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Twice Baked Potato Casserole

Twice Baked Potato Casserole takes all the flavors of a twice-baked potato, from the sour cream mixture to the bacon and cheese, and bakes it all together in one dish.

Course Dinner, Main Course
Cuisine American
Keyword Twice Baked Potato Casserole
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 511 kcal
Author Amanda Rettke--iamhomesteader.com


Sour Cream Mixture

  • 6 ounces cream cheese, room temperature
  • 1 cup sour cream
  • ½ cup fresh chives, chopped
  • 1 teaspoon lemon juice
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ cup whole milk


  • 8 baking potatoes, washed
  • 3 tablespoons canola oil
  • 1 tablespoon kosher salt


  • 8 strips bacon, cooked and crumbled
  • 3 cups cheddar cheese, shredded and divided
  • chives, for garnish


Sour Cream Mixture

  1. Combine all ingredients and mix until smooth and creamy. Chill in the refrigerator while the potatoes cook.


  1. Preheat the oven to 400° F. Wash each potato and pierce a couple of holes on each side with a sharp knife or fork.
  2. Coat each potato with canola oil and salt and bake on a baking sheet for 1 hour. Potatoes should be fork-tender when done.

  3. Remove baked potatoes from the oven and let cool. (Leave the oven at 400°F.) When cool enough to handle, roughly chop the potatoes into 1/2-inch, bite-sized pieces.


  1. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

  2. Add potatoes to a large bowl. Mix the potatoes with the sour cream mixture, half the cheese, and the crumbled bacon. (You can reserve some pieces of bacon as a topping if you wish.)

  3. Spread out the potato mixture into the prepared baking dish.

  4. Top with remaining shredded cheese and reserved bacon (if you have some set aside).

  5. Bake, uncovered, 15-20 minutes, or until cheese is hot and bubbly.

  6. Remove from oven. Serve hot. Garnish with chives (optional).