Loaded twice-baked potato casserole turns eight oven-baked potatoes into a creamy, savory side with mayonnaise, sour cream, sharp cheddar, bacon, and green onions. Separate portions of cheese and bacon are reserved for the top, while the final sliced onions are added only after baking for fresh color and flavor.
The recipe takes about 85 minutes, including 10 minutes of active preparation and approximately 75 minutes of baking. Potatoes first roast at 400°F for 45 to 60 minutes, cool for 15 minutes, then return to a 350°F oven as a covered casserole for 30 minutes with the foil removed during the final 10.
Loaded Potato Casserole Ingredients
For the first bake, use 8 medium potatoes scrubbed and dried, 2 tablespoons olive oil, and 1 tablespoon kosher or sea salt. For the casserole mixture, measure ½ pound cooked chopped bacon, 6 ounces shredded sharp cheddar, ¾ cup mayonnaise, ¾ cup sour cream, 4 sliced green onions, plus salt and pepper to taste.
Keep the topping separate: ¼ pound cooked chopped bacon, 2 ounces shredded sharp cheddar, and 2 more sliced green onions. These are additional to the quantities folded into the potatoes.
If you enjoy this recipe, you may also like Green Bean Bundles.
How to Make Twice-Baked Potato Casserole
- Heat the oven to 400°F. Rub all 8 potatoes with 2 tablespoons oil, sprinkle with 1 tablespoon salt, and place on a baking sheet.
- Bake 45 to 60 minutes, flipping halfway, until fork-tender. Cool about 15 minutes.
- Reduce the oven to 350°F and lightly grease a 9-inch square or 9×13-inch dish.
- Cut the potatoes bite-size. Stir in ¾ cup each mayonnaise and sour cream, then fold in 6 ounces cheddar, ½ pound bacon, and 4 green onions. Season to taste.
- Spread in the dish and top with the reserved 2 ounces cheddar and ¼ pound bacon. Cover with foil.
- Bake 30 minutes total, removing foil for the last 10 minutes. Finish with the remaining 2 sliced green onions and serve hot.
For storage details after serving, the USDA leftovers and food safety guidance.
Scrub, Dry, and Season Eight Potatoes
Clean the skins of all eight medium potatoes thoroughly, then dry them. Moisture on the surface works against the lightly seasoned baked skin. Rub the 2 tablespoons olive oil across every potato and sprinkle evenly with the full tablespoon kosher or sea salt.
Arrange them with space between each one on a baking sheet. Similar-sized potatoes finish more consistently; if sizes vary, use tenderness rather than appearance to decide when each one is ready.
If you enjoy this recipe, you may also like Cheesy Stuffed Potato Cakes.
Bake Until Fork-Tender
Roast at 400°F for 45 to 60 minutes. Flip every potato halfway through so contact with the metal pan does not overcook one side. A fork should enter the thick center easily when they are done.
Remove the sheet and let the potatoes cool about 15 minutes. They need to remain warm enough to blend well while becoming safe to cut. Baking them a day ahead is also permitted; refrigerate after cooling and bring the prepared casserole fully hot during the second bake.
Choose and Grease the Baking Dish
Turn the oven down to 350°F after the potatoes are removed. Lightly grease either a 9-inch square dish or a 9×13-inch dish. The smaller option gives a deeper casserole, while the larger one provides more surface area for the topping.
Coat the corners and sides as well as the bottom so creamy potato pieces release during serving. Do not leave the oven at 400°F, because the assembled mixture needs gentler reheating.
Cut and Coat the Potatoes
Cut the cooled potatoes into bite-sized chunks and place them in a large mixing bowl. Some pieces may break apart, which is acceptable and helps bind the casserole, but avoid deliberately mashing everything into a uniform puree.
Add ¾ cup mayonnaise and ¾ cup sour cream. Stir gently until the warm potato pieces are coated throughout. Equal quantities provide richness and tang while retaining recognizable chunks.
Fold in the Loaded Mix-Ins
Fold 6 ounces shredded sharp cheddar, ½ pound cooked chopped bacon, and 4 sliced green onions into the creamy potatoes. Turn the mixture from the bottom rather than stirring aggressively, distributing every addition without crushing all of the pieces.
Taste and season with salt and pepper as needed. Remember that the skins were salted and both bacon and cheddar contribute salt, so adjust only after those ingredients are fully mixed.
Top and Cover the Casserole
Spoon the potato mixture into the greased dish and spread it to an even depth without packing it tightly. Scatter the reserved 2 ounces sharp cheddar and ¼ pound cooked bacon across the entire surface.
Cover the dish with aluminum foil. The covered first stage traps moisture and allows the center to heat before the exposed cheese becomes too dark. Keep the final 2 sliced green onions aside; they are not baked under the foil.
Bake Thirty Minutes Total
Bake at 350°F for 30 minutes. Remove the foil for the final 10 minutes of that total, meaning the casserole spends roughly the first 20 minutes covered and only the last 10 uncovered.
The top should look melted and golden, with hot creamy potatoes beneath. If the dish was assembled from refrigerated components, verify that its center is heated thoroughly while preserving the stated uncovered finish.
Finish, Store, and Reheat
Sprinkle the last 2 sliced green onions over the casserole immediately after it leaves the oven. Serve hot as a hearty side for a potluck or holiday meal. The fresh onion garnish contrasts with the cooked onions inside.
Refrigerate cooled leftovers in a covered container for up to 3 days. Reheat until hot, covering initially if necessary to protect the potatoes from drying. The first potato bake can be completed one day ahead to shorten serving-day work.
Conclusion
Rub eight potatoes with oil and salt and bake at 400°F for 45 to 60 minutes, flipping halfway. Cool 15 minutes and reduce oven to 350°F. Cut potatoes, mix with mayonnaise and sour cream, and fold in 6 ounces cheddar, ½ pound bacon, and 4 onions. Transfer to a greased dish, add reserved cheese and bacon, cover, and bake 30 minutes, uncovering for the final 10. Add 2 onions.
Frequently Asked Questions
- → Can the potatoes be baked ahead?
Yes. Bake them one day ahead, cool and refrigerate safely, then assemble and heat the casserole thoroughly.
- → Which baking dish should I use?
Use either a lightly greased 9-inch square dish or a 9×13-inch baking dish.
- → When should the foil be removed?
Bake 30 minutes total at 350°F and remove the foil only for the final 10 minutes.
- → How long do leftovers keep?
Store cooled casserole covered in the refrigerator for up to 3 days and reheat until hot.