Twice Baked Potato Casserole

For Easter dinner my mom wanted to have a great potato side.  We found this recipe from Sippity Cup (which they adapted from Martha Stewart Living Magazine) and decided it would be the perfect fit to our menu!

This recipe is absolutely fantastic!  I am a big fan of Twice baked potatoes and this recipe is that in casserole form… could it get any more perfect!?!

Twice Baked Potato Casserole


  • 5 pounds russet potatoes
  • 10 slices bacon
  • 8 ounces cream cheese softened
  • 1/2 cup butter melted
  • 1 cup sour cream
  • 1/4 cup chives minced
  • 2 1/2 cups cheddar cheese grated
  • 2 teaspoons salt
  • 1/2 teaspoon pepper


  • Preheat oven to 350 degrees. Peel potatoes and cut into 1-inch chunks. Place potato chunks in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender, about 20 minutes. You want to be able to poke it with a fork easily. Drain, return to pan, cover, and set aside.
  • Heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into small pieces.
  • Mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
  • Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.
Tried this recipe?Tag @nikki_chefintraining in your picture on Instagram so we can see what you have been up to in your kitchen!

(recipe from Sippity Cup, adapted from Martha Stewart Living Magazine)

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: side-dish

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  1. sippitysup

    I am so thrilled you tried this recipe. But I can't take all the credit. It's a recipe I adapted from Martha Stewart Living Magazine. GREG

    1. Chef in Training

      thank you for bringing that to my attention. I credited the magazine now, too! It really is such an AMAZING recipe!

  2. sally @ sallys baking addiction

    Nikki, this looks incredible! twice baked potatoes are seriously SO SO good & sooo very comforting. But baked up into a casserole takes it to a whole other level. What an awesome side dish- i twould deifnitely steal any meal's spotlight!

  3. Kelly Haynes

    I actually use instant mashed potatoes - it is much easier and it tastes just as good if not better!