Christmas/ Sides/ Thanksgiving

Loaded Twice Baked Potato Casserole

October 1, 2020 (Last Updated: November 16, 2023)

Loaded Twice Baked Potato Casserole is the epitome of comfort food; creamy potatoes layered with crispy bacon, cheddar cheese, chives, and green onion baked to perfection! This fully loaded potato casserole is the perfect side dish for holidays, like Thanksgiving and Christmas because it’s always a hit.

loaded twice baked potato casserole.

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Loaded Twice Baked Potato Casserole is the epitome of comfort food; creamy potatoes layered with crispy bacon, cheddar cheese, chives, and green onion baked to perfection! This fully loaded potato casserole is the perfect side dish for holidays, like Thanksgiving and Christmas because it’s always a hit.

For more delicious potato recipes, try Twice Baked Lobster Stuffed Potatoes, Roasted Garlic & Herb Parmesan Smashed Potatoes and Marbled Mash Potatoes (Sweet & Yukon Gold Potatoes).

spoonful of loaded twice baked potato casserole.

Best Loaded Potato Casserole

Twice Baked Loaded Potato Casserole is a delicious fusion of my favourite twice baked potatoes recipe and a delicious mashed potato casserole. Start with boiled or baked potatoes, mash them up with plenty of cream, cheese, fresh herbs, seasoning and bacon, then top it with more cheese and let it bake til it’s golden brown and bubbly!

Each spoonful tastes like the filling of twice baked potatoes, but even better! “Why?” you may ask. Because you can eat every last bit!

Here’s Why You’ll Love this Loaded Potato Casserole Recipe

  • Perfect Holiday Side Dish: A potato side dish is essential to any Thanksgiving feast and this recipe is the ultimate one! It’s a mouthwatering mesh of twice baked potatoes and mashed potatoes that will satisfy friends and family.
  • Easy to Make: Choose your method to cook the potatoes (bake or boil) then it’s as easy as scooping, layering, and baking. From start to finish, this takes just under 1 hour.
  • Versatile: Choose your favourite potatoes, cheeses, and add-ins for this customizable recipe.

What are Twice Baked Potatoes?

Twice baked potatoes are a delicious side dish made from baked potatoes that are scooped out, mixed with various ingredients, and then baked again until golden and crispy. They are sometimes referred to as stuffed baked potatoes or double baked potatoes.

loaded twice baked potato casserole.

What’s Needed to Make This Recipe (Kitchen Tools and Equipment)

  • Potato Masher: Use this to mash the potatoes after cooking them.
  • Grater: Shred the cheddar cheese.
  • Casserole Dish: Cook the loaded mashed potato casserole in this dish.

Loaded Potato Casserole Ingredients and Ingredient Notes

  • Potatoes: Choose your favourite starchy potato (Russet, Idaho or Yukon Gold) then bake or boil them.
  • Garlic cloves: Mince fresh garlic.
  • Butter: This enriches the mashed potatoes and adds buttery flavour.
  • Milk: Use whole milk or heavy cream, depending on how rich you want the dish to be.
  • Cream Cheese: Use softened cream cheese so it’s easier to mix. This adds a tangy twist to the casserole.
  • Sour Cream: This is a familiar flavour for loaded baked potatoes and makes the texture even creamier.
  • Seasoning: Use fresh cracked black pepper and salt, more or less to taste.
  • Cheddar Cheese: Cheddar cheese has a rich, sharp, and slightly tangy flavour that adds a delicious savoury element to the baked potatoes. It also melts well.
  • Bacon: Cooked and crumbled for a salty taste.
  • Fresh Herbs: Use chopped curly parsley and chives for a pop of herby flavour.
  • Green Onions: Thinly sliced.

How to Make a Loaded Potato Casserole

  1. Preheat your oven to 400°F (200°C). Place the throughly washed potatoes on a baking sheet. Rub them with olive oil, sprinkle with salt, and bake for about 1 hour or until they are fork-tender.
  2. When potatoes cool enough to handle, cut them in half lengthwise and scoop out the flesh (insides) and discard the skin. Using a potato masher, mash the potatoes in a large bowl.
  3. Add milk or cream, butter, cream cheese, 1 cup cheddar cheese, sour cream, bacon (reserving some for topping), garlic, herbs (reserving some for topping), salt and pepper. Mix until well combined.
  4. Transfer potato mixture into a casserole dish and top with the reserved cheddar cheese and bacon. Bake for 25-30 minutes or until cheese is melted, edges bubbly, and potatoes heated through.
  5. Remove from oven, garnish with fresh herbs, serve hot and enjoy!

Waxy Potatoes vs. Starchy Potatoes

Did you know there are actually two types of potatoes? Waxy and starchy! 

Waxy potatoes are your red-skinned, blue, purple and fingerling potatoes. They are low in starch, high in moisture and high in sugar. They have a creamier, firmer flesh and a thinner skin than starchy potatoes. They’re great for dishes where the potato stays intact like soups, stews and potato salads. 

Starchy potatoes are your Russet, Idaho and Yukon Gold potatoes. They are high in starch and low in moisture. The flesh of a starchier potato breaks down easily, which also allows for greater absorption of milk, cream and butter. This makes them a great pick for mashing, deep-frying and baking.

To Peel or Not To Peel Before Boiling? Boiling with the skin on helps to keep the nutrients inside the potato. Additionally, it adds a bit of flavour and texture to the finished product – of course, this is if you like to eat your potatoes with the skin on.

4 russet potatoes on baking tray with salt.

Recipe Substitutions and Tips

  • Potatoes: Take your pick from any starchy potatoes. Russet potatoes, Idaho potatoes or Yukon gold potatoes. Red potatoes or white potatoes will work too. You can also try this recipe with sweet potatoes and make a loaded sweet potato casserole.
  • Cheese: Instead of cheddar cheese, try mozzarella, fontina, gruyère, or Monterey jack cheese.
  • Meat: Swap the chopped bacon for diced ham, chicken or steak. If you’re looking for a vegetarian option, you can substitute it with vegetarian bacon or omit it altogether.
  • Sour Cream: Greek yogurt can be a healthier substitute for sour cream, providing a similar creamy texture and tangy flavour.
  • Seasonings: Feel free to adjust the seasonings to your taste. Add garlic powder, onion powder, or your favourite herbs and spices to enhance the flavour.
loaded twice baked potato casserole.

Serving Suggestions and Tips

Loaded potato casserole is filling enough to eat on its own but I love to serve it during the holidays as part of the feast. Here are some dishes to serve it with:

  • Roasted Meats: Chicken, beef, pork or lamb dishes pair well with a dish this rich.
  • Sautéed or Roasted Vegetables: Steamed or roasted green vegetables like broccoli, asparagus, green beans, or peas add freshness and colour to the plate.
  • Salads: Fresh salads with mixed greens, tomatoes, cucumbers, and vinaigrette dressing offer a light contrast to the creamy casserole.

Recipe Notes and Tips for Success

  • Potato Prep: Ensure that the potatoes are thoroughly cooked before mashing. You can bake or microwave them, but they should be fork-tender to achieve a creamy texture.
  • Mashing Technique: Use a potato masher or a fork to mash the potatoes. Avoid over-mashing to prevent a gummy texture
  • Covering During Baking: If the casserole tends to brown too quickly, cover it loosely with foil during the baking process. This prevents the top from getting too crispy before the inside is fully heated.
  • Adjust Seasonings: Taste the mashed potatoes before assembling the casserole and adjust seasonings accordingly. This ensures a well-seasoned dish.
  • Cheese: Buy block cheese and shred yourself. Pre-shredded cheese have a starchy coating to prevent each piece from sticking together.
  • Overcooking: Do not overcook the potatoes. Whether you bake them or boil them, cook them just until they are fork tender,
loaded twice baked potato casserole.

Can I Make Loaded Potato Casserole Ahead of Time?

Prepare this dish up to 2 days in advance. Assemble the baked loaded potato casserole and instead of baking it, wrap it with plastic wrap followed by aluminum foil. Take it out of the fridge while the oven preheats, then bake as detailed in the instructions.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months.

Reheating Instructions

Defrost frozen loaded potato casserole in the fridge overnight. Reheat leftovers in the microwave. If the potatoes seem watery once warmed up, add a touch more butter or sour cream.

Frequently Asked Questions (FAQs)

What to eat with loaded baked potato casserole?

Something as rich and decadent as this dish pairs well with holiday staples like turkey, ham, baked mac and cheese, collard greens or string beans.

What is the difference between baked potato and twice baked potato?

A baked potato is a whole potato that is cooked in the oven until tender. Alternatively, a twice baked potato is baked potato that has been scooped out, mixed with ingredients like cheese, butter, and sour cream, then placed back into the potato skins and baked again until golden and crispy. This double cooking process gives twice baked potatoes a creamy, flavorful filling with a crispy skin.

Is boiled or baked potato better?

The better option depends on your desired results and the recipe. Boiled potatoes tend to be softer and moist, making them suitable for dishes like mashed potatoes or salads. Whereas baked potatoes have a drier texture with crispy skin, making them ideal for a satisfying side dish when you want a contrast of textures.

Interested in more Side Dish Recipes? Check These Out!

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loaded twice baked potato casserole.

Loaded Twice Baked Potato Casserole

Taneisha Morris
Loaded Twice Baked Potato Casserole is the epitome of comfort food; creamy potatoes layered with crispy bacon, cheddar cheese, chives, and green onion baked to perfection! This fully loaded potato casserole is the perfect side dish for holidays, like Thanksgiving and Christmas because it's always a hit.
No ratings yet
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Christmas, Sides, Thanksgiving
Cuisine American
Servings 5 servings
Calories 585 kcal

Equipment

  • Potato Masher
  • Grater
  • Casserole Dish

Ingredients
  

  • 4 large Russet Potatoes or Yukon Gold Potatoes, throughly washed
  • 3 cloves Garlic minced
  • 1/2 cup Butter softened to room temperature
  • 1/2 cup Milk or cream, warmed
  • 1/4 cup Cream Cheese softened to room temperature
  • 1/4 cup Sour Cream
  • 1 1/2 cups Cheddar Cheese divided, more or less as desired
  • 6 slices Bacon divided, cooked and crumbled, more or less as desired
  • 1/4 tsp Black Pepper more or less to taste
  • 1/2 tsp Salt more or less to taste
  • 2 tbsp Fresh Parsley finely chopped, or herb of choice
  • 1 stalk Green Onions thinly sliced, or herb of choice
  • 2 tbsp Fresh Chives chopped, or herb of choice

Instructions
 

  • Preheat your oven to 400°F (200°C). Place the throughly washed potatoes on a baking sheet. Rub them with olive oil, sprinkle with salt, and bake for about 1 hour or until they are fork-tender.
  • When potatoes cool enough to handle, cut them in half lengthwise and scoop out the flesh (insides) and discard the skin. Using a potato masher, mash the potatoes in a large bowl.
  • Add milk or cream, butter, cream cheese, 1 cup cheddar cheese, sour cream, bacon (reserving some for topping), garlic, herbs (reserving some for topping), salt and pepper. Mix until well combined.
  • Transfer potato mixture into a casserole dish and top with the reserved cheddar cheese and bacon. Bake for 25-30 minutes or until cheese is melted, edges bubbly, and potatoes heated through.
  • Remove from oven, garnish with fresh herbs, serve hot and enjoy!

Video

Recipe Notes

I suggest taste testing as you add your ingredients one by one. If you prefer a creamier taste, use heavy cream as opposed to 2% milk or half and half. For this recipe I used half & half cream and Russet potatoes.

Nutrition

Calories: 585kcalCarbohydrates: 49gProtein: 18gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 90mgSodium: 770mgPotassium: 1241mgFiber: 6gSugar: 4gVitamin A: 914IUVitamin C: 53mgCalcium: 326mgIron: 2mg

Note, the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary based on products used.

DID YOU MAKE THIS RECIPE?Leave a star rating and a comment below! You can also tag @theseasoned.skillet and use #theseasonedskillet on Instagram!
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6 Comments

  • Reply
    Kristine S
    February 21, 2021 at 2:25 am

    Yummy! Even the person who only likes plain potatoes loved these. Can’t wait to make these for company.

  • Reply
    Beth
    April 3, 2021 at 9:34 am

    Should I peel the potatoes after they’re baked or leave the peel on?

    • Reply
      Taneisha Morris
      April 3, 2021 at 10:55 am

      Hi Beth! It’s all up to your preference. I personally leave half the potato skins on and peel the other half once they’re done cooking (either baking or boiling)! Either way, it’ll be great!

  • Reply
    Beth
    April 4, 2021 at 1:08 pm

    Thanks so much and Happy Easter! I will leave some skins on as you have suggested. Making this for Easter dinner tonight!

  • Reply
    Cassie
    April 12, 2023 at 12:44 am

    Could you use red potatoes?

    • Reply
      Taneisha Morris
      July 14, 2023 at 7:04 pm

      Hi Cassie! You sure can – they’re great for mashing because they are naturally smooth and creamy! Enjoy!!

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