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+ servings

Stacked Twice Baked Potato Casserole

Everythin you love in twice baked potatoes in a family friendly, entertainment friendly casserole dish! 

Course Side Dish
Cuisine American
Keyword potato, Side dish, twice baked potato casserole
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
baking time 45 minutes
Total Time 1 hour 40 minutes
Servings 12


  • 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


  1. Preheat oven to 400 degrees and place rack in center of oven. Trim the potatoes of any blemishes. 

  2. 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. 

  3. Bake for about 60- 90 minutes, or until potatoes are completely cooked and soft in center when a knife is inserted. 

  4. 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.

  5. 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. 

  6. 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. 

  7. Spray a 9x13 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. 

  8. 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. 

  9. 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. 

  10. Just before serving, top with chopped green onions and reserved bacon.

Recipe Notes

  • 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.