Twice Baked Potato Casserole
May 17, 2022, Updated Dec 12, 2022
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This recipe is sponsored by Wada Farms.
Twice Baked Potato Casserole is the perfect comfort food! This recipe is easy to follow and will result in a delicious dish that your whole family will love. Made with red potatoes, bacon, cheese, and sour cream, this casserole is the perfect way to celebrate special occasions or just enjoy a tasty meal.
Twice Baked Potato Casserole
As winter approaches and the weather cools down, one type of dish is going to start showing up in our kitchens: the casserole! This versatile dish is ideal for those days where you need a good, hearty meal to warm up and relax after a long day. With help from our partners at Wada Farms, we’ve created this Twice Baked Potato Casserole – a filling dish that’s full of flavor! If you want to serve yourself a slice of cheesy, bacon-adorned goodness, look no further than this delicious casserole.
Related: Potato Nachos
This Twice Baked Potato Casserole is no different. Like its classic namesake, this casserole is built on a delightfully fluffy foundation of baked russet and red potatoes from Wada Farms. It’s filled with all the nutrients you need to recharge after a long day. But potatoes are best when they’re a vehicle for other flavors, like the fontina cheese, bacon, and green onions you’ll find in this casserole.
Growing Spectacular Spuds with Wada Farms
Boiled, mashed, served in a stew, or otherwise, potatoes are always a favorite at our dinner tables. And with all of their tasty toppings, baked potatoes turn a side dish into a fun activity that gets kids engaged with their meal. Serve all the flavor they love in a quick, easy, reheatable dish!
What are Twice Baked?
Twice-baked potatoes are a type of potato dish that is made by baking potatoes until they are soft, then scooping out the insides and mixing them with other ingredients before putting them back into the skin and baking them again. For making the casserole, instead of stuffing the mashed potatoes into the skins, you are putting everything together in the casserole. The result is a creamy, flavorful potato that is perfect for any occasion.
Why Are My Twice-Baked Potatoes Gummy?
Most of the time twice baked potatoes are gummy because you have overmixed the potatoes. When you are making mashed potatoes for twice baked potato casserole use a masher so the potatoes are not overworked.
Can you Make Twice Baked Potato Casserole Ahead of Time?
Yes! You can make this Twice Baked Potato Casserole about two days ahead of when you plan to serve it. Start by assembling it, then store it in the fridge before baking. When you’re ready to serve it, simply remove it from the fridge and bake it for 25 to 30 minutes.
How to Store This Casserole
The casserole should be kept in the refrigerator. Cover the casserole tightly or place a lid on top of it. The casserole will last for up to 4 days.
If you need more time for the casserole, you can more it to the freezer. Cover it with 2 layers of foil and store it for up to
Yes, for sure! Prepare the recipe up to baking, cover tightly with a double layer of foil, and freeze for up to 2 months. We like to let this thaw in the fridge overnight before baking and then just bake as directed.
How Do You Reheat Twice Baked Potatoes?
Skip the microwave and reheat this dish in the oven! Simply preheat your oven to 350 degrees and cook the casserole until it is hot all the way through, or about 20 to 30 minutes.
Can Baked Potato Casserole be frozen?
Like other casseroles, Twice Baked Potato Casserole can be frozen. It’s best to freeze this casserole before baking it to maintain the texture of the ingredients. It is safe to freeze for up to 6 months, but for the best quality, bake and eat the casserole within three months. If you’re gifting this casserole to someone, simply include some basic baking instructions or send them a link to this page.
What should I serve with Twice Baked Potato Casserole?
Baked Potato Casserole is perfect for many different meals. It can feature as a side or an entree. We love some fresh green beans, corn, or other fresh fall and winter veggies with this dish. Serve it as a side to steak or chicken, or try it with a hot soup like this Butternut Squash Bisque with Jalapeño Crema or Slow Cooker Minestrone Soup.
Substitutions and Variations
You can use russet potatoes, red potatoes, or both (as we did) to make this recipe. Whichever you choose, be sure to look for the Wada Farms logo in your produce section. We choose these potatoes not just for their hearty flavor but for their responsible, sustainable growing practices too! Wada Farms has been sprouting spuds since 1943 and have since become one of the largest suppliers of fresh potatoes, onions, and sweet potatoes in the United States. They’ll make the perfect base for your Twice Baked Potato Casserole!
What Can I Use Instead Of Sour Cream
Some people are concerned that they will taste the sour cream in this twice baked casserole. I can guarantee that you will not taste the sour cream on the potatoes, it is an easy swap. No matter why you need to swap it, you can use Greek yogurt, cream cheese, or even more heavy cream.
Can I Use a Different Meat?
Bacon is amazing but it isn’t for everyone. If you want to swap out the bacon or add another meat as well, you certainly can. You can use ham or sausage. You can also use chicken or ground beef. Any other of these meats will work great.
How to Make Twice Baked Potato Casserole
Casseroles are easy to prep and easy to eat, which is why they’re perfect for busy days! They can be made quickly or frozen and served later. If you don’t finish the whole casserole at once, you can always store it in your fridge and grab another slice later. Folks have been giving each other casseroles as gifts for decades (at least!) to help out during busy or difficult times.
Twice Baked Potato Casserole
- ½ lb bacon
- 3 lbs red potatoes
- 3 lbs russet potatoes
- 1 cup milk room temperature
- 1 cup butter softened
- 1 cup sour cream room temperature
- 8 oz cream cheese softened
- 1 ½ cups fontina cheese grated
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 green onions sliced
- Salt and pepper to taste
- Preheat the oven to 400 degrees.
- Rub the potatoes with a small amount of canola oil. Place them on a baking sheet and back for 35-40 minutes or until easily pierced with a fork.
- While potatoes are baking, cook bacon according to package directions or desired crispiness. Crumble and set aside.
- Remove the potatoes from the oven and reduce the temperature to 375 degrees.
- Cut the potatoes using a sharp knife and add to a large mixing bowl. Mash the potatoes using a potato masher.
- Add all the remaining ingredients except for the green onions, ½ cup of fontina cheese, and ½ cup of crumbled bacon to the mixing bowl and stir until well combined and creamy. Add additional milk if needed.
- Add the potato mixture to a lightly oiled 9 x 13 baking dish.
- Top the casserole with the reserved bacon and cheese.
- Bake uncovered for 25-30 minutes or until the top begins to brown. Top with sliced green onions and enjoy.
Nutrition information is automatically calculated, so should only be used as an approximation.