Twice Baked Potato Casserole

This Twice Baked Potato Casserole Recipe is fantastic! Made with all of the same ingredients you love in your twice baked potatoes but in a casserole form – crispy bacon, cheddar cheese, sour cream and more!

I’ve been making Twice Baked Potato Casseroles for a long time and have always made a large casserole which would feed my family of seven.

Now that it’s just my husband and I, this simple small batch baked potato casserole is perfect. It’s definitely more than a single serving and is ideal for two people.

Why This Recipe Works

• If you’re hosting a small dinner party for three or four people, the size of this baked potato casserole would work well.
• This casserole goes great served as a side with a main and another side dish!

Ingredient Notes

See the recipe box below for ingredient amounts and full recipe instructions. 

• Russet Potatoes: Look for a larger potato. I have made these with all sizes of potatoes and larger ones work best.
• Butter: Use salted or unsalted butter.
• Sour cream: Use full fat or low fat sour cream.
• Milk: Any percentage of cow’s milk can be used; whole, skim, 1%, or 2%.
• Salt and pepper: For flavor.
• Bacon: Cooked until crisp, and crumbled.
• Shredded cheese: I like to use sharp cheddar but use the kind you prefer.
• Eggs: For structure.

How To Make This Recipe

1. Scrub the potatoes and rinse under cool running water. Pat dry. Prick the potatoes in several places with a fork.
2. Place the potatoes on a baking tray and bake for 50 to 60 minutes or until potatoes are completely soft when pierced.
3. Remove the potatoes from the oven and set on a wire rack until cool.
4. Reduce the oven temperature to 375 degrees F.
5. When the potatoes have cooled, cut each potato in half and scoop out the inside of the potato with a spoon. Place the pulp in a large bowl. With an electric mixer on low speed or using a potato masher, beat or mash the potato pulp.
6. Stir in the butter, sour cream, milk, salt, pepper, bacon, 2 cups of the cheese, and the eggs.
7. Place the seasoned potato mixture in a small baking dish that has been sprayed with an oil spray.
8. Top with additional cup of shredded cheddar cheese.
9. Bake for 35 minutes, or until cheese is melted and casserole has heated through.

Expert Tips

• Russet or baking potatoes work best.
• Allow the potato to cool slightly but not get cold before mashing.
• Do not overmix the potato filling. Overmixing causes the filling to be gummy.
• Adjust the seasonings to your liking. Taste first and add additional salt and pepper if necessary.
• This is a very adjustable recipe and depending on the size of the potato you use, you may end up with a little more potato. Feel free to add additional sour cream, cheese, and a splash or two of milk if you’d like. Taste the potatoes and add anything additional you feel you need to.

Frequently Asked Questions

How Long Will Twice Baked Potato Casserole Keep In The Refrigerator?

Twice Baked Potato Casserole should be stored in the refrigerator in an airtight container or wrapped tightly in plastic wrap. It will keep in the refrigerator for about five days.

What Should I Serve With Twice Baked Potato Casserole?

Baked Pork Chop

Baked Chicken Wings

Fresh Tomato Salad

Roasted Brussels Sprouts

Baked Chicken Tenders

If you love twice baked potatoes as much as we do, then I guarantee you’ll love this Twice Baked Potato Casserole.

If you’re looking for a Twice Baked Potato for One, you can find that recipe as well as many other single serving recipes by visiting our One Dish Kitchen site. 

Enjoy!

Twice Baked Potato Casserole For One

By: Joanie Zisk

Prep: 1 hour hr

Cook: 35 minutes mins

Total: 1 hour hr 35 minutes mins

Servings: 3 servings

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This rich and creamy Twice Baked Potato Casserole For One is made with all of the same ingredients you love in your twice baked potatoes but in a casserole form – crispy bacon, cheddar cheese, sour cream and more! The perfect size for one or two…

Ingredients 

• ▢ 5 large russet baking potatoes
• ▢ 3 tablespoons butter , melted
• ▢ 1/2 cup sour cream
• ▢ 1/4 cup milk
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ 5 slices bacon (cooked until crisp and crumbled)
• ▢ 3 cups cheddar cheese , shredded
• ▢ 2 eggs , lightly beaten

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Instructions 

• Preheat the oven to 400 degrees F.
• Scrub the potatoes and rinse under cool running water. Pat dry. Prick the potatoes in several places with a fork. Place the potatoes on a baking tray and bake for 50 to 60 minutes or until potatoes are completely soft when pierced.
• Remove the potatoes from the oven and set on a wire rack until cool.
• Reduce the oven temperature to 375 degrees F.
• When the potatoes have cooled, cut each potato in half and scoop out the inside of the potato with a spoon. Place the pulp in a large bowl. With an electric mixer on low speed or using a potato masher, beat or mash the potato pulp.
• Stir in the butter, sour cream, milk, salt, pepper, bacon, 2 cups of the cheese, and the eggs.
• Place the seasoned potato mixture in a small baking dish that has been sprayed with an oil spray.(An 8 x 8 sized baking dish works fine).
• Top with additional cup of shredded cheddar cheese.
• Bake for 35 minutes, or until cheese is melted and casserole has heated through.

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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.