Stacked Twice Baked Potato Casserole takes all of the ingredients you love in a traditional twice baked potato to created layers of creamy mashed potatoes, thick cut bacon, and my favorite ingredient, CHEESE!

The best melt with Tillamook Farmstyle Cut

I’ve teamed up with Tillamook to make my adored twice baked potatoes into a family friendly dish… Stacked Twice Baked Potato Casserole! I used one of my favorite Tillamook  products, Farmstyle Cut Shredded Cheese. The first time I saw this product in the grocery store, I knew I was going to love it. Instead of little pieces of grated cheese, it’s cut into thick cheese shreds. The name “Farmstyle Cut” describes it perfectly. I don’t recall buying a product that melts quite like this cheese. No matter if I’m using it in a quesadilla, to top a bowl of chili or in this recipe for Stacked Twice Baked Potato Casserole, the way this cheese melts is over the top amazing!  Definitely my favorite cheese to use when a recipe calls for grated cheese.

A fan for life

We used to live in Oregon, when Grant was in school, and became familiar with Tillamook products way back then. As a girl growing up in the Pacific Northwest, I remember my mom buying Tillamook cheese and touring the factory when I was a kid. If you are ever in the area, make sure to stop by the Tillamook factory, located in Tillamook, OR. I wrote a post a few years back about our trip to tour the factory and posted a recipe using Tillamook’s Vintage White Cheddar, which is over the top delicious. Besides seeing all of the cheese made in-house, the restaurant at the end of the tour is every cheese and dairy lover’s DREAM. Every flavor of cheese made at Tillamook, plus ice-cream galore= heaven on a tour.

Stacked Twice Baked Potato Casserole

In love with Stacked Twice Baked Potato Casserole

I used to beg my mom to make twice baked potatoes for me when I was a kid. I’m not sure why, but I was in love with everything in and on top of a twice baked potato! Maybe it was because I loved both baked and mashed potatoes, and the thought of both being encased in a potato skin and served with bacon and cheese on top just made my soul  happy. The one thing I don’t  love about twice baked potatoes is re-stuffing the scraped out baked potato. The beauty of Stacked Twice Baked Potato Casserole is the ease of stacking the ingredients into a casserole dish. No more holding the flimsy scraped potato skin.  Just lay a few skins in the bottom of the baking dish and stack the ingredients!

Stacked Twice Baked Potato Casserole

Comfort food for a crowd, or a couple

The beauty of this dish is the ingredients are straightforward and simple and the recipe is easily altered to make less if there are just a couple of you at home! I’ve included instructions for 2-15. This dish is perfect for everything from a casual dinner at home to the holidays to a tailgating event. I served this last night with fried chicken, fresh green beans and buttermilk biscuits and gravy. Stacked Twice Baked Potato Casserole also works well with everything from grilled meat to Sunday roast, to the perfect make ahead side dish for the holidays. Make it up to 3 days ahead, refrigerate and then heat up when you’re ready to eat. The recipe includes instructions for make ahead as well.  Hope you love this recipe for Stacked Twice Baked Potato Casserole!

Stacked Twice Baked Potato Casserole

5 from 4 votes
Author: Si Foster
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
baking time: 45 minutes
Total Time: 1 hour 40 minutes
Servings: 12
Everythin you love in twice baked potatoes in a family friendly, entertainment friendly casserole dish! 


  • 6 12-14 oz ea Russet potatoes (see recipe notes), scrubbed and patted dry
  • 1-2 tablespoons olive oil
  • 1 lb thick cut bacon , divided
  • 12 tablespoons butter, melted
  • 2 cups half and half
  • 1 1/2 cups sour cream
  • 1/4-1/2 teaspoon ground cayenne
  • salt and pepper to taste, I usually use about 1 tablespoon salt to 6 large potatoes
  • 4 cups Tillamook Farmstyle Shreds, divided. You may use Cheddar or Mexican 4 Cheese Blend
  • 1/2 bunch chopped green onions, for topping after cooking


  • Preheat oven to 400 degrees and place rack in center of oven. Trim the potatoes of any blemishes. 
  • Rub the scrubbed potatoes with olive oil and salt, and prick the potato with a fork in a few places.  Place the potatoes on a baking sheet in the oven. 
  • Bake for about 60- 90 minutes, or until potatoes are completely cooked and soft in center when a knife is inserted. 
  • While the potatoes are baking, cook the bacon until crisp, drain and chop or crumble into pieces, I like to chop the bacon so the pieces are not too small. Set aside until ready to use. Also set some aside for topping casserole after baking.
  • Remove potatoes from oven and reduce temperature to 375 degrees.  
    Slice potatoes in half lengthwise using a sharp knife. Scrape the inside of the potatoes out with a spoon into a large bowl. Set aside the skins for later use. 
  • To the potatoes in the bowl, add the melted butter, and mix with potatoes using a hand held potato masher or an electric mixer on low. Add the half and half, sour cream, cayenne, salt and pepper. Mix until desired consistency. I like to leave a few lumps in the potatoes. 
  • Spray a 9×13 pan lightly with oil. Lay a few of the potato skins in bottom of pan, skin side down. Top the skins with a few bacon crumbles and about 1 cup of cheese. 
  • Layer  1/2 of the mashed potato mixture on top of the skins and spread carefully until evenly distributed. Top with about 1/2 of the remaining bacon and cheese,  reserving some for the top of casserole. 
  • Repeat with remaining mashed potatoes, and top with bacon and cheese. Spray a sheet of foil with cooking spray on the underside.  Cover the casserole with a sheet of foil, sprayed side down. Refrigerate if cooking later, or if cooking now, place in oven at 375 for about 45 minutes or until casserole is heated through and cheese is melted. 
  • Just before serving, top with chopped green onions and reserved bacon.


  • To make this casserole for two, bake one potato, use 2 tablespoons butter, 1/4 cup of half and half, and 2 tablespoons of sour cream. Use bacon bits or two strips of bacon to cook and crumble and about 1/2 cup of Tillamopk Farm Shreds. Cook and bake as directed. The finished product can be made in two ramekins or oven proof bowls and baked for about 20-30 minutes or until hot. 
  • For make ahead, follow directions until the potatoes are ready for the second bake. Place in refrigerator, covered tightly for up to 3 days. On day of serving, remove from oven 90 minutes before baking. Let sit on counter, covered. Preheat oven to 375. Bake for directed time. It may take a few minutes longer depending on oven and how long it has been out on counter. I have also placed in a 275 oven for 3-4 hours covered tightly. When ready to eat, top with fresh green onions. 
  • This recipe may also need adjustments made depending on the size of potatoes. I generally use potatoes that average about 12.5 oz each. If your potatoes are larger, you will need to use a larger pan and also increase the amount of butter, half and half, sour cream and seasonings accordingly. 

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