Loaded Twice Baked Potato Casserole – This Loaded Twice Baked Potato Casserole is pure comfort food at its best! Think soft chunks of baked potato, lots of sharp cheddar, crispy bacon, and a creamy, tangy mix of sour cream and mayo, all baked together in one delicious, cozy dish. It’s everything you love about a loaded baked potato but in a sharable, hearty casserole that’s perfect for family dinners or potlucks. Hungry yet?
The first time I made this, I was just trying to use up some leftover baked potatoes and didn’t think much of it. But then, wow—my husband took one bite and couldn’t stop raving about it, and my kid? They were digging in before it even hit the table, all about that cheesy, bacon-y goodness. Now, it’s one of those go-to dishes that I know will bring everyone to the table with big smiles. It’s easy, delicious, and the ultimate crowd-pleaser.
What makes this Loaded Twice Baked Potato Casserole truly special?
This casserole is loaded with all the best things: creamy sour cream, tangy sharp cheddar, smoky bacon, and just enough green onion to keep it fresh. It’s got that cozy, indulgent vibe that’s perfect when you want to treat yourself (or your family!) to something special but low-effort. The crispy bacon and melted cheese on top? Total game-changer. Plus, it’s so easy to make ahead if you’re planning a big meal or bringing it to a potluck.
What You Need To Make This Loaded Twice Baked Potato Casserole Recipe?
Russet Potatoes: These are the best for baking because they’re starchy and get perfectly fluffy inside. Plus, they hold up really well with all the mix-ins. Just make sure they’re scrubbed clean since we’re baking them with the skins on.
Olive Oil: A little rub of olive oil helps crisp up the potato skins and adds a nice roasted flavor. It’s a small touch, but it makes a big difference.
Bacon: Let’s be real—bacon is what takes this casserole over the top! Go for crispy bacon so it adds a little crunch. Save some for sprinkling on top; it’s all about that finishing touch.
Sharp Cheddar Cheese: Sharp cheddar has a punchy flavor that really stands out. It melts beautifully and gives the dish that classic loaded potato taste. Mild cheddar works too, but sharp is what really brings the “wow” factor.
Mayonnaise and Sour Cream: These two are what make the casserole creamy and tangy. Sour cream adds that fresh tang, while mayo brings a little extra richness. Trust me, they’re the secret to making this dish extra indulgent.
Green Onions: Green onions add a fresh, slightly zesty flavor that lightens up the whole dish. They’re perfect in the mix and sprinkled on top for a pop of color and brightness.
Kosher Salt and Black Pepper: Keep it simple here! A little bit of salt and freshly ground black pepper is all you need to bring out the best in each ingredient.
Steps To Make Loaded Twice Baked Potato Casserole:
Preheat the Oven: Set your oven to 400°F, and give a 9×9-inch baking dish a light spray with nonstick spray so nothing sticks later on.
Bake the Potatoes: Rub each potato with a little olive oil and sprinkle with salt, then pop them on a baking sheet or straight on the oven rack. Bake until they’re nice and tender, about 45-60 minutes. Flip them halfway through for even cooking. Let them cool for about 15 minutes so you can handle them, then lower the oven to 350°F.
Chop and Mix: Once the potatoes are cool enough, cut them into bite-sized pieces and toss them in a big mixing bowl.
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Add the Creamy Goodness: Add the sour cream and mayonnaise to the potatoes and mix gently until everything’s coated and creamy.
Load Up the Casserole: Add 1 1/2 cups of the cheddar cheese, three-quarters of the green onions, and three-quarters of the bacon to the bowl. Stir until everything’s nicely combined.
Assemble and Top: Spread the potato mixture into your baking dish, then sprinkle the remaining cheddar cheese and bacon on top.
Bake it Up: Cover the dish with foil and bake for 20 minutes. Remove the foil, then bake for another 10 minutes or so until the cheese is all melted and bubbly.
Finish and Serve: Take it out, sprinkle the remaining green onions on top for a fresh touch, and serve it up warm. Dig in and enjoy!
Tip:
Alright, here’s the secret to making this casserole the best it can be: go for sharp cheddar and don’t skimp on the bacon! Sharp cheddar has that punchy flavor that really stands out against the creamy sour cream and mayo, giving each bite a nice, balanced flavor. And the bacon? Make it extra crispy before adding it in—it gives the perfect crunchy texture to go with those soft, creamy potatoes. Want to give it a little extra something? Try tossing in a pinch of garlic powder or smoked paprika; it adds a subtle kick and makes the whole dish feel a bit more special.
Frequently Asked Questions:
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up until the baking step, then cover it and store it in the fridge for up to 24 hours. When you’re ready to bake, just pop it in the oven as directed. If it’s coming straight from the fridge, you may need to add an extra 5-10 minutes to the bake time.
Can I use a different cheese?
Of course! While sharp cheddar gives that classic loaded potato taste, you can mix it up with other cheeses. Monterey Jack, Colby, or even a bit of mozzarella all work well. Just make sure it’s a cheese that melts nicely for that gooey finish.
How should I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop a portion in the microwave or warm the whole dish in the oven at 300°F until heated through. This way, it stays creamy and delicious!
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Planning to try this recipe soon? Pin it for a quick find later!
Loaded Twice Baked Potato Casserole
Ingredients
- 8 medium russet potatoes scrubbed clean
- 2 tbsp olive oil
- 1 pound bacon cooked and crumbled, divided
- 2 c grated sharp cheddar cheese divided
- 1/2 c mayonnaise
- 1 c sour cream
- 6 green onions sliced, with some set aside for garnish
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F and give a 9x9-inch baking dish a quick spray with nonstick spray to prevent sticking.
- Rub each potato well with olive oil, sprinkle with a bit of salt, and place them on a baking sheet or straight on the oven rack. Bake for 45-60 minutes, turning them halfway through, until they’re tender. Let the potatoes cool for about 15 minutes so you can handle them, then lower the oven temperature to 350°F.
- Once they’re cool enough, cut the potatoes into bite-sized pieces and toss them into a large bowl.
- Add the sour cream and mayonnaise to the bowl and mix everything until combined.
- Stir in about 1 1/2 cups of cheese, three-quarters of the green onions, and three-quarters of the crumbled bacon. Spread the mixture evenly into your prepared baking dish and sprinkle the remaining cheese and bacon on top.
- Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes or until the cheese is melted and bubbly. Sprinkle the remaining green onions on top before serving. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
