Loaded Twice-Baked Potato Casserole

Name: Loaded Twice-Baked Potato Casserole
Prep time: 20 min
Cook time: 100 min
Total time: 135 min
Yield: 10 servings
Ingredients: 8 russet potatoes; 1 tablespoon neutral oil; 1 teaspoon kosher salt; 12 slice bacon; ½ cup yellow onion; 2 cloves garlic cloves; ½ cup unsalted butter; ½ cup cream cheese; 1 cup sour cream; ½ cup whole milk; 1 teaspoon seasoned salt; ½ teaspoon black pepper; 2 ½ cups sharp cheddar cheese; ½ cup green onions; As needed parsley; As needed black pepper; As needed bacon

Baking the potatoes first gives this casserole fluffy insides and bits of crisp skin. It goes back into the oven under a cheesy lid, with bacon crisp on top.

By Betty Lou GardnerAbout 2 hours 15 minutesUpdated 2026-08-22

This Loaded Twice-Baked Potato Casserole delivers everything people love about a loaded baked potato in one generous family-style dish. Whole russet potatoes are baked until fluffy, then roughly mashed with some of their crisp skins, softened butter, cream cheese, sour cream, warm milk, sautéed yellow onion, sharp cheddar, bacon, and green onions. The casserole is baked a second time beneath a layer of melted cheese and finished with plenty of crisp bacon.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I leave the skins on two of the potatoes because they give the casserole a little more texture and make it taste like a proper twice-baked potato. I only mash everything enough to bring it together, and I save most of the bacon for the top so it stays crisp instead of disappearing into the potatoes.

How to Make Loaded Twice-Baked Potato Casserole

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Whole potatoes baking on a rimmed sheet until tender.

Bake the Potatoes

Rub the russet potatoes with oil and salt, then bake them uncovered until the centers are completely tender and the skins are lightly crisp.

Chopped bacon and onion cooking together in a skillet.

Cook the Bacon and Onion

Cook the bacon until crisp, then soften the yellow onion and garlic in a small amount of the bacon drippings.

Cooked potatoes being roughly mashed with butter in a large bowl.

Roughly Mash the Filling

Scoop the flesh from six potatoes, leave two potatoes skin-on, and roughly mash everything with butter, cream cheese, sour cream, warm milk, seasonings, cheddar, bacon, and green onions.