Twice Baked Potato Casserole with Bacon and Cheddar
This comforting potato casserole combines all the flavors of twice baked potatoes in an easy-to-make family dish. Red potatoes are boiled until tender, then mashed with cream cheese, sour cream, and seasonings before being topped with crispy bacon and melted cheddar cheese. The casserole bakes until golden and bubbly, creating a crowd-pleasing side dish perfect for holidays, potlucks, or Sunday dinners. What sets this version apart is the generous amount of bacon and cheese, plus the creamy texture from the cream cheese and sour cream combination.
Ingredients
- 5 lbs red potatoes, cut into 1 inch cubes
- 1 tablespoon salt, for boiling water
- 6 oz cream cheese, room temperature
- 8 oz sour cream
- ½ cup milk
- 3 tablespoons butter
- 1 teaspoons salt
- ½ teaspoon black pepper
- 2 teaspoons onion powder
- ½ teaspoon garlic powder
- ½ lb bacon, cooked and diced
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded cheddar cheese
- 2 teaspoons chives
Instructions
- 1
Preheat oven to 350 degrees
- 2
Wash potatoes, peel if desired, and cut into 1 inch cubes
- 3
Place potatoes in large pot with salt and cover with water
- 4
Bring to boil and cook for 15-20 minutes until fork-tender
- 5
Drain water and return potatoes to pot
- 6
Mash warm potatoes with potato masher or ricer
- 7
Add cream cheese, sour cream, milk, butter, salt, pepper, onion powder and garlic powder and mix well
- 8
Spread mashed potato mixture into 9x13 inch baking dish
- 9
Sprinkle bacon bits and half the shredded cheese evenly over top
- 10
Bake for 25-30 minutes until cheese is melted and golden brown and potatoes are heated through
- 11
Remove from oven and sprinkle with remaining bacon, cheese and chives
Tips
Use a potato ricer instead of masher for ultra-smooth texture without lumps
Cook bacon until very crispy so it stays crunchy after baking
Let cream cheese come to room temperature for easier mixing
Good to Know
Refrigerate covered up to 3 days, reheat in 350F oven until warmed through
Can assemble up to 1 day ahead, cover and refrigerate, add 10-15 minutes to baking time
Serve hot as side dish, garnish with extra chives or green onions
Common Mistakes
Don't overmix potatoes to avoid gluey texture
Cook potatoes until very tender to avoid lumps
Let cream cheese soften completely to prevent chunky mixture
Substitutions
FAQ
Can I make this ahead of time?
Yes, assemble the casserole up to 1 day ahead, cover and refrigerate. Add 10-15 extra minutes to the baking time if cooking from cold.
Can I freeze this casserole?
Yes, freeze assembled casserole up to 3 months. Thaw overnight in refrigerator before baking, adding extra time as needed.
What if I don't have cream cheese?
Substitute with additional sour cream or use Greek yogurt, though the texture will be slightly different and less rich.