Twice-Baked Potato Casserole With Cheddar, Bacon, and Chives

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 9 x 13-inch casserole)
• Prep Time: 25 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 2 hours

Quick Ingredients

• 3 lb russet potatoes (about 4 large), scrubbed and dried
• 6 slices thick-cut bacon
• 6 tbsp unsalted butter, softened (plus 1 tbsp for greasing the dish)
• 1 cup sour cream
• 1/2 cup whole milk, warmed
• 2 cups shredded sharp cheddar cheese, divided
• 1/4 cup finely sliced chives, plus more for garnish
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Do This

• 1. Bake potatoes at 400°F until tender, 60–70 minutes; cool 10 minutes.
• 2. Cook bacon until crisp; drain and crumble.
• 3. Scoop potato flesh into a bowl; mash until fluffy.
• 4. Mix in butter, sour cream, warm milk, salt, pepper, and garlic powder.
• 5. Fold in 1 1/2 cups cheddar, most bacon, and chives.
• 6. Spread into a greased 9 x 13-inch dish; top with remaining cheddar and bacon.
• 7. Bake at 375°F until hot and golden, 25–30 minutes; rest 10 minutes and serve.

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Why You’ll Love This Recipe

• All the best parts of a loaded baked potato, in a scoopable casserole.
• Fluffy, creamy interior with a golden, cheesy top and crisp bacon throughout.
• Works as a holiday-worthy side dish or a hearty meatless main.
• Make-ahead friendly: assemble in advance, then bake when you need it.

Grocery List

• Produce: 3 lb russet potatoes, chives
• Dairy: unsalted butter, sour cream, whole milk, sharp cheddar cheese
• Pantry: kosher salt, black pepper, garlic powder
• Meat: thick-cut bacon

Full Ingredients

Potatoes

• 3 lb russet potatoes (about 4 large), scrubbed and thoroughly dried

Mix-Ins

• 6 tbsp unsalted butter, softened
• 1 cup sour cream
• 1/2 cup whole milk, warmed
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 1/2 cups shredded sharp cheddar cheese (about 6 oz), for mixing in
• 6 slices thick-cut bacon, cooked crisp and crumbled (reserve about 2 tbsp for topping)
• 1/4 cup finely sliced chives, for mixing in

Topping & Pan Prep

• 1 tbsp unsalted butter, for greasing the baking dish (or nonstick spray)
• 1/2 cup shredded sharp cheddar cheese (about 2 oz), for topping
• Reserved crumbled bacon (about 2 tbsp), for topping
• 1–2 tbsp extra chives, for garnish (optional)

Step-by-Step Instructions

Step 1: Bake the potatoes until tender

Preheat the oven to 400°F with a rack in the middle. Line a baking sheet with foil (this catches any drips and makes cleanup easy).

Place the scrubbed, dried potatoes directly on the lined baking sheet. Bake until the skins feel crisp and the centers are very tender when pierced with a knife, 60–70 minutes (timing depends on size). Let the potatoes cool on the pan for 10 minutes, just until safe to handle but still warm inside.

Step 2: Cook the bacon until crisp

While the potatoes bake, cook the bacon in a skillet over medium heat, turning occasionally, until browned and crisp, 10–12 minutes. Transfer to a paper towel-lined plate to drain.

Once cool enough to handle, crumble the bacon. Reserve about 2 tbsp for topping the casserole.

Step 3: Scoop and mash for a fluffy texture

Reduce the oven temperature to 375°F.

Slice each warm baked potato in half lengthwise. Using a spoon, scoop the fluffy interior into a large mixing bowl, leaving a thin layer of potato in the skins (this helps prevent bits of skin from tearing in). Discard the skins or save them for another use.

Mash the potato flesh until mostly smooth and fluffy. For the lightest texture, use a potato masher or a ricer. Avoid overmixing with an electric mixer, which can make potatoes gluey.

Step 4: Add the creamy ingredients and season well

Add the softened butter, sour cream, and warm milk to the mashed potatoes. Sprinkle in the kosher salt, black pepper, and garlic powder.

Stir until the mixture is creamy and cohesive. Taste and adjust seasoning if needed (potatoes often need a confident amount of salt to taste properly seasoned).

Step 5: Fold in cheddar, bacon, and chives

Fold in 1 1/2 cups shredded cheddar, most of the crumbled bacon (save the reserved portion for topping), and the 1/4 cup chives. Mix just until evenly distributed.

If the mixture feels very stiff, stir in an additional 1–2 tbsp warm milk to loosen it slightly. It should be creamy and spreadable, not runny.

Step 6: Assemble the casserole and add the topping

Grease a 9 x 13-inch baking dish with 1 tbsp butter (or use nonstick spray). Scrape the potato mixture into the dish and spread into an even layer.

Sprinkle the top with the remaining 1/2 cup cheddar and the reserved bacon.

Step 7: Bake until hot, creamy, and golden

Bake at 375°F until heated through and the top is melted and golden, 25–30 minutes.

Let the casserole rest for 10 minutes before serving. This helps it set up slightly so it scoops neatly while staying creamy inside. Garnish with extra chives if you like.

Pro Tips

• Warm milk = smoother mash. Adding cold milk can make potatoes seize up and feel less creamy.
• Don’t overmix. Stir just until combined to keep the texture fluffy instead of gluey.
• Shred your own cheddar if possible. Pre-shredded cheese often contains anti-caking agents that melt less smoothly.
• Season in layers. Salt the mashed potatoes before adding cheese and bacon so every bite tastes balanced.
• Want extra-golden? Bake as directed, then broil on high for 1–2 minutes, watching closely to prevent burning.

Variations

• Extra loaded: Add 4 oz softened cream cheese with the butter for an even richer filling.
• Spicy: Add 1/2 cup diced pickled jalapeños (well-drained) and swap half the cheddar for pepper jack.
• Vegetarian: Skip the bacon and add 1/2 tsp smoked paprika plus 1/2 cup sautéed diced onion for smoky depth.

Storage & Make-Ahead

Refrigerate: Cool completely, cover tightly, and refrigerate for up to 4 days.

Reheat: For best texture, reheat in a 350°F oven, covered with foil, for 20–25 minutes (remove foil for the last 5 minutes to re-crisp the top). Individual portions can be microwaved in 60–90 seconds bursts until hot.

Make-ahead: Assemble the casserole (without baking), cover, and refrigerate up to 24 hours. Bake at 375°F for 35–40 minutes (it takes longer straight from the fridge), until hot and golden.

Freeze: Wrap well and freeze up to 2 months. Thaw overnight in the fridge, then bake at 375°F for 35–45 minutes until heated through.

Nutrition (per serving)

Approximate, based on 8 servings: 430 calories, 24 g fat, 41 g carbs, 13 g protein, 3 g fiber, 3 g sugar, 650 mg sodium.