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 parsley); 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, divided; 1/2 cup freshly grated Gruyere cheese

There's something wonderfully comforting about a dish that's creamy, cheesy, and packed with crispy bacon bits—this Twice Baked Potato Casserole with Bacon Recipe does just that. It combines the best parts of loaded baked potatoes into one easy, crowd-pleasing casserole that you'll want to make again and again.

A white rectangular baking dish filled with a mashed potato casserole shows three main layers: a bottom layer of mashed potatoes with bits of herbs, a middle melted golden orange cheese layer, and a top layer of crispy small red bacon bits and bright green chopped herbs. A gold serving spoon lifts a scoop, showing the soft texture of the mashed potatoes with visible chunks and mixed herbs inside. The dish sits on a white marbled surface, and the lighting makes the cheese shine warmly. 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

This Twice Baked Potato Casserole with Bacon Recipe holds a special place in my kitchen because it’s forgiving for all skill levels, packs rich flavors with simple ingredients, and it’s perfect for feeding a crowd without tons of fuss.

Simple but indulgent: Creamy potatoes with melted cheese and crispy bacon make every bite feel special, without complicated steps.
Make-ahead friendly: You can prepare it ahead of time and bake right before guests arrive, making your life easier.
Customizable comfort food: Whether you add extra cheese, swap in herbs, or adjust the bacon amount, it’s easy to tweak to your taste.
Feeds a crowd effortlessly: This casserole stretches to serve 8–10 people, so it’s a lifesaver for family dinners or potlucks.

A white baking dish filled with a layered casserole showing a chunky, creamy mashed potato base mixed with small bits of herbs and browned onion. The middle layer has melted orange cheese spread evenly across the top, with crispy, dark brown bacon pieces scattered over it. Finely chopped green onions and parsley are sprinkled on top, adding bright green color. The dish has a slightly browned edge and a clear empty section where the casserole has been scooped out, revealing its thick texture. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind this Twice Baked Potato Casserole with Bacon Recipe lies in how these humble ingredients come together to create a creamy, cheesy, and flavorful dish with crispy bacon baked right in. Here’s why I choose each one.

Flat lay of five medium russet potatoes with natural dirt marks, a small drizzle of golden olive oil in a white ceramic bowl, a pile of thick cut raw bacon chunks, softened cubed unsalted butter in a small white bowl, a white bowl filled with creamy sour cream, a small white bowl of warm milk, fresh green parsley sprigs, a small white bowl with bright green chopped green onions, freshly grated sharp cheddar cheese mounded on a white plate, freshly grated Gruyere cheese on a separate white plate, all arranged with perfect symmetry 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 the fluffiest, creamiest mashed base—perfect for soaking up all those seasonings and cheese.
Olive Oil: Provides a light coating on the skins to help them crisp up during baking without weighing them down.
Thick Cut Bacon: Delivers smoky, crispy bites that bring a salty crunch contrast to creamy potatoes.
Unsalted Butter: Adds richness and helps unify the mash while letting you control the salt level precisely.
Sour Cream: Gives the filling a tangy creaminess that balances the smoky bacon and sharp cheddar.
Warm Milk: Keeps the potatoes silky without cooling the mixture, so everything blends smoothly.
Fresh Parsley: Brightens the flavors with a fresh, herbaceous note – don’t skip it!
Seasonings (Salt, Garlic Powder, Pepper, Paprika, Dill): Each one layers subtle complexity – the paprika adds warmth, dill a mild earthiness, and garlic powder a gentle kick.
Green Onions: Add sharpness and color, giving every bite a fresh crisp bite.
Cheddar & Gruyere Cheeses: The cheddar offers that classic cheesy tang and melt, while Gruyere melts luxuriously and adds a nutty depth.

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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

This recipe is a fantastic base, and I love to play with it depending on the occasion or what I have on hand. Feel free to adapt it — you’ll find even small tweaks can make it your own signature dish.

Variation: I once swapped in smoked Gouda for half the cheese and added a touch of chipotle powder. It gave the casserole a smoky, spicy kick that kept everyone guessing and coming back for seconds.
Vegetarian: Skip the bacon and add roasted mushrooms or caramelized onions instead, for a rich and earthy flavor twist that’s just as satisfying.
Herbs: Feel free to use fresh thyme or chives if parsley isn’t your favorite. It’s your kitchen—make it what you love most!

Step-by-Step: How I Make Twice Baked Potato Casserole with Bacon Recipe

Step 1: Roast the Potatoes to Perfection

Preheat your oven to 400°F and line a baking sheet with foil for easy cleanup. Scrub and dry your russet potatoes, then prick them a few times with a fork. Drizzle with olive oil and rub it all over the skins—that little step helps them crisp up nicely. Pop them in the oven for about 45 to 60 minutes until they’re fork tender. You’ll know they’re ready when a skewer slides in easily with no resistance.

Step 2: Crisp the Bacon While Potatoes Bake

While your potatoes are roasting, cook the chopped thick-cut bacon over medium heat in a large Dutch oven or skillet. Let it crisp up until those pieces shrink and get gloriously golden, then scoop out the bacon with a slotted spoon onto a paper towel-lined plate to drain. Reserve about ¼ cup of the bacon for sprinkling on top later—saving this for the finish adds a perfect crunchy contrast.

Step 3: Cube and Mash the Potatoes

Turn the oven down to 350°F when the potatoes come out. This keeps things moving without wasting time waiting for a cold oven. While the potatoes are still warm (use oven mitts!), leave the skins on half of them—this adds a nice rustic texture. Peel the rest. Cut each potato in half, then slice into cubes and transfer to a big mixing bowl.

Add the softened butter, warm milk, sour cream, parsley, and seasonings. Mash it all until the texture is smooth and creamy but still substantial. I like the mash to be just right—not gluey, not dry—adding milk as needed to keep it luscious. Then stir in the green onions, most of the cooked bacon, and both cheeses.

Step 4: Assemble and Bake

Grease a 9x13-inch baking dish lightly and spread your potato mixture in an even layer. Sprinkle the remaining cheddar cheese evenly on top. Pop it in the oven and bake uncovered for 20-25 minutes until golden and bubbly. Just before serving, scatter that reserved crispy bacon over the top and, if you like, add some fresh green onions and parsley for a beautiful finishing touch.

Top Tip

After making this casserole a dozen times, I’ve learned a few tidbits that turn this from “good” into “wow.” These tips will help you wow your family or guests every time you make it.

Butter Temperature: Make sure your butter is softened but not melted, so it blends smoothly without separating the potatoes.
Don’t Over-mash: Leave some small lumps for a rustic texture that feels homemade, not gluey or gummy.
Bacon Reserving: Set aside some bacon to add fresh crunch on top after baking—it’s a game changer.
Warm Milk: Adding warm (not cold) milk prevents the potatoes from stiffening up too quickly as you mash.

How to Serve Twice Baked Potato Casserole with Bacon Recipe

Garnishes

I always top my casserole with a sprinkle of freshly chopped green onions and a dusting of fresh parsley to brighten it up visually and flavor-wise. Sometimes, I add a small dollop of sour cream on each serving for a creamy, tangy finish that guests love.

Side Dishes

This casserole pairs beautifully with simple roasted vegetables or a crisp green salad to cut through the richness. For a heartier meal, I like serving it alongside grilled chicken or a juicy steak—the combo feels so indulgent but balanced.

Creative Ways to Present

For special occasions, I’ve served this casserole in individual ramekins topped with a whole scallion for a classy touch. You can sprinkle larger bowls with extra bacon and bits of crispy fried shallots too, which adds texture and makes it feel extra special.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with foil or transfer them to an airtight container and keep them in the fridge. The casserole holds up nicely for about 4 days. The texture isn’t quite as fluffy the next day, but it’s still tasty and comforting—just reheat it gently.

Freezing

Freezing works surprisingly well here! I freeze the fully assembled but unbaked casserole in a freezer-safe dish, wrapped tightly with foil and plastic wrap to prevent freezer burn. When you want to enjoy it, thaw overnight in the fridge and then bake as usual, adding a little extra time if needed.

Reheating

To reheat, cover the casserole with foil and bake at 350°F for 15 minutes to warm through, then remove the foil and bake another 20–25 minutes to crisp the top and melt the cheese perfectly. This way, you keep that delicious contrast between creamy and crunchy intact.

Frequently Asked Questions:

Can I use other types of potatoes for this casserole?

Russet potatoes are best for their fluffy, starchy texture, which creates a creamy mash. Waxy potatoes like red or Yukon gold won’t give you the same light texture, but you can use them if that’s what you have.

How far in advance can I prepare this casserole?

You can prepare the casserole up to the baking step and keep it tightly covered in the fridge for a day before baking. Just bake it a little longer if cold from the fridge to make sure it’s heated all the way through.

Can I make this casserole vegetarian?

Absolutely! Simply omit the bacon and consider adding sautéed mushrooms or caramelized onions for added flavor and texture. You can also sprinkle extra cheese or herbs for richness.

How do I avoid dry potatoes in the casserole?

Make sure to mash the potatoes while warm and add enough sour cream and warm milk to keep the mixture creamy. Avoid overbaking, which can dry it out, and cover with foil when reheating.

Final Thoughts

I’m genuinely smitten with this Twice Baked Potato Casserole with Bacon Recipe because it brings that cozy, homey vibe to the table without requiring a ton of fuss or fancy ingredients. Whether it’s a busy weeknight or a holiday gathering, it feels special and satisfying. I can’t recommend enough giving this a whirl—it’s one of those recipes that quickly becomes a family favorite and a staple in your cooking rotation.