Name: Twice Baked Potato Casserole with Bacon Recipe
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 5 pounds medium size Russet potatoes, scrubbed and dried; 1 tablespoon olive oil; 1/2 pound thick cut bacon, chopped 1/2-inch; 12 tablespoons (1 ½ sticks) unsalted butter, softened, cubed; 1 1/4 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; 1/2 teaspoon garlic powder; 1/2 teaspoon pepper; 1/2 teaspoon paprika; 1/2 teaspoon dried dill weed; 1/3 cup chopped green onions; 1 1/2 cups freshly grated cheddar cheese, divided; 1/2 cup freshly grated Gruyere cheese

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.

A white baking dish holds a cheesy potato casserole. The top layer is golden-orange melted cheese mixed with small, dark red crispy bacon bits and sprinkled green herbs. Below the cheese is a thick layer of creamy mashed potatoes with bits of green herbs and more bacon pieces mixed inside. A shiny gold spoon is scooping out a round section, showing the soft, chunky potato filling underneath. The dish sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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.

A white rectangular baking dish holds a layered casserole with two visible layers. The bottom layer is a creamy mixture with a slightly rough, moist texture containing pieces of herbs and small bits of ingredients. The top layer is smooth, melted orange cheese covering the casserole evenly. Scattered on top are small, dark red crispy bacon pieces and bright green chopped herbs, giving a fresh look. One corner of the casserole is scooped out, showing the inside layers and soft texture. The dish sits on a white marbled surface with a checkered cloth partly visible. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of medium size Russet potatoes with rough brown skins, a small white bowl of golden olive oil, thick cut chopped raw bacon pieces with pink and white marbling, a handful of pale yellow unsalted butter cubes, a small white bowl filled with creamy off-white sour cream, a small white bowl of warm light milk, a few sprigs of fresh flat-leaf parsley with bright green leaves, a small white bowl of coarse white salt, small white bowls each containing fine pale beige garlic powder, ground black pepper, paprika with deep red color, and dried dill weed in muted green flakes, chopped green onions with white bulbs and bright green tops, a small mound of freshly grated vibrant orange cheddar cheese, and a small mound of pale yellow freshly grated Gruyere cheese, all arranged symmetrically on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

twice baked potato casserole - Serving Suggestion

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:

Can I use other types of potatoes for this recipe?

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.

How do I make this casserole ahead of time?

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.

Can I freeze Twice Baked Potato Casserole with Bacon?

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.

What’s the best way to get crispy bacon in the casserole?

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!