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 utterly satisfying about the rich, comforting layers in my Twice Baked Potato Casserole with Bacon Recipe — creamy potatoes, crispy bacon, and melty cheese baked to bubbly perfection. It’s one of those dishes that instantly feels like a warm hug on a plate.

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

I can’t get enough of this Twice Baked Potato Casserole with Bacon Recipe — it's the ultimate side or even a main for a cozy night in. Every bite combines fluffy potatoes with the smoky crunch of bacon and rich, oozy cheese, offering so much flavor in every forkful.

Ultimate Comfort Food: It’s creamy, cheesy, and indulgent without being fussy — it feels like a special occasion but is super easy to make.
Great for Feeding a Crowd: This recipe makes enough to serve 8-10 people, so it’s perfect for family dinners or potlucks.
Easy to Prep in Advance: You can assemble it early and pop it in the oven when you’re ready, saving you stress on busy days.
Customizable & Flexible: You can swap cheeses, add herbs, or make it extra spicy — it’s your canvas!

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 has a role in building those creamy, smoky layers you’ll want to dive into again and again. Here’s why I’ve chosen these staples and some little tips for getting the best results.

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 fluffy insides make perfect mash that holds up well when baked again.
Olive Oil: Used lightly to coat potato skins so they crisp up during baking.
Bacon: Thick cut is my go-to because it crisps up beautifully and adds amazing smoky flavor.
Unsalted Butter: Balances richness without overpowering and gives the mash a silky texture.
Sour Cream: Adds a subtle tang and creaminess that brightens the potatoes.
Milk: Warm milk smooths the mash and keeps it from drying out.
Fresh Parsley: Fresh herbs lift and freshen the heavier ingredients nicely.
Seasonings (salt, garlic powder, pepper, paprika, dill weed): These deepen the flavor and add gentle layers of complexity.
Green Onions: Give a mild bite and a lovely color contrast.
Cheddar Cheese: Sharp cheddar melts into gooey pockets of flavor.
Gruyere Cheese: Adds nuttiness and helps with that perfect golden baking crust.

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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 to tailor however you like. Personally, I love adding a pinch of cayenne or swapping the cheddar for pepper jack when I want a little heat. Feel free to experiment—you’re making this your own comfort food masterpiece.

Variation: I’ve made it vegetarian before by skipping the bacon and adding roasted mushrooms instead, and it was still hearty and delicious.
Double the Bacon: For bacon lovers like me, adding more bacon on top before baking adds an irresistible crispy layer.
Dairy-Free Swap: Use coconut cream or your favorite plant-based sour cream and milk alternatives for a dairy-free twist that keeps the creaminess intact.
Herb Twist: Rosemary, thyme, or chives all work beautifully if you want something a little different from parsley.

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

Step 1: Perfectly Bake the Potatoes

Start by preheating your oven to 400°F and lining a baking sheet with foil for easy cleanup. Lightly prick the potatoes with a fork to steam while baking and drizzle with olive oil—rub it all over to get crispy skin. Toss them on the sheet and bake for 45-60 minutes until fork tender. While they bake, the smell of roasting potatoes fills the kitchen and gets you excited for what’s coming!

Step 2: Crisp the Bacon Just Right

While the potatoes roast, cook your chopped bacon over medium heat in a large pan. Let it crisp and render its fat fully—this is when the magic begins. I like to keep some bacon for topping the casserole later, so set aside about ¼ cup and mix the rest into your filling. Pro tip: Drain it well on paper towels to avoid sogginess.

Step 3: Cube and Mash While Warm

Once your potatoes are out of the oven, reduce the heat to 350°F. While they’re still warm (careful—not too hot!), leave the skins on half the potatoes for rustic texture and peel the others for smoothness. Cut each potato in half, then into cubes. Add all these to a big bowl for mashing.

Step 4: Mix in All the Goodness

To the warm potato cubes, add softened butter, warm milk, sour cream, chopped parsley, and all your seasonings. I like to mash this until it’s super creamy—sometimes adding extra milk as needed. Stir in the green onions, most of your bacon, and a great mix of cheddar and Gruyere cheese. Taste and adjust the salt or pepper—it’s your signature flavor here.

Step 5: Assemble and Bake to Golden Perfection

Transfer the creamy potato mixture into a greased 9x13 casserole dish, spreading it evenly. Sprinkle the remaining cheddar cheese on top, then bake uncovered for 20-25 minutes until bubbling and golden. Finish by scattering the reserved crispy bacon over the top. Garnish with more green onions and fresh parsley if you like for that fresh pop of color.

Top Tip

In my experience, small tweaks make a huge difference. I learned early on that not over-mashing the potatoes keeps a nice bit of texture. Also, using warm milk helps everything blend smoothly without cooling down your mash, keeping it creamy.

Warm Milk Matters: Using warm milk when mixing creates a silkier, fluffier mash that doesn’t get gluey.
Bacon Drainage: Let bacon rest on paper towels before mixing; it keeps the casserole from turning greasy.
Half-Skin, Half-No-Skin: Leaving skins on half the potatoes adds great texture and rustic charm without compromising creaminess.
Don’t Overbake: Keep an eye on the casserole during the last 10 minutes to ensure the cheese gets golden but doesn’t burn.

How to Serve Twice Baked Potato Casserole with Bacon Recipe

twice baked potato casserole - Serving Suggestion

Garnishes

I love topping this casserole with a fresh sprinkle of chopped green onions and parsley—it adds a bright, vibrant finish and a fresh bite that balances the richness. Sometimes I toss on a dollop of sour cream or even a little crumbled blue cheese for fancy flair at gatherings.

Side Dishes

This casserole pairs beautifully with simple, crisp salads or roasted veggies to cut through the richness. I’ve also served it alongside grilled chicken or pan-seared steak for a hearty meal that’s sure to impress.

Creative Ways to Present

For holiday dinners, I’ve baked this casserole in individual ramekins, sprinkled with fresh herbs on top, to make each serving feel special. Or try layering it in a clear glass casserole dish to show off those cheesy, bacon-studded layers—it makes a stunning centerpiece!

Make Ahead and Storage

Storing Leftovers

I store leftover casserole in an airtight container in the fridge for up to 4 days. It does lose a bit of that fresh creaminess but warms up well and still tastes comforting and hearty, perfect for next-day comfort food cravings.

Freezing

Freezing works well if you want to prep ahead. I tightly wrap the casserole in foil and then plastic wrap before freezing. When thawing, I let it sit overnight in the fridge before reheating to keep the texture as close to fresh as possible.

Reheating

Reheat covered at 350°F for about 15 minutes, then uncover and bake another 20-25 minutes to melt the cheese and crisp the edges again. This two-step warms it thoroughly without drying it out.

Frequently Asked Questions:

Can I use different types of potatoes in this Twice Baked Potato Casserole with Bacon Recipe?

Russet potatoes are best because of their starchy, fluffy texture that holds up well during the baking and mashing process. Waxy potatoes like red or fingerlings may not yield the creamy, fluffy texture you want for this casserole.

What’s the best way to make this Twice Baked Potato Casserole with Bacon Recipe vegetarian?

Skip the bacon and consider roasting mushrooms, caramelized onions, or smoked paprika to add that deep, savory flavor. You can also increase the cheese or add smoked cheeses for extra depth. Adding chopped herbs like thyme or rosemary enhances the taste.

Can this casserole be made ahead of time?

Absolutely. You can prepare everything up to the baking step, cover the dish tightly with foil, and refrigerate it. When you’re ready, bake it covered for 15 minutes, then uncovered for 20-25 minutes until warmed through and bubbly.

How do I ensure the casserole doesn’t dry out when reheating leftovers?

Cover the casserole with foil during the first part of reheating to keep moisture in, then uncover at the end to crisp the top. Adding a splash of milk before reheating can also help maintain creaminess. Avoid overheating to prevent drying out.

Final Thoughts

This Twice Baked Potato Casserole with Bacon Recipe is one of my go-to dishes when I want to impress without the fuss. It’s the kind of food that invites you to slow down, grab a fork, and savor every bite. Give it a try—you’ll soon see why I keep coming back to this recipe, friends.