Twice Baked Potato Dump Casserole takes all the creamy, cheesy, and savory goodness of a twice baked potato and transforms it into an easy, family-friendly casserole. Instead of scooping and refilling individual potato skins, you “dump” all the classic ingredients — fluffy potatoes, sour cream, cheese, bacon, and green onions — into one dish and bake until golden and bubbly. It’s a perfect comfort food for holidays, Sunday dinners, or any night you want something warm and indulgent.

Why I Love This Recipe

I love this recipe because it’s just as flavorful as traditional twice baked potatoes but far less labor-intensive. No delicate scooping, no fuss — just peel, mash, mix, and bake. Plus, it’s easy to make ahead, making it a lifesaver for busy days or hosting.

Why It’s a Must-Try Dish

All the flavors of a classic twice baked potato without the hassle.
Perfect for feeding a crowd — easy to double for gatherings.
Flexible — great as a side dish or main with protein add-ins.
Comfort food at its best — creamy, cheesy, and satisfying.

Recipe Details

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: ~380–420 calories per serving (varies with cheese and bacon amounts)

Ingredients

Base:

6 large russet potatoes (about 3 lbs) — baked until tender, peeled, and roughly mashed
1 cup sour cream
½ cup milk (warm, for smoother potatoes)
4 tbsp unsalted butter — melted
1½ cups shredded cheddar cheese (divided)
½ cup cooked bacon — crumbled (plus extra for topping)
¼ cup green onions — sliced (plus extra for garnish)
Salt and freshly ground black pepper — to taste

Optional Add-ins:

½ tsp garlic powder or roasted garlic paste
½ tsp smoked paprika for a smoky flavor
½ cup shredded mozzarella or pepper jack cheese for variety

Directions

Bake Potatoes: Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake for 50–60 minutes, or until tender.
Prepare Casserole Mixture: Peel potatoes and roughly mash them in a large mixing bowl. Add sour cream, warm milk, butter, 1 cup cheddar cheese, bacon, green onions, salt, and pepper. Stir until combined (a few chunks are fine for texture).
Transfer to Dish: Spread the mixture evenly into a greased 9×13-inch baking dish.
Top & Bake: Sprinkle remaining cheese and extra bacon over the top. Reduce oven to 350°F (175°C) and bake for 25–30 minutes, until cheese is melted and casserole is hot.
Garnish & Serve: Sprinkle with extra green onions before serving.

Step-by-Step Preparation Method:

Bake Potatoes: This is the longest step — baking them whole intensifies the flavor.
Cool & Peel: Let them cool slightly so they’re easier to handle.
Mash & Mix: Add sour cream, milk, butter, cheese, bacon, and seasonings.
Dump into Dish: Spread evenly — no fancy shaping required.
Top with More Cheese & Bacon: The “twice baked” part comes from adding toppings and baking again.
Bake Until Golden & Bubbly: Ensures flavors meld and cheese gets melty.

How to Serve

As a side dish to steak, roast chicken, grilled pork, or BBQ.
With a fresh salad for a balanced meal.
At holiday dinners like Thanksgiving or Christmas for a crowd-pleasing addition.

Additional Tips & Variations:

Loaded potato style: Add extra sour cream, chopped chives, and shredded cheese before serving.
Make it spicy: Stir in chopped jalapeños or use pepper jack cheese.
Lighter version: Use Greek yogurt instead of sour cream and reduced-fat cheese.
One-pan shortcut: Use leftover baked or mashed potatoes to save time.

Freezing & Storage

Refrigerator: Store covered for up to 4 days.
Freezer: Assemble but do not bake; wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before baking.
Reheating: Bake at 350°F until hot, or microwave individual portions.

Special Equipment Needed

9×13-inch baking dish
Potato masher or hand mixer
Large mixing bowl
Aluminum foil

FAQ:

Q1: Can I use instant mashed potatoes?
Yes, but for the best flavor, use real baked potatoes.

Q2: Can I make this ahead?
Absolutely. Assemble up to 24 hours ahead, cover, and refrigerate. Bake before serving.

Q3: What’s the best potato variety for this recipe?
Russet potatoes work best for their fluffy texture. Yukon Golds can be used for a creamier consistency.

Q4: How do I keep it from drying out?
Don’t overbake, and make sure to include enough sour cream, milk, and butter for moisture.

Conclusion

The Twice Baked Potato Dump Casserole is everything you love about classic twice baked potatoes — cheesy, creamy, and loaded with flavor — without the time-consuming prep. It’s a guaranteed crowd-pleaser for holidays, potlucks, or cozy family dinners, and it’s so easy to customize to your taste. Once you make it, you’ll wonder why you ever stuffed potato skins one by one.