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This mini twice baked potato casserole is made from scratch with one russet potato, smoky bacon, and cheddar cheese, and it bakes up creamy in the middle with a golden, bubbly top. It’s perfectly sized for one person.
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
Quick Look
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes (40 to 50 minutes to bake the potato, 25 minutes to bake the casserole)
- Cool Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Equipment: Baking sheet, potato masher or electric mixer, 10-ounce ramekin
- Cook Method: Bake
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Rich and savory, with smoky bacon and cheddar cheese flavor.
A single serving loaded baked potato casserole is the easier way to enjoy a twice baked potato, with everything mashed together and baked in one small dish instead of stuffed back into the skins.
Why You’ll Love This Mini Baked Potato Casserole
This casserole takes everything good about a loaded baked potato, the butter, the sour cream, the bacon, the cheddar, and bakes it into one hot, cheesy dish just for you. It’s made for one person from a single russet potato, so you get all of that flavor with no pan of leftovers waiting afterward.
Most twice baked potato casserole recipes are built for a crowd, eight potatoes baked in a 9×13 pan. I developed this single serving version around one potato and a ramekin, and I mix an egg into the filling for richness and to hold everything together as it bakes.
Baking the potato is the longest part, and you can do it a day or two ahead, which turns the rest into a 25 minute dish. Don’t toss the skins after you scoop the potato, either. I snack on them while the casserole bakes, but you can also chop them and stir them into the filling.
Looking for more single serving potato recipes? Try my Twice Baked Potato For One, Mashed Potatoes For One, Cheesy Scalloped Potatoes, and Smashed Potatoes.
Ingredients
Everything that goes in twice baked potatoes goes into this mini casserole. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.
Russet Potato: One medium russet, 10 to 12 ounces, is the right size for this casserole. Russets are high in starch, so they bake up fluffy and mash easily into a creamy filling. If you have extra potatoes, use one in my Potato Gnocchi For One, Small Batch Baked French Fries, Zuppa Toscana For One, or Potato Salad For One.
Butter: Butter adds richness to the mashed filling. The recipe calls for it melted so it blends into the warm potato quickly.
Sour Cream: Sour cream is what makes the filling creamy. Greek yogurt can be used instead. Extra sour cream can go into my Broccoli Casserole For One, Small Batch Corn Muffins, or a Mini German Chocolate Cake.
Milk: A splash of milk loosens the mashed potato into a smooth filling. Any milk you keep on hand works.
Salt and Pepper: I use Diamond Crystal kosher salt; its crystals are larger and lighter than other brands, so other kosher salts measure saltier by volume. Start with a little less if you’re using one.
Egg: A whole egg enriches the filling and helps it set as it bakes.
Bacon: Cooked, crumbled bacon gives the casserole its smoky flavor. Turkey bacon or vegetarian bacon can take its place. Leftover bacon is good in my Crack Chicken For One, German Potato Salad For One, or a Bacon, Egg and Cheese Cup.
Cheddar Cheese: Cheddar melts into the filling and browns on top. Shred it yourself from a block; pre-shredded cheese doesn’t melt as smoothly. Any cheese that melts can fill in for cheddar. Extra cheese can go into my Shrimp and Grits For One or single serve Mac and Cheese.
Green Onions: Sliced green onions are an optional topping that adds a fresh bite against the rich filling.
Recipe Variations
You can change the flavor or the serving size of this easy twice baked potato casserole without changing how it’s made. Fresh herbs like rosemary, thyme, or parsley can go straight into the filling, and so can minced garlic or grated Parmesan. For a meatless version, swap the bacon for sautéed mushrooms, and for heat, stir in chopped jalapeños or a few dashes of hot sauce.
Twice Baked Potato Casserole For Two
To make a potato casserole for two, double every ingredient and bake it in a 5×5 inch baking dish. It bakes at the same 375°F for the same 25 minutes, so it’s an easy way to share the dish without changing how you make it. The doubled version makes a good side for a holiday dinner for two, next to a small pot roast or a baked ham steak.
Loaded Baked Potato Casserole
To serve it fully loaded, top the baked casserole with sliced green onions, extra crumbled bacon, and a spoonful of sour cream. Add the toppings after baking so the green onions stay crisp and the sour cream stays cool against the hot filling.
Ranch Twice Baked Potato Casserole
Mix about 1 teaspoon of ranch seasoning into the filling and cut the added salt back by half, since ranch seasoning carries its own. The buttermilk and herb flavor fits naturally with the sour cream already in the dish.
How To Make Twice Baked Potato Casserole For One
These photos and instructions show you how to make this small potato casserole. See the recipe card below for ingredient amounts and full recipe instructions.
- Prepare the Potato: Preheat your oven to 425°F (220°C). Scrub the potato under cool running water and pat it dry. Prick it several times with a fork, set it on a baking sheet, and bake for 40 to 50 minutes, until a fork slides into the center with no resistance. Let the potato cool on a wire rack for about 15 minutes, until it’s cool enough to handle.
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). Cut the potato in half lengthwise and scoop the insides into a medium bowl, leaving the skins behind. Mash the potato with a potato masher or an electric mixer on low speed. Leave a few small chunks if you like texture, or mash until smooth.
- Mix in the melted butter, sour cream, milk, salt, pepper, and egg until everything is evenly combined and no streaks of egg remain.
- 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 potato mixture. Top with the remaining shredded cheese. Set the ramekin on a rimmed baking sheet to catch any drips.
- Bake the Casserole: Bake for about 25 minutes, until the cheese has melted, the edges are bubbling, and the top is golden in spots.
Expert Tips
Bake the Potato, Don’t Boil It. Baking is what makes this casserole taste twice baked. A baked potato comes out dry and concentrated, so it drinks in the butter and sour cream without turning watery. A boiled potato brings water into the filling and flattens the flavor. If you’re short on time, bake the potato a day or two ahead instead of switching to a faster cooking method.
Use a 10-Ounce Ramekin. This recipe is sized for a 10-ounce ramekin, and the filling comes close to the top of it. A smaller ramekin will overflow as the cheese melts, so if you don’t have the right size, use any small oven-safe dish that holds at least 10 ounces and set it on a rimmed baking sheet either way. To make the casserole for two, double the ingredients and bake it in a 5×5 inch baking dish.
Pierce the Potato Before Baking. Poke the potato several times with a fork before it goes in the oven. The holes let steam escape while it bakes so the potato doesn’t burst.
Take the Sour Cream Out Early. Let the sour cream sit on the counter for about 30 minutes before mixing. Cold sour cream is stiff and takes more mashing to blend in, and the extra working can make the filling gluey.
Troubleshooting
Here’s how to get your baked potato casserole thick, creamy, and smooth all the way through.
Why is my twice baked potato casserole gummy?
A twice baked potato casserole turns gummy when the potato is overmixed, usually from running an electric mixer too long or on high speed. Overworking a cooked potato breaks its starch cells, and the released starch turns the filling sticky and gluey. Gummy potatoes can’t be reversed, so mash with a potato masher, or with a mixer on low speed only until the potato breaks down, then stir the remaining ingredients in by hand.
Why is my potato casserole filling runny?
A potato casserole filling turns runny when there’s too little potato for the liquid, usually because the potato was smaller than 10 ounces. The butter, sour cream, milk, and egg are measured for a medium russet, so a small potato can’t absorb them all. Weigh the potato if you can, and add the milk last, a little at a time, stopping once the filling holds soft mounds on a spoon.
Why is my twice baked potato casserole lumpy?
Hard lumps in a twice baked potato casserole mean the potato was underbaked. A fully baked russet mashes easily, but firm spots in the center stay solid no matter how long you mash. Bake the potato until a fork slides into the center with no resistance before you scoop it.
Why is my potato casserole dry?
A potato casserole comes out dry when the potato is larger than the recipe calls for or the casserole bakes too long. A potato over 12 ounces needs more dairy than the recipe gives, so add another tablespoon of milk or sour cream to the filling. Once the cheese is melted and the edges bubble, take the casserole out of the oven.
Serving Suggestions
Serve this twice baked potato casserole next to a single serving main dish, or pair it with a small salad and make it dinner.
- Beef Tenderloin Steak: A tender steak with a cheesy potato casserole on the side is a steakhouse dinner you can make at home.
- Meatloaf For One: Meatloaf and potatoes belong together, and this casserole takes the place of the usual mashed potatoes.
- Baked Pork Chop For One: A baked pork chop is a simple, hearty main, and the bacon and cheddar in the casserole give the plate plenty of flavor.
- Glazed Ham Steak: Ham steak cooks quickly and makes a good holiday main for one or two next to the casserole.
- Caesar Salad For One: When the casserole is the main course, a crisp Caesar salad adds something fresh next to the rich filling.
Frequently Asked Questions
This single serve potato casserole can be made ahead in two ways. You can bake the potato a day or two in advance and keep it in the refrigerator. Or you can assemble the whole casserole, cover the ramekin, and refrigerate it until you’re ready to bake.
Leftover twice baked potato casserole keeps in the refrigerator for 3 to 4 days. Store it in an airtight container or a covered ramekin. Reheat it in the oven at 350°F until it’s warmed through.
Twice baked potato casserole freezes well for up to 3 months. Let the baked casserole cool completely, then cover it tightly or move it to an airtight container before freezing. Thaw it overnight in the refrigerator and reheat it the same way as refrigerated leftovers.
Russet potatoes are the best choice for twice baked potato casserole because their high starch content gives the filling a light, fluffy texture. This recipe uses one medium russet that weighs 10 to 12 ounces. Yukon gold potatoes also work if that’s what you have.
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 batch twice baked potato casserole please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Twice Baked Potato Casserole For One
Equipment
- Electric hand mixer or potato masher
Ingredients
- 1 medium russet potato (10 to 12 ounces)
- 1 tablespoon salted butter , melted, plus more for greasing the ramekin
- ¼ cup sour cream , at room temperature
- 2 tablespoons milk
- ¼ teaspoon kosher salt (I use Diamond Crystal)
- ⅛ teaspoon black pepper
- 1 large egg
- 2 strips cooked bacon , crumbled
- ¾ cup shredded cheddar cheese , divided (½ cup for the filling, ¼ cup for the top)
- sliced green onions , for topping (optional)
Instructions
Bake the Potato
- Preheat the oven to 425°F (220°C). Scrub the potato under cool running water and pat it dry.
- Poke the potato several times with a fork and place it on a baking sheet. Bake for 40 to 50 minutes, until a fork slides into the center with no resistance.
- Let the potato cool on a wire rack for about 15 minutes, until it’s cool enough to handle. Tip: You can bake the potato up to 2 days ahead and keep it in the refrigerator.
Make the Filling
- Reduce the oven temperature to 375°F (190°C). Cut the potato in half lengthwise and scoop the insides into a medium bowl, leaving the skins behind.
- Mash the potato with a potato masher or an electric mixer on low speed. Leave a few small chunks for texture, or mash until smooth.
- Add the melted butter, sour cream, milk, salt, pepper, and egg. Mix until everything is evenly combined and no streaks of egg remain.
- Fold in the bacon and ½ cup of the cheddar.
Assemble and Bake
- Generously butter a 10-ounce ramekin and spoon in the potato mixture. Sprinkle the remaining ¼ cup of cheddar over the top, then set the ramekin on a rimmed baking sheet.
- Bake at 375°F (190°C) for about 25 minutes, until the cheese has melted, the edges are bubbling, and the top is golden in spots. Top with sliced green onions, if using.
Notes
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!