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.
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!
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.
- 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.
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
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:
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.
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.
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.
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.
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Twice Baked Potato Casserole with Bacon Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Twice Baked Potato Casserole is a creamy, cheesy comfort food dish featuring tender russet potatoes, crispy bacon, and a blend of cheddar and Gruyere cheeses. Perfect as a hearty side or satisfying main, it combines baked potatoes with a rich, flavorful filling and a crispy cheese topping for a crowd-pleasing meal.
Ingredients
Potatoes
- 5 pounds medium size Russet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- ½ pound thick cut bacon, chopped ½-inch
Filling
- 12 tablespoons (1 ½ sticks) unsalted butter, softened, cubed
- 1 ¼ 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
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon dried dill weed
- ⅓ cup chopped green onions
- 1 ½ cups freshly grated cheddar cheese, divided
- ½ cup freshly grated Gruyere cheese
Instructions
- Prep Potatoes and Oven: Preheat the oven to 400 degrees F. Line a baking sheet with foil for easy cleanup.
- Bake Potatoes: Place the potatoes on the prepared baking sheet. Prick each potato a few times with a fork, then drizzle with olive oil and rub them to coat evenly using your hands. Bake at 400 degrees F for 45-60 minutes until potatoes are fork tender.
- Cook Bacon: While potatoes bake, add chopped bacon to a large Dutch oven over medium heat. Cook bacon until crisp and fat is rendered. Remove bacon with a slotted spoon onto paper towels. Reserve ¼ cup bacon pieces for topping the casserole; the remaining bacon will go into the filling.
- Prepare Potatoes: Remove potatoes from oven and reduce heat to 350 degrees F. While still warm, keep skins on half the potatoes and peel the skins off the other half, discarding peeled skins. Cut each potato in half, then slice into cubes.
- Mash Filling: In a large bowl, combine cubed potatoes (with half skins), butter, warm milk, sour cream, parsley, salt, garlic powder, pepper, paprika, and dill weed. Mash together until smooth and creamy, adding extra milk if needed to avoid dryness. Stir in green onions, reserved cooked bacon (except topping portion), ¾ cup cheddar cheese, and Gruyere cheese. Adjust seasoning as needed.
- Assemble Casserole: Transfer the mashed potato mixture into a lightly greased 9 x 13 baking dish. Spread evenly, then sprinkle the remaining ¾ cup cheddar cheese on top.
- Bake Casserole: Bake uncovered at 350 degrees F for 20-25 minutes until cheese is melted and bubbly.
- Finish and Garnish: Remove casserole from oven and top with reserved bacon pieces. Garnish with extra green onions and fresh parsley if desired. Serve warm.
Notes
- Butter substitution: You may replace 4 tablespoons of the butter with extra milk as needed for creaminess.
- Make Ahead: Prepare the casserole through assembly, cover tightly with foil, and refrigerate. When ready to serve, bake covered for 15 minutes, then uncover and bake for 20-25 minutes until heated through and cheese is melted.
- Storage: Keep leftover casserole in an airtight container in the refrigerator for up to 4 days. The texture may lose some creaminess but will still taste delicious.
- Reheating: Cover with foil and bake for 15 minutes, then uncover and bake an additional 20-25 minutes until thoroughly warmed.
- Servings: Recipe yields 8-10 servings, ideal for family meals or gatherings.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg
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