There's something so comforting about rich, creamy potatoes combined with crispy, smoky bacon—it's like a warm hug on a plate. This Twice Baked Potato Casserole with Bacon Recipe brings all those cozy flavors together into one irresistible dish that's perfect for family dinners or special occasions.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Twice Baked Potato Casserole with Bacon Recipe
- Top Tip
- How to Serve Twice Baked Potato Casserole with Bacon Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Twice Baked Potato Casserole with Bacon Recipe
Why You'll Love This Recipe
Honestly, this Twice Baked Potato Casserole with Bacon Recipe is one of my all-time favorites because it’s indulgent without being fussy. It strikes the perfect balance between easy prep and decadent flavors, making it a crowd-pleaser every time I serve it.
- Comfort food at its best: Creamy mashed potatoes packed with cheese and bacon make this dish totally crave-worthy.
- Great make-ahead option: You can prep it in advance and bake it right before your meal—super convenient for busy days.
- Chunky and creamy texture: Keeping some potato skins adds a nice texture contrast that I personally love.
- Customizable to your liking: Add extra cheese, swap herbs, or adjust seasoning easily for your perfect flavor.
Ingredients & Why They Work
Every ingredient in this Twice Baked Potato Casserole with Bacon Recipe shines on its own but also plays a special role in bringing the dish together. I love how the creamy sour cream and milk soften the potatoes, while the Gruyere and cheddar add depth and gooey cheese pull. And of course, crispy bacon is what takes it over the top—adding crunch and flavor.
- Russet potatoes: Their starchy texture makes for fluffy, creamy mashed potatoes perfect for baking again.
- Olive oil: Used to lightly coat the potatoes before baking, it helps the skins roast nicely without drying out.
- Thick cut bacon: Chop it up and cook until crisp for that smoky, salty pop that elevates everything.
- Unsalted butter: Adds richness and smoothness; I sometimes swap a bit for extra milk if I want it lighter.
- Sour cream: Brings tang and creaminess, balancing the rich cheeses beautifully.
- Warm milk: Helps achieve the ideal potato texture—smooth and velvety without being gluey.
- Fresh parsley: Adds color and a fresh herbal note that cuts through the richness.
- Seasonings: Garlic powder, pepper, paprika, dill weed, and salt are key for layering flavor without overpowering.
- Green onions: I love the crunch and mild bite for contrast.
- Cheddar cheese: Sharp and melty—essential for that classic cheesy potato vibe.
- Gruyere cheese: Adds nuttiness and gooey goodness that mixes so well with cheddar.
Make It Your Way
I love how flexible this Twice Baked Potato Casserole with Bacon Recipe is—sometimes I jazz it up with extra cheese or toss in some sautéed mushrooms. Feel free to make it your own; that’s part of the fun!
- Variation: When I’m feeling adventurous, I add a handful of cooked, chopped broccoli or spinach for a veggie boost—works like a charm.
- Dairy-free version: Use dairy-free sour cream and a plant-based butter substitute; the texture changes slightly but still tastes amazing.
- Spicy twist: Add a pinch of cayenne pepper or toss in some diced jalapeño to the filling for a little heat kick.
Step-by-Step: How I Make Twice Baked Potato Casserole with Bacon Recipe
Step 1: Roast the Potatoes to Perfection
Start by preheating your oven to 400°F and lining a baking sheet with foil—it saves you cleanup later! Scrub your russet potatoes well, then prick each a few times with a fork. Drizzle lightly with olive oil and rub it in with your hands; this helps crisp up those skins beautifully. Pop them in the oven for about 45-60 minutes until a fork slides in easily. While they bake, you can multitask and cook the bacon.
Step 2: Crisp Up the Bacon
Chop thick-cut bacon into half-inch pieces and cook it in a large Dutch oven over medium heat. Cook until it's nice and crisp and the fat has rendered out—you'll notice the bacon shrinks as it cooks. Remove with a slotted spoon and drain on paper towels. Reserve about ¼ cup for topping later; the rest will go into the casserole mix.
Step 3: Cube and Mash the Potatoes
Once the potatoes come out of the oven, lower your oven temperature to 350°F. While the potatoes are still warm, halve them and cut into cubes. Here’s my little trick: keep the skins on half of the potato cubes—it adds a lovely texture and a bit of rustic charm. Toss those cubes into a big bowl with softened butter, warm milk, sour cream, parsley, and your seasonings. Mash everything until smooth, adding extra milk if your mix feels too dry.
Step 4: Mix in the Cheese and Bacon
Fold in chopped green onions, the bacon (except the reserved bits), and most of your cheddar and Gruyere cheese. Give it a taste and tweak the salt or spices to your liking. This part is where all the magic happens—the flavors come together to form that creamy, cheesy base.
Step 5: Assemble and Bake to Golden Deliciousness
Transfer the potato mixture to a greased 9x13 baking dish and spread it out evenly. Sprinkle the remaining cheddar cheese on top, then bake uncovered for 20-25 minutes, until the cheese melts and bubbles beautifully. Just before serving, sprinkle the reserved crispy bacon bits on top and garnish with extra green onions and parsley if you like a fresh pop of color.
Top Tip
After making this Twice Baked Potato Casserole with Bacon Recipe many times, I’ve picked up a few handy tips that make all the difference between good and outstanding.
- Use warm milk: I learned this early on — adding warm milk keeps the potatoes fluffy and avoids any clumps.
- Don’t overmix: Mash just until creamy but still a bit textured; overmixing can make it gummy.
- Reserve bacon for topping: The contrast of crispy bacon on top is a game changer versus mixing it all in.
- Keep some skins on: Leaving skins on half the potatoes gives the casserole a rustic feel and extra fiber.
How to Serve Twice Baked Potato Casserole with Bacon Recipe
Garnishes
I always top mine with extra crisp bacon bits, sliced green onions, and a sprinkle of fresh parsley. It adds that perfect fresh, vibrant note and makes it look as good as it tastes!
Side Dishes
This casserole pairs wonderfully with roasted or steamed veggies—think crisp green beans or a simple mixed greens salad. For a heartier meal, I serve it alongside grilled chicken or steak, and it also plays nicely with baked ham for holiday dinners.
Creative Ways to Present
For special occasions, I’ve tried serving this casserole in individual ramekins topped with bacon and chives—guests love the personal touch. You can also sprinkle a little smoked paprika on top for color and extra smoky flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Twice Baked Potato Casserole with Bacon stores beautifully in an airtight container in the fridge for up to four days. The texture does firm up a little, but reheating brings back much of the original creaminess.
Freezing
I’ve frozen this casserole once or twice with good results—just wrap it tightly with foil and plastic wrap before freezing. When ready to enjoy, thaw overnight in the fridge and bake as usual, adding a bit more time if it’s still partially frozen.
Reheating
To reheat leftovers, I cover the casserole with foil and warm it in a 350°F oven for about 15 minutes, then uncover and bake for another 20-25 minutes until everything’s melty and heated through. This keeps the topping crispy and the interior creamy.
Frequently Asked Questions:
Russet potatoes are best for this Twice Baked Potato Casserole with Bacon Recipe because they bake up fluffy and mash smoothly. Waxy potatoes won’t give you the same creamy texture, but if that’s all you have, try adjusting liquid amounts and mashing less for some chunkiness.
You can prepare the entire casserole through the assembly step, then cover it tightly with foil and refrigerate. When you’re ready to bake, heat it covered for about 15 minutes, then uncover and bake another 20-25 minutes until bubbly and golden.
Yes! Freeze the casserole tightly wrapped in foil and plastic wrap. Thaw in the refrigerator overnight before reheating in the oven as you would from fresh. It's great for prepping meals in advance.
Cook thick-cut bacon over medium heat in a Dutch oven or skillet until crisp, then drain on paper towels. Reserve some to sprinkle on top of the casserole after baking for an extra crunch and flavor boost.
Final Thoughts
This Twice Baked Potato Casserole with Bacon Recipe has become a staple in my kitchen because it hits all the right notes: creamy, cheesy, and full of comforting flavors with a crispy bacon twist. It’s one of those dishes everyone asks for again and again, and I’m sure you’ll feel the same once you try it. So go ahead—make this your next cozy meal and enjoy all the compliments coming your way!
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Twice Baked Potato Casserole with Bacon Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Easy Twice Baked Potato Casserole combines creamy mashed potatoes with crispy bacon, cheddar, and Gruyere cheese for a cheesy, comforting side dish perfect for family dinners or special occasions.
Ingredients
Potatoes
- 5 pounds medium size Russet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- ½ pound thick cut bacon, chopped ½-inch
Filling
- 12 tablespoons (1 ½ sticks) unsalted butter, softened, cubed
- 1 ¼ cups sour cream, room temperature
- 1 cup warm milk
- 3 tablespoons fresh parsley (or 1 ½ teaspoons dried)
- 1 teaspoon salt, more or less to taste
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon dried dill weed
- ⅓ cup chopped green onions
- 1 ½ cups freshly grated cheddar cheese, divided
- ½ cup freshly grated Gruyere cheese
Instructions
- Preheat Oven and Prepare Potatoes: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Add the scrubbed and dried Russet potatoes to the baking sheet and prick each potato a few times with a fork. Drizzle with olive oil and rub to coat all over.
- Bake Potatoes: Bake the potatoes at 400 degrees F until fork tender, about 60 minutes. While baking, proceed to cook the bacon.
- Cook Bacon: Add the chopped bacon pieces to a large Dutch oven or skillet over medium heat. Cook until crisp and fat is rendered. Remove bacon with a slotted spoon to a paper towel lined plate. Reserve ¼ cup bacon for topping the casserole; the remainder will be added to the filling.
- Prepare Potatoes for Filling: Remove the potatoes from the oven and reduce heat to 350 degrees F. While still warm, leave skins on half the potatoes and peel the others, discarding the skins. Cut each potato in half, then slice into cubes.
- Mash Potatoes: Place the cubed potatoes and half of the skins in a large mixing bowl. Add the softened butter, warm milk, sour cream, fresh parsley, salt, garlic powder, pepper, paprika, and dried dill weed. Mash until smooth and creamy. Add additional warm milk if needed to avoid dryness. Stir in the green onions, bacon reserved for casserole, ¾ cup of cheddar cheese, and the Gruyere cheese. Adjust seasoning to taste.
- Assemble Casserole: Transfer mashed potato mixture to a lightly greased 9 x 13-inch baking dish and spread evenly. Sprinkle the remaining ¾ cup cheddar cheese evenly over the top.
- Bake Casserole: Bake uncovered at 350 degrees F for 25 minutes until cheese is melted and bubbly. Remove from oven and top with the reserved ¼ cup crispy bacon. Garnish with additional green onions and fresh parsley if desired. Serve warm.
Notes
- Butter can be partially substituted with additional milk if you prefer a lighter texture.
- For make-ahead convenience, prepare the casserole up to the baking step, cover tightly with foil, and refrigerate. When ready to serve, bake covered for 15 minutes, then uncover and bake an additional 20-25 minutes until warmed through and cheese is melted.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. The texture may be less creamy but remains delicious.
- To reheat leftovers, cover and bake for 15 minutes, then uncover and bake an additional 20-25 minutes until fully warmed.
- This recipe yields 8 to 10 servings.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
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