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This mini twice baked potato casserole is rich, creamy, and packed with flavor. A baked russet potato is mashed with butter, sour cream, bacon, and cheese, then baked again until golden and bubbly. It’s perfectly portioned for one, easy to make and impossible to resist.
Featured Comment
“The Twice Baked Potato in a Ramekin was delicious! This was first recipe I’ve used of yours and it be at the top of dinner recipes I’ll use again…”
– Sharon
Why You’ll Love This Recipe
- Perfectly Portioned: Made for one, no waste.
- Simple to Make: Easy steps with clear instructions.
- Customizable: Adjust ingredients to suit your taste.
- Creamy & Satisfying: A comforting mix of mashed potatoes, cheese, and bacon.
If you love potatoes, this mini twice-baked potato casserole is a must-try.
I start by baking a russet potato until it’s tender, then mash the insides with butter, sour cream, milk, bacon, cheese, and an egg for extra richness. The mixture goes into a 10-ounce ramekin, topped with more cheese, and baked again until golden and bubbly.
It’s perfectly portioned for one, so there’s no burden of leftovers – just a warm, comforting dish that’s easy to make.
Enjoy with many of our easy meals for one like:
- Small batch baked chicken thighs
- Single serve ham steak
- Small batch chicken nuggets
- Oven-baked ribs for one
- Baked pork chop for one
- Beef tenderloin
Ingredients
If you have any ingredients leftover from this mini Twice Baked Potato Casserole recipe, check out our Leftover Ingredients Recipe Finder.
- Russet Potato: One russet potato works best because it bakes up fluffy, making it easy to mash. If you have extra, use one in single serve potato gnoccho, small batch baked french fries, zuppa toscana for one, or small batch potato salad.
- Sour Cream: Makes the potatoes creamy. Greek yogurt can be used instead. Extra sour cream can go into a small broccoli casserole, small batch corn muffins, or a mini german chocolate cake.
- Bacon: Brings a smoky flavor. Turkey or vegetarian bacon can be used. Leftover bacon is great in crack chicken casserole, small batch german potato salad, or bacon, egg and cheese cup.
- Cheese: Cheddar is a classic, but any cheese works. Shred your own for better melting. Leftover cheese can go into single serving shrimp and grits or single serve mac and cheese.
- Egg: Helps bind everything together.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Customize your small twice-baked potato casserole with these simple variations:
- Vegetarian: Omit the bacon and mix in spinach, broccoli, or mushrooms for extra flavor.
- Spicy: Stir in chopped jalapeños or a splash of hot sauce for some heat.
- Garlic Parmesan: Replace some cheddar with Parmesan and add minced garlic for a richer, savory flavor.
- Herb-Infused: Mix in fresh rosemary, thyme, or parsley for a fragrant touch.
How To Make Twice Baked Potato Casserole
These photos and instructions help you visualize how make this individual baked potato casserole. See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the Potato:
- Preheat your oven to 425°F (220°C).
- Scrub the potato clean and rinse it under cool running water. Pat it dry.
- Prick the potato several times with a fork.
- Place the potato on a baking sheet and bake for 40 to 50 minutes, until it’s completely soft when pierced with a fork.
- Let the potato cool on a wire rack.
Tip: You can bake the potato a day or two ahead and keep it in the fridge.
- Prepare the Filling: Reduce the oven temperature to 375°F (190°C). Once the potato has cooled, cut it in half lengthwise and scoop out the inside into a medium-sized bowl. Using an electric mixer on low speed or a potato masher, mash the potato.
3. Mix in the melted butter, sour cream, milk, salt, pepper, and the egg until well combined.
- Fold in the bacon and a little more than half of the shredded cheese.
- Assemble the Casserole: Generously butter a 10-ounce ramekin and fill it with the seasoned potato mixture. Top with the remaining shredded cheese. Place the ramekin on a rimmed baking sheet to catch any spills.
- Bake the Casserole: Bake until the cheese has melted and the casserole is heated through, about 25 minutes.
Expert Tips
- Best Potato Choice: Use a russet potato for the fluffiest texture. Its high starch content makes the filling creamy.
- Pierce Before Baking: Poke the potato with a fork before baking to release steam and prevent bursting.
- Room Temperature Ingredients: Let butter and sour cream sit out for 30 minutes before mixing for a smoother, creamier texture.
- Avoid Over-Mashing: Leave some small potato chunks for a better texture.
- Freezing Instructions: Cool completely, store in an airtight container, and freeze for up to 3 months.
Frequently Asked Questions
Yes, prepare the filling and assemble the casserole, then bake it when you’re ready.
Reheat in the oven at 350°F until warmed through.
Absolutely! If you’d like to make a twice baked potato casserole for two, double the ingredient amounts and use a 5×5 inch baking dish.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small twice baked potato casserole recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Twice Baked Potato Casserole For One
Equipment
Ingredients
- 1 medium russet potato (10 to 12 ounces)
- 1 tablespoon salted butter -melted
- ¼ cup sour cream
- 2 tablespoons milk
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 large egg
- 2 strips cooked bacon -crumbled
- ¾ cup shredded cheddar cheese -divided
- Optional: sliced green onions, for topping
Instructions
Bake the Potato
- Preheat the oven to 425°F (220°C). Scrub the potato, rinse under cool water, and pat dry.
- Poke the potato several times with a fork, place it on a baking sheet, and bake for 40-50 minutes, until soft when pierced with a fork.
- Let it cool on a wire rack.Tip: Bake the potato up to two days ahead and store it in the fridge.
Prepare the Filling
- Reduce the oven temperature to 375°F (190°C). Once cooled, cut the potato in half lengthwise and scoop the insides into a medium bowl.
- Mash the potato with a potato masher or an electric mixer on low. Tip: Leave some small chunks for texture, or mash until smooth.
- Mix in melted butter, sour cream, milk, salt, pepper, and the egg until combined.
- Fold in the bacon and just over half of the shredded cheese.
Assemble and Bake
- Butter a 10-ounce ramekin and fill it with the potato mixture. Sprinkle the remaining cheese on top. Place the ramekin on a rimmed baking sheet.
- Bake for 25 minutes, until the cheese melts and the casserole is heated through.
Notes
- Best Potato Choice: Use a russet potato for the fluffiest texture. Its high starch content makes the filling creamy.
- Pierce Before Baking: Poke the potato with a fork before baking to release steam and prevent bursting.
- Room Temperature Ingredients: Let butter and sour cream sit out for 30 minutes before mixing for a smoother, creamier texture.
- Avoid Over-Mashing: Leave some small potato chunks for a better texture.
- Freezing Instructions: Cool completely, store in an airtight container, and freeze for up to 3 months.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
The Twice Baked Potato in a Ramekin was delicious! This was first recipe I’ve used of yours and it be at the top of dinner recipes I’ll use again. Creamy, smooth, potato, with bacon & shredded cheese, it lovely & puffed up out of the oven. YUM!
I’m so glad you enjoyed it, what a wonderful first recipe to start with! I’m thrilled to hear it turned out so well and that it’s earned a spot at the top of your dinner list. Thank you for taking the time to let me know!
I don’t see cream cheese in list of ingredients, but you say to remove it from fridge 30 minutes before mixing. Am I missing something? Can’t wait to try it.
Hi Sandra, Cream cheese is not in this recipe. We recommend that butter and sour cream be taken out of the fridge for easier mixing.
I really like the potato skin, and it’s really nutritious … seems like you are discarding it.
I love the potato skins too! They’re so nutritious and delicious. I usually snack on them while cooking. If you’d like to add them to the casserole, just chop the cooked potatoes with the skins and mix them in. Enjoy!
I prefer to put the mashed potato mixture back into the potato skin for the second bake.
I love twice baked potatoes but this will be easier and I can’t wait to make it~
I’m curious about why an egg is needed in this recipe. I’ve made 9×13 versions of loaded potato casserole and never used egg in it. What does the egg do here?
I like adding an egg because it adds richness and helps bind the ingredients together.
Great recipe.
Thank you!