Twice Baked Potato Casserole 

Enjoy the comforting taste of a twice baked potato in a deliciously savory casserole which makes an excellent holiday ham side dish.

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If you’re looking for a super delicious side dish that is loaded with cheesy goodness, this is the perfect choice! While it is a little more involved than traditional baked potatoes, this Twice Baked Potato Casserole is worth the extra effort and can be mostly prepared ahead of time.

I love that this dish is packed with flavor and so comforting. The creamy potato filling is topped with a layer of melted cheese, and crispy bacon making it a perfect way to warm up on a cold night.

This recipe is also great for busy holidays because you can make the potato filling ahead of time and store it in the fridge. Then, when you’re ready to bake the casserole, just assemble it and pop it in the oven.

Why We Love This Casserole

Leftover Magic: Leftovers are a lifesaver! This casserole reheats beautifully, making for easy lunches or a quick dinner on another night.

Customizable Comfort: Stir in some chopped broccoli or spinach which would complement the cheese. This recipe is easily adaptable to your family’s tastes.

Crowd-Pleaser: Whether it’s a potluck or a family gathering, this casserole always seems to disappear quickly. It’s a guaranteed crowd-pleaser!

Ingredients

• Russet Potatoes: These starchy potatoes provide the foundation for the casserole. They’re baked until tender and then scooped out to create a creamy filling. I do not recommend using any other potato besides russet.
• Sour Cream: Adds a tangy and creamy flavor to the potato mixture.  

Flavor Boosters:

• Bacon: Cooked until crispy, bacon provides a savory and smoky flavor to the casserole.  
• Garlic Powder & Onion Powder: These seasonings add deliciousness to the flavor profile.

Cheesy Goodness:

• Campbell’s® Condensed Cheddar Cheese Soup: This condensed soup adds a rich, cheesy flavor and acts as a binder for the potato mixture.  
• Cheddar Cheese (grated): Both the cheddar cheese soup and the grated cheddar cheese contribute to the overall cheesy and satisfying flavor of the casserole.

Finishing Touches:

• Green Onions: Add a fresh, slightly oniony flavor and a touch of green color to the dish.
• Salt & Pepper: Season to taste to balance the flavors and enhance the overall taste.

How to Make Twice Baked Potato Casserole

Bake the Potatoes: Preheat oven to 425°F. Prick potatoes several times with a fork and place onto a baking sheet. Bake for 45-60 minutes, or until tender.

Prepare the Filling: While the potatoes bake, cook the bacon until crispy. Drain on paper towels and crumble.

Combine Ingredients: Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh. In a large bowl, mash the potato flesh. Add the sour cream, Campbell’s® Condensed Cheddar Cheese Soup, 1/2 cup cheddar cheese, bacon, green onions, garlic powder, salt, and pepper. Mix well.

Fill the Potato Shells: Spoon the potato mixture back into the potato shells. Top with the remaining 1/2 cup cheddar cheese.

Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Serve: Let cool slightly before serving.

Variations

Broccoli Cheddar:

• Add-ins: Cooked and chopped broccoli florets, shredded cheddar cheese, and a pinch of nutmeg.
• Topping: More shredded cheddar cheese and a sprinkle of paprika.

Bacon and Chive:

• Add-ins: Crisp bacon, chopped chives, shredded cheddar cheese, and a touch of cream cheese.
• Topping: More shredded cheddar cheese and chopped chives.

Ham and Cheese:

• Add-ins: Diced cooked ham, shredded Swiss cheese, and a touch of Dijon mustard.
• Topping: More shredded Swiss cheese.

Tips for Variations:

• Cheese: Feel free to experiment with different cheeses! Try Gruyere, Provolone, or even a blend of cheeses.
• Veggies: Add your favorite cooked or roasted vegetables to the mix, such as mushrooms, spinach, or carrots.
• Spice: Adjust the spice level by adding more or less chili powder, cayenne pepper, or jalapeños.
• Herbs: Fresh herbs like dill, parsley, or thyme can add a tasty flavor.

Storing

• Leftovers: Store leftover Twice Baked Potato Casserole in an airtight container in the refrigerator for up to 3-4 days.
• Make-Ahead (Unbaked): You can prepare the potato filling and assemble the casserole (without baking) ahead of time. Cover tightly with plastic wrap and refrigerate for up to 2 days. Bake as directed when ready to serve.

Freezing:

• Baked Casserole: Let the baked casserole cool completely. Wrap the entire baking dish tightly with plastic wrap, then cover with a layer of foil. Freeze for up to 3 months.
• Unbaked Casserole: Assemble the casserole as directed, but do not bake. Wrap the baking dish tightly with plastic wrap, then cover with foil. Freeze for up to 3 months.

Reheating:

• Refrigerated: Reheat covered in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
• Frozen: Thaw overnight in the refrigerator. Reheat covered in the oven at 350°F (175°C) for 20-25 minutes, or until heated through.

More Casserole Recipes to Try Today

• Taco Hashbrown Casserole
• Cheesy Hashbrown Casserole
• Ham & Cheese Casserole
• Ham & Swiss Cheese Casserole
• Cheesy Broccoli Casserole