Creamy russet potatoes baked with crispy bacon, sharp cheddar cheese, sour cream, mayonnaise, and green onions.

So here’s the thing—I love twice baked potatoes. Like, deeply. But I don’t always love the process of making them. All that scooping and refilling feels fine when I’ve got time, energy, and maybe a podcast playing in the background. But most days? Nope. Most days I’m tired, a little hungry, and honestly just looking for something comforting that won’t judge me for cutting corners.

This Loaded Twice Baked Potato Casserole came out of one of those nights. It reminded me of family gatherings growing up—potatoes everywhere, bacon smells filling the kitchen, someone always sneaking bites before dinner was “officially” ready. I remember thinking, Why am I making this harder than it needs to be? So instead of carefully assembling individual potatoes, I chopped everything up, mixed it together, and tossed it in a dish. When it came out bubbling and golden, I actually laughed a little. It felt like cheating. The good kind.

Why you’ll Love this Loaded Twice Baked Potato Casserole?

I wouldn’t call this recipe fancy. It’s not trying to impress anyone. But it does hit that cozy, nostalgic comfort-food note that makes people quiet at the table for a second—always a good sign. You still get everything you expect from twice baked potatoes: fluffy centers, salty bacon, sharp cheddar, that creamy tang from sour cream. But it’s easier. And maybe that’s why I love it so much.

Is it the healthiest thing? No. Is it something I make when I want people to feel taken care of? Absolutely. This loaded potato casserole works as a side, a main, or that dish everyone keeps circling back to for “just a little more.”

Ingredient Notes

I’m not big on overcomplicating ingredients, and this Loaded Twice Baked Potato Casserole proves you don’t have to. Still, each one matters more than you’d think.

• Russet Potatoes – These are non-negotiable for me. They bake up fluffy and sturdy, which matters when you’re stirring everything together.
• Olive Oil – Just enough to help the skins crisp and add flavor. Nothing fancy.
• Bacon – Smoky, salty, and kind of bossy in the best way. I always divide it so there’s bacon inside and on top.
• Sharp Cheddar Cheese – Sharp cheese actually tastes like something after baking. Mild cheddar just sort of… disappears.
• Mayonnaise – I hesitated the first time, not gonna lie. But it adds richness without making the casserole greasy.
• Sour Cream – This balances everything. Without it, the dish feels a little flat.
• Green Onions – They wake the whole thing up. Plus, a little green makes it feel like we tried.
• Salt & Pepper – Potatoes need seasoning. They just do.

How to Make Loaded Twice Baked Potato Casserole?

1. First things first—bake the potatoes. Let them get soft all the way through, skins and all. This part takes time, but it’s mostly hands-off, which I appreciate. Once they’re cool enough to touch (and you’re not playing hot-potato… literally), cut them into bite-sized pieces. No peeling. No perfection.
2. Everything else happens in one big bowl. Sour cream, mayo, cheese, bacon, green onions—just stir gently until it looks ridiculously good already. Spread it into a baking dish, top it with the remaining cheese and bacon, and slide it back into the oven. When the cheese melts and the edges start bubbling, you’ll know. The smell alone is enough to make people wander into the kitchen asking, “Is it ready yet?”

Storage Options

This Loaded Twice Baked Potato Casserole stores better than you’d expect. Cover it and keep it in the fridge for up to four days. It reheats well in the oven if you want that freshly baked feel, but the microwave works fine too—especially when you’re standing there in socks at noon. You can even freeze it, which feels like leaving yourself a little gift for later.

Variations & Substitutions

This recipe doesn’t mind being messed with. Honestly, it kind of invites it.

• Swap the cheddar for Monterey Jack or Colby if that’s what you’ve got.
• Skip the mayo and use extra sour cream if you prefer.
• Add garlic, smoked paprika, or a pinch of cayenne if you’re feeling bold.
• Leave out the bacon and add roasted veggies for a vegetarian twist.
• Stir in cream cheese if you want full-on indulgence. No shame here.

Ever tweak a recipe and like your version better? Yeah… same.

What to Serve With Loaded Twice Baked Potato Casserole?

This casserole is flexible. It’s great with grilled chicken, steak, or pork chops. A simple salad on the side helps balance things out, if balance is your goal that day. And sometimes? It is the meal. I’ve done it. Fork, plate, couch. Zero regrets.

FAQ

Can I make this ahead of time?
Yes, and it’s a lifesaver. Assemble it, cover it, and refrigerate until you’re ready to bake. Add a few extra minutes in the oven if it’s cold.

Do I really leave the skins on?
Yep. They add texture and flavor—and save you time. That’s a win in my book.

Can I double the recipe?
You can, and you probably should. Just don’t expect leftovers.

If you make this Loaded Twice Baked Potato Casserole, I hope it gives you that same cozy, everyone’s-happy feeling it gives me. Let me know how it turns out—or what you changed. I’m always curious how recipes evolve in other kitchens.

Loaded Twice Baked Potato Casserole

Creamy baked russet potatoes combined with bacon, sharp cheddar cheese, sour cream, and green onions, finished until golden and bubbly for a comforting, crowd-pleasing casserole.

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Course: Side Dish

Cuisine: American

Keyword: Loaded Twice Baked Potato Casserole

Servings: 6

Ingredients

• 8 medium russet potatoes scrubbed clean
• 2 tablespoons olive oil
• 1 pound bacon cooked until crisp, crumbled, and divided
• 2 cups sharp cheddar cheese freshly grated and divided
• ½ cup mayonnaise
• 1 cup sour cream
• 6 green onions thinly sliced and divided
• Kosher salt to taste
• Freshly ground black pepper to taste

Instructions

• Preheat the oven to 400°F (200°C). Lightly grease a 9×9-inch baking dish with nonstick cooking spray and set aside.
• Rub the potatoes evenly with olive oil and season generously with kosher salt. Arrange them on a baking sheet or place them directly on the oven rack. Bake for 45–60 minutes, turning once halfway through, until the potatoes are tender when pierced with a fork.
• Remove the potatoes from the oven and allow them to cool for approximately 15 minutes, or until they are safe to handle. Reduce the oven temperature to 350°F (175°C).
• Cut the potatoes into bite-sized pieces, leaving the skins intact, and transfer them to a large mixing bowl.
• Add the sour cream and mayonnaise to the bowl and gently stir until the potatoes are evenly coated.
• Fold in 1½ cups of the grated cheddar cheese, ¾ of the green onions, and ¾ of the crumbled bacon. Mix carefully to avoid breaking the potatoes.
• Transfer the mixture to the prepared baking dish and spread it evenly. Top with the remaining cheese and bacon.
• Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is fully melted and lightly bubbling.
• Remove from the oven, garnish with the remaining green onions, and serve warm.

Notes

This recipe is naturally gluten-free when prepared with care. Ensure that the bacon, mayonnaise, sour cream, and nonstick cooking spray are all certified gluten-free, as some brands may contain additives or be subject to cross-contamination. No additional substitutions are required.