the butter for a plant-based stick, the sour cream for unsweetened coconut yogurt, the milk for unsweetened almond milk, and use a good melting dairy-free cheddar.

Will it freeze well?

Freeze the unbaked casserole for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding 10 to 15 minutes. The top might not brown as deeply, but the flavor holds.

What if I skip the bacon?

It’s still delicious. Add 1/2 teaspoon smoked paprika to the filling for a subtle smoky note and a little extra salt.

Can I assemble it a day in advance?

Yes. Cover and refrigerate the unbaked casserole. Let it sit at room temperature for 30 minutes before baking, and add 5 to 10 minutes to the bake time.

Twice Baked Potatoes Casserole Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 8 servings

Calories: 412

Ingredients Method Notes

Ingredients

  

• 5 lbs russet potatoes, about 6 large
• 1 tbsp olive oil
• 1/2 cup unsalted butter, melted
• 1 cup full-fat sour cream
• 1/2 cup whole milk
• 2 cups shredded sharp cheddar cheese, divided
• 6 slices bacon, cooked and crumbled
• 1/4 cup chopped fresh chives or green onion tops
• 1 tsp salt
• 1/2 tsp black pepper

Method

 

1. Heat oven to 400°F. Pierce potatoes, rub with olive oil, and bake directly on oven rack for 60 minutes until tender. Cool until handleable.
2. Halve potatoes, scoop flesh and skins into a bowl. Add butter, sour cream, milk, salt, and pepper. Mash until mostly smooth. Fold in 1 cup cheddar, bacon, and chives.
3. Reduce oven to 375°F. Butter a 9×13 dish. Spread potato mixture evenly, top with remaining 1 cup cheddar. Bake 25 minutes until bubbly.
4. Switch to broil, cook 2 to 3 minutes until top is crisp and browned. Rest 5 minutes, then garnish with extra chives and serve.

Notes

Bake the potatoes a day ahead to save time. If the top isn’t browning under the broiler, move the dish closer to the flame and watch it carefully. Leftovers reheat beautifully in a covered skillet.