Twice-Baked Potato Casserole

"There's something about a piping hot casserole that resonates warmth and comfort. Try a creative design when you sprinkle on the toppings. Cooking time does not include baking potatoes."
photo by Mark and Stacy photo by Mark and Stacy
photo by Mark and Stacy
Ready In:




  • Peel potatoes, and coarsely mash pulp with a potato masher. Stir in 1 cup Cheddar cheese and next 8 ingredients. Spoon into a lightly greased 13-x9-inch baking dish.
  • Bake a 350 degrees Fahrenheit for 30 minutes or until thoroughly heated. Sprinkle with remaining 1 cup cheese, bacon, green onions, and chives.

Questions & Replies

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  1. mpj6436
    Do I bake the potatoes first
  2. skoshunt
    Has anyone left the peel on?
  3. Kimberly R.
    I have too much to do on Christmas day, can I make this a day before and store in fridge ready to put in oven? Also, can I bake my potatoes the night before prep day?
  4. murrayjodi
    Can I make day ahead


  1. Andrea in NH
    This is the type of dish that you pray for leftovers, BUT, there isn't any!!! Wonderful tasting and looking dish. The flavors blend great and very easy to make. This is a great make ahead casserole that you can pop into the oven 30 mins before serving.
  2. ILikeSweets
    I loved this casserole! I was thinking about doing twice baked potatoes which I have never made before but decided to go with this because it seemed so much easier. I'm really glad I did because it was very hard to keep the peels in tact. It turned out so tasty. I used it as a side dish for 20 people and everyone seemed to love it. I used an extra cup of cheese in the potatoes and a bit extra on top. I will definitely make this again. Thank you!
  3. mama smurf
    Wonderful!!! Made for our Christmas dinner this year instead of twice baked potatoes where you have to fill them after mixing and this was so simple and quick. Thank you for a recipe I will be using again and again.
  4. Mark and Stacy
    I choose this recipe over other twice-baked potato recipes because it had cream cheese and sour cream. Yum! Easy, just takes some time to scoop out the potatoes. We added another cup of cheese to the inside, and we didn't measure the cheese we put on top - just covered it nicely! We put it back in the oven to melt the cheese on top. We also used bacon pieces to save on time. We made this twice in the last week, and will keep it in mind when we have company.
  5. newspapergal
    Awesome! DH & I loved this dish. I easily downsized to just use 2 potatoes, and I was out of cream cheese so just made up for it with more sour cream & milk. Though you still have to bake the potatoes, cool them, spoon the pulp out, etc., this is much easier than keeping the skin shells whole enough to then spoon the filling back in -- but the taste is just the same. I served it with Recipe #67470, Recipe #133821, followed by my MIL's delicious chocolate silk pie.



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