Mini Twice Baked Potato Casserole

Cheesy, loaded with bacon, and individually portioned – Mini Twice Baked Potato Casserole are the best way to serve mashed potatoes to a crowd!

It’s a scientific fact that mashed potatoes are the best side dish. Ok, so only if I’m pretending that I’m a scientist and I’m the one making that claim…but seriously, they’re SO. GOOD.

I love finding different twists on classic recipes and this Twice Baked Mini Potato Casserole recipe is just perfect. These baked potato casseroles are cheesy, full of flavor, and they’re just so cute! If you’re on a potato kick (and let’s be honest, who isn’t??) you should try these Crock Pot Baked Potatoes! SO easy!!

TWICE BAKED MINI POTATO CASSEROLES
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Ahh the versatile potato. Hearty, versatile, and oh so delicious. Potatoes have always been my go-to side dish.

Whether they’re french fries, roasted potatoes, mashed potatoes, or served au gratin, potatoes are a guaranteed hit in our house. My boys’ absolute favorite way to gobble up potatoes is definitely when they’re creamy and mashed.

Recently we hosted my extended family for one of our big giant family pot luck dinners. I love these meals because they involve all of my favorite people, wonderful conversation, endless laughs, and amazing food. This time we decided to make it a “tapas” style meal with no main dish. Instead, everyone brought one or two of their favorite appetizers or side dish.

Because it is a family affair, I always like to include my boys in the cooking. So, I asked my oldest what he wanted to make and *surprise, surprise* he requested mashed potatoes.

I can’t say I was mad though, mashed potatoes are just SO good. I wanted to elevate the potatoes a bit. Make them more exciting than just a big vat of potatoes for everyone to scoop from. That’s where these mini cheesy potato casseroles came from!

They’re perfect for a crowd! Served in individual portions, easy to bake in the oven, and full of flavor. My family LOVED these baked potato casseroles and I know they’ll be requested at our next potluck!

From now on, I’ll have to check and see what dish my kids want to contribute to our family potlucks. They have the best ideas!

Ingredients for Potato Casserole

• Cooked baking potatoes
• Milk
• Sour cream
• Unsalted butter
• Salt and pepper
• Green Onions
• Sharp cheddar cheese
• Cooked bacon

My “go-to” potatoes for mashed potatoes are always Yukon Golds or Russets. I’ve found that they make the creamiest, fluffiest potatoes. Some people prefer chunkier mashed potatoes, but in our house, we go for a smooth, creamy type. If you want smooth and creamy, go with Yukon Gold or Russet potatoes!

How to Make Twice Baked Potato Casserole

1. Start by preheating your oven to 350 degrees F. Then coat the inside of four mini casserole dishes with non-stick cooking spray. (My favorite mini casserole dishes are linked below!) Then place the casserole dishes on a baking sheet. This makes it easy to move them around your kitchen.
2. In a large bowl, with a potato masher mash the cooked potatoes. I like to leave the skins on because they add a little nutrition to the potato casseroles. However, if you prefer a skinless mashed potato, peel your potatoes first!
3. Next, mix the shredded cheese, sour cream, milk, butter, green onions, salt, black pepper in with the potatoes. Stop, and take a spoonful – you’ve got yourself some delicious mashed potatoes there! I promise, they get even better….
4. Next, spoon the potato mixture into your greased mini casserole dishes. Divide the crumbled bacon and remaining cheddar cheese among the casseroles. Sprinkle the cheese then the bacon over the top of each.
5. Bake until the potatoes just being to bubble and the cheese is melted, about 10 to 15 minutes. Make sure you let them cool for at least 5 minutes before serving. It’ll be hard to wait because they smell amazing! Believe me, they’re worth it and your guests will think so too!

Can You Freeze Twice Baked Potato Casserole?

YES! That’s one of the things I love most about this recipe! I often make the casseroles ahead of time and then just freeze them until we’re ready to bake them. I suggest holding off on adding the bacon crumbles and cheddar cheese topping until you’re ready to bake the casseroles.

On the day you’ll bake these potato casseroles, pull them out of the freezer and let them defrost on the counter for a few hours. You want to make sure that the casseroles are fully defrosted before baking them. You don’t want your casserole dishes to shatter in the oven from the extreme temperature change!

Need some more side dish inspiration? Check out these other Real Housemoms favorites!

• Fully Loaded Twice Baked Potatoes
• Grilled Ranch Potatoes
• Simple Broccoli Casserole
• Baked Sweet Potatoes
• Bacon Jalapeno Popper Twice Baked Potatoes
• More SIDE DISH recipes…

Tools used to make this Twice Baked Mini Potato Casserole recipe

Mini Casserole Dishes: I use these casserole dishes for SO many things – potato casseroles, just-for-one cakes, creme brulee, the list is endless!

Potato Masher: so simple, but so useful (especially when your kids love mashed potatoes as much as mine do).

*This post originally posted on 11/23/2014.