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Our Twice Baked Potato Casserole is a comforting and delicious dish that’s perfect for a single serving. Imagine a fluffy baked potato filled with creamy mashed potatoes, cheese, bacon, and all the good stuff, then baked again to perfection. This casserole is baked in a ramekin, making it just the right size for one. It’s easy to make, and the ingredients are simple. Whether you’re craving a hearty side or a main dish, this casserole is sure to satisfy.
This loaded twice baked potato casserole pairs wonderfully many of our single serving main dishes, including succulent baked chicken thighs, crispy chicken nuggets, tender oven-baked ribs, a savory pork chop, or juicy beef tenderloin.
Why You’ll Love This Recipe
- Perfect Portion: This single serve twice baked potato casserole recipe is designed for a single serving, so you don’t have to worry about leftovers.
- Easy to Make: The steps are simple and clear.
- Customizable: You can easily adjust the ingredients to your liking or based on what you have on hand.
- Comfort Food: It’s the perfect comfort food, combining creamy potatoes, cheese, and bacon.
This twice baked potato casserole is a real game-changer for potato lovers. First, you bake the potato until it’s perfectly tender. Then, you scoop out the insides and mash them with butter, sour cream, milk, bacon, cheese, and an egg for extra creaminess. The mashed mixture goes into a 10-ounce ramekin, topped with more cheese, and baked again until it’s golden and bubbly. This single serving version is just right for one person, making it a perfect, no-waste, comforting dish that’s easy to whip up.
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 is ideal for this recipe because it becomes fluffy when baked, which is perfect for mashing. Got extra potatoes? Use one to make Potato Gnocchi, a small batch of French Fries, Zuppa Toscana, or Potato Salad.
- Butter: Adds richness to the mashed potato filling.
- Sour Cream: Gives the potatoes a creamy texture. Greek yogurt can be used as a substitute. If you’ve got extra sour cream leftover, consider using some in Broccoli Casserole, Corn Muffins, or a mini German Chocolate Cake.
- Milk: Helps to achieve the desired creamy consistency. Any type of milk will work.
- Salt and Pepper: Essential for seasoning. Adjust to your taste.
- Bacon: Adds a savory, smoky flavor. Turkey bacon or vegetarian bacon can be used. Extra bacon can be used in Crack Chicken, German Potato Salad, or Bacon, Egg and Cheese Cup.
- Cheese: Cheddar is a classic choice, but you can use any cheese you like. It’s best to shred your own cheese because pre-packaged cheese has ingredients that can prevent it from melting properly. Leftover cheese can be added to Shrimp and Grits or Mac and Cheese.
- Egg: One large egg helps bind the ingredients together.
Recipe Variations
Here are some ways to change up your loaded baked potato casserole to suit your taste:
- Vegetarian Version: Skip the bacon and add vegetables like spinach, broccoli, or mushrooms for extra flavor and nutrition.
- Spicy Twice Baked Potato Casserole: Add chopped jalapeños or a splash of hot sauce to the potato mixture for a kick of heat.
- Garlic Parmesan Potato Casserole: Swap some of the cheddar cheese for Parmesan and add minced garlic to the potato mixture for a rich, savory twist.
- Herb-Infused Potato Casserole: Mix in fresh herbs like rosemary, thyme, or parsley to add a fragrant, aromatic element to the dish.
How To Make Twice Baked Potato Casserole For One
These step-by-step 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.
Tip: I like to leave a few chunks, but you can mash it completely if you prefer.
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
- Starchy Spuds: For the fluffiest casserole, choose a russet potato. It’s high starch content helps create a creamy base.
- Perfect Prick: Before baking the potato, pierce it with a fork a few times. This allows steam to escape and prevents it from bursting.
- Room Temperature Rules: Take your butter and sour cream out of the fridge at least 30 minutes before mixing. Room temperature ingredients blend smoother, creating a luxurious texture.
- Don’t Over-Mash: Leave some potato chunks for a delightful textural contrast.
- Freezing Instructions: This casserole freezes beautifully! Let it cool completely, transfer to 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.
A russet potato works great for this casserole, but you can also use Yukon gold potatoes if you’d like. Keep the weight about the same, 10 to 12 ounces.
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 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 insides into a medium-sized bowl. Using an electric mixer on low speed or a potato masher, mash the potato.Tip: I like to leave a few chunks, but you can mash it completely if you prefer.
- 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.
Notes
-
- Starchy Spuds: For the fluffiest casserole, choose a russet potato. It’s high starch content helps create a creamy base.
-
- Perfect Prick: Before baking the potato, pierce it with a fork a few times. This allows steam to escape and prevents it from bursting.
-
- Room Temperature Rules: Take your butter and sour cream out of the fridge at least 30 minutes before mixing. Room temperature ingredients blend smoother, creating a luxurious texture.
-
- Don’t Over-Mash: Leave some potato chunks for a delightful textural contrast.
-
- Freezing Instructions: This casserole freezes beautifully! Let it cool completely, transfer to 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.
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!