This Twice Baked Potato Casserole recipe from The Pioneer Woman is loaded with creamy mashed potatoes, crispy bacon, melted cheddar cheese, and delicious bites of potato skins! It’s an easy, make-ahead side dish that’s perfect for holidays, family dinners, and more!

Love Pioneer Woman Recipes? Be sure to try her Meatloaf Recipe next!

A close up image of a wooden spoon filled twice baked potato casserole in a casserole dish.

Twice Baked Potato Casserole

This Twice Baked Potato Casserole is everything! I’ve always been a sucker for twice baked potatoes, and turning them into a cheesy, creamy casserole is just about the best idea ever!

It’s loaded with buttery mashed potatoes, crispy bacon, sour cream, cheddar cheese, and bites of potato skins for extra flavor and texture.

And the best part? You can assemble it up to 2 days ahead of time! That makes it perfect for Thanksgiving, Christmas, or whenever you’re feeding a crowd.

Leftovers are freezer-friendly, too! Let’s get into everything you need to know! 

Ingredients

  • Russet Potatoes: My favorite choice for this casserole! Their fluffy, starchy texture makes them perfect for mashing. Yukon Gold potatoes also work well for a naturally creamy consistency.
  • Bacon: Adds the best smoky flavor and a delicious crunch. We’ll mix some into the potatoes and save the rest for topping.
  • Salted Butter: Makes the potatoes extra rich and flavorful. Let it soften before mixing.
  • Sour Cream: Adds creaminess and a little tang that balances the rich butter and cheese.
  • Whole Milk: Helps create a smooth, creamy consistency. Add it gradually until the potatoes reach your desired texture.
  • Cheddar Cheese: I recommend shredding it fresh from a block for the best melting consistency.
  • Seasoned Salt: Adds a little extra flavor to the potatoes. Adjust the additional salt and pepper to taste.
  • Green Onions: A fresh, colorful finishing touch!
  • Canola Oil: Used to coat the potatoes before baking. A neutral oil works best.

How to Make it

Scrub the potatoes clean and dry thoroughly. Rub with canola oil and bake at 400°F for about 40 minutes, or until tender. Meanwhile, let the butter, sour cream, and milk come closer to room temperature.

A baking tray with Russet potatoes next to a bowl of butter and sour cream for making twice baked potato casserole.

Cook the bacon while the potatoes bake. Let the potatoes cool until they’re safe to handle. Leave the skins on 2 potatoes and peel the remaining potatoes, then cut them into thirds.

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Uncooked bacon in a pan next to a bowl of cooked and sliced russet potatoes.

Combine the potatoes with the butter, sour cream, cheese, seasonings, and most of the bacon. Mash until creamy, gradually adding the milk until the desired consistency is reached. Transfer to a lightly greased 9 x 13-inch baking dish and top with the remaining bacon and cheese. Bake at 350°F for 20–25 minutes, until heated through. Garnish with green onions and serve!

A bowl of mashed potatoes next to a casserole dish filled with twice baked potato casserole.

Pro Tips

  • Best Potatoes: Russet potatoes are ideal because their starchy texture creates light, fluffy mashed potatoes. Yukon Gold potatoes are another great option for a creamier consistency.
  • Don’t Overmix: Mash the potatoes just until creamy. Overworking them can release excess starch and create a gummy texture. I recommend using a potato masher instead of a food processor.
  • Keep Some Potato Skins: This is one of my favorite parts! Leaving the skins on 2 potatoes gives the casserole that classic twice baked potato flavor and texture.
  • Add Milk Gradually: Start with a little milk and add more as needed. The exact amount can vary depending on the size and moisture content of your potatoes.
  • Cheese: Shred the cheddar from a block for the best flavor and melting consistency. Sharp cheddar is especially delicious in this.
  • Bacon: Cook until crisp and reserve some for topping. I love the combination of creamy potatoes and crunchy bacon!
  • Make Ahead: This is a great side dish to assemble up to 2 days in advance. See my make-ahead instructions below for baking adjustments.

Make-Ahead Method

This casserole can be assembled up to 2 days ahead of time, making it perfect for holidays and entertaining!

  • Assemble the casserole as outlined, but don’t bake it. Allow it to cool, then cover tightly and refrigerate for up to 2 days.
  • When ready to bake: Preheat the oven to 350°F. Keep the casserole covered with foil and bake for approximately 25–35 minutes.
  • Remove the foil and continue baking for another 20–25 minutes, or until the center reaches 165°F and the casserole is hot throughout.
  • Garnish with green onions just before serving!

PRO TIP: Since this is a large casserole, the baking time may vary depending on how cold it is and how deeply it’s filled. Allow a little extra time when preparing it straight from the refrigerator.

Crock Pot Method

This is a great option when you need to free up oven space for a holiday meal!

  • Prepare the casserole as outlined, but transfer the potato mixture to a lightly greased slow cooker instead of a baking dish.
  • Top with the reserved bacon and cheddar cheese.
  • Heat on LOW for approximately 2 hours, or until the casserole is hot throughout. The exact time depends on the size of your slow cooker and the temperature of the potatoes.
  • If starting from a refrigerated state, add 1-2 hours additional heating time and verify that the center reaches 165°F.
  • Once heated through, switch to the WARM setting to keep the casserole ready for serving. Garnish with green onions just before serving.

Note: The oven gives the cheese a more browned finish, but the Crock Pot is a convenient alternative, especially when entertaining! 

Storage and Freezing

  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze: This casserole freezes surprisingly well! The butter, sour cream, and whole milk help maintain its creamy consistency. Freeze in airtight, freezer-safe containers or individual portions for up to 3 months for best quality.
  • Thaw: For the best results, thaw frozen portions overnight in the refrigerator before reheating.
  • Reheat: Place in a covered, oven-safe dish and heat at 350°F until heated through, reaching 165°F in the center. Individual portions can also be reheated in the microwave, stirring occasionally for even heating.
  • Restore Creaminess: If the potatoes seem a little dry or the texture changes after freezing, stir in a little butter, milk, or sour cream to bring back that creamy consistency.
  • My Tip: I love freezing individual portions so I can reheat just what I need. It’s such an easy way to enjoy leftovers without reheating the entire casserole!

A wooden spoon scooping out twice baked potato casserole topped with melted cheese, bacon, and green onions.

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Twice baked potato casserole in a casserole dish with a wooden spoon scooping it up.

The Pioneer Woman's Twice Baked Potato Casserole

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
4.96 from 117 ratings
Servings: 10 people
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This Twice Baked Potato Casserole recipe from The Pioneer Woman is loaded with creamy mashed potatoes, crispy bacon, sour cream, and melted cheddar cheese! It's an easy, make-ahead side dish that's perfect for Thanksgiving, Christmas, or any family dinner.

Ingredients

US Customary - Metric
  • ½ pound bacon
  • 8 medium russet potatoes, Equal to about 6 pounds
  • 3 tablespoons canola oil
  • 2 sticks salted butter, softened and sliced into cubes.
  • 1 cup sour cream
  • 1 cup whole milk
  • 1 cup grated cheddar cheese, plus more for topping
  • 2 teaspoons seasoned salt
  • 3 green onions, sliced
  • Salt and pepper, to taste

Instructions

  • Preheat the oven to 400° F.
  • Take out the butter, sour cream, and milk and set them aside, they shouldn’t be cold when combined with the potatoes.
  • Scrub the potatoes clean. Wipe them dry and rub them with canola oil. Place them on a baking sheet and bake for 40 minutes, until they can be easily sliced through.
  • While the potatoes bake, cook the bacon in a large pan slowly on low heat. As the edges begin to curl, use tongs to flip them over periodically until evenly cooked. Set them aside on a paper towel-lined plate to cool once finished.
  • Remove the potatoes from the oven and decrease the heat to 350 degrees.
  • Leave the skins on two of the potatoes and peel and discard the remaining skins. Cut each potato into thirds and add them to a large mixing bowl.
  • Crumble the cooked bacon and set some aside for topping the casserole. Add the rest to the mixing bowl along with the butter, sour cream, grated cheese, seasoned salt, and salt and pepper. Give it a rough mash.
  • Add the milk gradually, mashed in between additions, until desired consistency is obtained. (I usually add all of it, but doing it gradually will ensure your desired consistency is obtained.)
  • Transfer to a lightly greased 9 x 13 baking dish.
  • Top with reserved bacon and additional shredded cheese.
  • Bake, uncovered, for 20-25 minutes. Top with sliced green onions and serve!

Notes

Pro Tips:
  • Potatoes: Russet potatoes are ideal for their fluffy texture. Yukon Gold potatoes also work well.
  • Don't Overmix: Mash gently to keep the potatoes light and creamy rather than gummy.
  • Milk: Add gradually until the desired consistency is reached.
  • Cheese: Shred cheddar from a block for the best flavor and melting consistency.
  • Potato Skins: Leave the skins on 2 potatoes for classic twice baked potato flavor and texture.
Make-Ahead Method:
  • Assemble the casserole as outlined, but don't bake. Cool, cover, and refrigerate for up to 2 days.
  • When ready to serve, bake covered at 350°F for approximately 25–35 minutes. Remove the foil and bake for another 20–25 minutes, or until the center reaches 165°F.
Crock Pot Method:
  • Assemble the casserole in a lightly greased slow cooker instead of a baking dish.
  • Heat on LOW until hot throughout, approximately 2 hours when starting with warm ingredients. Refrigerated portions require additional time. Verify that the center reaches 165°F.
  • Switch to WARM once heated through and garnish with green onions before serving.
Storage:
  • Refrigerate leftovers for up to 3 days or freeze for up to 3 months for best quality.
  • Reheat to 165°F. Add a little butter, milk, or sour cream if needed to restore creaminess.
 

Nutrition

Calories: 317kcal, Carbohydrates: 33g, Protein: 10g, Fat: 17g, Saturated Fat: 8g, Cholesterol: 38mg, Sodium: 693mg, Potassium: 832mg, Fiber: 2g, Sugar: 3g, Vitamin A: 339IU, Vitamin C: 11mg, Calcium: 159mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Side Dish
Cuisine: American
Author: Stephanie

Source: The Food Network