This Twice Baked Potatoes Casserole (aka Golden Potato Casserole) takes all the goodness of twice-baked potatoes and turns it into an easy, crowd-pleasing bake. Creamy, cheesy, and topped with crunchy breadcrumbs—it’s pure comfort food and always a hit!
Double Baked Potato Casserole
This potato casserole recipe comes from our dear family friend, the lovely Charlene Clinton, who was a wonderful cook. I fell in love with it the first time I had it at her house, and she graciously shared the recipe. It’s been a favorite at our gatherings ever since – and every time I make it, I think of her with a smile.
Here’s why this recipe works:
- All the flavors of twice-baked potatoes (butter, cheese, onions) in an easy casserole
- Creamy, cheesy, buttery, and packed with flavor
- Make-ahead friendly—bake when ready
- Perfect for everything from holidays and potlucks to weeknight dinners
- Crispy, golden breadcrumb topping for great texture
- Always a crowd-pleaser!
Ingredients in This Baked Potato Casserole
Here’s all you need to make this amazing potato side dish:
- Idaho (russet) potatoes – see next section for why I recommend russet vs other types of potatoes
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Salted butter – can also use unsalted
- Sharp Cheddar cheese – regular or low fat will work, but I prefer the former
- Sour cream – regular or low fat will work, but I prefer the former
- Green onions
- Panko or homemade bread crumbs
- Paprika
Best potatoes for Twice Baked Potato Casserole Recipe
I prefer the taste and texture of Idaho (russet or baking) potatoes in this recipe – after all, they are the best potatoes to use for Twice Baked Potatoes! However, you could also use Yukon Golds – it will still be delicious.
Quick Tip
Shred your own cheese. Skip the pre-shredded cheeses. It often contains anti-caking agents that affect how well it melts, and it’s typically drier, which can throw off the texture. Freshly grated sharp Cheddar gives the best flavor and consistency.
Variations and Substitutions
While I love this recipe as is, it is very flexible and can be modified to suit your tastes or what you have on hand. Here are a few suggestions:
- Cheddar cheese: Try Gruyère, Fontina, Monterey Jack, or a mix for a twist on flavor.
- Sour cream: Greek yogurt is a good lower-fat substitute with a slight tang.
- Green onions: Swap in chives, shallots, or sautéed leeks for a milder or sweeter flavor.
- Breadcrumbs: Can substitute crushed Ritz crackers or potato chips.
- Paprika: Smoked paprika or a pinch of cayenne can add a subtle kick.
- Add-ins: Stir in crumbled cooked bacon, diced ham, or roasted garlic for extra richness.
See the variation below for tips on baking this casserole in individual ramekins for a more elegant presentation.
How to Make Easy Twice Baked Potatoes Casserole
Here’s all you have to do to make this delicious potato casserole:
- Prep potatoes.
Peel the potatoes and pierce them in several places with a fork. Tear off a piece of aluminum foil large enough to wrap around each potato. Place 1 potato in the middle of one piece of foil. Pull up the edges of the foil around the potato, but do not completely cover. Drizzle with 1 teaspoon olive oil. Season lightly with salt and pepper. Wrap the potato completely. Repeat with the remaining potato. - Precook potatoes.
Place potatoes on the middle rack of a 400 degree preheated oven and bake for 25 minutes. Turn potatoes over and continue cooking for an additional 25 minutes. Remove 1 potato from oven, carefully open foil and poke potato with a fork. It should be tender but not soft. If tender, remove both potatoes from oven, open foil and set aside to cool to room temperature. If not tender, continue baking potatoes for another 3 to 5 minutes. - Shred potatoes.
Once potatoes are cooled to room temperature, shred in a food processor – or grate or coarsely chop by hand. Set aside. - Prep other ingredients.
In a large saucepan over low heat, melt 2 tablespoons of the butter. Add grated cheese and cook, stirring, until almost melted. Remove from heat and stir in sour cream, onions, 3/4 teaspoon salt and 1/8 teaspoon pepper. - Mix all ingredients.
Add potatoes and stir lightly. Turn into a greased 7 by 11-inch baking dish. - Prep and add topping.
Melt the remaining 1 tablespoon butter and mix with breadcrumbs. Sprinkle on top of potato mixture, then sprinkle lightly with paprika. - Cook casserole.
Bake for 30 minutes or until golden brown and heated through.
Make Ahead Twice Baked Potato Casserole
You can make this luscious casserole early in the day, or up to 2 months ahead! Here are the easy steps:
- Make earlier in the day and refrigerate: Prepare through adding the breadcrumbs and don’t bake. Cover and refrigerate.
- Make, bake and freeze: Prepare through all the steps, cool, cover tightly and refrigerate. When cold, freeze for up to 2 months. Thaw in refrigerator before baking, and reduce cook time from 30 to 20 minutes.
- Make, but don’t bake and freeze: Prepare through adding the breadcrumbs. Cover and refrigerate. When cold, freeze for up to 2 months. Thaw in refrigerator before baking.
Other Easy Potato Side Dishes
Twice Baked Potato Casserole
This Twice Baked Potatoes Casserole (aka Golden Potato Casserole) takes all the goodness of twice-baked potatoes and turns it into an easy, crowd-pleasing bake. Creamy, cheesy, and topped with crunchy breadcrumbs—it’s pure comfort food and always a hit!
- Prep Time: 20 mins
- Cook Time: 80 mins
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Ingredients
- 1 1/2 pounds (about 2 large) Idaho (russet) potatoes
- 2 to 3 teaspoons extra virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons butter, divided
- 1 cup (4 ounces) shredded sharp Cheddar cheese (regular or low fat)
- 1 cup sour cream (regular or low fat)
- 1/4 to 1/3 cup green onions, chopped (white, light green and some dark green part)
- 1/2 cup panko or homemade bread crumbs
- Paprika, to taste
Instructions
- Preheat oven to 400 degrees.
- Peel the potatoes and pierce them in several places with a fork. Tear off a piece of aluminum foil large enough to wrap around each potato. Place 1 potato in the middle of one piece of foil. Pull up the edges of the foil around the potato, but do not completely cover. Drizzle with 1 teaspoon olive oil. Season lightly with salt and pepper. Wrap the potato completely. Repeat with the remaining potato.
- Place potatoes in the oven on the middle rack and bake for 25 minutes. Rotate potatoes and continue cooking for an additional 25 minutes or until fork tender but not soft. Remove from oven and cool.
- Shred cooked potatoes in a food processor – or shred or coarsely chop by hand. Set aside.
- Reduce oven heat to 350 degrees. Butter or spray a 7-by-11 inch baking dish with cooking spray.
- In a large saucepan over low heat, melt 2 tablespoons of the butter. Add grated cheese and cook, stirring, until almost melted. Remove from heat and stir in sour cream, onions, 3/4 teaspoon salt and 1/8 teaspoon pepper. Add potatoes and stir lightly. Turn into prepared dish.
- Melt the remaining 1 tablespoon butter and mix with breadcrumbs. Sprinkle on top of potato mixture, then sprinkle lightly with paprika.
- Bake casserole for 30 minutes or until golden brown and heated through.
Notes
Gluten free: Use gluten free breadcrumbs.
Make ahead: You can bake the potatoes 24 hours ahead, cool, place in a ziptop baggie and refrigerate. Bring to room temperature before shredding. And, you can prepare the entire casserole early in the day and refrigerate, or up to 2 months ahead and freeze:
- Make earlier in the day: Prepare through adding the breadcrumbs and don’t bake. Cover and refrigerate. Bring to room temperature before baking.
- Make, bake and freeze: Prepare through all the steps, cool, cover tightly and refrigerate. When cold, freeze for up to 2 months. Thaw in refrigerator before baking, and reduce cook time from 30 to 20 minutes.
- Make, but don’t bake, and freeze: Prepare through adding the breadcrumbs. Cover and refrigerate. When cold, freeze for up to 2 months. Thaw in refrigerator before baking.
Variation in individual ramekins: Spoon prepared potato mixture into 6 (6-ounce) greased ramekins. Sprinkle top with buttered breadcrumbs. Reduce baking time by 5 minutes.
- Category: side dishes, make ahead, gluten free
- Method: baking
- Cuisine: American
Can i make this with store bought hash brown potatoes that are sold in the cooler, but not frozen?
Hi Suzanne, I’m unfamiliar with refrigerated hash browns, but I think you could use them if they cook up relatively quickly, like frozen ones.
Made this for dinner for six last night. only thing I added was a good shake of garlic powder and a bit more sour cream since it looked a bit dry…my potatoes were pretty big and I doubled the recipe. Had a few leftovers which will be enjoyed with a fried egg in the morning! Delicious! Served with marinated tri tip roast and raspberry goat cheese salad. Thanks for the recipe!
Thanks, Susan! Your menu sounds delicious, too.