Best 9 Ultimate Twice Baked Potato Casserole Recipes

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Comfort food reigns supreme in the culinary world, and few dishes embody this concept quite like the ultimate twice baked potato casserole. This delectable dish combines the best of both worlds, starting with a crispy baked potato shell that cradles a creamy, cheesy filling. Whether you're looking to impress your family and friends at a special occasion dinner or simply seeking a cozy and satisfying meal on a chilly night, this ultimate twice baked potato casserole is guaranteed to deliver.

Check out the recipes below so you can choose the best recipe for yourself!

TWICE-BAKED POTATO CASSEROLE



Twice-Baked Potato Casserole image

Easy and delicious! Always a favorite with everyone!

Provided by JillNicole

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h5m

Yield 10

Number Of Ingredients 8

1 teaspoon butter
10 russet potatoes, peeled and cubed
salt to taste
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese
2 cups shredded Cheddar cheese, divided
1 (3 ounce) package real bacon bits
2 tablespoons chopped chives

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.
  • Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.
  • Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.

Nutrition Facts : Calories 475.6 calories, Carbohydrate 53.1 g, Cholesterol 65.4 mg, Fat 22.5 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 13.6 g, Sodium 515.3 mg, Sugar 2 g

TWICE-BAKED POTATO CASSEROLE



Twice-Baked Potato Casserole image

My daughter gave me this twice-baked potatoes recipe because she knows I love potatoes. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream. -Betty Miars, Anna, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 pounds red potatoes (about 6 medium), baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onions, sliced

Steps:

  • Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place half in a greased 13x9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. , Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions.

Nutrition Facts : Calories 594 calories, Fat 38g fat (23g saturated fat), Cholesterol 128mg cholesterol, Sodium 702mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

ULTIMATE TWICE BAKED POTATO CASSEROLE



Ultimate Twice Baked Potato Casserole image

This originally came from Taste of Home magazine, but I've tweaked it just a bit for my family. Cooking time does not include baking time for potatoes; however, you can cook the potatoes in advance and refrigerate until needed.

Provided by Kzim4

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 medium baking potatoes, fully cooked
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 lb bacon, cooked and crumbled
16 ounces sour cream
8 ounces cream cheese, softened
1 cup mozzarella cheese
2 cups cheddar cheese
1/4 cup chopped onion
2 teaspoons dried chives

Steps:

  • Cut baked potatoes into chunks (approximately 1-inch cubes) and put into a greased 9 x 13 inch baking dish.
  • Beat together sour cream and cream cheese until well blended.
  • Stir in remaining ingredients until well mixed.
  • Spread evenly over potatoes.
  • Bake, uncovered, at 350°F for 20 minutes or until heated through.
  • Sprinkle with additional cooked crumbled bacon and dried chives if desired.

Nutrition Facts : Calories 872.2, Fat 71, SaturatedFat 35.4, Cholesterol 176, Sodium 1111.2, Carbohydrate 33.2, Fiber 2.6, Sugar 5.9, Protein 26.6

TWICE BAKED POTATO CASSEROLE



Twice Baked Potato Casserole image

This cheesy potato casserole transforms a favorite weeknight comfort food into an easy make-ahead dish. Serve it as a side or as the star of the dinner table! This is one you'll make again and again.

Provided by Brianne Ross

Categories     Dinner     Side Dish

Time 2h

Number Of Ingredients 11

3 pounds russet potatoes
12 ounces sliced bacon (about 12 slices)
1 cup sour cream
4 ounces cream cheese, softened
1/2 cup whole milk
2 tablespoons salted butter, melted, plus more for greasing
2 1/2 cups grated Cheddar cheese, divided
1 1/2 cups sliced scallions (white and green parts), divided
1 teaspoon garlic powder
2 teaspoons salt, plus more to taste
A few cracks freshly ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Reduce oven temperature and prepare baking dish: Reduce the oven temperature to 350°F. Grease a 9 x 13-inch baking dish with butter.

TWICE BAKED POTATO CASSEROLE



Twice Baked Potato Casserole image

Provided by Food Network

Time 2h20m

Yield 12 servings

Number Of Ingredients 11

10 large russet baking potatoes (about 7 pounds total)
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten

Steps:

  • Preheat the oven to 400 degrees F.
  • Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.
  • When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.
  • Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.
  • Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.

TWICE BAKED POTATO CASSEROLE



Twice Baked Potato Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h30m

Yield 16 servings

Number Of Ingredients 10

1 pound thin bacon
16 russet potatoes
6 tablespoons canola oil
4 sticks (1 pound) salted butter, plus more for buttering baking dish
2 cups sour cream
2 cups grated Cheddar or Jack (or a mix of both), plus more for topping
2 cups whole milk
4 teaspoons seasoned salt
6 green onions, sliced
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Cook the bacon in a saute pan until crispy; let cool and then crumble.
  • Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
  • Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
  • Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

ULTIMATE TWICE BAKED POTATOES



Ultimate Twice Baked Potatoes image

I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.

Provided by PONYGIRL64

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake potatoes in preheated oven for 1 hour.
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  • Bake for another 15 minutes.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g

LOADED TWICE-BAKED POTATO CASSEROLE



Loaded Twice-Baked Potato Casserole image

My husband is a meat and potatoes guy, so I try new combinations for variety. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. -Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 2h

Yield 8 servings.

Number Of Ingredients 11

4 large baking potatoes (about 3-1/4 pounds)
1 tablespoon olive oil
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/4 cup butter, cubed
2/3 cup heavy whipping cream
1/4 cup sour cream
2 cups shredded cheddar cheese, divided
6 bacon strips, cooked and crumbled, divided
2 green onions, sliced, divided
Additional sour cream, optional

Steps:

  • Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly., In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use., Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon., Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.

Nutrition Facts : Calories 367 calories, Fat 27g fat (16g saturated fat), Cholesterol 84mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

TWICE BAKED POTATO CASSEROLE



Twice Baked Potato Casserole image

I used all light products and skimped on the amounts on the cheese and sour cream. It was delicious. The recipe says it serves 6-8 but I think 8-10 for sure based on our family.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

8 medium potatoes, baked
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb bacon, cooked and drained (or 1 bottle Hormel bacon pieces)
2 cups sour cream (I used light sour cream)
1 (8 ounce) package light cream cheese
3 cups shredded cheddar cheese (I used sharp cheddar)
2 green onions, chopped

Steps:

  • Scoop out and mash potatoes lightly until consistent size.
  • Place half in greased 13x9 baking dish.
  • Sprinkle with half the salt, pepper, garlic and bacon.
  • Mix together sour cream and cream cheese.
  • Top with half the sour cream and cream cheese mix, and cheeses.
  • Repeat layers.
  • Bake, uncovered at 350* for 25 minutes.
  • Sprinkle with onions.

Nutrition Facts : Calories 623.5, Fat 46.1, SaturatedFat 22.2, Cholesterol 107.2, Sodium 828.1, Carbohydrate 33, Fiber 3.9, Sugar 3.9, Protein 20.3

Tips:

  • Select the right potatoes: Russet potatoes are the best choice for twice-baked potatoes as they have a fluffy texture and hold their shape well.
  • Prick the potatoes before baking: This helps the steam to escape and prevents the potatoes from bursting.
  • Bake the potatoes until they are tender: This usually takes about an hour. You can check if they are done by inserting a fork into the center of the potato. If it goes in easily, the potato is done.
  • Let the potatoes cool slightly before handling: This will help prevent them from breaking apart.
  • Scoop out the potato flesh: Use a spoon to scoop out the flesh, leaving about 1/4 inch of potato around the edges.
  • Mash the potato flesh: Use a potato masher or fork to mash the potato flesh until it is smooth.
  • Add your desired fillings: You can add a variety of fillings to your twice-baked potatoes, such as cheese, bacon, sour cream, chives, or chili.
  • Bake the potatoes again: Once you have added your fillings, bake the potatoes again until they are heated through and the cheese is melted.
  • Serve immediately: Twice-baked potatoes are best served hot. You can garnish them with additional cheese, sour cream, or chives.

Conclusion:

Twice-baked potatoes are a delicious and versatile dish that can be enjoyed as a main course or side dish. They are perfect for a special occasion or a weeknight meal. With a little planning, you can easily make twice-baked potatoes at home. So next time you are looking for a tasty and satisfying dish, give twice-baked potatoes a try!

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