Love twice-baked potatoes? Love Casseroles? Why not put them together with this twice baked potato casserole? We cooked the potatoes in an instant pot before baking them for a quick and easy side dish or main that’s perfect for any night of the week!
Twice baked potatoes are one of our favorite foods. We have a mother-in who always brings frozen homemade twice baked potatoes for our freezer, it’s such a treat.
The combination of crispy potato skins, creamy-cheesy potatoes, and savory bacon makes for the most comforting casserole dish. Not to mention, it’s a great way to use up any leftover baked potatoes you may have lying around.
Unlike other recipes, this casserole version is cooked in an instant pot and then baked in the oven for a quicker cooking time. It’s quick, easy, and SO FREAKIN’ good… it’s basically the best twice baked potato casserole out there. Trust us, it’s pure comfort food magic.
What’s In Twice-Baked Potato Casserole
Russet potatoes are the best type of potato for this casserole. They are perfect for mashing and getting that creamy texture. We obviously added cream cheese to the potato mixture for an extra creamy and rich texture for the filling of the casserole.
What You Need to Make It
- Instant pot: If you want to bake the potatoes instead of using an instant pot, we recommend this recipe.
- 9×13-inch baking dish: Make sure you use the correct-sized baking dish so that your potatoes cook evenly.
Our Favorite
Casserole Dish
This le creuset casserole dish is our all time favorite casserole dish! The white color rocks, it has a cover, and it’s great for so many dishes.
Twice-Baked Potato Casserole Variations
Potatoes: Feel free to use any type of potato you have on hand. We recommend using a starchy potato like Russet or red potatoes for the best texture.
Bacon: Vegetarians can omit the bacon or substitute it with vegetarian bacon bits.
Cheese: If you’re not a fan of cheddar cheese, feel free to substitute it with your favorite cheese, such as gouda or gruyere.
Sour cream: If you don’t have sour cream, you can use plain Greek yogurt instead. The flavor will be slightly different but still just as delicious!
Storage + Freezer Directions
Store any leftover twice baked potato casserole in an airtight container in the fridge for up to 5 days.
We don’t recommend freezing dairy-heavy casseroles like this one, as the texture won’t hold up well.
Serving Suggestions
This twice baked potato casserole is totally substantial (and tasty) enough to enjoy on its own, but the more is always going to be, the merrier! Pair this easy casserole dish with our Creamy Garlic Chicken, Stuffed Turkey Breast, or Parmesan Crusted Pork Chops.
You can also freshen this dinner up with this Cucumber Tomato Feta Salad, Greek Orzo Salad with Feta, and English Pea Salad.
Twice Baked Potato Casserole
Ingredients
- 5 medium russet potatoes ~2.5 lbs.
- 1 teaspoon olive oil
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper divided
- 8 strips thick-cut cooked bacon crumbled
- 8 oz. cream cheese softened
- 1 cup sour cream
- ½ cup unsalted butter cubed and softened (~1 stick)
- 2 teaspoons kosher salt
- 4 oz. shredded cheddar cheese ~1 cup
- 2 tablespoons chives minced
Instructions
- Place a metal rack in the instant pot and add 1 cup of water.
- Use a sharp fork or knife and carefully poke 4-6 holes into each potato. Drizzle each potato with olive and season with kosher salt and ½ teaspoon of pepper.
- Transfer the potatoes onto the metal rack and cover the instant pot. Cook the potatoes on high pressure for 18 minutes.
- Preheat the oven to 350℉ and spray a 9×13-inch baking dish with cooking spray. Set aside.
- Naturally, release the pressure for 5 minutes and then quick release the remaining pressure. The potatoes are ready if they are fork ready. If the potatoes are not done, cook on high pressure for another 3-5 minutes. Timing is dependent on how big your potatoes are.
- Remove the potatoes from the instant pot and place them on a cutting board. Cut the potatoes into bite-sized pieces and place them into a large bowl.
- Add the bacon, cream cheese, sour cream, butter, salt, and the remaining pepper to the bowl. Mix together using a spatula.
- Transfer the potatoes to the baking dish and top with the shredded cheddar cheese. Bake for 20 minutes.
- Garnish with minced chives and serve.
Tips & Notes
- If you are using leftover baked potatoes this recipe resulted in roughly 5 cups of potatoes.
- If you want to bake the potatoes instead of using an instant pot we recommend this recipe.
