Twice Baked Potato Casserole Recipe

This twice baked potato casserole recipe has all the flavor of traditional twice baked potatoes, but in casserole form! This dish is easy to make (or make ahead), and you can even use leftover mashed potatoes to make it.

Course Side Dish

Cuisine American

Keyword Double Baked Mashed Potatoes, Twice Baked Mashed Potato Casserole, Twice Baked Mashed Potatoes, Twice Baked Mashed Potatoes Recipe, Twice Baked Potato Casserole, Twice Baked Potato Casserole Recipe

Prep Time 15

Cook Time 45

Servings servings

Calories 327kcal

Author Faith Gorsky

Ingredients

1 1/2 pounds Yukon Gold potatoes washed and cut into 1-inch cubes (not peeled)
4 tablespoons unsalted butter
1/3 cup diced yellow onion about 1/2 small onion
1 large clove garlic crushed
4 tablespoons whole milk
4 tablespoons sour cream
1/2 teaspoon salt
1/8 teaspoon black pepper
1 3/4 cups shredded cheddar I like a mix of yellow and white cheddar here
2 slices beef bacon cooked until crispy and crumbled (this is optional; you can omit it or use any type of bacon you like)
2 teaspoons minced fresh parsley or chives (for garnish; optional)
Nonstick cooking spray

US Customary - Metric

Instructions

Add the potato cubes to a 3-quart saucepan and add enough cold water to cover the potato by 2 inches. Bring to a boil, then turn the heat down slightly (so it doesn’t boil over), and boil vigorously until the potatoes are very tender, about 15 to 20 minutes. Drain.
While the potatoes are cooking, cook the onion. To do so, add the butter to a small skillet over medium heat. Once it starts to melt, add the onion and cook until it’s starting to soften but not brown, about 2 to 3 minutes, stirring frequently. Stir in the garlic and cook 1 minute more, stirring constantly. Remove from the heat.
Once the potatoes are drained, add them to a large bowl with the onion/garlic/butter mixture (make sure you scrape in all the butter!), milk, sour cream, salt, and black pepper. Use a potato masher to mash everything together (a few lumps are fine).
Fold 3/4 cup shredded cheese into the potato mixture.
Lightly spray the inside of a 7 by 11-inch casserole dish (or equivalent 2.5-quart baking dish) with nonstick cooking spray. Transfer the potato mixture to the prepared baking dish, spread it out evenly, and sprinkle the remaining 1 cup shredded cheese evenly on top.
Cover with foil and bake 20 minutes in a preheated 375F oven.
Remove the foil, sprinkle on the bacon, and broil a couple minutes to brown the top.
Sprinkle on the parsley or chives, and serve.

Notes

Storage: You can store leftover twice baked potato casserole covered in the fridge for up to 4 days.
Reheating Leftovers: If you're heating up a single serving or two, the microwave works well. However, if you want to reheat the entire casserole after it's been baked, I recommend using the oven. To do so, pull the casserole out of the fridge and let it sit at room temperature for 30 minutes, and then pop it into a preheated 350F oven until warm throughout.
Make Ahead: You can make this recipe through Step 5 above, cover the dish with foil, and refrigerate for up to 2 days. When you want to serve it, let it sit for 30 minutes at room temperature, and then bake (covered) in a preheated 375F oven until warm throughout, which takes about 45 minutes. After that, continue on with Step 7 in the recipe above.
How to Use Leftover Mashed Potatoes to Make This Recipe: You can make the mashed potatoes for this recipe up to 4 days ahead of time before making this casserole! You can either make this recipe through Step 3 above, or use any leftover mashed potatoes you have.
- When you want to make this casserole, if you want it to taste like you used freshly mashed potatoes, I recommend reheating the mashed potatoes first before you proceed with Step 4 above. You can reheat mashed potatoes in the microwave, on the stovetop, or covered in the oven (at 350F). The main thing to remember when reheating leftover mashed potatoes is that you'll need to help prevent them from drying out! You'll need to add a splash of milk or cream, and you'll want to stir periodically.
- If you want to reheat leftover mashed potatoes in the microwave, use a microwave-safe bowl, spread the mashed potatoes out as evenly as you can, and place a slightly damp paper towel on top of the potatoes. Microwave them in 1 minute intervals, stirring between each. Once the potatoes are warm, add a splash of milk or cream and stir until they're smooth.

Nutrition