baked potato casserole

This Twice Baked Potato Casserole is the ultimate comfort food with straightforward ingredients like bacon, potatoes, sour cream, and cheddar cheese. It's simple to make and can easily be made in advance.

Twice Baked Potato Casserole

bacon

large Russet potatoes, peeled or unpeeled (either will work)

(240 grams) sour cream

milk

½ cup (1 stick) unsalted butter, melted

salt,

½ teaspoon pepper, plus more based on taste preferences

garlic powder

(224 grams) shredded sharp cheddar cheese, divided

paprika

Sliced green onions

Preheat Oven

Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper. Pull out a 9&#215;13-inch casserole dish and set aside.

Bake Bacon

While oven is preheating, arrange bacon slices on prepared baking sheet. Once oven has preheated, transfer baking sheet to oven and cook bacon until crispy, about 12-18 minutes (time will depend on thickness of bacon slices). Remove bacon from oven and set aside to cool. Don’t turn oven off.

Prep and Bake Potatoes

While bacon bakes, prick potatoes several times all over with a fork, then place them on the other prepared baking sheet. Once bacon has finished baking, transfer potatoes to oven and bake until they are tender and can be easily pierced with a fork, about 45-60 minutes.

Crumble Bacon

While potatoes cook and once bacon has cooled off, crumble or chop slices into small pieces. Set aside.

Mash Potatoes

After baking, remove potatoes from oven. Don’t turn oven off. Transfer potatoes to a large mixing bowl. Using a potato masher or fork, mash potatoes (it’s OK if some potatoes are still chunky).

Mix in Wet Ingredients and Seasonings

Add sour cream, milk, melted butter, salt, pepper, and garlic powder. Use potato masher or spoon to mix together to combine everything.

Stir In Cheese and Bacon

Stir in half of the shredded cheddar cheese and half of the crumbled bacon. Taste test and add more salt and pepper, depending on taste preferences.

Assemble in Casserole Dish

Coat casserole dish in nonstick cooking spray, then transfer potato mixture to casserole dish and spread into even layer using a rubber spatula. Sprinkle remaining cheddar cheese on top.

Bake

Return casserole dish to oven and bake until the cheese is melted and bubbly, about 10-15 minutes. Optionally, transfer casserole dish to top oven rack, turn on oven broiler, and broil until cheese is golden, about 1-2 minute(s) (watch carefully to avoid burning).

Garnish Then Serve

Remove dish from oven and top with remaining bacon crumbles, paprika, and green onions. Allow casserole to cool for a few minutes, then serve.

I've always enjoyed twice-baked potatoes, but this casserole version is a time-saver, and it tastes just as good. It's perfect for a family gathering.

This casserole had all of the flavors I love! It was so good and I love that I can make it in advance and pop it in the oven when I get home. We just threw some chicken breasts on the grill to go with it and dinner was done in a flash. LOVE that

https://content.jwplatform.com/videos/yPjZO3TF.mp4

Dickeys Baked Potato Casserole makes the perfect side dish!&nbsp;

Dickeys Baked Potato Casserole

russet potatoes

butter

sour cream

salt

black pepper

bacon bits

Cheddar cheese

onion

Preheat the oven to 425 degrees.

Scrub the potatoes clean and bake for 1 hour.

Reduce oven temperature to 350 degrees.

When the potatoes have cooled enough to handle, scoop out the white flesh and place in a bowl. Discard skins.

Using an electric mixer, mash the potatoes until smooth

Add butter, sour cream, and milk. Mix to combine.

Add salt, pepper, and about 1 tablespoon of the bacon bits. Mix or stir to combine.

Spoon the potato mixture into a 2-quart casserole dish that has been sprayed with cooking spray. Spread the mixture evenly in the dish.

Sprinkle the remaining bacon bits, shredded cheese, and green onion tops over the potato mixture.

Bake at 350 degrees for about 15 minutes or until the cheese begins to melt.

Tender potatoes mixed with butter, cheese, sour cream, bacon, and green onions for the ultimate in LOADED twice baked potato casserole!! Can be made with leftover mashed potatoes, too!

Loaded Twice Baked Potato Casserole

potatoes

unsalted butter (cubed)

sour cream (I used lite)

milk (I used whole)

black pepper (or to taste)

shredded cheese (I used a cheddar blend)

bacon (cooked and diced small, with 2 tablespoons reserved)

green onions (with 2 tablespoons reserved)

Preheat oven to 425F (if you have convection, this is a great time to use it).

Pierce each potato 4 or 5 times with a fork or knife so they don’t explode, place them directly on the oven grates, and bake for about 45 to 60 minutes, or until potatoes are done and tender. Optionally rotate or flip halfway through the baking period.

After potatoes are done, reduce oven temp to 350F.

To a large bowl, add the butter; set aside.

Allow the potatoes to cool for about 10 to 15 minutes, and when they’re cool enough to handle, slice each one in half horizontally. Scoop out the flesh into the large bowl with the butter, discard the skins, and mash with a fork or potato masher and incorporate the butter into the potatoes.

Add the sour cream, milk, salt, pepper, and stir to combine.

Add about 2 to 2 1/2 cups cheese, add the bacon and green onions (reserve 2 tablespoons of each), and stir to combine.

Spray a 3-quart casserole or baking dish with cooking spray, turn the potato mixture out into dish, and smooth the top with a spatula.

Evenly sprinkle the remaining 1/2 to 1 cup cheese, evenly sprinkle the reserved bacon, and bake for about 20 to 30 minutes, or until cheese is melted and is as golden browned as desired.

Evenly sprinkle with the reserved green onions and serve immediately.

This loaded baked potato casserole might just become your new favorite side. It&#039;s made of cheddar cheese, bacon, and green onions folded into a creamy baked potato mash and baked to bubbly and golden.

Leftover Baked Potato Casserole

russet potatoes (about 8 ounces each)

butter (1 stick, softened)

cultured sour cream

sea salt (Celtic sea salt is best)

pepper

bacon strips (uncured is best, cooked and crumbled)

cheddar cheese (do not use pre-shredded cheese)

green onions

Scrub potatoes and poke several times with a fork.

Bake until tender, 45-60 minutes. You can also air fry them if you’d like to.

Remove the potatoes from the oven and reduce the heat to 350.

When potatoes are cool enough to handle each one in half down the length.

If you need to bake potatoes first:

Using a spoon, scoop out the pulp and add it to a large bowl. You can throw away the skins or chop them small and throw them in too.

Using a fork or hand masher, mash the potatoes with the butter. Stir in the sour cream, milk, salt, and pepper.

Save ¼ cup of the bacon mixture for topping but add the rest to the potatoes. Add in 1 cup of cheese and half the green onions and fold gently to combine. Don’t over mix or the potatoes may get gluey.

Transfer the potatoes to a lightly greased 11x7 baking dish. Add the remaining bacon, cheese and green onions on top and bake until the cheese melts and everything is heated through 22-27 minutes.

If you have leftover potatoes:

Disappointed - I thought that this recipe was for baked potatoes that you had leftover from another meal, but baked potatoes are part of the ingredients and steps.  Since you have to bake potatoes first for an hour, and then the casserole for 30 minutes, I don't see how the time for this recipe is 1.5 hours - closer to 2-2.5 when all is done.

This was SO easy, and surprisingly tasty!  My husband, who says that most casseroles give him hives (haha), loved it-- he kept sneaking bites out of the dish after dinner while we were cleaning up!  It seems quite flexible, I just eyeballed the ratio of butter/milk/sour cream to the leftover potatoes I had until the texture looked like the photos and it came out perfect.  I was even able to combine 2 different leftover potato dishes (regular baked jacket potatoes and smashed sheet-tray roasted small potatoes) with very different textures, and it came together beautifully.  I am glad I chopped up the skins to include, it improved the texture.  This recipe is a keeper and will be a great quick addition to a busy weeknight meal.

Great recipe!! Family loved it!  I always have leftover baked potatoes this is my go to recipe from now on. Thank you

This Baked Potato Chicken and Broccoli Casserole is a comforting, cheesy dish featuring tender baked potatoes, chicken, and broccoli, all smothered in a creamy cheese sauce. Perfect as a main course or a hearty side dish!

Baked Potato Chicken and Broccoli Casserole

chicken (diced

broccoli florets (blanched)

cheddar cheese (divided)

unsalted butter

tbsp all-purpose flour

garlic (minced)

to taste salt and pepper

chives

Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Bake the Potatoes

Wash and scrub the potatoes thoroughly. Bake them directly on the oven rack for 45-60 minutes until tender. Let them cool slightly for easier handling.

Prepare the Cheese Sauce

Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk and cook until thickened. Remove from heat and stir in sour cream and 1 cup of shredded cheddar cheese. Season with salt and pepper.

Assemble the Casserole

Slice the baked potatoes in half and scoop out the flesh, leaving a thin layer in the skins. Arrange the potato shells in the prepared baking dish. In a mixing bowl, combine the scooped potato flesh, cooked chicken, broccoli, and cheese sauce. Toss to coat evenly.

Fill the Potato Shells

Spoon the filling mixture into each potato shell, dividing it evenly. Top with the remaining shredded cheddar cheese.

Bake the Casserole

Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. Let cool for a few minutes before serving.

Serve and Enjoy

Garnish with chopped chives or green onions if desired. Serve warm and enjoy this comforting dish!

This classic Potatoes Au Gratin with Gruyere is a rich and creamy dish featuring thinly sliced potatoes simmered in a garlic-infused milk and cream mixture, layered with melted Gruyere cheese, and baked to golden perfection. Ideal as a comforting side for family dinners or special occasions, this recipe offers a luscious, cheesy experience with a beautifully browned crust.

Potatoes au Gratin with Gruyère Recipe

potatoes,

heavy cream

garlic, peeled

Gruyere cheese

Salt,

Pepper,

Preheat your oven to 375°F to prepare for baking the gratin to a golden finish.

Slice Potatoes

Thinly slice the peeled potatoes into rounds about less than ¼ inch thick to ensure even cooking and a tender texture.

Heat Milk and Cream with Garlic

In a large saucepan, combine the milk, heavy cream, and whole garlic cloves. Heat over medium heat until the mixture starts to simmer, stirring frequently to prevent scorching and infuse the cream with garlic flavor.

Simmer Potatoes

Add the sliced potatoes to the simmering cream. Let them cook gently for 5 minutes, stirring often with a wooden spoon to keep the potatoes from sticking and to allow them to absorb the creamy garlic mixture.

Layer Potatoes in Baking Dish

Using a large slotted spoon, transfer about half of the potatoes into a large ovenproof baking dish, spreading them evenly to form the base layer.

Set Aside Remaining Potatoes

Remove the remaining potatoes from the saucepan and keep them aside for the next layering step.

Remove Garlic and Add Cream

Discard the garlic cloves from the cream mixture, then pour half of the infused cream evenly over the potato layer in the baking dish.

Season and Add Cheese

Sprinkle salt and pepper to taste over the potatoes, followed by half of the grated Gruyere cheese evenly distributed over the layer.

Add Second Potato Layer and Remaining Ingredients

Add the remaining potatoes in an even second layer. Pour the rest of the cream mixture over them, season again with salt and pepper, and top with the rest of the Gruyere cheese.

Place the baking dish in the preheated oven and bake for 45 to 50 minutes until the gratin is bubbling and the top is golden brown and deliciously crisp.

Rest and Serve

Remove the dish from the oven and let it rest for several minutes to set. Serve warm, optionally garnished with fresh chives for a pop of color and flavor.

Twice Baked Potato Casserole is a homemade potato casserole loaded with savory cheese, bacon, and tender potatoes. The ultimate potato side dish.

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Top Tags

Twice Baked Potato Casserole

Twice Baked Potato Casserole

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Leftover Baked Potato Casserole

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The most viewed baked potato casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine