Loaded Twice Baked Potato Casserole with Bacon and Cheddar

When a skewer slides into a russet with no resistance, the potato is ready for its second act. The fluffy centers get mashed with melted butter, then sour cream brings…

By Julia • November 1, 2026 • Reading time: 9 min

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When a skewer slides into a russet with no resistance, the potato is ready for its second act. The fluffy centers get mashed with melted butter, then sour cream brings a little tang while milk loosens the mixture. For Loaded Twice Baked Potato Casserole with Bacon and Cheddar, everything goes into one baking dish for a bubbling, cheesy finish that’s easy to scoop and serve.

The first bake happens with the potatoes whole, right on the oven rack. That gives the centers time to turn tender before they meet the dairy, so the casserole starts with potato that’s cooked through rather than waterlogged. I bake the casserole uncovered and add the bacon and green onions after it rests. You get a soft, creamy middle under melted cheddar, with a crisp, savory finish on top. It serves eight and brings the comfort of a loaded baked potato to the table in one dish.

Why These Potatoes Bake Before the Dairy Goes In

The first bake isn’t just a way to soften the potatoes. Baking them whole, with their skins on and directly on the oven rack, gives the centers time to turn tender without sitting in water. That matters in a casserole where the potato will later be mixed with butter, sour cream, and milk: starting with a baked potato keeps the base from taking on extra cooking moisture before those rich ingredients go in.

There’s a useful distinction between the two trips through the oven. The first one cooks the potatoes all the way through; the second warms the mashed filling and melts the cheddar over it. The topping doesn’t need a long bake to become a crust. Pull the dish when the cheese has melted and you see bubbles at the edges, then let it rest before serving. That gives you a casserole that’s creamy enough to scoop but still holds its shape on the plate.

The Ingredients That Give This Casserole Its Creamy, Tangy Center

• Russet potatoes — Choose firm potatoes that are close in size so they’re more likely to finish baking together. Their starchy flesh gives the casserole a fluffy, substantial base; waxier potatoes tend to make a denser mash.
• Sour cream — This brings the tang that balances the richness of the potato and butter. Use sour cream that tastes fresh, since its flavor comes through in the finished filling.
• Whole milk — It loosens the mash without taking away the creamy texture. Add the listed amount as you mash, rather than pouring in extra if the potatoes seem a little stiff; the casserole should hold its shape when spread in the dish.
• Unsalted butter — Melted butter disperses evenly through the potato flesh. Unsalted butter also leaves the seasoning in your hands, so the kosher salt and black pepper can stay balanced.
• Sharp cheddar — Its sharper taste stands up to the creamy potato underneath. Mild cheddar will still melt, but the finished top will have a gentler, less pronounced cheddar flavor.
• Bacon — The most useful quality cue is crispness, not a particular cut. Cook it until crisp before crumbling; bacon that’s still floppy won’t give the finished casserole the same crunchy contrast.
• Green onions — Thin slices make a fresh, lightly sharp finish against the rich filling. Slice them shortly before topping the casserole so they keep their color and clean onion flavor.

From Rack-Baked Russets to a Bubbling Cheddar Top

Bake the Russets Until a Skewer Glides Through

Heat the oven to 400°F and prick each potato several times with a fork. Set them directly on the oven rack and bake for 55 to 70 minutes. Check the centers with a skewer; it should slide in easily, without a firm spot resisting it. If one potato is still hard in the middle, give the potatoes more time rather than trying to mash around an undercooked center.

Scoop and Mash While the Potatoes Are Easy to Handle

Let the potatoes cool for 10 to 15 minutes, then lower the oven to 375°F. Coat a 9×13-inch baking dish with nonstick cooking spray, halve the potatoes lengthwise, and scoop the flesh into a large bowl; discard the skins. Mash with the melted butter, sour cream, milk, kosher salt, and black pepper until mostly smooth. Spread the mixture evenly in the prepared dish, without packing it down hard.

Cook the Bacon Until Crisp

While the potatoes are in the dish, cook the bacon in a 12-inch skillet over medium heat for 8 to 12 minutes, turning it as needed. Look for an evenly crisp finish rather than relying only on the clock, since strips can cook at different rates. Transfer the bacon to paper towels to drain, then crumble it once it’s cool enough to handle. If you leave it soft, it won’t bring that crisp finish to the casserole.

Melt the Cheddar and Finish the Topping

Sprinkle the shredded sharp cheddar evenly over the potato mixture and bake uncovered at 375°F for 20 to 25 minutes. The cheese should be melted, with bubbles showing around the edges; it doesn’t need to become deeply browned. Let the casserole rest for 10 minutes, then scatter the crumbled bacon and sliced green onions over the top. The center will be hot, so use a broad spoon to lift portions without scraping away all the cheese.

Three Small Changes That Give the Casserole a Different Finish

Questions That Come Up Before the Casserole Goes in the Oven

Loaded Twice Baked Potato Casserole with Bacon and Cheddar

Loaded twice baked potato casserole bakes russet potatoes with butter, sour cream, and milk into a creamy base, then tops it with cheddar, crisp bacon, and green onions. A second bake melts the cheese until the edges are bubbling.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 35 minutes mins

Cooling and resting 23 minutes mins

Total Time 2 hours hrs 13 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 750

Ingredients Equipment Method Notes

Ingredients

  

For the casserole

• 3 lb russet potatoes about 6 medium, scrubbed and dried
• 1 nonstick cooking spray as needed
• 0.5 cup unsalted butter melted
• 1 cup sour cream
• 0.5 cup whole milk
• 1 tsp kosher salt
• 0.5 tsp black pepper

For the topping

• 8 oz bacon
• 2 cups sharp cheddar cheese shredded
• 4 green onions thinly sliced

Equipment

• 1 9x13 inch baking dish
• 1 12-inch skillet

Method

 

Prepare the casserole

1. Heat the oven to 400°F.
2. Prick the potatoes several times with a fork and bake directly on the oven rack for 55 to 70 minutes, until a skewer slides easily into the centers.
3. Let the potatoes cool for 10 to 15 minutes, until easy to handle.
4. Reduce the oven temperature to 375°F.
5. Coat a 9x13-inch baking dish with nonstick cooking spray.
6. Halve the potatoes lengthwise, scoop the flesh into a large bowl, and discard the skins.
7. Mash the potato flesh with the melted butter, sour cream, milk, kosher salt, and black pepper until mostly smooth.
8. Spread the potato mixture evenly in the prepared dish.

Make the topping and bake

1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 12 minutes, turning as needed, until crisp.
2. Drain the bacon on paper towels and crumble it.
3. Sprinkle the cheddar evenly over the potatoes.
4. Bake uncovered at 375°F for 20 to 25 minutes, until the cheese is melted and the edges are bubbling.
5. Let the casserole rest for 10 minutes.
6. Scatter the bacon and green onions over the top and serve.

Notes

For crisp bacon, scatter it over the casserole just before serving. Store covered in the refrigerator for up to 4 days; freeze the casserole without the bacon and green onions for up to 2 months, then add the toppings after reheating. For a lighter variation, reduced-fat sour cream and milk can be used.