Twice Baked Potato Casserole – Top Potato Recipes Side Dishes

There’s something downright irresistible about a mountain of warm, cheesy potatoes topped with crispy bacon and melty cheddar. Enter the Twice Baked Potato Casserole—a riff on your favorite loaded baked potato, transformed into the ultimate Potato Recipes Side Dishes star. Whether you’re throwing together a weeknight supper, feeding a crowd at a summer cookout, or prepping a show-stopping holiday spread, this casserole has your back.

Why Restaurant Baked Potatoes Win Every Time

Ever wonder why steakhouse potatoes have that killer skin? Pro Tip: They skip the foil, rub each spud with oil, and jazz up the skin with kosher salt and cracked pepper before popping them in a hot oven. That crisp, seasoned exterior + fluffy interior is exactly what we’re aiming for.

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What You’ll Need

Core Ingredients

• 6 large russet potatoes (about 4 lbs)
• 8 slices bacon, cooked crisp & crumbled
• 4 Tbsp salted butter, melted
• ½ cup sour cream
• ½ cup half‑and‑half (or heavy cream)
• 2 cups shredded sharp cheddar cheese, divided
• 3 Tbsp extra‑virgin olive oil
• Seasonings: 2 tsp Ranch seasoning mix, 1 tsp garlic salt, ½ tsp onion powder, black pepper to taste
• 4 green onions, sliced (whites + greens separated)
• Fresh chives or extra green onions, for garnish

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Step‑By‑Step: Building Your Baked Potato Casserole

1. Prep & Roast the Potatoes
   • Preheat to 450°F.
   • Toss scrubbed russets in olive oil, kosher salt, and pepper.
   • Arrange on a baking sheet—no foil!—and roast until tender, about 45 minutes.
2. Crisp the Bacon
   • While spuds bake, fry bacon until very crispy. Drain on paper towels, then crumble.
3. Scoop & Mash
   • Let potatoes cool just enough to handle.
   • Slice each in half and scoop the flesh into a large bowl—leave the skins behind, unless you love extra texture!
   • Mash roughly (chunky is OK).
4. Flavor Bomb
   • Stir in melted butter, sour cream, half‑and‑half, Ranch mix, garlic salt, onion powder, and black pepper. Bold Tip: Don’t skimp on seasoning—it makes all the difference!
   • Fold in 1 cup cheddar, the chopped bacon, and the white parts of the green onions.
5. Assemble Your Casserole
   • Spray a 9×13‑inch dish with cooking spray.
   • Pile in potato mixture, smoothing the top.
   • Sprinkle with remaining cheddar and dot with extra butter shards.
6. Bake to Golden Perfection
   • Bake at 350°F until the cheese melts and edges turn golden, about 20 minutes.
   • For a crunchy finish, broil 1–2 minutes—watch closely!
7. Garnish & Serve
   • Scatter reserved bacon and chopped chives or green onions on top.
   • Scoop out generous helpings and watch the ooey‑gooey goodness disappear!

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Make‑Ahead & Leftovers

• Prep in Advance: Assemble the casserole up to 24 hours ahead. Cover and refrigerate; bring to room temp before baking.
• Storage: Seal leftovers in an airtight container and chill up to 3 days.
• Reheat: Microwave single servings or warm in a 350°F oven until heated through.
• Freeze: You can freeze portions for up to 2 months; thaw overnight and reheat.

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Variations to Try

• Swap russets for Yukon Golds for a buttery flavor.
• Stir in diced chicken or ham for a Loaded Cheesy Chicken Potato Casserole.
• Mix in a swirl of BBQ sauce for a tangy twist.
• Use Greek yogurt in place of sour cream for a lighter spin.

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What to Serve With It

This casserole shines alongside:

• Grilled steaks or cheesy chicken & bacon potatoes
• Sunny’s Easy Loaded Baked Potato Casserole
• A crisp green salad or roasted veggies

Feeling bold? Top each scoop with a drizzle of hot sauce, a spoonful of salsa, or even a dollop of guac for a flavor fiesta.

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There you have it—a crowd‑pleasing, cheesy, bacon‑studded Twice Baked Potatoes casserole that earns its spot among your favorite Top Potato Recipes Side Dishes. Go on, get digging; it’s comfort food at its finest!

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