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.
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.
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:
- 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.
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:
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.
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.
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.
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.
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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
Description
This Easy Twice Baked Potato Casserole is a comforting and hearty dish featuring creamy mashed potatoes mixed with crispy bacon, sharp cheddar, and rich Gruyere cheese. Perfect as a satisfying side or even a main course, this casserole combines the best flavors of baked potatoes with a cheesy, savory twist, baked to golden perfection.
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 (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, divided
- ½ cup freshly grated Gruyere cheese
Instructions
- Prep Oven and Potatoes: Preheat your oven to 400 degrees F and line a baking sheet with foil. Prick each potato a few times with a fork, then drizzle with olive oil and rub to coat evenly.
- Bake Potatoes: Place the potatoes on the baking sheet and bake for about 60 minutes until they are tender when pierced with a fork. While baking, proceed to cook the bacon.
- Cook Bacon: In a large Dutch oven over medium heat, cook the chopped bacon pieces until crisp and fat is rendered. Remove bacon using a slotted spoon onto paper towels. Reserve ¼ cup of bacon for topping; the rest will go into the casserole filling.
- Prepare Potatoes: Reduce oven temperature to 350 degrees F. Remove potatoes from oven and, while still warm, leave the skins on half the potatoes and peel the others. Cut all potatoes in half and then slice into cubes.
- Mash Potatoes and Make Filling: In a large bowl, combine cubed potatoes (including skins where left on), butter, sour cream, warm milk, parsley, salt, garlic powder, pepper, paprika, and dill weed. Mash until smooth and creamy, adding extra milk if needed. Stir in green onions, reserved bacon (except topping), ¾ cup cheddar, and Gruyere cheese. Adjust seasoning to taste.
- Assemble Casserole: Lightly grease a 9 x 13 inch baking dish. Spread the potato mixture evenly, then top with the remaining ¾ cup cheddar cheese.
- Bake Casserole: Bake uncovered at 350 degrees F for 25 minutes until cheese is melted and golden. Remove from oven and sprinkle with the reserved bacon topping. Garnish with additional green onions and fresh parsley if desired before serving.
Notes
- Butter Substitution: You may substitute 4 tablespoons of butter with additional milk if a lighter version is preferred.
- Make Ahead: Prepare the casserole through the baking step, cover tightly with foil and refrigerate. When ready to serve, bake covered for 15 minutes, then uncovered for 20-25 minutes until heated through and cheese is melted.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The texture may be less creamy, but flavor remains delicious.
- Reheating: Cover and bake leftovers for 15 minutes, then uncover and bake an additional 20-25 minutes until fully warmed.
- Servings: This recipe serves 8 to 10 people.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
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