This Twice-Baked Loaded Potato Casserole transforms humble boiled potatoes into a decadent, crowd-pleasing one-dish meal. Beginning with perfectly tender Yukon Gold or Russet potatoes, each spud is mashed into a smooth, buttery base. Infused with aromatic seasonings—onion powder, garlic and herb blend, kosher salt, freshly ground black pepper, and Italian herbs—the mash becomes the canvas for layers of rich dairy and savory accents. Heavy cream and sour cream fold in for velvety smoothness, while a touch of mayonnaise lends extra silkiness without a detectable mayo flavor. Sharp white cheddar and Mexican-style cheese blend swirl throughout, creating gooey pockets of cheesiness. Crispy bacon pieces are gently folded in to lend smoky, salty bites in every forkful. Patted into a buttered 9×13″ casserole dish, the potato mixture is crowned with an additional layer of shredded cheeses and bacon, then baked until bubbling and golden. Each scoop reveals tender, creamy, and cheesy potato interspersed with savory bacon and herbal notes. Ideal for potlucks, holiday feasts, or weeknight dinners, this casserole satisfies cravings with its harmonious balance of textures and flavors.
Preparation, Cook, and Total Times
Preparation Time: 30 minutes (including chopping, boiling, and mashing)
Cook Time: 25–30 minutes
Total Time: 55–60 minutes
YIELD
Serves 8–10 as a side dish or 6 as a hearty main course
CUISINE
American Comfort Fusion
Full List of Ingredients
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1.5 kg (3 lbs) Yukon Gold or Russet potatoes, peeled and cut into 2 cm chunks
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100 g (7 tbsp) unsalted butter, plus extra for greasing
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1 ½ tsp kosher salt, divided
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1 tsp freshly ground black pepper, divided
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1 tsp onion powder
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1 tsp garlic-herb seasoning blend
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¼ tsp Italian seasoning
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120 ml (½ cup) heavy cream
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120 ml (½ cup) sour cream
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2 tbsp mayonnaise
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150 g (1 ½ cups) shredded sharp white cheddar cheese
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100 g (1 cup) shredded Mexican-style cheese blend (cheddar, Monterey Jack, queso quesadilla)
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200 g (7 oz) cooked bacon, chopped
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Optional garnish: chopped chives or green onions
Step-by-Step Cooking Directions
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Boil the Potatoes: Place peeled potato chunks in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over high heat. Reduce to a gentle simmer and cook until potatoes are fork-tender, 20–25 minutes.
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Drain and Mash: Drain potatoes thoroughly, shaking off excess water. Return to the pot or a wide mixing bowl. Break potatoes apart with a potato masher or fork; for a chunkier texture, mash lightly, or mash until smooth for a refined finish.
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Season and Flavor: Add 100 g butter, ½ tsp salt, ½ tsp pepper, onion powder, garlic-herb seasoning, and Italian seasoning. Stir to combine and melt the butter into the hot potatoes.
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Enrich with Dairy: Pour in heavy cream and sour cream. Mix gently to incorporate, then add mayonnaise and stir until the mixture is creamy and uniform.
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Add Cheese & Bacon: Fold in 100 g shredded cheddar, 75 g Mexican cheese blend, and half of the chopped bacon (100 g). Ensure an even distribution without overmixing, preserving pockets of cheese and bacon.
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Prepare the Casserole Dish: Preheat the oven to 190 °C (375 °F). Generously butter a 9×13″ baking dish to prevent sticking and impart flavor.
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Assemble the Casserole: Transfer the potato mixture into the prepared dish. Use the back of a spatula to smooth the surface and even out thickness.
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Top with Cheese & Bacon: Combine the remaining cheddar (50 g) and Mexican blend (25 g); sprinkle evenly over the potatoes. Scatter remaining bacon pieces on top.
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Bake: Place the casserole uncovered on the center rack. Bake for 25–30 minutes, or until cheese is melted, edges are golden, and the casserole is heated through.
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Rest & Garnish: Remove from oven and let rest 5 minutes. Sprinkle with fresh chives or green onions before serving to add brightness and color.
Nutritional Information
(Per serving, based on 8 servings)
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Calories: 380 kcal
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Protein: 10 g
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Carbohydrates: 32 g
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Fat: 24 g
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Saturated Fat: 13 g
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Fiber: 3 g
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Sodium: 650 mg
The Origins and Popularity of the Recipe
The concept of “twice-baked” potatoes dates back to Bavarian kitchens in the early 19th century, where hollowed-out roast potatoes were filled with seasoned mashed insides and baked again for texture. In mid-20th-century America, casseroles emerged as economical and shareable dishes—combining starches, proteins, and dairy in one vessel. Loaded baked potatoes—toppings of cheese, bacon, sour cream, and chives—became a diner classic, celebrated for customizable richness. This casserole marries the two traditions, offering the convenience of a panful rather than individual potato shells. Its popularity has surged at potlucks, holiday tables, and comfort-food menus, beloved for its ease of prep, make-ahead potential, and universal appeal.
Reasons Why You’ll Love the Recipe
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Unforgettable Creaminess: A trio of butter, sour cream, and mayo yields unparalleled silkiness.
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Flavorful Depth: Garlic-herb and Italian seasonings amplify the potato’s earthiness.
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Cheesy Indulgence: Two cheese blends create pockets of gooey, melty delight.
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Smoky Crunch: Bacon adds irresistible texture and savory contrast.
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Stress-Free Entertaining: Assemble ahead and bake just before guests arrive.
Health Benefits
Potatoes provide complex carbohydrates, vitamin C, potassium, and fiber (especially if skins are left on). The moderate addition of sour cream and cheese supplies calcium, vitamin B12, and protein. Bacon and butter add saturated fats, which can be balanced by serving with a side of fresh greens. Customizing to use light dairy or turkey bacon can reduce calories and fat while retaining flavor.
Serving Suggestions
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Green Salad: A crisp mixed-green or arugula salad with lemon vinaigrette cuts through richness.
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Roasted Vegetables: Serve alongside oven-roasted Brussels sprouts or asparagus for color and nutrition.
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Protein Pairings: Perfect with grilled steak, roast chicken, or smoked pork chops for a hearty plate.
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Comfort Combo: Pair with pan-seared sausage or meatloaf and steamed green beans for classic comfort fare.
Common Mistakes to Avoid
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Underseasoning Potatoes: Plain boiled potatoes need ample salt and spices; taste mash before adding dairy.
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Excess Liquid: Add cream and sour cream gradually to avoid runny casserole; the mash should hold shape.
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Overmixing: Folding cheese and bacon gently preserves texture—overmixing creates gluey potatoes.
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Insufficient Butter: Greasing the dish prevents sticking and enhances browning—don’t skip it.
Pairing Recommendations
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Wines: A medium-bodied Chardonnay with buttery notes complements the creamy casserole, while a crisp Riesling offsets richness with acidity.
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Beers: A malty amber ale or smooth porter harmonizes with the potato’s heartiness and smoky bacon.
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Non-Alcoholic: Sparkling water with a splash of lemon or iced tea lightly sweetened offers a palate cleanser.
Cooking Tips
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Even Potato Chunks: Cut potatoes uniformly so they cook at the same rate and mash smoothly.
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Keep Portions Warm: If making ahead, reheat gently covered in a 160 °C (325 °F) oven to avoid drying out.
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Customize Heat Level: Add a pinch of cayenne or chopped jalapeños to the mash for a spicy kick.
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Texture Control: For chunkier mash, reserve a small handful of boiled potato pieces to stir in after mashing.
Variations to Try
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Cheesy Broccoli Mash: Fold in steamed broccoli florets and swap Mexican blend for Gruyère.
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Buffalo Potato Casserole: Stir in hot sauce and blue cheese crumble; top with diced celery for crunch.
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Herbed Goat Cheese: Replace mayo with whipped goat cheese and add fresh thyme and rosemary.
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Vegan Twist: Use dairy-free butter and cream, vegan cheese shreds, and tempeh bacon for plant-based indulgence.
Similar Recipes to Try
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Twice-Baked Potato Skins with Cheddar & Chives
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Cheesy Cauliflower Potato Gratin
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Loaded Mashed Sweet Potato Casserole
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Shepherd’s Pie with Ground Lamb & Mashed Topping
Ingredient Spotlight
Yukon Gold Potatoes: Their naturally buttery flavor and smooth texture make them ideal for mashing. Unlike waxy varieties, Yukon Golds break down beautifully and absorb dairy effortlessly, resulting in a lusciously creamy base that carries seasonings and mix-ins with perfect balance.
Conclusion
This Twice-Baked Loaded Potato Casserole elevates simple ingredients into an extraordinary centerpiece. With layers of creamy, fluffy mash, melted cheese, and crisp bacon, it delivers comfort and sophistication in every bite. Whether feeding a hungry family or delighting guests at a gathering, this casserole’s make-ahead ease and irresistible flavors guarantee rave reviews and seconds all around.
Frequently Asked Questions
1. Can I prepare this casserole ahead of time?
Yes—assemble through Step 5, cover, and refrigerate up to 24 hours. Before baking, let sit at room temperature for 20 minutes, then bake 30–35 minutes until hot and bubbly.
2. What other potatoes work besides Yukon Gold?
Russets are a great substitute for their high starch content, yielding fluffier mash. Waxy red potatoes can be used, but mash will be slightly firmer.
3. How do I reduce the calorie count?
Use light sour cream, reduced-fat cheese, and turkey bacon. Swap half the butter for olive oil to cut saturated fat.
4. Can I add additional vegetables?
Absolutely—mix in sautéed mushrooms, caramelized onions, or steamed corn kernels for extra flavor and color.
5. Why are my potatoes grainy?
Graininess often comes from overcooking or under-cooking the potatoes. Boil until just tender, then drain and mash promptly for best texture.
6. How do I prevent the top from burning?
If the cheese browns too quickly, loosely tent the dish with foil after the first 15 minutes and continue baking until heated through.
7. Is there a gluten-free option?
This recipe is naturally gluten-free—just confirm that all seasonings and bacon are certified gluten-free.
8. How should I store leftovers?
Cover tightly and refrigerate for up to 3 days. Reheat individual portions in the microwave or oven at 160 °C (325 °F) until warm.
9. Can I freeze the casserole?
Freeze cooled, unbaked casserole in an airtight container for up to 2 months. Thaw overnight and bake covered at 175 °C (350 °F) for 40–45 minutes.
10. What’s the best way to crisp leftover edges?
After reheating, broil for 1–2 minutes to caramelize the top edges—watch closely to prevent burning.