Filling and comforting, this Twice-Baked Potato Casserole makes a perfect no-fuss side dish for a holiday meal. Simple ingredients - incredible taste!
Fluffy, creamy, and perfectly cheesy — pure comfort in every bite! 💛
This Twice-Baked Potato Casserole is the ultimate cozy side dish for any meal. It’s creamy, cheesy, and oh-so-fluffy — the kind of recipe that brings everyone to the table. Made with simple ingredients like potatoes, cheese, and sour cream, this casserole is a no-fuss way to serve up big comfort with little effort.
Whether you’re planning your holiday menu or want a hearty side for dinner tonight, this casserole never disappoints.
🎥 Video tutorial
Here is a useful video that shows how I make this Twice-Baked Potato Casserole.
🥘 Ingredients You’ll Need
Here’s what you’ll need to make this comforting dish:
- Potatoes (4 large / about 1.4 kg) – Russet potatoes work best, but any kind will do. You can even use leftover mashed potatoes.
- Cheese (2 cups shredded / about 225 g) – Gruyère, Cheddar, Gouda, cream cheese, or Mozzarella all work beautifully.
- Sour cream (1 ½ cup / 350 g) – Adds creaminess and tang.
- Minced onion (¼ cup / 70 g) – Adds flavor and texture. Substitute with chopped scallions or skip if preferred.
- Fresh herbs (2 tbsp / 20 g) – A mix of parsley and dill adds freshness.
- Salt & pepper – To taste.
👩🍳 How to Make Twice Baked Potato Casserole
1. Bake the potatoes. Wash the potatoes thoroughly, wipe dry, place on a baking tray, and bake at 425ºF for about 1 hour (or until cooked through), turning once. Cool completely.
2. Peel and shred. Peel the potatoes and shred them. Place them into a large bowl.
3. Add onion and herbs. Add the minced onion, fresh herbs, salt, and pepper. Mix it gently, using two forks.
4. Add cheese and sour cream. Now add the cheese and the sour cream, and mix gently again.
5. Transfer to baking dish. Transfer the potato mixture to a 9-inch square pan or 2-quart casserole baking dish.
6. Bake until golden. Bake in a preheated 425°F (220°C) oven for 30–35 minutes, or until beautifully golden brown.
⬜ About aluminum foil
I know many of you may wonder why I don't wrap potatoes in aluminum foil when I bake them. The answer is simple – you don’t need the foil to bake a potato. Some people believe doing so might save time, but it’s not true. When you wrap the potato in foil, you end up with softer skin (the foil traps moisture), but in this recipe, we are going to peel the skin off anyway, so it’s better to bake the potatoes without the foil.
Learn more: Why I Do Not Recommend Baking Potatoes In Aluminum Foil
🧀 Recipe Variations
- 🥓 Add bacon: Stir in chopped, cooked bacon for extra flavor.
- 🌿 Add herbs: Try chives, thyme, or rosemary instead of dill and parsley.
- 🌶️ Add spice: Sprinkle in paprika, cumin, or red pepper flakes.
- 🍶 Swap sour cream: Use Greek yogurt or even a little cream for a lighter version.
💡 Helpful Tips
- Mix gently: Use two forks to keep the potatoes fluffy, not mashed.
- Room temperature ingredients: Let cheese and sour cream sit out for 10–15 minutes before mixing.
- No foil needed: Bake potatoes without foil for drier skin and lighter texture.
- Choose flavorful cheese: Gruyère or sharp cheddar create the best depth.
🧊 Storage & Reheating
Refrigerate: Cover tightly or store in an airtight container for up to 4 days.
Freeze: Wrap individual portions or the whole dish tightly; freeze for up to 3 months.
Reheat:
- Oven: 350°F (175°C) for 10–12 minutes.
- Stovetop: Warm gently over low heat with a splash of milk.
💡 Avoid microwaving if you want to keep that crispy golden top!
❓ Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble the casserole a day ahead, cover tightly, and refrigerate. When ready, bake at 425°F (220°C) for 35–40 minutes until hot and golden.Can I use leftover mashed potatoes?
Absolutely! Just reduce the sour cream slightly since mashed potatoes are already soft and creamy.What’s the best cheese for this casserole?
A mix of **Cheddar and Gruyère** gives amazing flavor, but feel free to use what you love — Mozzarella, Gouda, or cream cheese work great too.Can I add bacon or ham?
Yes! Add cooked, chopped bacon or small bits of ham right into the potato mixture before baking for a smoky touch.
💬 Final Thoughts
This Twice-Baked Potato Casserole is comfort food at its best — creamy, cheesy, and made with love. It’s one of those simple dishes that never fails to bring everyone together around the table. Whether it’s for a holiday feast or a cozy weeknight dinner, this casserole will always have a place on my menu.
If you’ve tried this recipe or any other recipe on Cooktoria, don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you take some photos of it, share them with me on Pinterest. I check every single one! 🥰
More tasty potato recipes to enjoy:
Twice Baked Potato Casserole
VIDEO TUTORIAL
Ingredients
- 4 large potatoes
- 1 small onion, minced
- 1 tsp. salt, or to taste
- ½ tsp. pepper, or to taste
- ¼ cup chopped dill
- ¼ cup chopped parsley
- 2 cups shredded Cheddar cheese, or your favorite kind
- 1 ½ cup sour cream
Instructions
- Bake the potatoes. Wash the potatoes thoroughly, wipe dry, place on a baking tray, and bake at 425ºF for about 1 hour (or until cooked through), turning once. Cool completely.4 large potatoes
- Peel and shred. Peel the potatoes and shred them. Place them into a large mixing bowl.
- Add onion and herbs. Add the minced onion, fresh herbs, salt, and pepper. Mix it gently, using two forks.1 small onion, minced, 1 tsp. salt, or to taste, ¼ cup chopped dill, ¼ cup chopped parsley, ½ tsp. pepper, or to taste
- Add cheese and sour cream. Now add the cheese and the sour cream, and mix gently again.2 cups shredded Cheddar cheese, or your favorite kind, 1 ½ cup sour cream
- Transfer to baking dish. Transfer the potato mixture to a 9-inch square pan or 2-quart casserole dish.
- Bake until golden. Bake in a preheated 425ºF oven for about 30-35 minutes.
Notes
HOW TO BAKE POTATOES
Preheat the oven to 425°F (220 °C). Clean the potatoes thoroughly and pat them dry. Prick the potatoes in a few places with a knife or fork. Bake the potatoes directly on the oven rack, or you can place them on a baking sheet. Bake the potatoes for about 60 minutes, depending on size. Flip them over in 30 minutes or so. Check them for doneness by piercing them with a knife. Potatoes are done when the skins are dry and the insides feel completely soft when pierced.Nutrition
💭 A Little Note from My Kitchen
Before you go, here’s a small reminder that the best part of cooking isn’t the food — it’s the people gathered around the table. 💛
Patricia Anne Nedrow says
Can you use fresh pre shredded potatoes in this recipe. Such as Simply shreds?
Tania Sheff says
Hi Patricia! You can use any rice in this recipe. You just might need to adjust the cooking time and the amount of liquid used. Happy cooking!
Sherry Miller says
Can these be frozen?
Tania Sheff says
Yes.
Sharon says
Can this be made ahead?
Tania Sheff says
Hi Sharon! Yes. Just make the recipe until step #5 and keep it in the fridge. Happy cooking!
Stephanie Young says
When you ask for two small onions chopped ; what should that measurement be approximately?
Tania Sheff says
Hi Stephanie! About 1/2 cup of finely chopped onions. Happy cooking!
Sarah says
Holy Moly! I was looking for something a little different than mashed potatoes for Thanksgiving this year & tried this. I will definitely be making this again & again! It was everyone’s favorite side dish. I only had a small amount left over the next day and was brainstorming & decided next time I make this I’m going to fry it up into potato pancakes & also use it as a topper for shepherds pie! So in love with this recipe.
Tania Sheff says
Thank you so much, Sarah! It means a lot to me!