Creamy Twice Baked Potato Casserole Recipe
You know how every family has that one dish someone always gets asked to bring? Well, this casserole accidentally became mine. It all started when I needed to bring something to my husband’s work potluck and panicked – I’m talking standing in the grocery store at 7 PM sweating over the potato bin kind of panic.
Turns out, this cheesy miracle is impossible to mess up. I should know – I’ve made it while sleep-deprived with a newborn, while helping with second grade math homework, and that one time after two glasses of wine. It always turns out glorious.
Why This Recipe is Perfect for Real Humans
- It’s basically a hug in casserole form
- Uses normal ingredients (no “find at specialty stores” nonsense)
- Makes enough to feed your family plus the neighbors who “just happened to stop by”
Ingredients You Won’t Have to Google
- 6 russet potatoes (the kind that look like they’ve had a rough life)
- 1 cup sour cream (the cheap kind is fine)
- ½ cup butter (just eyeball it – we’re not scientists here)
- 2 cups shredded cheese (cheddar, Mexican blend, whatever’s on sale)
- 6 slices bacon (or 12… who’s counting?)
- Salt & pepper (that have been in your cabinet since 2018)
How to Make It Without Losing Your Sanity
- Bake potatoes at 425°F for an hour (perfect time to fold laundry or watch an episode of whatever)
- Cut in half and scoop (pretend you’re an archeologist discovering cheesy treasure)
- Mash with all the good stuff (if the mixture looks like cheesy clouds, you’re doing it right)
- Spread in dish, top with more cheese (because why not?), and bake 25 minutes at 375°F
Pro Tip: If the top isn’t golden enough, broil for 2 minutes but WATCH IT LIKE A HAWK. I learned this the hard way.
Real-Life Hacks for Busy People
- Short on time? Microwave the potatoes first, then finish in oven
- No bacon? Use ham, or just leave it out – it’s still amazing
- Kids turning up noses? Call it “cheesy potato pie” – instant hit
Why This Dish is Legendary in My House
This casserole has:
- Gotten me through three potlucks when I forgot until the last minute
- Been requested by name at every family gathering
- Become my most-stolen recipe (looking at you, Karen from book club)
It’s the culinary equivalent of your favorite sweatpants – comforting, reliable, and always there when you need it. Now go be the potato hero I know you can be.
Question: What’s your go-to “oh crap I need to bring something” recipe? (Mine used to be store-bought cookies before this casserole changed my life.)
twice baked potato casserole
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Potato masher or electric mixer
- Measuring cups and spoons
- Sharp kitchen knife
- Cutting board
Ingredients
- 6 large russet potatoes
- 1 cup sour cream
- 1/2 cup butter melted
- 2 cups shredded cheddar cheese
- 1/4 cup chopped chives
- 4 slices bacon crumbled
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F and prepare baking dish
- Wash and pierce potatoes, then bake for 1 hour
- Remove potatoes and let cool slightly
- Scoop out potato flesh into mixing bowl
- Mash potatoes with sour cream and melted butter
- Fold in cheese, chives, and bacon
- Transfer mixture to baking dish
- Bake for 25-30 minutes until golden
