Twice Baked Potato Casserole With Bacon


This twice-baked potato casserole is a slight twist on an old favorite. This cheesy recipe will surely set mouths watering. For a creamier casserole, use a potato masher to mash potatoes thoroughly.

Prep Time:
20 mins
Cook Time:
1 hrs 20 mins
Additional Time:
20 mins
Total Time:
2 hrs
1 9x13-inch casserole
High angle closeup of a baking dish with twice baked potato casserole with bacon being spooned out

Dotdash Meredith Food Studios


  • 2 large baking potatoes

  • ½ pound lean bacon

  • 1 ½ cups shredded mild Cheddar cheese

  • ½ cup sour cream

  • ¼ cup milk

  • 2 tablespoons unsalted butter, melted

  • 1 teaspoon dried chives

  • ½ teaspoon garlic powder

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper


  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.

  2. Use a toothpick to poke a few holes into each potato.

    Overhead view of two potatoes poked with a toothpick in baking preparation

    Dotdash Meredith Food Studios

  3. Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.

  4. Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate; crumble and set aside.

    Crumbled bacon on a paper towel-lined plate as seen from above

    Dotdash Meredith Food Studios

  5. Cut a thin slice from one side of each baked potato; carefully scoop out flesh and transfer to a large bowl. Discard skins.

  6. Mix 1/2 of the Cheddar cheese, sour cream, milk, butter, chives, garlic powder, salt, and black pepper into potatoes until well combined.

    Overhead shot of a bowl with potatoes being mixed with ingredients for twice baked casserole

    Dotdash Meredith Food Studios

  7. Spread potato mixture into the prepared casserole dish; top with remaining Cheddar cheese and crumbled bacon.

    Overhead shot of twice baked potato casserole in a dish ready to be baked

    Dotdash Meredith Food Studios

  8. Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

Editor's Note:

This recipe can be made a day ahead of time. Prepare through Step 6. Cover baking dish with aluminum foil and refrigerate. To reheat, bake casserole, still covered with foil, in a 350 degrees F (175 degrees C) oven for about 40 minutes. Remove foil and bake until cheese is melted and bubbly, about 15 minutes more.

Nutrition Facts (per serving)

535 Calories
34g Fat
35g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 535
% Daily Value *
Total Fat 34g 44%
Saturated Fat 19g 96%
Cholesterol 94mg 31%
Sodium 1015mg 44%
Total Carbohydrate 35g 13%
Dietary Fiber 4g 15%
Total Sugars 3g
Protein 23g
Vitamin C 37mg 185%
Calcium 384mg 30%
Iron 2mg 12%
Potassium 997mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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