Twice Baked Potato Casserole, a Creamy, Cheesy Crowd-Pleaser

Twice baked potato casserole is the comfort food you didn’t know you needed—but won’t be able to live without! Creamy, cheesy, and loaded with crispy smoked beef, it’s a flavorful dish that turns classic baked potatoes into a hearty, crowd-pleasing casserole. Whether you’re feeding hungry family members or prepping for a potluck, this recipe is a guaranteed hit.

I first fell in love with this dish while looking for an easier alternative to individually stuffed twice-baked potatoes. Let’s face it: scraping out hot potato skins and restuffing them one by one is tricky—especially when you’re short on time. This casserole version gives you all the flavor with way less hassle. Plus, you can make it ahead of time or tweak it to fit your preferences. Let me show you why it’s a must-have for your recipe rotation.

How to Make Twice Baked Potato Casserole

This oven-baked loaded potato casserole is ridiculously simple to prepare. Let’s break it down step by step so you can whip it up in no time!

What You’ll Need

Here’s everything you’ll need to create this creamy, cheesy masterpiece. These basic ingredients pack big flavor while still being budget-friendly:

• Smoked beef: Use thick-cut for extra crispiness.
• Russet potatoes: They’re the perfect starchy base for that fluffy texture.
• Canola oil: Helps achieve crispy potato skins when baked.
• Salted butter: Softened and cubed for easy melting into the potatoes.
• Sour cream: Adds tangy creaminess to balance the richness.
• Whole milk: Keeps the consistency smooth and velvety.
• Cheddar cheese: Grate it fresh for the best melt and flavor.
• Seasoned salt: Boosts flavor without complicating the dish.
• Green onions: Provides a pop of fresh flavor and color on top.
• Salt and pepper: Add to taste to highlight the savory goodness.

Helpful tools: You’ll need a mixing bowl, a 9×13-inch baking dish, and a sturdy potato masher. If you want to save even more time, use pre-cooked smoked beef or shredded cheese from the store.

Step-by-Step Instructions

Follow these easy steps to create your perfect oven-baked potato casserole. Trust me, you’ll be amazed by how quickly it all comes together. Let’s do this!

1. Prep the oven and ingredients. Set your oven to 400°F. Take out the butter, sour cream, and milk to let them warm up while you prep. These should be room temperature for easier mixing later.
2. Scrub and bake the potatoes. Wash and dry the potatoes before rubbing them with canola oil. Place them on a baking sheet and bake for 40 minutes, or until tender enough to slice easily.
3. Cook the smoked beef. While the potatoes are baking, cook the smoked beef over low heat until crispy. Flip periodically with tongs, then cool on a paper towel-lined plate. Crumble the smoked beef once cooled.
4. Prepare the potatoes. After removing the potatoes from the oven, lower the heat to 350°F. Keep the skins on two of the potatoes, then peel the rest. Cut them into thirds and add to a large mixing bowl.
5. Mash and mix. Add the crumbled smoked beef (reserve some for topping), butter, sour cream, grated cheese, seasoned salt, and salt and pepper to the bowl. Roughly mash everything together for that rustic, textured feel. Gradually pour in the milk as you mash, stopping when you reach your desired creaminess.
6. Assemble the casserole. Lightly grease a 9×13-inch baking dish, then spread the potato mixture evenly into it. Sprinkle the reserved smoked beef and more cheese on top.
7. Bake to perfection. Bake the casserole uncovered for 20-25 minutes, or until the cheese is bubbly and slightly golden. Finish with a sprinkle of fresh sliced green onions for a pop of flavor and color.
8. Serve and enjoy! Scoop out big, hearty portions and watch the compliments roll in. Comfort food never tasted so good.

Jake’s Tips for Perfect Twice Baked Potato Casserole

Want to take your loaded potato casserole to the next level? Here are my tried-and-true tips for the best results:

• Go heavy on the smoked beef. For extra flavor, cook an extra strip or two—trust me, nobody complains about more smoked beef!
• Make it ahead of time. This make-ahead potato casserole holds up beautifully in the fridge. Prep it up to two days in advance, then bake fresh when you’re ready.
• Customize to taste. Swap cheddar for Monterey Jack or mozzarella, or toss in some garlic powder for an extra savory twist. Love spice? Add diced jalapeños or a pinch of cayenne.
• Use the slow cooker. For hands-off convenience, assemble the casserole in your crockpot instead of a baking dish. Heat on low for 2 hours or high for 1 hour until the cheese is perfectly melted.

Twice Baked Potato Casserole FAQs

If you’ve got questions about this easy twice baked potato recipe, I’ve got answers! Let’s cover some common ones:

Can I use a different type of potato?

Absolutely! Yukon Golds work well for a creamier texture, but russets are my go-to for their fluffiness.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Can this be frozen?

Yes! Freeze the unbaked casserole tightly wrapped for up to 2 months. Thaw overnight in the fridge, then bake as directed.

Is this recipe gluten-free?

This recipe is naturally gluten-free as written. Just double-check your smoked beef and other packaged ingredients to ensure no hidden gluten.

What’s the best way to reheat it?

I recommend reheating in a 350°F oven for the best texture, but the microwave works for quick servings too.

Wrap-Up: Let’s Bake This!

This twice baked potato casserole is everything you want in a side dish: easy, indulgent, and endlessly customizable. It’s the perfect choice for family dinners, holidays, or any time you crave comfort food. Try it out, and let me know in the comments how it worked for you—sharing tips and tricks is what our KitchenShortcuts.net community is all about!

Looking for more recipes like this? Don’t miss my other one-pot meals and slow cooker favorites for busy (or lazy!) weeknights. Happy cooking!