This crowd-pleasing loaded Twice Baked Potato Bake transforms the humble potato into the perfect vessel for carrying crispy bacon, gooey cheese, fresh green onions, and, if you desire, tangy sour cream. All the deliciousness of twice baked potatoes without the work! Why not double and freeze for a future dinner? Plus with make-ahead, freezer friendly options and easy reheating instructions, these are absolutely perfect for serving to a crowd.
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Who doesn’t love a twice baked potato? Fluffy potato mixed with bacon, cheese, sour cream and chives. Unfortunately they are a total pain to make. You know what I mean? You have to touch the potatoes while they are hot. Ouch. Then the skin rips while you are trying to scoop the tender potato out. Ruined. Trying to get the filling back into the potatoes. Ugh…
Luckily, there is an answer. This Twice Baked Potato Bake is truly to die for, yet so easy to make. Boil up the potatoes with the skin on, drain, mix up with a bit of butter, sour cream, milk and salt and pepper. Then stir in the mix-ins. Bake in the oven and behold, a potato that is loaded up with all classic flavors of a twice baked potato.
Just in case you have picky family members (you know who you are 😉 ) these can be made with or without sour cream. And just in case you have people who have an aversion to casseroles, this is not a casserole...it is a bake. What's the difference you ask? 🤷🏼♀️ 😉
The best thing about this recipe is that I can make it ahead of time and put it in the freezer. When it’s time to reheat just throw it in the oven. On the day of it’s hands-off. Love it!
🥔 Ingredients
Russet potatoes: Fluffy and perfect for soaking up the butter and sour cream flavor.
Butter: Salted butter is my preference but unsalted will do.
Milk: Whatever dairy type you have on hand.
Sour cream: Adds a layer of tanginess. However, if you have phobic family members feel free to serve it on the side.
Cheese: Sharp cheddar adds a distinct flavor. Please try and use it.
Bacon: OH. MY. Everything's better with bacon. Period.
Green onions: That final layer that adds a burst of fresh flavor.
Salt & Pepper: Kosher salt always and ground pepper.
🔪 Instructions
Prep the toppings:
Spread the bacon out on sheet pans and bake at 400°F for 10-20 minutes, depending on the thickness of your bacon. If you want in-depth instructions follow this Easy Oven-Baked Bacon post.
While the bacon is in the oven shred the cheese, slice the green onions, and measure out the sour cream, milk, salt and pepper.
Once the bacon is done baking, drain on paper towels, then chop up the bacon into small pieces.
Prep the potatoes:
First scrub the potatoes and cut into one inch size pieces. Then place them in a large pot and fill with enough water to cover the potatoes. Swish them around to release the starch. This step will help prevent gumminess.
Make the potatoes:
Next, drain the potatoes and rinse well. Then fill the pot with fresh water, add the potatoes back in, and boil them until soft. You can check their doneness by smashing a piece on a plate with a fork and tasting them. There shouldn’t be any lumps.
Drain thoroughly in a colander and then allow to sit in the pot uncovered for 5 minutes while the excess steam evaporates. Again, this will help ensure that they don’t get gummy. Add in the salt & pepper, sour cream, milk, and butter. Blend with hand beaters until smooth.
Last, stir in the cheese, bacon, and most of the green onions by hand. Then spread the mixture in a 9x13 inch pan sprayed with non-stick cooking spray. Sprinkle the top with more bacon, cheese, and green onions. Then bake at 350°F for 30-40 minutes.
👨👩👧👦 For a crowd
Yes. If you need to double the recipe make sure to either use an extra large stock pot or split the potatoes between two large pots. Overcrowding will lead to gumminess. Also, this is a great recipe to make and freeze ahead for a crowd. Freezing instructions are below.
🙋 Questions & Answers
Yes. Just make the total amount of milk 1.5 cups. The mixture should be loose but not runny.
Absolutely! This comes out just as delicious when made ahead. Remove it from the refrigerator about 30 minutes before you want to bake it in order to take some of the chill off, and then bake as normal. You may need to add an additional 10 minutes.
Yes! I do this all the time. This can be done two ways:
1. Freeze in the pan that you want to serve it in. Make sure that your pan is freezer safe or use a disposable 9x13 pan. Thaw in the fridge 1-2 days before serving, then sprinkle with fresh green onions and bake, adding an additional 10 minutes if needed.
2. Freeze it in the disposable 9x13 or half steam tray sized pan. Do NOT sprinkle the toppings on. Freeze the bacon in a baggie separate from the filling. You will want to prep the cheese and onions for the top on the day of serving. A day or two before serving, place both the pan and the baggie in the fridge to thaw. Once it is thawed scoop the potato mixture into the desired pan. Sprinkle the top with bacon, shredded cheese, and green onions.
Yes. When you freeze it, leave off the toppings. If frozen, make sure it is fully thawed before cooking. Then scoop into a slow cooker that has been sprayed with non-stick spray. Cover the slow cooker with a clean kitchen towel and set the lid on the slow cooker. Be sure that the towel isn’t touching the food. This will keep the condensation from running down onto the potatoes and making them soupy. Then set on low for 2-3 hours. I like to stir once an hour until it is nice and hot. An hour before serving, spread the potato mixture out evenly and sprinkle the toppings on. Place the lid and towel back over the top for one more hour.
📖 More side dishes
- Perfect Baked Sweet Potatoes with Toppings - In just 5 minutes of hands-on time you can make these soft and tender baked sweet potatoes. Then pile them with assorted toppings for extra yum!
- How to Make Red Skinned Mashed Potatoes - This is a classic, yet easier, mashed potato recipe. Fluffy, soft, and buttery in every bite.
- Perfect Oven Roasted Broccoli - Get crispy, golden broccoli by roasting it in the oven! This side dish goes with practically anything.
👨🏼🍳 Tips & Tricks
- To prevent gumminess make sure to let enough steam evaporate off the potatoes before mixing them.
- When doubling the recipe, use an extra large stock pot or split between two large ones. Over crowding can lead to potatoes that are like glue.
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📋 Recipe
Twice Baked Potato Bake
Ingredients
- 5 lbs russet potatoes
- 1 stick butter
- 1 cup milk
- 1 cup sour cream
- 3 ½ cups sharp cheddar cheese shredded and divided
- 12 slices bacon divided
- ¼ cup green onions sliced
- 2 teaspoon kosher salt
- ½ teaspoon pepper
Instructions
- Spread the bacon out on sheet pans and bake at 400 for 10-20 minutes, depending on the thickness of your bacon. Once the bacon is done baking, drain on paper towels, then chop up into small pieces. Shred cheese and slice onions. Set aside.
- Scrub the potatoes and cut into one inch size pieces. Fill a large pot with enough water to cover the potatoes. Swish the potatoes around to release the starch. This step will help prevent gumminess. Drain in a colander and rinse. Fill the pot with fresh water and add potatoes back in. Boil until soft. You can check their doneness by smashing a piece on a plate with a fork and tasting them. There shouldn’t be any lumps.
- Drain thoroughly in a colander and then allow to sit in the pot uncovered for 5 minutes while the excess steam evaporates. Again, this will help ensure that they don’t get gummy. Add in the salt & pepper, sour cream, milk, and butter. Blend with hand beaters until smooth. Stir in the cheese and bacon by hand, just leaving enough of both to sprinkle on top later.
- In a 9x13 inch pan that has been sprayed with nonstick cooking spray, spread the potato mixture into an even layer. Sprinkle the top with the remaining bacon, cheese, and green onions. Bake at 350 for 30-40 minutes.
Notes
- To prevent gumminess make sure to let enough steam evaporate off the potatoes.
- When doubling the recipe, use an extra large stock pot or split between two large ones. Over crowding can lead to potatoes that are like glue.
1. Freeze in the pan that you want to serve it in. Make sure that your pan is freezer safe or use a disposable 9x13 pan. Thaw in the fridge 1-2 days before serving, then sprinkle with fresh green onions and bake, adding an additional 10 minutes if needed.
2. Freeze it in a disposable 9x13 or half steam tray sized pan. Do NOT sprinkle the toppings on. Freeze the bacon in a baggie separate from the filling. Thaw in the fridge 1-2 days before serving, then scoop into the pan you want to bake in. Sprinkle with fresh green onions, fresh cheese, and bacon from the freezer. Then bake, adding an additional 10 minutes if needed. Make-Ahead (refrigerator) Take pan out of the refrigerator about 30 minutes before you want to bake it in order to take some of the chill off. Then bake as normal. Add an additional 10 minutes if needed. Slow Cooker Reheating Instructions When you freeze the mixture, leave off the toppings. If frozen, make sure it is fully thawed. Scoop into a slow cooker that has been sprayed with non-stick spray. Cover the slow cooker with a clean kitchen towel, and set the lid on the slow cooker. Set on low for 2-3 hours. An hour before serving, spread the potato mixture out evenly and sprinkle the toppings on. Place the lid and towel back over the top.
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Phyllis says
I love the taste; the ease of preparing; the joy of freezing and the beautiful presentation to my friends and family. Thank you for this great recipe
Shelli says
I was served these potatoes at a big family get together. Wow! They were a hit! The flavor is, well, magical! Can you say that about potatoes? They are even great the next day as leftovers!
Danielle says
So happy to hear that you enjoyed them!
Cheri says
Why have the same ole baked or mashed potatoes when you can enjoy this tasty and easy-to-make version? I’ve tried them both ways...with and without sour cream. I love both! Every time I look at my recipe for twice baked potatoes, I say, “Nah, too much work.” Now I have another option to enjoy potatoes! Yum!
Theresa D. says
Potato heaven!!!! This is comfort food at it's finest....and so dang easy!!!!! Thank you for this amazing goodness!!!! 😋
Misty says
So glad you enjoyed it!
Aspen says
Oh my goodness, I could eat this for as a meal on its and nothing else. This is probably my favorite way to eat savory potatoes with dinner now. 🤤 And it’s even freezer friendly!
Misty says
Glad you loved it! It works so well in the freezer, so great option to always have some on hand. 🙂