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 (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, divided; 1/2 cup freshly grated Gruyere cheese

There’s something incredibly comforting about a warm, cheesy potato dish that’s packed with flavor and a little bit of smoky bacon magic. This Twice Baked Potato Casserole with Bacon Recipe is exactly that—it combines creamy, fluffy potatoes with crispy bacon and melty cheese in a way that feels like a big 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

Honestly, I can’t recommend this Twice Baked Potato Casserole with Bacon Recipe enough—it’s one of those dishes that feels special but comes together so easily. Whether it’s a family dinner or a holiday meal, everyone always asks for seconds.

Comfort in a casserole: All the cozy, creamy potato goodness baked into a single dish that's perfect for feeding a crowd.
Flavor-packed layers: The mix of sharp cheddar, nutty Gruyere, fresh herbs, and smoky bacon takes this beyond your average potato side.
Simple but impressive: You don’t need any fancy skills or equipment to get this right. Trust me, it’s easier than it looks!
Make-ahead magic: This casserole can be prepared in advance, making your mealtime stress-free and still utterly delicious.

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

This recipe is such a beautiful balance of creamy textures and bold flavors. Each ingredient plays its part—from the sturdy russet potatoes that mash into a buttery base, to the bacon that adds crunch and depth. Here’s the lowdown on why these ingredients shine together:

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 starchy texture makes them perfect for baking and mashing—resulting in that fluffy but sturdy casserole base.
Olive oil: Just a light drizzle on the potatoes before baking helps crisp their skins for added texture and flavor.
Thick cut bacon: I prefer thick cut here; it crisps up nicely and adds that irresistible smoky punch we all crave.
Unsalted butter: Softened butter is key for richness without overpowering the other flavors—you can adjust salt separately if needed.
Sour cream: Adds creaminess and a subtle tang that brightens the potatoes nicely.
Warm milk: Helps make the potatoes smooth and silky—it’s best to warm it so it mixes easily and doesn’t chill the butter.
Fresh parsley: Brings a fresh herbal note that balances the richness.
Seasonings (salt, garlic powder, pepper, paprika, dill weed): These layers of gentle seasoning take the potatoes from bland to flavorful in every bite.
Green onions: Adds a mild onion bite and pop of green color.
Cheddar cheese: The sharpness of cheddar melts beautifully and complements the bacon perfectly.
Gruyere cheese: Adds a creamy, nutty dimension that makes this casserole extra special.

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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

I love tweaking this casserole depending on what I have on hand or the crowd I’m serving. Don’t be shy about making it your own—you can swap cheeses, add a little spice, or make it vegetarian if you want!

Variation: One time, I swapped in smoked gouda for Gruyere and it added a gorgeous smoky note that paired beautifully with the bacon. Definitely worth a try.
Vegetarian twist: Feel free to just leave out the bacon and add sautéed mushrooms or caramelized onions for earthy flavors.
Less buttery: If you want to lighten it up, you can reduce the butter and replace some with additional sour cream or even Greek yogurt.
Spicy kick: Add a pinch of cayenne or chopped jalapeños to the mix for a subtle heat that livens up the dish.

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

Step 1: Bake those potatoes just right

First things first, preheat your oven to 400°F. Give your Russet potatoes a good scrub and dry them off. Prick each one a few times with a fork to let steam escape, then drizzle with olive oil. I rub the oil in with my hands—that way the skin crisps perfectly. Bake them on a foil-lined sheet for about 45-60 minutes, until you can easily stick a fork all the way through the biggest potato. This step builds the fluffy base that’s key to great twice-baked potatoes.

Step 2: Crisp up the bacon and prep

While the potatoes are baking, crisp the thick-cut bacon in a large pan over medium heat until it’s golden and the fat has rendered. I like to spread the bacon pieces out so they cook evenly—though they’ll shrink quite a bit. Use a slotted spoon to scoop bacon onto paper towels, reserving about ¼ cup for topping the casserole later. The rest goes right into the creamy potato mix for that irresistible smoky flavor throughout.

Step 3: Cube and mash with love

Once the potatoes come out of the oven, lower your oven setting to 350°F. While they’re still warm (I always use oven mitts here—not worth the burnt fingertips!), halve each potato and slice into cubes. I leave skins on half of the potatoes for texture and flavor, and peel the others for smoothness. Pop all the cubes and half the skins into a big bowl, then add your softened butter, sour cream, warm milk, parsley, and all the spices. Mash everything together until rich, creamy, and smooth—add extra milk one tablespoon at a time if it feels a bit dry. Finally, stir in green onions, most of your cheddar cheese, Gruyere, and the bacon you cooked earlier, adjusting seasonings as you go.

Step 4: Assemble and bake to cheesy perfection

Grease a 9 x 13 baking dish lightly and spread the potato mixture evenly inside. Sprinkle the remaining cheddar cheese on top. Bake uncovered at 350°F for about 20-25 minutes, until that cheese melts and starts to bubble. When it’s just about done, top with the reserved crispy bacon and add extra green onions or fresh parsley for garnish if you like. The colors and aromas coming out of your oven will make it impossible to wait.

Top Tip

After making this Twice Baked Potato Casserole with Bacon Recipe more times than I can count, I’ve picked up a few little tips that really make it shine in your kitchen.

Perfect potato texture: Make sure your potatoes are hot when you mash them with the butter and milk—that helps everything blend smoothly without lumps.
Bacon is the star: Don’t skip reserving some bacon for the top. That extra crunch gives the casserole great texture contrast.
Cheese layering: Mixing both cheddar and Gruyere adds complexity—you get sharp, creamy, and nutty flavors all at once.
Keep it moist: If your potatoes feel dry when mashing, add milk gradually and stop as soon as you get that creamy consistency—too much liquid can make the casserole runny.

How to Serve Twice Baked Potato Casserole with Bacon Recipe

Garnishes

I always top this casserole with fresh green onions and a sprinkle of chopped parsley. It brightens the dish visually and adds a fresh pop that cuts through all the richness. Sometimes I like to add a dollop of sour cream on the side for extra creaminess and that classic baked potato vibe.

Side Dishes

This casserole is pretty hearty on its own, so I like to balance the meal with crisp green veggies—roasted Brussels sprouts, sautéed green beans with garlic, or a simple arugula salad with tangy vinaigrette. It also pairs beautifully with grilled chicken or smoked sausage for a full, satisfying dinner.

Creative Ways to Present

For holiday dinners or potlucks, I’ve served this casserole in individual ramekins topped with extra cheese and a bacon strip, making it feel extra special and personalized. You can even sprinkle panko breadcrumbs mixed with melted butter on top before baking for a crunchy crust that’s a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

After enjoying your Twice Baked Potato Casserole with Bacon Recipe, store leftovers in an airtight container in the fridge. I usually eat mine within 4 days since the casserole remains tasty but the creaminess does mellow out. Reheating leftover creamy potatoes can be a challenge, but I’ve got tips below that help.

Freezing

Freezing is definitely possible! Prepare the casserole completely, but don’t bake it. Wrap it tightly with foil then plastic wrap before freezing. When ready to enjoy, thaw in the fridge overnight and bake covered at 350°F for about 35 minutes, then uncover and bake another 20 minutes until bubbly and hot.

Reheating

I recommend reheating in the oven to keep that creamy texture intact. Cover the dish tightly with foil, bake at 350°F for 15 minutes, then uncover and finish baking for 20-25 minutes until warmed through and the cheese bubbles again. Microwaving works for a quick fix but the texture isn’t quite the same.

Frequently Asked Questions:

Can I use a different type of potato for this casserole?

Russet potatoes are ideal because they’re fluffy and absorb flavors well, but you can use Yukon Golds for a creamier texture. Just know the consistency will be a bit different — Yukon Golds are waxier and don’t fluff up quite as much.

Can I make this casserole vegetarian?

Absolutely! Simply omit the bacon and add sautéed mushrooms, caramelized onions, or even roasted peppers to replace that savory punch. You can also add smoked paprika or liquid smoke to mimic some of the smoky flavor.

How do I keep the casserole from being dry?

The key is to mash the potatoes while they’re hot and add enough butter, sour cream, and warm milk for creaminess. Adding the liquid slowly and mashing thoroughly ensures you get a smooth, moist mixture. If you’re unsure, add a little extra milk at the end until it feels just right.

Can I prepare this casserole ahead of time?

Yes! You can prepare the casserole up to the baking step, then tightly cover and refrigerate it. When you’re ready to bake, let it sit covered in the oven for 15 minutes then remove the cover and bake for 20-25 minutes uncovered until heated through and bubbly. It’s a great make-ahead dish for busy weeknights or holidays.

Final Thoughts

This Twice Baked Potato Casserole with Bacon Recipe has become a go-to in my kitchen whenever I want to serve something warm, cheesy, and satisfying that also feels a little special. Its blend of creamy potatoes, crunchy bacon, and melty cheese is such a comforting crowd-pleaser—you’ll find it hard to resist going back for seconds. So go ahead, give this recipe a try, and watch how it becomes a favorite in your home too.